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Seonkyoung Longest's Chonggak Kimchi
Traditional altari chonggak kimchi with crunchy young radishes and hand-chopped seasoning for deep flavor
Okjubu's Cucumber Kimchi
Refreshing and spicy cucumber kimchi that retains its crisp texture until the last bite, blanched briefly in boiling salted water.
Park Eun-young's Sichuan Tangbap
A clear broth with a subtle, spicy kick from green chili peppers, characteristic of Sichuan-style tangbap without a red hue
Yeo Kyung-rae's Yeogane Jajangmyeon
A premium jajangmyeon with rich seafood and meat flavors, maximizing the delicious balance of sweet and savory through a harmonious blend of soy sauce, oyster sauce, and sugar—without any artificial seasonings.
Yeo Kyung-rae's Crispy-Outside, Juicy-Inside Menboshah
A traditional Chinese-style menboshah by Chef Yeo Kyung-rae, featuring a crispy exterior and a juicy shrimp filling.
Yeo Kyung-ok's Spicy Chomyeon
A unique Chinese-style noodle dish where fresh noodles are pan-fried on both sides until crispy and chewy, then topped with a spicy seafood oyster sauce.
Hwang Jin-sun's Chinese-style Cold Udon
A hangover-curing cold udon with a savory broth made from chicken powder, chilled and served with chewy udon noodles.
Kim Dae-seok's Seaweed Japchae Noodles
A healthy homemade noodle soup that is easy to digest, made with rice flour and potato starch dough, simmered in a broth of dried anchovies and shrimp, along with soaked seaweed.
Yoon Yi-ryeon's Altari Radish and Napa Cabbage Mak Kimchi
Altari radish and napa cabbage are salted with coarse salt for 2 hours to preserve a crisp texture, then mixed with pear-onion juice and rice paste to create a deep-flavored mak kimchi.
Aha Bujang's Sundubu Jjigae Powder Sauce
An all-purpose powder sauce made by blending dried shrimp and seasonings—just add water and sundubu to complete a sundubu jjigae.
Seonkyoung Longest's Toowoomba Pasta
Korean-style Toowoomba pasta with spicy, savory cream sauce and plump shrimp
Seonkyoung Longest 40-Clove Garlic Shrimp Gambas
Spanish-style gambas with 40 cloves of garlic gently cooked in olive oil, deepened with saeujeot for rich umami