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Aha Bujang's Chicken Broth Gyoza Kalguksu
A kalguksu made by boiling thin chicken dumplings and frozen kalguksu noodles in a homemade chicken broth, topped with chicken and vegetable garnish.
Aha Bujang's Ttukbaegi Bulgogi
Ttukbaegi bulgogi simmered in a golden-ratio professional-style marinade that uses fruit drinks and cola to enhance sweetness and savory depth.
Ttukdak Hyung's Pad Kaphrao Moo Sub
A Thai-style pad kaphrao with pork and garlic scapes stir-fried in chili-garlic oil
Kim Ho-yoon's Cantonese-Style Woosamgyeop Buldak Stir-Fried Noodles
Elevated Chinese-style buldak stir-fried noodles topped with Cantonese chili oil and crunchy woosamgyeop mung bean sprout stir-fry
Maeil Matna Spam Tofu Jjageuli
A jjageuli that brings out rich, savory flavor with Spam and tofu layered alternately over onions and topped with cheddar cheese.
Maeil Matna Honey Garlic Chicken
Bite-sized chicken breast and chewy rice cakes pan-fried until golden, then glazed in a sweet and savory garlic soy butter sauce
Lee Yeon-bok's Spicy Braised Pork Back Ribs
Golden-browned pork back ribs simmered in a gochujang and cheongyang chili powder sauce, topped generously with soybean sprouts, all finished in one pan.
Sung Anh's Yonduku Cheese Pancake
A low-calorie, savory-sweet late-night snack made by removing moisture from soft tofu, mixing it with starch, pan-frying until golden and crispy, then filling it generously with cheese and simmering in a soy sauce glaze.
Eonam Teacher's Basak Bulgogi
Ryu Su-young's basak bulgogi, grilled crispy and full of smoky flavor in a frying pan using parchment paper
Kim Jin-soon's Braised Pork Ribs
Pork ribs cooked to be more tender than beef ribs through grilling, sugar coating, and a no-water braising process.
Striker Chef's Gyeran-bap (Egg Rice Bowl)
A super simple egg rice bowl with a sweet and savory charm, made by simmering kelp broth with soy sauce, mirin, and sugar in equal parts, then topping with softly cooked eggs.
Baek Jong-won's Stir-Fried Udon
A Japanese-style stir-fried udon made without boiling the noodles separately—simmered and stir-fried in one pan with sauce and water, then enhanced with smoky anchovy powder and mayonnaise for deep umami flavor.