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Kim Jin-sun's Driver Restaurant Stir-fried Korean fish cake (eomuk)
Driver restaurant-style stir-fried Korean fish cake (eomuk) made chewy with high fish content tteokbokki Korean fish cake (eomuk) and a 3:3:3 soy sauce blend
Ttukdak Hyung's Beef Brisket and Tofu Duruchigi
A dish where beef brisket is grilled, and then tofu is pan-fried until golden brown in the savory rendered fat, before being simmered in a spicy and salty sauce.
Okjubu's Braised Lotus Root
Lotus root soaked in vinegar water to remove bitterness, then gently simmered over medium heat until glossy in a sweet and savory braise.
YOOXICMAN Honey Glazed Ham
A special year-end holiday dish recommended by Gordon Ramsay, an authentic Western-style whole ham roast with layers of deep sweetness and aromatic spices.
This Man's Cook Egg Pancake
A simple and quick egg pancake made by pouring a generous amount of egg mixture into a small pan, loaded with shiitake mushrooms, seasoned meat sticks, and green onions, achieving a crispy exterior and soft, tender interior.
Maeil Matna's Spicy Stir-fried Pork
A super simple spicy stir-fried pork where sugar is stir-fried into the meat first to help it absorb seasoning, then cooked with a golden-ratio sauce for a sweet and spicy finish.
Lim Sung-geun's Pork Belly Jang-ttokttoki
A sweet and savory banchan made in just 10 minutes using pork belly instead of the time-consuming traditional jangjorim.
Yoon Yi-ryeon's Pressure Cooker Abalone Porridge
A nourishing abalone porridge boasting extreme nuttiness and tenderness, made by lightly grinding soaked rice and simmering it with abalone innards in a pressure cooker.
Kim Jin-soon's Beef Tangguk
A beef tangguk that develops deep seasoning and umami by first simmering radish and seasonings in a small amount of water for 10 minutes.
Ttukdak Hyung's Pork Gochujangmul
A spicy all-purpose side dish of golden-browned pork stir-fried with plenty of cheongyang and red chili peppers in a soy sauce, cooking wine, and starch syrup glaze.
Aha Bujang's Soybean Sprout Bulgogi
A restaurant-style soybean sprout bulgogi where the sprouts are first stir-fried over high heat to lock in moisture, then tossed with sweet and spicy pork.
Kim Jin-soon's Kkaennip Jangajji
Kkaennip jangajji made by boiling soy sauce, fermented sand lance sauce, and cooking wine, cooling, then mixing in vinegar and layering perilla leaves with garnishes to ferment for at least 3 days.