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Lim Sung-geun's Crispy Young Radish Kimchi
This young radish kimchi stays crisp until the very end, thanks to a special brine made with soju.
Hong Shin-ae's Kimchi Kongnamul Guk
A revitalizing and spicy kimchi bean sprout soup recipe that gets its deep flavor from dried pollack shreds.
Yeo Kyung-ok's Hong Shao Tofu
A refined Chinese dish featuring tofu stuffed with seasoned pork, deep-fried and simmered in a rich sauce.
Yeo Kyung-ok's Zasai-Muchim
A super simple recipe that transforms the classic Chinese restaurant staple into a tangy, sweet, and spicy side dish
Jung Ji-sun's Zongyubing
This is Zongyubing, a Taiwanese-style scallion pancake enjoyed by the female independence activist Jibok-kyung.
Jung Ji-sun's Meat Shumai
Homemade dim sum with rich pork filling made by grinding pork and fat in a golden ratio, delivering deep meaty aroma and chewy texture—replacing shrimp with juicy pork and fat.
Seungwoo Dad's French Crepes
A traditional crepe batter recipe that maximizes the crispy outside, chewy inside texture by using French T65 flour and powdered sugar to retain moisture and enhance the chewiness of the starch.
Jung Ho-young's Homemade Hamburger Steak
Homemade hamburger steak served with a sharp and rich pepper cream sauce, featuring tender meat paste.
Jung Ho-young's Chicken Wing Dumplings
A gourmet dish featuring chicken wings with bones carefully removed and stuffed with juicy dumpling filling, then baked to perfection
Park Joon-woo's Dubai Chewy Cookie
A Dubai-style cookie that wraps crispy kadaif and nutty pistachio in a chewy marshmallow dough.
Park Joon-woo's Shrimp Oil Pasta
Oil pasta enhanced with the bright zest of orange, made using rich shrimp oil extracted from shrimp heads and shells.
Jang Ho-jun's Tofu Zunda Gratin
A unique gratin featuring tender tofu and a savory, crushed edamame sauce, baked with butter-sautéed fillings.