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Lee Hye-jung's Buckwheat Perilla Oil Makguksu
A special makguksu with a golden-ratio sauce of Jin-ganjang, maesil extract, and perilla oil, topped with crushed toasted sesame seeds and fermented Korean small octopus (nakji) jeotgal
Lee Hye-jung's Home-Style Pork Belly Malatang
Lee Hye-jung's malatang, easily and spicily simmered at home with a doubanjiang-based aromatic seasoning, thinly peeled cucumber, carrot, mushrooms, and pork belly using a potato peeler
Lee Hye-jung's Spicy Meat Hot Pot
A spicy broth dish simmered down with leftover meat, various vegetables, and glass noodles in a gochujang seasoning
Lee Hye-jung's Braised Chicken Wings
Chicken wings stir-fried in garlic oil, then simmered in a sweet and salty sauce of soy sauce, vinegar, and honey until glossy and tender.
Lee Hye-jung's Rosé Tteokbokki
A creamy and spicy rosé tteokbokki with the heat of gochujang and the richness of fresh cream, enhanced with bacon, sausage, and Korean fish cake (eomuk).
Lee Hye-jung's Garlic Jangajji
A side dish where garlic is first pickled in vinegar, then a salt-sugar brine is boiled and poured over to achieve a crisp texture and deep flavor.
Lee Hye-jung's Kongguksu
A rich kongguksu made by briefly boiling white soybeans and blending them with pine nuts for deep nuttiness and flavor.
Lee Hye-jung's Egg Jidan Gimbap
A low-carb, wholesome gimbap filled with shredded egg jidan instead of rice, offering a nutty flavor without the heaviness.
Chef Sung Anh's Mexican Pasta Platter
A diet platter that combines health and satiety, featuring whole-grain pasta with a deeply flavored, roasted anchovy salsa, served with melon, shrimp, and eggs for a satisfying, balanced meal.
Kim Dae-seok's Stir-fried Pork Belly with Skin
A meat dish where whole pork belly with skin is pan-fried until golden, then cut into bite-sized pieces and stir-fried with large green onion, onion, cheongyang chili pepper, and a seasoning of doenjang and oyster sauce until glossy.
Kim Dae-seok's Chilled Spicy Pork Belly Salad
Thinly sliced pork belly blanched in soybean paste water, then tossed with large green onion, garlic chives, onion, and a tangy-spicy gochujang dressing for a summer meat salad.
Sung Si-kyung's Potato Salad
A Japanese-style potato salad made by mashing potatoes with shirodashi and butter for umami, then mixing in sweet-and-sour pickled cucumber and ham.