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Yoon Yi-ryeon's Japchae That Doesn't Get Soggy
A royal-style stir-fried japchae where the glass noodles are not fully boiled but stir-fried in a pan with soy sauce seasoning, coating them so they stay chewy even after a long time.
Raymon Kim's Valencia-Style Meat and Vegetable Paella
A traditional Spanish dish featuring crispy, golden rice with a rich flavor, made using chicken and pork ribs instead of seafood, enhanced with fragrant saffron.
Sung Anh's Ribeye Steak with Quinoa and Smoked Green Onion Garnish
Steak paired with a garnish that maximizes texture—perfectly seared ribeye cooked evenly using the traditional sous-vide and arosé techniques, combined with crispy toasted quinoa and smoked green onions.
Aha Bujang's Bulgogi Baekban-Style Crispy Spicy Stir-Fried Pork
Pork marinated in a special sauce tenderized with pear beverage and oyster sauce, then stir-fried over high heat in scallion-infused oil until crispy.
Ttukdak Hyung's Rice Cooker Shrimp and Bean Sprout Stew
A super simple seafood stew made by pouring a thick, spicy potato starch sauce over thick bean sprouts for steaming and plenty of seafood, then cooking in a rice cooker for 15 minutes.
Ttukdak Hyung's Spicy Stir-fried Korean small octopus (nakji)
A hearty spicy stir-fried Korean small octopus made by stir-frying fresh nakji with cabbage and cheongyang chili peppers in a spicy sauce.
This Man's Cook Tuna Seaweed Soup
A tuna seaweed soup where the plant-based oil from canned tuna is used to sauté seaweed and minced garlic, eliminating fishy odors and creating a clean, deep broth flavor with soy sauce and anchovy sauce.
This Man's Cook's Miyeokguk
A rich, savory miyeokguk made without beef, using a secret technique of sautéing seaweed with a combination of dried anchovy sauce, soy sauce, and taste salt, along with a blend of perilla oil and sesame oil for deep umami flavor.
Kim Dae-seok's Dongtaetang
A clean-tasting frozen pollock stew enhanced with fresh seafood flavor from clams and warty sea squirts, using a rich anchovy broth where salt is added first to prevent the fish flesh from breaking apart.
Yoon Yi-ryeon's Squid and Radish Soup
A clear, spicy squid and radish soup seasoned with fermented shrimp and fermented anchovy sauce, delivering deep, refreshing flavor without any artificial seasonings.
Ttukdak Hyung's Busan-style Mu Tteokbokki
Busan-style mu tteokbokki with deep flavor from the moisture and sweet seasoning of julienned radish, without adding a drop of water.
Okjubu's Sweet Potato Shoot Kimchi
A summer delicacy with a crisp texture and rich umami flavor, thanks to its special seasoning.