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Seonkyoung Longest's Thai-Style Shrimp Pineapple Fried Rice
Thai-style fried rice with shrimp marinated in lime, fish sauce, and chopped chili, stir-fried with sweet pineapple, and topped with crushed peanuts and cilantro
Seonkyoung Longest Chinese-Style Egg Drop Soup
A Chinese-style egg drop soup made with a rich chicken broth base, thickened with starch and featuring delicate egg ribbons.
Kim Ho-yoon's Pastry Pizza
A crispy-on-the-outside, soft-on-the-inside, bite-sized finger food pizza made with store-bought puff pastry dough and chopped tomatoes
Kim Ho-yoon's Super-Speed Yukgaejang
A super-simple yukgaejang recipe that uses ground beef and large green onion to create a rich, refreshing broth in just 25 minutes.
Kim Ho-yoon's Myeongran Sundubu Jjigae
A refreshing and clean sundubu jjigae made without meat, using myeongran (pollock roe) and clams to create a savory broth.
Jung Ho-gyun's Dill Butter Grilled Shrimp
A super-simple wine snack of plump prawns grilled golden in butter oil infused with fragrant dill.
Jung Ho-gyun's Dakmuchim
A super-simple warm-style dakmuchim made by shredding boiled chicken breast and tossing it with mayonnaise, soy sauce, and cheongyang chili pepper for a moist and savory dish.
Jung Ho-gyun's Scallion Myeongnanjeot Muchim
A side dish that doubles as a rice companion, maximizing nuttiness and umami by adding generous scallions, sesame oil, and fermented sand lance sauce to myeongnanjeot.
Jung Ho-gyun's Instant Cabbage Kimchi
A quick geotjeori made by lightly salting cabbage and red onion with salt and sugar, coating them in gochugaru, and seasoning with fermented anchovy sauce.
Jung Ho-gyun's Chicken Breast Tofu Noodle Pad Thai
A diet pad thai with exotic flavors, featuring high-protein tofu noodles and chicken breast wrapped in foil for moistness
Jung Ho-gyun's Pineapple Jeyuk Bokkeum
Savory jeyuk bokkeum tenderized with pineapple juice and stir-fried with napa cabbage heart in a direct-fire style
Lee Hye-jung's Yukbochae
A Chinese-style stir-fry dish that lightly sautés seven ingredients including pork, shrimp, mushrooms, and minari with cheongju and oyster sauce.