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Yoon Yi-ryeon's Assorted Mushroom Jangajji
A mushroom jangajji made by briefly blanching enoki, king oyster, and wood ear mushrooms, then soaking them in a pickling liquid of soy sauce, fermented fish sauce, vinegar, and soju.
Yoon Yi-ryeon's Potato Garlic Chive Jeon
A healthy garlic chive jeon with a crispy outside and chewy inside, made using only the starch from ground potatoes without any flour.
Yoon Yi-ryeon's Broccoli Tofu Jeon
A healthy, light diet-friendly jeon made by mixing mashed tofu and finely chopped broccoli with potato starch, then pan-frying until golden.
Yoon Yi-ryeon's Onion Namul
A unique namul side dish where onion and large green onion are briefly blanched instead of stir-fried, then seasoned cleanly and spicily.
Aha Bujang's Vietnamese Chili Hangover Ramyun
A hangover ramyun that protects the stomach with a soft egg blanket, featuring the sharp heat of crushed Vietnamese chili and the acidity of vinegar, without turning cloudy.
Aha Bujang's Seafood Sundubu Jjigae
A restaurant-style seafood sundubu jjigae boiled rich and spicy using frozen seafood and homemade chili oil dadagi
Aha Bujang's Pork and Garlic Chive Egg Soup
A warm egg soup made by simmering pork, garlic chives, and eggs in a doenjang broth reminiscent of tonjiru.
Aha Bujang's Beef Bone Mandu Soup
A super simple mandu soup that uses store-bought beef bone broth enhanced with beef bone extract, soy sauce, and garlic to create a rich, restaurant-style broth.
Aha Bujang's Galbi Fried Rice
Galbi fried rice that achieves barbecue flavor without artificial smoky seasonings, using smoked paprika powder and tomato sauce.
Aha Bujang's Daejeon-Style Spicy Kalguksu
Daejeon-style jang kalguksu with a rich anchovy broth, spicy kick from gochujang and chili pepper powder, topped with fluffy egg and crown daisy
Aha Bujang's Fresh Tomato Basil Pasta
A fragrant, super-simple pasta with a sweet-and-sour balance achieved by adding vinegar and sugar to a puree made from fresh tomatoes.
School Chef's Gaji Bokkeum
This stir-fried eggplant is made by first fully releasing the aroma of minced garlic in oil, then stir-frying the eggplant until translucent, bringing out its savory flavor.