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Lim Sung-geun's Soy Sauce Pork Bulgogi
A savory-sweet pork bulgogi packed with umami, made in a flash using only all-purpose soy sauce and sesame oil.
Yeo Kyung-ok's Crispy Ramen Salad
An unusual salad featuring crispy roasted ramen, nutty almonds, crunchy cabbage, and fragrant coriander, tossed with a special sprout oil sauce.
Yeo Kyung-ok's Egg Oyster Pancake
A winter delicacy oyster pancake made by gently scrambling lightly blanched fresh oysters with egg mixture, resulting in a moist and tender texture.
Yeo Kyung-ok's Pork and Onion Stir-fry
A simple, quick dish of pork shoulder and onions stir-fried with doubanjiang and oyster sauce for a spicy, savory flavor.
Jung Ho-young's Myeonran Cold Pasta
A cold pasta featuring thin capellini noodles tossed in a golden 1:1:1:1 ratio sauce without any frying, offering a rich, savory bite that feels light like a noodle dish.
Oh Se-deuk's Spicy Steamed Spanish Mackerel
A spicy side dish made by steaming Spanish mackerel pieces topped generously with red pepper powder and green onions, then pouring hot oil over to infuse a fresh chili oil aroma.
Okjubu's Stir-fried Baby Squid with Shishito Peppers
A soy sauce stir-fry of baby squid, first dry-pan roasted to remove fishy smell, then tossed with aromatic shishito peppers.
Shin Dong-min's Asparagus Sauté
Grilled asparagus cooked gently with kelp stock to maximize moisture and crisp texture, like steaming at low temperature
Raymon Kim's Rich Soybean Kalguksu
A creamy, rich summer delicacy made by boiling soybeans without soaking, then grinding them with nuts—no hassle, just pure flavor and nutrition.
This Man's Cook Yogurt Dressing Egg Salad
A refreshing and light egg salad with a dressing made by mixing plain yogurt with honey and lemon juice.
Yoon Yi-ryeon's Stir-fried Round Zucchini
A summer side dish made by thinly slicing round zucchini, salting with salted shrimp, then stir-frying with garlic and onion in sesame oil, briefly steaming the zucchini, and finishing with red chili pepper and fish sauce.
Yoon Yi-ryeon's White Soybean Sprout Muchim
A mild, clean-tasting muchim made by lightly coating soybean sprouts in sesame oil, steaming them, and seasoning only with seasoned salt.