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Yoon Yi-ryeon's Fresh Seaweed Salad
A special side dish of crunchy radish strips and smooth fresh seaweed, seasoned with fermented anchovy sauce and maesil syrup for a savory and sweet flavor.
Yoon Yi-ryeon's Mugwort Potato Pancake
A crispy outside, chewy inside mugwort potato pancake made by adding mugwort to the potato starch sediment grated on a grater.
Yoon Yi-ryeon's Braised Old Pumpkin
A grandmother's hand-taste braised old pumpkin, enriched with the nuttiness of perilla oil and the deep savory flavor of fermented shrimp sauce, melting softly like pudding.
Aha Bujang's Budae Jjigae Ramyun
A budae jjigae ramyun with deep, restaurant-quality flavor, enhanced with all-purpose ramyun dadegi, beef bone broth, sausage, and cheese
Aha Bujang's Dried Chwinamul Greens Muchim
A neat namul side dish made by gently blanching dried chwinamul greens and enhancing their nutty flavor with perilla seed powder and perilla oil
Aha Bujang's White Jjajang
A clean white jjajang made by frying pork in soy sauce to infuse a smoky aroma and seasoning it with a special yellow soybean paste.
Fabri's White Puttanesca Pasta
An unconventional pasta where anchovy, capers, and olives bring deep umami to an oil-based sauce, with dallae adding a Korean twist instead of tomato.
Baek Jong-won's Chestnut Ramyeon
A unique Chinese-style Woor-myeon inspired ramyeon, thickened with starch from raw chestnuts blended with water, and enriched with minced pork and onions for a deep flavor.
Baek Jong-won's Chestnut Porridge
A simple and nutritious chestnut porridge made by blending chestnuts and water in a blender, then simmering while stirring to prevent sticking, maximizing the chestnuts' subtle sweetness and starch content.
Kim Milan's Mushroom Marinade
An Italian-style pickle dish that gently cooks mushrooms in olive oil and white wine vinegar to bring out a refreshing acidity and rich mushroom flavor.
Kim Milan's Sea Bream Crust Grill
A fine-dining fish dish where sea bream fillet is moistly cooked using low-temperature butter arroser and topped with a crispy bread crust for texture.
Kim Ho-yoon's Sea Urchin Roe Seaweed Soup
A clean and milky sea urchin roe seaweed soup made by stir-frying seaweed with water instead of oil, then simmering with rice-rinsing water and sea urchin roe.