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Baek Jong-won's Cheese Toast
An innovative toast that maximizes crispy, savory flavor by directly grilling cheddar cheese in a well-coated pan and adhering it to bread like toasted cheese croutons.
Baek Jong-won's Apple Brownies
A fruit brownie baked in an air fryer without baking powder, using flour, sugar, eggs, chocolate, butter, and stewed apples for a rich, chewy texture.
Baek Jong-won's Smoked Anchovy Garakguksu
Garakguksu with deep umami recreated by stir-frying smoked anchovies until crisp to remove fishiness, then simmering them with vegetables and seasoning with soy sauce and cooking wine
Baek Jong-won's Carrot Red Bean Porridge
A unique, healthy porridge made by finely grinding well-cooked carrots, thickening with rice flour, and topping with sweet red bean paste. It's as smooth and soft as sweet pumpkin porridge.
Aha Bujang's Taiwanese-Style Beef Noodle Soup
A Taiwanese-style beef noodle soup with a rich broth simmered for over 2 hours, finished with spicy Chinese chili oil (not chili paste) and garlic for deep flavor.
Ttukdak Hyung's Large Green Onion and Pork Fritters
Crispy fritters made with pork belly and large green onion, coated in batter and served with a sweet and savory sauce
Aha Bujang's Minari Steamed Chicken Bossam
Tender chicken steamed with ginger and garlic, served with fragrant minari and freshly made bossam radish kimchi.
Aha Bujang's Stir-fried Jjamppong
A stir-fried jjamppong recipe that quickly stir-fries pork and seafood with Jin-ganjang, chili oil, and gochugaru to bring out rich umami without the need for wok hei.
Aha Bujang's Dakjuk
A quick chicken porridge made by adding instant rice and vegetables to the rich chicken broth left over from making baeksuk
Aha Bujang's Chinese-Style Crab Soup-Inspired Egg Soup Without Crab
A Chinese-style egg soup made by pouring well-beaten egg into boiling broth to achieve the soft texture of crab soup
Ttukdak Hyung's Cockle Bibim Kalguksu
Boiled kalguksu noodles and fresh cockles mixed with a spicy-sweet sauce made from gochugaru, Jin-ganjang, maesil extract, vinegar, and gochujang
Aha Bujang's Dried Radish Strips Muchim
An appetite-stimulating side dish made by firmly massaging rehydrated dried radish strips with gochugaru, oligosaccharide syrup, and fermented sand lance sauce seasoning