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Jung Ho-gyun's Chicken Rice Bowl Using Leftover Soy-Marinated Egg Sauce
A Japanese-style chicken rice bowl made by reducing leftover soy-marinated egg sauce and topping it with crispy pan-fried chicken thigh skin
Lee Hye-jung's Beef Shank Pyeonchae
Boiled beef shank, cooled and thinly sliced, served with sweet fruit garnish and a special mustard-condensed milk sauce as a nourishing pyeonchae
Ttukdak Hyung's Universal Gyeotjul-Yangnyeon
A versatile dipping sauce with a smooth, spicy flavor made using dried chili peppers and rice.
Lee Hye-jung's Grilled Pomfret
Grilled pomfret finished by pouring a sweet-and-sour soy sauce over the golden-brown fish, simmering it down, and topping generously with chopped scallions
Ttukdak Hyung's Diet Jjajangmyeon
A healthy and chewy diet jjajangmyeon made by stir-frying pasta noodles with pork neck, cabbage, and onion
Lee Hye-jung's Cabbage and Pork Belly Salad
A refreshing dish of lightly blanched cabbage and thin pork belly served with a sweet and spicy special doenjang sauce
Ttukdak Hyung's Restaurant-Style Yukgaejang
A deep, spicy yukgaejang made by stir-frying beef and vegetables in beef fat, then simmering them in beef bone broth.
Lee Hye-jung's Fresh Ginseng Nutritious Rice
A nourishing pot rice made with fresh ginseng, chestnuts, jujubes, and ginkgo nuts, cooked to savory perfection in a pot.
Lee Hye-jung's Braised Dried Pollock and Chicken
A savory braised dish of golden-browned chicken thighs and umami-rich dried pollock, kelp, radish, and chestnuts simmered in a soy sauce seasoning.
Ttukdak Hyung's Eel Soup
A savory, deep eel soup made by boiling sea eel, eolgari cabbage, and dried radish greens with doenjang and gochugaru for a spicy kick.
Lee Hye-jung's Homemade Tomato Ketchup
A clean and rich homemade tomato ketchup made by slowly simmering ripe tomatoes, onion, and aromatics without any additives
Lee Hye-jung's Watermelon Yeolmu Jjabagi
A juicy yeolmu kimchi that boosts summer appetite with the natural sweetness of watermelon and paprika.