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Kim Dae-seok's Hijiki Cucumber Sobagi
An unusual kimchi made by stuffing a crisp cucumber, pickled with fresh water and sea salt, with a seasoning paste of apple and hijiki
Kim Dae-seok's Grilled Green Onion and Cheese
An unusual appetizer made by stuffing cheese into green onions and wrapping them with thinly sliced pork belly, then grilling until crispy
Sung Si-kyung's Fish Cake Jjolmyeon
A warm noodle dish featuring chewy jjolmyeon noodles and savory fish cakes in a rich, refreshing anchovy broth
Yoon Yi-ryeon's Glass Noodle Kimchi Pancake
A unique kimchi pancake that maximizes a thin, chewy texture by adding finely chopped soaked glass noodles
Yoon Yi-ryeon's Perilla Leaf Pollock Pancakes
Moist and clean pollock pancakes made by squeezing out excess water from shredded pollock fillet, mixing with fragrant perilla leaves, and pan-frying into small rounds.
Sung Si-kyung's Sous Vide Bangbangji
A Sichuan-style cold dish featuring chicken breast cooked moist and tender in a rice cooker or sous vide machine, paired with crunchy vegetables and a homemade peanut chili oil sauce.
Sung Si-kyung's Mala Sausage Fried Rice
An addictive fried rice made in 10 minutes by adding savory mala sauce and fermented anchovy sauce to sausage fried rice
Aha Bujang's Mul-jjajang
A Jeonju-style mul-jjajang that uses soy sauce and oyster sauce instead of chunjang, thickened with starch for a rich consistency.
Jung Ji-sun's Glutinous Rice Shaomai
A chewy Chinese-style dim sum recipe where glutinous rice is mixed with pork, shiitake mushrooms, and dried barley shrimp stir-fried in dark soy sauce and oyster sauce, then wrapped in dough and steamed.
Aha Bujang's Southeast Asian-Style Stir-Fried Ramyun
Stir-fried instant ramyun with shrimp, egg, and vegetables, finished with a chili vinegar sauce for extra savoriness
Aha Bujang's Jjajang Gukbap
A super simple jjajang gukbap made by creating a generous broth with jjajang powder and ramyun noodles, then adding rice after eating the noodles.
Aha Bujang's Exotic Stir-Fried Clams
A Japanese-style pub stir-fried clam dish with an exotic twist, featuring a doubanjiang and oyster sauce base layered with Sichuan pepper powder, lime juice, minari, and butter.