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Aha Bujang's Beef Porridge Ramyun
A unique ramyun with a savory, thick broth made by adding a bit of commercial beef porridge powder
Aha Bujang's Woosamgyeop Jjolmyeon
A special jjolmyeon with a thick, spicy-sweet sauce combining sweet-salty stir-fried thinly sliced beef short plate (woosamgyeop) with chogochujang (vinegar-gochujang) and gochugaru
Ttukdak Hyung's Shrimp Bisque Spread
A rich and savory all-purpose bisque spread made by grinding leftover shrimp heads and shells from salted grilled shrimp with heavy cream and butter.
Aha Bujang's Super Simple Ramyun Bibimmyeon
A tangy-spicy bibimmyeon made by tossing cooked ramyun noodles with a sauce combining ketchup, vinegar, and fermented sand lance sauce
Aha Bujang's Poo Pad Pong Curry
An exotic Thai-style curry featuring crispy fried soft-shell crab with coconut milk and tender eggs
Kim Milan's Chicken Gizzard Ragù Pasta
A traditional Italian offal ragù pasta made by slowly simmering chewy chicken gizzards and rich chicken livers to create a deep, savory flavor
Seonkyoung Longest's Garlic Flakes and Chili Garlic Oil
This is an all-purpose recipe for making crispy garlic flakes by frying garlic at a low temperature, and then using the remaining garlic oil to create a spicy chili garlic oil.
Kim Ho-yoon's Tomato Broth Shabu-Shabu
A unique shabu-shabu where beef and vegetables are dipped in a clear, refreshing broth made by blending and steeping fresh tomatoes.
Jung Ho-gyun's Drunken Noodles
A Thai-style stir-fried noodle dish made by quickly stir-frying soju-marinated shrimp, celery, and soaked rice noodles with scrambled eggs over high heat.
Ttukdak Hyung's Duck Breast Peking Duck
A cost-effective gourmet dish where duck breast is dried and crisped in an air fryer instead of expensive Peking duck, served with a special black bean sauce made from the rendered duck fat, all wrapped in a tortilla.
Ttukdak Hyung's Leftover Japchae Yubu Pockets
A nutritious dish that recycles leftover japchae by cutting it with scissors, stuffing it into blanched yubu, tying it with scallion stems, and using it as a garnish for soup dishes.
Ttukdak Hyung's Schweine Haxe (German-Style Pork Knuckle)
Pork front leg simmered in dark beer and beef bone broth, then air-fried and deep-fried to achieve the ultimate crispy exterior and moist interior, a traditional German pork knuckle.