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Kim Dae-seok's Soybean Paste Spinach Side Dish
A moist and rich winter side dish made with fresh island spinach, enhanced with the sweetness and umami of traditional soybean paste
Yoon Yi-ryeon's Spinach and Octopus Chomuchim
A winter delicacy of blanched Namhae spinach and briefly cooked octopus, tossed in a sweet and sour gochujang sauce.
Yoon Yi-ryeon's Fresh Eggplant Muchim
A crunchy delicacy made by julienning fresh young eggplant raw and tossing it with garlic chives, chili peppers, and a soy sauce-based seasoning.
Sung Si-kyung's Butter Cookies
Classic butter cookies made by piping a dough of butter, sugar, egg, and cake flour, then baking.
Sung Si-kyung's Broccoli Muchim
A super simple salad-style muchim made by tossing lightly blanched broccoli with tangy tomatoes, rich mayonnaise, and savory katsuobushi.
Sung Si-kyung's Katsuobushi Broth Fried Udon
A recipe that upgrades instant fried udon noodles with a deep, smooth kombu and katsuobushi broth for a Japanese restaurant-style dish
Sung Si-kyung's Bok Choy Shrimp Wanja
A Chinese-style shrimp dish featuring hand-chopped, springy shrimp balls paired with a sweet and tangy special soy sauce and crisp bok choy.
Yoon Yi-ryeon's Steamed Kkwarigochu and Onion
A unique side dish of crisp kkwarigochu and sweet onion, lightly coated in flour and steamed, served with a savory dipping sauce.
Yoon Yi-ryeon's Old Cucumber and Seaweed Muchim
A summer side dish of old cucumber and seaweed tossed in a tangy dressing of fermented fish sauce, vinegar, and raw sugar
Sung Si-kyung's Plain Naan
A chewy and mild Indian traditional bread made by kneading bread flour with yogurt and cooking it in a dry pan
Sung Si-kyung's Smile Gimbap
A super simple gimbap with sausage cut to form a smiling mouth, finished with black sesame seeds and ketchup for a cute face.
Yoon Yi-ryeon's Chinese Toon Gochujang Muchim
A fragrant spring delicacy made by drying Chinese toon without blanching until leathery, then tossing it in a sweet and spicy gochujang seasoning for a perfect side dish.