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Kim Dae-seok's Quail Egg Jangjorim
A satisfying one-week side dish of quail egg jangjorim, simmered in a rich broth made from dried anchovies and kelp, with firm enoki mushrooms and spicy chili peppers, delivering a sweet, salty, and savory flavor.
Baek Jong-won's Kkwarigochu Stir-fried Pork Belly
A stir-fry that first browns pork belly, then sequentially fries large green onion, brown sugar, garlic, and Jin-ganjang in the rendered fat, and finishes with a quick toss of kkwarigochu and cheongyang chili peppers to preserve their crunch.
Kim Jin-soon's Dried Pollock Strips Gochujang Muchim
Dried pollock strips gochujang muchim made without soaking in water, seasoned with cooking wine and perilla oil for a rich, tender texture
Solo Cooking God's Thick-cut Pork and Tofu Stew
A clean, slightly thickened stew made without soybean paste or gochujang, using only soy sauce, anchovy sauce, and oyster sauce for a rich, non-greasy flavor, featuring thick-cut pork belly and soft tofu.
Jung Ho-young's Super Simple Stir-Fried Anchovies
A week-long guaranteed national side dish made by stir-frying anchovies in a dry pan to eliminate fishiness, then adding mirim and starch syrup for gloss and tenderness.
Kim Dae-seok's Beef Seaweed Soup
Sautéed using only the natural fat from the beef without sesame oil, resulting in a clear and clean broth; deep flavor achieved by using mirin and sugar to eliminate fishy and off-putting odors.
This Man's Cook's Soybean Curd Egg Custard
A simple and delicate egg custard that highlights the mild flavor of soybean curd and the rich aroma of eggs, perfectly achieved using a microwave.
Aha Bujang's Gukbap-Jip Style Napa Cabbage Geotjeori
A super-simple gukbap-jip style geotjeori made by quickly salting napa cabbage with sugar and salt in just 10 minutes, then tossing it with a special seasoning paste blended with grated radish.
Park Eun-young's Japchae Rice
A Chinese-style japchae rice dish cooked quickly with unsoaked glass noodles, faster than ramen.
Baek Jong-won's Beef Seaweed Soup
A beef seaweed soup recipe that enhances depth of flavor by sautéing beef and seaweed in sesame oil with soy sauce to season the ingredients thoroughly, then combining soy sauce and fish sauce for a rich, savory taste.
Yoon Yi-ryeon's Radish Namul
A tender radish namul that brings out the radish's natural sweetness and refreshing flavor.
Kim Jin-soon's Cheese Gyeranmari
A savory cheese gyeranmari made by seasoning with minced vegetables and seasonings, then adding cheddar and mozzarella cheese and pan-frying in butter