Season 2 begins with host Judy Joo sharing simple recipes for meat lovers. Included: Korean barbecue beef short ribs; a spicy pork belly cheesesteak; Judy's version of steak tartare. Also: a midnight feast featuring roasted pig's feet in Seoul.

The comfort food of Judy's childhood is made. Recipes include instant noodles with spicy rice cakes; king-size dumplings; fresh melon Popsicles.

Three simple marinades for speedy suppers are made using easily accessible Korean ingredients. On the menu: doenjang-glazed eggplant; grilled hangar steak with a salad of spicy scallion and red onion; gochujang salmon.

Korean bar snacks are in the spotlight. Recipes include pan-fried fish; buffalo wings with spicy gochujang sauce; and meaty stuffed chili bombs.

Korean café culture serves as an inspiration. Recipes include spicy sesame straws; chewy coffee brownies; and citron-tea posset. Also: Judy learns about the trend of eclairs in Seoul.

Healthy Korean recipes include a super foods salad and carrot doenjang dressing followed by cabbage kimchi and poached chicken. In Seoul, Judy Joo shares her favorite vegetable bibimbap, shines a spotlight on fermented dishes, and eats acorn jelly.

Judy makes disco fries and pulled pork; Korean Caesar salad with Gochujang prawns; and lotus root chips with a spiced soybean bowl. Also: The bar manager of Jinjuu restaurant serves a stunning kimchi Bloody Mary.

Judy Joo's guide to Korean noodles includes versions with black bean sauce, chicken soup, and crunchy ramen-coated squid rings. Also: She visits Seoul and eats seafood kalguksu on the beach with chef Christine Lee.