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Sung Si-kyung's Rabokki
A golden-ratio rabokki that brings back school-day memories, with a sweet and spicy sauce enhanced by the savory depth of ramyun seasoning.
Sung Si-kyung's Beef Bone Tteokmanduguk
A convenient yet deeply flavorful tteokmanduguk made by boiling store-bought dumplings and rice cakes in a rich beef bone broth.
Sung Si-kyung's Gochujang Tteokbokki
A luxurious gochujang tteokbokki loaded with beef and cabbage, finished with ramyun seasoning and starch syrup for a pleasant sweetness and deep umami.
Sung Si-kyung Cream Tteokbokki
A premium cream tteokbokki that combines the savory saltiness of bacon fat with the rich nuttiness of fresh cream and cheese, finished with white wine for depth of flavor.
Sung Si-kyung's No-Water Boiled Pork
Tender, juicy boiled pork cooked without a single drop of water, using only the moisture from vegetables and gentle steam over low heat.
Sung Si-kyung's Bulpagetti
A premium stir-fried noodle dish that maximizes smoky flavor and umami by stir-frying pork belly and onion with spicy Buldak Bokkeummyeon and savory Chapagetti
Sung Si-kyung's Shrimp Fried Rice
An authentic Chinese-style fried rice made with generous oil-scrambled eggs, scallion-infused oil, firm cold rice, and shrimp, patiently stir-fried to perfection.
Yoon Yi-ryeon's Yukjeon
A luxurious yukjeon that maximizes nuttiness and tenderness while sealing in juices by coating with glutinous rice flour instead of wheat flour.
Yoon Yi-ryeon's miyeok naengchae
Sweet and sour summer miyeok naengchae tossed in mustard sauce
Yoon Yi-ryeon's Braised Tofu with Perilla Leaves and Seaweed
A unique braised tofu dish where fragrant perilla leaves and savory seaweed are wrapped around tofu, coated in starch, pan-fried, and then simmered in a sweet and salty sauce.
Yoon Yi-ryeon's Garlic Scape and Wild Chive Jangajji
A seasonal jangajji made by pickling crunchy garlic scapes and fragrant wild chives in a brine of soy sauce, raw sugar, and soju for long-lasting enjoyment.
Yoon Yi-ryeon's Mini Skewered Pancakes
Mini skewered pancakes made easily by binding julienned ingredients with starch and egg wash instead of skewering them on toothpicks, then pan-frying until golden.