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Jung Ho-gyun's Chinese-Style Japchae Rice
A one-pan Chinese-style japchae rice that skips separate stir-frying and instead sears soy sauce in a single pan for a quick, wok-charred finish.
Jung Ho-gyun's Kimchi Katsu Nabe Udon
A Japanese-style nabe udon with a clean, deep flavor, featuring freshly fried pork cutlet on a base of vegetable broth and stir-fried kimchi.
Jung Ho-gyun's Milky Dried Pollock Soup
A dried pollock soup made by pounding the fish to soften it, then boiling it over high heat while adding water in stages to create a rich, milky broth.
Jung Ho-gyun's Salmon en Papillote
A French-style diet fish dish where salmon, vegetables, and tangerine are wrapped in parchment paper to trap moisture and aroma, then steamed and baked until moist.
Jung Ho-gyun's Butter Myeongran Egg Fried Rice
A Chinese-style fluffy fried rice where rice is first coated in egg, then stir-fried with butter and myeongran for a light, separate-grain texture.
Lee Hye-jung's Vegetable Vegan Curry
A vegan curry with deep flavor made by coarsely stir-frying summer vegetables like eggplant, Korean piman pepper, tomato, and onion without meat or potato
Lee Hye-jung's Chicken Kimchi Jjigae
A refreshing chicken kimchi jjigae that reduces sodium by using chicken thigh instead of pork, along with napa cabbage and soaked seaweed
Lee Hye-jung's Tteokguk
A clean and chewy tteokguk made by separately stir-frying beef garnish and soaking the rice cakes in cold water for a pleasantly firm texture
Kim Dae-seok's Tomato Perilla Leaf Kimchi
A large-batch perilla leaf kimchi made by spreading a finely chopped chaltomato, vegetables, and fish sauce seasoning on each of 100 perilla leaves for a refreshing savory flavor.
Maeil Matna Garlic Sauce Chicken Tacos
Chicken tacos with spicy stir-fried chicken breast, fresh vegetables, and homemade garlic sauce
Maeil Matna Oven Chicken Pasta
Oven chicken pasta baked with penne and plenty of cheese, topped with tomato stir-fry sauce and a creamy milk roux sauce
Maeil Matna Chicken Ramyun
A deeply flavorful chicken ramyun made by grilling chicken breast marinated in doubanjiang until charred, topping it generously, and serving it in a soy milk chicken broth.