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Lim Sung-geun's Royal Black Sesame Porridge
A rich, thick traditional black sesame porridge enjoyed by Joseon dynasty kings as a nourishing breakfast dish
Lim Sung-geun's Mountain-style Skewers
A neat, elegant holiday dish featuring ham mountain-style skewers that preserve the natural vibrant colors of the ingredients by lightly dusting only one side with flour.
Lim Sung-geun's Andong Gukssi Perilla Leaf Steamed Dish
A convenient recipe to recreate the soft, fragrant perilla leaf steamed dish enjoyed at famous noodle shops at home.
Lim Sung-geun's Mugwort Mix
A fragrant nostalgic mugwort mix made by combining tender spring mugwort and rice flour in a golden ratio, steamed for 15 minutes until fluffy and light.
Lim Sung-geun's Spring Onion Doenjang Guk
This doenjang guk recipe features a rich, savory broth with deep umami flavor, achieved by removing the fishy aroma from dried shrimp and simmering spring onions thoroughly.
Lim Sung-geun's Comforting Egg Soup
A simple, delicate egg soup ready in just 3 minutes for busy mornings—soft, refreshing, and effortless to make.
Yeo Kyung-rae's Shiitake Mushroom Rice Bowl
A familiar yet refined Chinese-style rice bowl featuring thick shiitake mushrooms and chewy squid for a satisfying texture contrast.
Yeo Kyung-rae's XO Fried Rice
Chinese-style fluffy fried rice with intense umami flavor enhanced by premium seafood XO sauce
Lim Sung-geun's Seasoned Seaweed
A spicy and tangy rice-stealing side dish that uses up stale seaweed to whet the appetite
Lim Sung-geun's Beef Bulgogi
Authentic beef bulgogi enjoyed with a moist and tender broth, using the precise golden ratio of water, soy sauce, and sugar
Lim Sung-geun's Pork and Cod Stew
A refreshing, spicy cod stew with rich umami flavor, made without soybean paste or gochujang—instead using fermented anchovy sauce and soybean paste for a clean, bright taste, enhanced with pork for added depth.
Lim Sung-geun's Fragrant Frying-Style Fried Egg
A fragrant fried egg prepared in the style of Chinese cuisine, cooked by frying in oil to maximize the Maillard reaction.