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Sung Si-kyung's Pork Belly and Eggplant Stir-fry
A fusion stir-fry where eggplant is seared in rich pork belly fat, then tossed in a captivatingly savory sauce of ketchup and doenjang.
Yoon Yi-ryeon's Ojingeo-bokkeum (Stir-fried Squid)
A stir-fried squid dish that uses minimal vegetables, quickly stir-frying squid and chili peppers in a rich sauce to bring out savory depth and spiciness.
Sung Si-kyung's Spam Stir-fried Potato Strips
A savory side dish where potatoes and vegetables are stir-fried in flavorful oil from pan-fried Spam, enhanced with fermented anchovy sauce for extra umami.
Sung Si-kyung's Brie Cheese Pasta
A luxurious pasta that melts brie cheese with the heat of freshly boiled noodles instead of stir-frying, highlighting the flavors of fresh basil and cherry tomatoes.
Sung Si-kyung's Sundubu Yeol Ramyun
A soft and spicy sundubu Yeol Ramyun made by simmering soft tofu in a rich chili oil base created by stir-frying large green onion and beef.
Sung Si-kyung's Mandu Jeongol
A hearty mandu jeongol packed with seasoned beef, fresh mushrooms, and napa cabbage, simmered in a spicy dadaegi and broth.
Sung Si-kyung's Beef and Clam Sundubu Jjigae
A 5-minute sundubu jjigae that explodes with deep umami from land and sea by stir-frying beef and clams together in rich chili oil.
Yoon Yi-ryeon's Soy Sauce Marinated Perilla Leaves
Perilla leaves are briefly blanched to prevent toughness, and soju is added for a sophisticated flavor in this soy sauce marinated perilla leaves.
Sung Si-kyung's Saury Kimchi Jjigae
A rice-stealing kimchi jjigae made by thoroughly stir-frying aged kimchi in perilla oil for deep flavor, then adding canned saury and simmering until spicy and rich.
Yoon Yi-ryeon's Aehobak Chaejeon
Crispy and savory aehobak chaejeon made with potato starch and shrimp powder, without flour
Yoon Yi-ryeon's Spam and Tofu Braise
A super-simple side dish where salty Spam and nutty tofu are simmered in a spicy gochugaru seasoning, making you finish a whole bowl of rice in no time.
Yoon Yi-ryeon's Maesil Syrup
A traditional method for making maesil extract that develops deep flavor over a long period without mold or spoilage, drawing on 50 years of cooking know-how.