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A spicy and hearty stew made with cleaned beef tripe and chicken, simmered until tender with doenjang (soybean paste), bay leaves, ginger, and soju to eliminate any gamey odors, then flavored with a spicy gochujang (red chili paste) sauce.

A simple, budget-friendly chujjeguksu that even students can make in just 5 minutes by mixing canned chicken breast broth with store-bought cold noodle broth and mustard.

A simple yet irresistible Chinese-style potato stir-fry with a tangy and spicy kick.

An incredible combination of crispy fried eggplant and a tangy-sweet Chinese black vinegar sauce

A secret recipe samgyetang that boasts a rich, deep flavor and savory richness similar to a hearty bone broth, made without complex herbal ingredients—just ground glutinous rice and pine nuts.

A hearty chicken porridge with glutinous rice and ginseng soup mix, served with crispy toasted nuroongji for a satisfying, savory meal.

Using just scissors, flatten a whole chicken and cook it using its own fat to create an intense crispiness on the skin, resulting in a perfect crispy exterior and juicy interior.

A sweet and savory braised chicken thigh dish, Kyochon Chicken style, made in one pan without frying.

A special steamed chicken dish where chicken is boiled until tender and light without any oil, topped with fragrant chives, and dipped in a sweet and sour mustard sauce.

Chicken thigh meat is pan-seared until golden brown to lock in the juices, then simmered deeply with medicinal herbs and vegetables in a whole chicken stew style.

A super simple jokbal and bossam recipe that achieves a restaurant-quality taste at home using soy sauce, corn syrup, doenjang, and all-purpose seasonings, without complicated herbal ingredients.

Delicate, tender chicken meat is carefully pulled from the thoroughly simmered bird, while the remaining bones are further boiled to create a rich, creamy broth. This hearty summer nourishing dish is served with rice and enjoyed as a comforting meal.