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Seonkyoung Longest Miso Butter Grilled Pork
A savory and moist pork chop recipe marinated in a seasoning that brings out the flavors of miso, butter, and bonito, then grilled.
Ttukdak Hyung's Stir-fried Pork and Kimchi
Stir-fried pork and kimchi made by simmering pork foreleg and kimchi in a spicy chili seasoning until the sauce reduces, perfect to serve right alongside rice.
Maeil Matna Almond Makhani Curry
A smooth makhani curry made by blending fresh tomatoes, onion, and almonds, then straining the sauce and adding chicken breast, heavy cream, and butter.
Kim Jin-soon's Pork Neck Gangjeong
Crispy fried pork neck tossed in a sweet and tangy gochujang sauce
Kim Jin-soon's Spicy Soybean Sprout Soup
A spicy and refreshing soup made by boiling soybean sprouts, then seasoning the broth with minced garlic, gochugaru, fine salt, and tuna extract.
Kim Jin-soon's Pickled Radish Muchim
A snack-bar-style pickled radish muchim made by mixing thinly sliced pickled radish with large green onion and seasonings
Ttukdak Hyung's Pork Neck Jangjorim
A unique pork jangjorim made with extreme tenderness by sous-vide cooking pork neck for 24 hours using a rice cooker's keep-warm function.
Ttukdak Hyung's Spicy Braised Chicken Feet
A tender and spicy restaurant-style braised chicken feet, simmered for 30 minutes with a homemade secret sauce instead of store-bought, using refreshing bean sprout broth.
Seonkyoung Longest's Spicy Long Bean Stir-Fry
A Chinese-style vegetable side dish of crunchy long beans and bacon stir-fried over high heat in a doubanjiang and oyster sauce seasoning
Seonkyoung Longest's One-Pot Lemon Garlic Butter Pasta
A fresh and savory one-pot pasta made simply in one pot, bringing out the flavors of butter, garlic, and lemon.
Seonkyoung Longest Vietnamese Lemongrass Chicken
Chicken dish made by pan-cooking skin-on chicken thigh meat until crispy, then stir-frying it with lemongrass and fish sauce seasoning for a fragrant and deeply savory finish
Seonkyoung Longest's nakji-bokkeum
A spicy nakji-bokkeum made by rubbing Korean small octopus (nakji) with salt to clean it, marinating it in a gochujang seasoning, quickly stir-frying it over high heat with vegetables, and serving it over blanched soybean sprouts.