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Maeil Matna KFC-Style Chicken Tenders
Crispy outside, tender inside chicken tenders with two special sauces: garlic soy and seasoned chicken sauce
Aha Bujang's Woosamgyeop Kimchi Cheonggukjang Stew
A rich and spicy cheonggukjang stew made by boiling store-bought cheonggukjang with water at a 1:4 ratio, then adding well-fermented kimchi, tofu, vegetables, and woosamgyeop scraps.
Eonam Teacher's Tomato Mussel Pasta Soup
A spicy, rich tomato mussel pasta soup that's impressive yet budget-friendly
Eonam Teacher's Hot Wings
Chicken wings marinated in a basic seasoning, coated with starch powder, and fried crispy in shallow oil for 8 minutes.
Kim Jin-soon's Braised Mackerel and Kimchi
A banchan shop secret braised mackerel and kimchi, where long-torn kimchi is first stir-fried in vegetable oil and sesame oil, then simmered with radish and mackerel until the liquid is reduced.
Kim Jin-soon's Rabokki
A snack-bar-style rabokki made in just 7 minutes by combining gochujang sauce with ramyun seasoning
Kim Jin-soon's Jjamppong Ramyun
A jjamppong ramyun with a deep broth that rivals Chinese restaurants, made by cooking assorted seafood in a rich chili oil infused with ghee butter and gochugaru.
Kim Jin-soon's 6-Minute Tteokguk Tteok Tteokbokki
A super-fast tteokbokki packed with savory flavor, made by dissolving the sauce directly in a pot and simmering tteokguk tteok, Korean fish cake (eomuk), and large green onion for just 6 minutes.
Kim Jin-soon's Seasoned Grilled Mackerel
Mackerel is grilled until golden over low heat, then topped with a special gochujang sauce made with finely chopped vegetables and simmered until glossy.
Kim Jin-soon's Sundubu-jang
A nutty, spicy-sweet 7-day side dish made in just 10 minutes
Kim Jin-soon's Beef Fascia and Large Green Onion Yukgaejang
A spicy yukgaejang made by stir-frying beef fascia to render chili oil, then simmering with large green onion and enoki mushrooms.
Kim Jin-sun's Yeolmu Kimchi
A small-batch yeolmu kimchi made by brining young summer radish greens in salt water and seasoning with dried chili peppers and a cold rice starch paste for a refreshing flavor.