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Maeil Matna Shrimp Rosé Pasta
A one-pan pasta with plump shrimp and a rich, spicy rosé sauce, all made in a single pan.
Maeil Matna Seafood Stir-fried Jjamppong
Seafood stir-fried jjamppong with assorted seafood and various vegetables stir-fried in scallion-infused oil to bring out wok hei and a spicy kick
Maeil Matna Ramyun Dakgangjeong
Sweet and spicy ramyun dakgangjeong with a crispy coating of finely crushed ramyun that stays crunchy even after cooling.
Maeil Matna Chicken Fajita Pasta
A spicy one-pan chicken breast pasta made in a single pan, combining Mexican fajita seasoning with rich cheese.
Maeil Matna Bead Soup Tteokbokki
Enjoy chewy homemade bead rice cakes filled with cheese and sausage in a spicy and sweet broth
Maeil Matna Kimchi Mari Guksu
A super simple kimchi mari guksu made by combining store-bought dongchimi broth and kimchi liquid for a refreshing, clean taste.
Eonam Teacher's Eomuk Jeyuk
A 1,000-won Korean fish cake (eomuk) dish that captures the texture and flavor of pork belly jeyuk bokkeum by stir-frying only with oil and seasonings, without adding water
Kim Jin-soon's Yeosu Dolgat Kimchi
Yeosu dolgat kimchi that softens the tough texture by vigorously massaging the stems in salt water and enhances the spicy flavor with shiitake mushroom broth and glutinous rice paste.
Kim Jin-soon's Stir-fried Webfoot Octopus with Hand-Pulled Noodles
Chewy webfoot octopus steamed with soju and cooking wine, then stir-fried with a smoky sauce and chewy hand-pulled noodles for a unique noodle dish
Kim Jin-soon's Corn Jeon
Crispy corn jeon made with popping sweet corn and diced imitation crab, mixed with frying mix and gochugaru, then pan-fried until crunchy like nurungji.
Kim Jin-soon's Toowoomba Sujebi
A fusion bunsik dish made with chewy potato sujebi and shrimp in a spicy, sweet Toowoomba cream sauce
Kim Jin-soon's Acorn Jelly Noodle Soup
Seasoned kimchi made by mixing chopped kimchi with sesame oil, sugar, and gochugaru, roasted sesame seeds ground in a mortar for extra nuttiness, and chewy somyeon noodles and acorn jelly served in cold naengmyeon broth