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Jung Ho-young's Pork Tenderloin Steak
A luxurious steak featuring tender pork tenderloin seared and simmered in a refreshing orange juice sauce
Jung Ho-young's Simple Seokbakji
A crisp and refreshing simple seokbakji made by salting radish without rinsing after soaking, perfect for winter.
Jung Ho-young's Yakigyoza
Crispy outside, juicy inside snowflake yakigyoza ready in just 15 minutes at home
Jung Ho-young's Mackerel and Radish Stew
A spicy, refreshing fish stew with mackerel that has had its fishy odor removed and radish, enhanced with a versatile stew sauce
Jung Ho-young's Frozen Tuna Home Makase Full Course
A full-course recipe to enjoy frozen tuna at home like a Japanese specialty restaurant—perfectly thawed and cleaned without any fishy odor, served as sashimi, sushi, and donburi all in one meal.
Jung Ho-young's Beef Short Rib Curry Jjamppong
A rich and spicy fusion jjamppong with deep umami flavor, enhanced by a generous spoon of curry powder that tames the beef's gaminess.
Jung Ho-young's Sea Tangle Salad
A refreshing sea tangle salad with crisp julienned radish and a tangy-sweet golden ratio dressing, gently tossed to perfection.
Jung Ho-young's Stir-Fried Udon
A traditional Japanese-style stir-fried udon seasoned with a special oyster sauce, enhanced by crispy bacon and fresh vegetables for a rich, savory flavor.
Jung Ho-young's Abalone Fried Rice
Fried rice made with rich butter, savory oyster sauce, and a smooth abalone liver sauce that enhances the texture of each rice grain.
Oh Se-deuk's Egg Curry Rice
A soft-boiled egg curry rice that can be made in just 5 minutes, infused with ginger and garlic flavors and topped with fresh chives.
Hwang Jin-sun's Chinese-style Ggadatang
A Chinese-style sujebi soup made by dropping water droplets into flour to form tiny dough pellets (ggada), simmered with a variety of seafood for a rich, savory flavor.
Hwang Jin-sun's Hongshao Uyukmyeon
A deeply savory beef noodle soup that drastically cuts cooking time by using tender beef tenderloin coated in starch and quickly stir-fried, instead of tough brisket.