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Kim Jin-soon's Spicy Braised Pork Back Ribs
A spicy braised pork back ribs dish made by searing the ribs in a pan to lock in juices without soaking out the blood, then simmering for 30 minutes in a sweet and spicy sauce.
Kim Jin-sun's Seaweed Risotto
A rich and creamy seaweed risotto made with seaweed soup ramyun seasoning, leftover rice, butter, and Parmesan cheese.
Kim Jin-soon's Kimchi Kongbiji Jjigae
A savory kimchi kongbiji jjigae made simply by adding all seasonings 1 tablespoon at a time
Kim Jin-soon's Butter Jjajang Rice
A homemade butter jjajang rice that stir-fries pork and potato in scallion-infused oil, then adds jjajang powder and butter for deep flavor.
Kim Jin-soon Songtan Budae Jjigae
Songtan-style budae jjigae with deep, restaurant-quality broth using Sari Gomtang ramyun soup powder and ground beef
Kim Jin-soon's Yubu Doenjang-guk
A super-simple doenjang soup that keeps yubu chewy by placing it in the bowl and pouring hot broth over it instead of boiling it together.
Kim Jin-soon's Spam Jjageuli
A jjageuli made by simmering Spam, potatoes, onions, and tofu in a rich spicy seasoning sauce until the liquid reduces, then mixing it with rice.
Kim Jin-soon's Kongnamul Bulgogi
A kongnamul bulgogi made by piling onion, soybean sprouts, and vegetables like a mountain in a pot, covering with meat, and simmering in a special sauce until just moist.
Ttukdak Hyung's Tomato Swirl Omurice
A harmonious blend of softly cooked, swirl-shaped soft-boiled eggs and a tangy-sweet homemade tomato garlic sauce, beautifully shaped with chopsticks
Ttukdak Hyung's Kkanpung Samgyeopsal
Pan-fried pork belly coated in starch for crunchiness, quickly stir-fried in a sweet and spicy special kkanpung sauce.
Ttukdak Hyung's Mart Chicken Oyakodon
A super simple rice bowl dish that transforms leftover store-bought chicken from end-of-day sales into a delicious, tender, and savory meal, topped with a sweet-salty onion sauce and moist eggs.
Ttukdak Hyung's Rice Cooker Naengsuyuk
Cold boiled pork made tender by pressure-cooking pork front leg in a rice cooker, then chilled and thinly sliced, served with a special salted shrimp sauce.