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Eonam Teacher's Yangnyeom Gejang
A rice-stealing yangnyeom gejang made by marinating cut frozen crab in vinegar water to remove any fishy smell, then tossing it in a sauce of soy sauce, gochugaru, and ginger.
Eonam Teacher's White Cold Ramyun
A super simple summer delicacy in the style of Pyongyang naengmyeon, made easily with sari gomtang powdered soup seasoning, vinegar, and cold water.
Kim Jin-soon's Spicy Garlic Pork Belly Jjim
A hit restaurant-style spicy pork belly jjim that sears the pork belly to lock in flavor and adds a kick with coarsely chopped garlic and curry powder.
Kim Jin-sun's Thinly Sliced Pork Belly Sundubu Jjigae
A sundubu jjigae with a rich, deep broth made by stir-frying scallions and chili powder in the fat rendered from pan-fried thinly sliced pork belly.
Kim Jin-soon's Tuna Oil Pasta
A smooth and light oil pasta that brings out rich flavor with canned tuna, tuna extract, and red pepper in olive oil stir-fried with garlic and large green onion.
Kim Jin-soon's Chicken Breast Oyakodon
A Japanese-style dish where dry chicken breast is made moist and tender with mayonnaise and eggs, served over rice
Kim Jin-soon's Janchi Guksu
An old-fashioned one-pan janchi guksu recipe from grandmother's kitchen, made thick and savory by cooking the noodles directly in the broth instead of boiling them separately.
Kim Jin-soon's Soy Sauce Chicken Thigh Rice Bowl
Chicken thighs coated in starch and pan-fried until moist are simmered in a sweet and savory soy sauce with kkwarigochu peppers, then served over rice.
Kim Jin-soon's Kkanpung Shrimp
Thawed cocktail shrimp coated with starch and egg wash, pan-fried, then stir-fried in a spicy-sweet sauce made with chili oil.
Kim Jin-soon's Sundubu Rice Bowl
A spicy, soft rice bowl made by simmering sundubu and eggs in a rich scallion-infused oil and chili oil broth.
Kim Jin-soon's Pear Drink Braised Beef Short Ribs
Tender and moist braised beef short ribs made without any water, using only pear drink for flavor, and without pre-marinating the meat.
Jung Ho-gyun's Spicy Pork Galbi Jjim
Pork ribs are soaked to remove blood for a day, simmered until tender, then coated in a spicy mixture of fine and coarse gochugaru and braised with potatoes for a sweet and spicy galbi jjim.