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Maeil Matna Chicken Quesadilla
Chicken quesadilla with chicken breast seasoned with curry and chili powder, cheese, vegetables, and homemade tomato salsa
Maeil Matna Handmade Egg Noodle Soup
A chewy, soft handmade egg noodle made by piping an egg and potato starch dough directly into broth to create unbroken longevity noodles.
Maeil Matna Cheese Garlic Bread
A homemade cheese garlic bread made by scoring a soft, hand-kneaded bread in a lattice pattern and filling it generously with a scallion-garlic sauce and mozzarella cheese before baking.
Solo Cooking God's Spicy Jjamppong Pasta
A spicy jjamppong pasta simmered in a rich sauce with tomato pasta sauce, chili powder, and oyster sauce.
Okjubu's Honey Butter Chicken Rice Bowl
Crispy pan-fried chicken thigh glazed in a sweet and salty honey butter sauce, served over rice
Maeil Matna Spicy Dumpling Soup
Handmade bite-sized dumplings filled with egg and vegetables, served in a spicy chili oil broth
Maeil Matna Homemade Pizza
A heartfelt pizza made with a chewy homemade dough and a homemade sauce simmered from blanched tomatoes
Maeil Matna Cabbage Chicken Breast Dumplings
Healthy cabbage dumplings made by wrapping chicken breast and tofu filling in cabbage leaves instead of flour wrappers, cooked in the microwave or a steamer
Kim Jin-soon's Gochujang Braised Potatoes
Potatoes are salted and soaked in starch syrup to firm them up, then braised in a spicy-sweet gochujang sauce.
Kim Jin-soon's Chili Shrimp Rice Bowl
A rice bowl topped with sweet and spicy chili shrimp flavored with butter and minced garlic, served with soft scrambled eggs.
Kim Jin-soon's Spam Braised Tofu
A one-serving braised Spam and tofu dish, made by layering onion on the bottom, topping it with tofu and Spam, then pouring over a savory perilla oil seasoning sauce and simmering until the sauce is slightly reduced.
Kim Jin-soon's Nakji Bokkeum
A restaurant-style spicy stir-fried Korean small octopus (nakji) that uses the Korean small octopus (nakji) poaching liquid in the sauce and stir-fries over high heat to infuse a smoky wok flavor.