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This Man's Cook Gisa Restaurant Pork Belly
Golden ratio marinade made with soy sauce, cooking wine, and black sugar, stir-fried to recreate the signature style of Gisa Restaurant pork belly
pork shoulder or front leg meatbrewed soy saucecooking wineblack sugarmolasses
sweet and saltymeat dishbudget-friendly
This Man's Cook's Amazing Ssamjang
A homemade ssamjang with the spicy kick of green chili, refreshing crispness of onion, and rich nuttiness of peanuts—far more flavorful than store-bought versions.
doenjanggochujanggochugaruminced garlicmolasses
super simplenutty flavorsummer specialty
This Man's Cook's Cod Stew
Professional-style cod stew simmered in a rich broth made from cod heads, seasoned with a secret sauce enhanced with cooking oil for deep flavor and texture.
codradishoniongreen onionred pepper
Rice EnhancerGuest-Ready DishRestaurant-Quality Taste
This Man's Cook Spicy Perilla Pepper Squid Stew
A delicious side dish featuring tender squid with cuts and plenty of spicy perilla peppers simmered in a savory-sweet sauce
spicy perilla peppersquidgarlicsoy saucerice syrup molasses
rice killerhearty meallunchbox side dish
Striker Chef's Bunsik-jip Style Old-fashioned Tteokbokki
A thick, spicy-sweet sauce-soaked nostalgic bunsik-jip style rice tteokbokki, plus a tip for turning leftover sauce into a creamy rose tteokbokki variation.
rice cakesquare fish cakegreen onionred pepper powdergochujang
Fridge clean-outSpicySweet and salty
Seungwoo Dad's Texas Brisket
A tender and heartfelt homemade Texas-style brisket dish, slowly cooked for 48 hours using the sous vide method and then seasoned and baked in the oven.
BeefMolassesSoy SauceLiquid SmokePaprika Powder
Home PartyGourmetLarge Portion
Seungwoo Dad's Sous Vide BBQ Pork Ribs
48-hour sous vide cooking yields extreme tenderness, then coated with a special barbecue sauce and roasted to perfection—authentic BBQ pork ribs.
pork ribsdark brown sugarketchupsugaronion
for guestsall-purpose saucemeat dish
YOOXICMAN Sous Vide Oven BBQ Brisket
A homemade Texas-style brisket, tenderized by 55 hours of sous vide and finished in the oven to create a rich, dark bark.
Beef brisketWhiskeyLiquid smokeMolassesSoy sauce
BarbecueSous VideLabor of Love