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Lee Hye-jung's Stir-fried Mukeunji
A side dish made by thoroughly washing sour mukeunji, mixing it with seasonings, and quickly stir-frying over high heat to preserve its crunch.
Ttukdak Hyung's Seafood Stew Meal Kit Paella
A guest-worthy paella made by cooking mussel broth and eight kinds of seafood from a seafood stew meal kit with whole canned tomatoes, paprika powder, and rice.
Ttukdak Hyung's Yuja-Cheong Braised Pork Jowl in Soy Sauce
A sweet and savory pork dish where whole pork jowl is seared until golden, then braised over medium heat in a yuja-cheong and soy sauce glaze.
Kim Dae-seok's Chilled Spicy Pork Belly Salad
Thinly sliced pork belly blanched in soybean paste water, then tossed with large green onion, garlic chives, onion, and a tangy-spicy gochujang dressing for a summer meat salad.
Maeil Matna's Bunsikjip Rabokki
Authentic bunsikjip-style rabokki with rich umami using gochujang and ramyun seasoning
Maeil Matna Peanut Butter Stir-fried Udon
A 3-minute bibim udon that maximizes nuttiness by pouring hot scallion-infused oil over a peanut butter sauce
Maeil Matna One-Pan Chicken Pasta
A one-pan cream pasta that builds deep umami by searing seasoned chicken breast, then simmering broth and noodles directly in the same pan.
Maeil Matna Egg Fried Rice
Egg fried rice with rice grains coated golden with egg yolks and whites stir-fried later for a fluffy, separated texture.
Kim Go-eun's Spring Welcome Dallae Doenjang Jjigae
Packed with potatoes and simmered thoroughly, then blended with two types of doenjang for deep flavor, finished with fresh dallae and clam for a refreshing touch—Kim Go-eun's homestyle doenjang jjigae.
Maeil Matna Miso Ramen
A homemade miso ramen that builds a rich, creamy broth in just 20 minutes by adding milk to a base of stir-fried vegetables and doenjang.
Seonkyoung Longest's Tuna Kimchi Jjigae
A deep-flavored tuna kimchi jjigae with rich tuna oil and spicy sour kimchi
Maeil Matna Sausage and Vegetable Stir-fry
A super simple sausage and vegetable stir-fry that brings out savory flavor and clean spiciness with ketchup, oyster sauce, and chili powder instead of gochujang.