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Yeo Kyung-rae's Super Simple Japchae Rice
A super simple recipe for Japchae Rice that anyone can make at home without fail—quick, easy, and perfectly recreates the smoky flavor of a Chinese restaurant dish.
Park Eun-young Spicy and Tingling Mapo Tteokbokki
Spicy and tingling tteokbokki with a Chinese-style twist, made by adding pork and sweet potato to store-bought mapo tang sauce
Yeo Kyung-ok's Zasai-Muchim
A super simple recipe that transforms the classic Chinese restaurant staple into a tangy, sweet, and spicy side dish
Jung Ji-sun's Meat Shumai
Homemade dim sum with rich pork filling made by grinding pork and fat in a golden ratio, delivering deep meaty aroma and chewy texture—replacing shrimp with juicy pork and fat.
Solo Cooking God's Mushroom Roast Curry
An unusual mushroom roast curry where the creaminess of milk meets the tangy freshness of tomato sauce, reimagined as a rich and distinctive twist on classic curry.
Jung Ho-young's Egg Fried Rice
Simple egg fried rice with a rich flavor enhanced by the subtle aroma of green onions and onions, combined with oyster sauce and butter.
Jung Ho-young's Homemade Hamburger Steak
Homemade hamburger steak served with a sharp and rich pepper cream sauce, featuring tender meat paste.
Jang Ho-jun's Yamagake Udon
Authentic Japanese udon with grated yam in a rich, savory kaeshi sauce.
Fabri's Peach Tomato Gazpacho
A Spanish-style chilled hangover soup made by blending fresh seasonal peaches and cherry tomatoes.
Shin Dong-min's Mackerel Sashimi
Authentic mackerel bong-sashimi and pressed sashimi recipes that draw out deep flavor by curing fresh live mackerel with salt and vinegar, then pairing it with green onion, young ginger, and perilla leaves to eliminate any fishy odor.
Kim Dae-seok Chef's Perilla Leaf Kimchi
A simple no-fire perilla leaf kimchi with a refreshing and savory flavor, made by adding apple and onion juice for a crisp, vibrant taste.
Kim Dae-seok's Chicken Gomtang
Simple, hearty nourishing chicken gomtang with chicken feet for a richer, deeper broth