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Kim Jin-soon's Spoon Donggeurangttaeng
A super simple donggeurangttaeng made by spooning a thick batter with eggs onto a pan and frying it easily.
Ttukdak Hyung's Super Simple Boneless Galbijjim
Boneless beef galbijjim made in just one hour using affordable chuck eye roll for grilling, with chopped onion and simple seasoning—no blender needed.
Baek Jong-won's Clam Ramen
A refreshing, deeply savory hangover remedy ramen by Baek Jong-won, made by cooking clams from cold water to maximize freshness and enhancing flavor with seaweed and anchovy sauce.
Baek Jong-won's Ramen Bibimbap
A Chinese-style spicy ramen featuring added fish cake and mushrooms, enhanced with a special seasoning sauce and hot green onion oil for maximum flavor.
Baek Jong-won's Tuna Hambak Steak
A cost-effective hambak steak made by mixing canned tuna with chopped vegetables instead of meat, then simmering it in an instant sauce based on butter and ketchup.
Ttukdak Hyung's Pork and Potato Jjageuli
A jjageuli stew made by stir-frying front leg meat for soup and vegetables in a spicy seasoning, then adding grated potato to thicken and deepen the broth.
Baek Jong-won's Osam Bulgogi
A fantastic combination of grilled pork belly, which renders its savory fat onto the grill, and spicy seasoned squid and vegetables stir-fried together.
Lee Yeon-bok's Dubu Gyeran Jjim
A simple and healthy dish made by mashing tofu and eggs together, steaming until soft, and serving with a sweet and spicy homemade soy sauce.
Lee Yeon-bok's Tofu and Egg Stir-fry
A super simple rice thief side dish featuring soft tofu, savory eggs, and crunchy vegetables.
Lee Yeon-bok's Chinese-Style Cucumber Salad
A sweet and sour, crunchy Chinese-style cucumber salad made by pounding cucumbers with the back of a knife, without using heat or a frying pan.
Lim Sung-geun's 7-Minute Kimchi Jjigae
A 7-minute kimchi jjigae simmered down with a golden-ratio hit-restaurant seasoning paste, perfect for mixing with rice.
Yeo Kyung-ok's Super Simple Ganjjajang
Using jjajang powder instead of chunjang, it is stir-fried with only onion moisture without water to bring out deep wok flavor, a master's super simple ganjjajang.