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Maeil Matna Almond Makhani Curry
A smooth makhani curry made by blending fresh tomatoes, onion, and almonds, then straining the sauce and adding chicken breast, heavy cream, and butter.
Striker Chef's Spam Mandu
A super simple mandu made by topping perilla leaves with a filling of mashed spam, leftover japchae, green onions, and egg, then folding and pan-frying until golden brown.
Striker Chef's Spam Jam
A unique spread recipe made by finely chopping spam and onions, then simmering them with sugar and vinegar to maximize the sweet, salty, and sour flavors.
Kim Jin-soon's Spicy Glass Noodle Dumpling Soup
A spicy dumpling soup made by adding unsoaked dried glass noodles directly to a scallion and chili oil broth and boiling for 10 minutes
Kim Jin-soon's Large Green Onion Pork Belly Rolls
Large green onions grilled until golden, wrapped with thinly sliced pork belly and secured with potato starch, braised in a soy sauce glaze, and served with a wasabi mayonnaise dipping sauce.
Kim Jin-soon's Tomato Braised Short Ribs
LA short ribs marinated in sugar water, seared, then braised with bokbunja wine, tomato juice, ketchup, and oyster sauce
Kim Jin-soon's Pickled Radish Muchim
A snack-bar-style pickled radish muchim made by mixing thinly sliced pickled radish with large green onion and seasonings
Kim Jin-soon's Chadolbagi Curry
A Japanese-style curry with deep flavor from microwaved onions and chadolbagi, enhanced with chocolate and butter
Kim Jin-soon's Crab Stick Egg Porridge
A super simple egg porridge made with leftover rice and crab sticks, seasoned with tuna extract for umami and simmered until soft.
Kim Jin-soon's Tuna Rolled Omelet
A rolled omelet packed with well-drained tuna and finely chopped vegetables, rolled tightly without breaking for a full flavor.
Ttukdak Hyung's Pork Neck Jangjorim
A unique pork jangjorim made with extreme tenderness by sous-vide cooking pork neck for 24 hours using a rice cooker's keep-warm function.
Seonkyoung Longest's nakji-bokkeum
A spicy nakji-bokkeum made by rubbing Korean small octopus (nakji) with salt to clean it, marinating it in a gochujang seasoning, quickly stir-frying it over high heat with vegetables, and serving it over blanched soybean sprouts.