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Aha Bujang's Spicy Hand-Torn Noodle Soup
A thick, spicy hand-torn noodle soup made with store-bought potato sujebi, potatoes, gochujang, and chili powder, simmered to a restaurant-style consistency.
Kim Ho-yoon's Clam and Scallion Pancake
A crispy clam and scallion pancake that maximizes the texture of scallions and clam meat by mixing Korean pancake mix and potato starch in a 2:1 ratio and minimizing the batter liquid.
Lee Hye-jung's Eel Gangjeong
A nourishing summer gangjeong featuring eel double-fried to a crisp and coated in a ginger-infused soy sauce, delivering a nutty and tender bite.
Maeil Matna Sweet Potato Roll Mat-tang
Bite-sized roll mat-tang made by rolling thinly sliced sweet potatoes, deep-frying until crispy, and coating with a thin sugar syrup
Maeil Matna Gnocchi Potato Hotteok
Italian gnocchi-style hotteok baked with a creamy mushroom sauce and cheese wrapped in mashed potato dough
Maeil Matna Butter Roasted Chicken Leg
Roast chicken with herb and butter flavors, pan-seared chicken leg meat topped with honey chili sauce and oven-roasted with potatoes and carrots
Maeil Matna LA Galbi Jjim
A super simple braised short rib dish using pre-marinated LA galbi to create tender, savory braised ribs without complicated seasoning.
Maeil Matna Potato Hot Dog
A handmade potato hot dog made by seasoning mashed potatoes with Parmesan cheese, wrapping sausage and whole mozzarella skewers, coating with breadcrumbs, and frying until crispy.
Maeil Matna Creamy Potato Oven Bake
An oven dish of sliced potatoes and onions topped with a rich homemade cream sauce and mozzarella cheese
Maeil Matna One-Pan Cheesy Potatoes
A simple one-pan dessert and snack that braises microwave-parboiled potatoes in a rich sauce of butter, cheddar cheese, and milk.
Kim Jin-soon's Woosamgyeop Beef Bone Doenjang Jjigae
A recipe that recreates the deep, savory flavor of a Korean BBQ restaurant's post-meal doenjang jjigae using doenjang stir-fried in beef fat and beef bone broth.
Baek Jong-won's Kway Ba Rou
Authentic-style Kway Ba Rou made by frying with pure potato starch for a crispy exterior and chewy interior, then quickly stir-frying in a tangy sweet sauce.