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Ttukdak Hyung's Saemaeul Restaurant Style 7-Minute Kimchi Jjigae
Sautéed green onion oil and pork with kimchi and seasonings reduced to a thick consistency, perfect for mixing into rice—this is a quick 7-minute version of the beloved Saemaeul Restaurant-style kimchi jjigae.
Kim Jin-soon's Yeolmu Eolgari Kimchi
A banchan shop secret for yeolmu eolgari kimchi made without grassy notes, using a kelp broth flour paste and fresh red chili pepper seasoning for a refreshing taste
Yoon Yi-ryeon's Yeolmu Kimchi
Yeolmu kimchi with a refreshing and spicy seasoning made by blending cold rice and pear, featuring yeolmu that has been brined in salt water to remove grassy notes and soften it gently.
Kim Dae-seok's Seaweed Stem Stir-Fry
A simple, budget-friendly side dish that eliminates the fishy odor using flour and preserves a satisfying chewy texture
Lee Yeon-bok's Dongpo Pork
Chinese cuisine master Chef Lee Yeon-bok's signature recipe from Mokran, reinterpreted for home cooking: melt-in-your-mouth Dongpa-yuk.
Baek Jong-won's Dakbokkeumtang
Baek Jong-won's original Dakbokkeumtang, made by blanching chicken once to completely remove any gamey odor, then adding sugar first to allow the sweetness to deeply penetrate the meat, and finally seasoning with spicy gochugaru and rich soy sauce.
Ttukdak Hyung's Beef Shank and Tendon Suyuk Hot Pot
A premium hot pot made by simmering tender beef shank and chewy tendon in dogani-tang broth, served with a special mustard dipping sauce.
Kim Dae-seok's O-Sam Bulgogi
First sear the pork belly until crispy to remove excess fat, then quickly stir-fry with vegetables and squid using a special seasoning sauce to create a dry, chewy o-sam bulgogi without moisture
Park Eun-young Liquid Chicken Stock Chicken Gaejang
A quick and simple chicken gaejang that achieves deep, savory flavor akin to long-simmered broth by using liquid chicken stock as a secret ingredient.
Lim Sung-geun's Acorn Jelly Salad
A versatile golden ratio seasoning sauce that first seasons the acorn jelly, preserving the crisp freshness of vegetables in this refreshing salad recipe.
Kim Dae-seok's Doenjang-Pickled Green Chilies
A crisp, non-salty pickled green chili made with a rich soybean paste marinade enhanced with flour slurry and ginger liquor
Lee Won-il's Ssamchu Carbonated Mul-kimchi
A mul-kimchi that preserves the crunchiness of blanched ssamchu stems and maximizes the refreshing, fizzy taste with a special broth made from store-bought pear juice and carbonated water.