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This Man's Cook Soft and Tender Dried Anchovy Stir-Fry
Using jujube syrup instead of corn syrup or sugar, this anchovy stir-fry stays moist and tender until the last bite, without being salty.
This Man's Cook Spring Onion Jeotdak
A simple, refreshing spring vegetable side dish made with fresh spring onions, enhanced with zesty and sweet yuzu jam to tame the natural pungency and amplify its savory freshness—perfect for winter and early spring.
This Man's Cook Tuna Tofu Ssamjang
A simple, healthy ssamjang made without fire, using store-bought soybean paste and gochujang mixed with canned tuna and mashed tofu to reduce saltiness.
This Man's Cook Spiced Perilla Leaf Stew
Blanch perilla leaves in boiling water for 1 minute to soften their texture, then layer them with a sweet-savory braising sauce and age them for a refined side dish.
This Man's Cook Osam Bulgogi
Tender squid and thinly sliced pork belly stir-fried in a mildly spicy-sweet Sumi-style sauce.
Kim Dae-seok's Cucumber Naengchae
A super simple summer delicacy: a cold salad made by julienning cucumber, crab sticks, and bell peppers, then tossing them in a tangy sauce with mild mustard and lemon juice.
Yoon Yi-ryeon's Japchae That Doesn't Get Soggy
A royal-style stir-fried japchae where the glass noodles are not fully boiled but stir-fried in a pan with soy sauce seasoning, coating them so they stay chewy even after a long time.
Yoon Yi-ryeon's Oi Tangtangi
A super simple cucumber salad made by smashing cucumbers with a mallet to release their refreshing juices, then tossing them in a sweet and sour dressing.
Aha Bujang's 5-Minute Cheat Key Anchovy Noodle Soup
A super-simple pojangmacha-style janchi-guksu that comes together in just 5 minutes using dasida, tuna extract, and the kick of sour kimchi—no need to make a separate broth.
Seonkyoung Longest's Soy Sauce Bibim Guksu
A sweet and savory soy sauce bibim guksu with nutty sesame oil that everyone, young and old, can enjoy.
Seonkyoung Longest's Jeyuk Bokkeum
A clean, spicy jeyuk bokkeum that uses gochugaru and fermented sand lance sauce instead of gochujang for a light, savory depth.
Kim Ho-yoon's Accordion Cucumber Muchim
A cucumber muchim with dense scoring on both sides so the sweet-and-sour seasoning penetrates evenly and the crunchy texture comes alive.