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Jung Ho-young's Chicken Karaage
An incredible combination of crispy exterior and juicy interior in Japanese-style fried chicken, paired with a spicy-sour aioli sauce
Jung Ho-young's Dried Anchovy Kimchi Kalguksu
A refreshing kalguksu simmered with a deep broth made by gently simmering dried anchovies and kelp at a low temperature, enhanced with stir-fried kimchi seasoning for a bold, tangy flavor.
Jung Ho-young's Mackerel and Radish Stew
A spicy, refreshing fish stew with mackerel that has had its fishy odor removed and radish, enhanced with a versatile stew sauce
Jung Ho-young's Frozen Tuna Home Makase Full Course
A full-course recipe to enjoy frozen tuna at home like a Japanese specialty restaurant—perfectly thawed and cleaned without any fishy odor, served as sashimi, sushi, and donburi all in one meal.
Jung Ho-young's Seafood Yutgaejang Tang
A Chinese-style noodle dish featuring crispy fried ramen noodles topped with assorted seafood and vegetables, then generously poured with a thick, rich yutgaejang sauce.
Jung Ho-young's Stir-Fried Udon
A traditional Japanese-style stir-fried udon seasoned with a special oyster sauce, enhanced by crispy bacon and fresh vegetables for a rich, savory flavor.
Jung Ho-young's Soy-Braised Salmon
A Japanese-style braised salmon dish where sweetness is absorbed first, then combined with a savory soy sauce seasoning and tender radish for a soft, flavorful result.
Jung Ho-young's Beef Katsudon
A savory, tender, sweet-and-salty Japanese-style beef rice bowl ready in just 5 minutes
Jung Ho-young's King Shrimp Tempura Donburi
Authentic Japanese tempura rice bowl topped with crispy fried shrimp and vegetables in a sweet, salty sauce based on katsuobushi stock
Hwang Jin-sun's Chinese-style Ggadatang
A Chinese-style sujebi soup made by dropping water droplets into flour to form tiny dough pellets (ggada), simmered with a variety of seafood for a rich, savory flavor.
Hwang Jin-sun's Hongshao Uyukmyeon
A deeply savory beef noodle soup that drastically cuts cooking time by using tender beef tenderloin coated in starch and quickly stir-fried, instead of tough brisket.
IronBagMan's Songi Deopbap
A hearty Chinese-style rice bowl bursting with the deep aroma of wild pine mushrooms and a medley of mushrooms' rich textures.