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Kim Jin-sun's Kimchi Fried Rice
Kimchi fried rice with Spam and kimchi stir-fried together, enriched with mayonnaise for a savory and creamy flavor
Kim Jin-soon's Spoon Donggeurangttaeng
A super simple donggeurangttaeng made by spooning a thick batter with eggs onto a pan and frying it easily.
Ttukdak Hyung's Super Simple Boneless Galbijjim
Boneless beef galbijjim made in just one hour using affordable chuck eye roll for grilling, with chopped onion and simple seasoning—no blender needed.
Ttukdak Hyung's Spicy Spam Roll
A highly addictive rice roll made by wrapping spicy stir-fried green chili and fish cake fried rice with salty spam and creamy mayonnaise.
Seungwoo Dad's Tuna Mayo Bomb Rice Balls
A giant bomb rice ball filled with a thick, creamy tuna mayo sauce and rolled in seaweed flakes.
Baek Jong-won's Tuna Hambak Steak
A cost-effective hambak steak made by mixing canned tuna with chopped vegetables instead of meat, then simmering it in an instant sauce based on butter and ketchup.
Ttukdak Hyung's Zucchini Noodles
A refreshing, deep-flavored anchovy broth noodle dish generously topped with zucchini that has been salted, drained, and stir-fried with saeujeot.
Ttukdak Hyung's Pork and Potato Jjageuli
A jjageuli stew made by stir-frying front leg meat for soup and vegetables in a spicy seasoning, then adding grated potato to thicken and deepen the broth.
Lee Yeon-bok's Dubu Gyeran Jjim
A simple and healthy dish made by mashing tofu and eggs together, steaming until soft, and serving with a sweet and spicy homemade soy sauce.
Lee Yeon-bok's Junggwa Naengmyeon
A recipe for Chinese-style cold noodles enjoyed cool and refreshing, with a sweet, sour, and spicy special broth blended with rich peanut butter.
Lee Yeon-bok's Tofu and Egg Stir-fry
A super simple rice thief side dish featuring soft tofu, savory eggs, and crunchy vegetables.
Lee Yeon-bok's Chinese-Style Cucumber Salad
A sweet and sour, crunchy Chinese-style cucumber salad made by pounding cucumbers with the back of a knife, without using heat or a frying pan.