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Maeil Matna's Takoyaki Made Without a Mold
Homemade takoyaki made in a regular frying pan without a special pan, folded into 2 layers for a crispy outside and moist inside
Maeil Matna Crispy Waffles
Homemade waffles baked with a golden ratio of cake flour and starch for a crispy outside and moist inside
Kim Jin-soon's Braised Mackerel
A grandmother-style braised mackerel with thick-cut radish and potato simmered in a spicy sauce for deep flavor.
Kim Jin-soon's Spicy Tuna Rice Bowl
A one-bowl rice dish that combines stir-fried cabbage, homemade spicy tuna sauce, and egg yolk for both flavor and health.
Kim Jin-soon's Cucumber Kkakdugi
A 15-minute super simple cucumber kkakdugi made by removing cucumber seeds, salting to draw out moisture, and tossing in a spicy and sour sauce.
Shin Dong-min's Mapo Eggplant Tofu
A Chinese-Japanese fusion mapo dish of golden fried eggplant and firm blanched tofu simmered in a glossy sauce with crispy stir-fried pork, doubanjiang, and Japanese-style sweet soy sauce.
Kim Dae-seok's Gochujang Grilled Eel and Ginger Pickle
Cleaned freshwater eel is first grilled until golden, then coated with gochujang sauce and served with a simple ginger pickle.
School Chef Beef Bulgogi
Bulgogi made by tossing thin beef in a pear drink and soy sauce seasoning, then quickly stir-frying it with onion and large green onion
Yeo Kyung-ok's Home-Style Tofu
A traditional home-style Chinese dish made by frying tofu thickly until the outside is chewy and the inside is soft, then simmering it in a spicy doubanjiang sauce.
Yeo Kyung-ok's Sichuan-Style Eggplant Stir-Fry
Instead of frying eggplants, blanching them in water reduces oil content and creates a rich, savory stir-fry with spicy doubanjiang and fragrant minced pork, gently simmered to perfection.
Seungwoo Dad's Yangnyeom Chicken-flavored Kkanpung Gaji Twigim
Eggplant fritters cooked perfectly crispy outside and juicy inside without failure, using a unique technique of frying from cold oil over high heat, then tossed in a spicy, sour, and sweet kkanpung sauce.
Hwang Jin-sun's Mapo Tofu
Authentic Sichuan-style mapo tofu with a numbing, spicy kick, made by roasting and grinding fresh huajiao (ma jiao) powder, combined with doubanjiang and fragrant pork oil.