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YOOXICMAN's Michelin Star Roast Beef
An overwhelmingly impressive visual Korean beef roast, perfected using the secret technique of a Michelin 2-star chef, paired with a custom pesto sauce infused with the flavors of nature.
This Man's Cook's Old Kimchi Chicken Stew
A rich and savory chicken stew featuring well-aged tangy kimchi and tender chicken, perfect as a rice-munching side dish.
This Man's Cook Perilla Leaf Stew
A super simple, quick side dish that takes just one minute to make—no need to season each leaf individually. Simply chop the perilla leaves whole and simmer them in a pot for a delicious, savory side dish that pairs perfectly with rice.
This Man's Cook Kimchi Bokkeum-bap
A rich, savory kimchi fried rice that captures the addictive umami flavor of street food stalls, using butter for richness and beef dashi for depth.
This Man's Cook's Gukbap-Style Kimchi
Using cold rice instead of glutinous rice flour to feed the probiotics, and New Sugar for sweetness, this recipe creates large, crisp, refreshing kimchi in the style of a famous gukbap restaurant that stays crunchy over time.
Kim Dae-seok's Young Radish Kimchi
Using beef bone broth and onion brine to balance the sharpness of young radish and create a deep, savory flavor, this recipe ensures crisp, fail-proof kimchi even for cooking beginners.
Yoon Yi-ryeon's Pork Suyuk and Kimchi Jjim
A super simple dish of whole pork and aged kimchi steamed together in a pressure cooker for tender suyuk and melt-in-your-mouth kimchi
Yoon Yi-ryeon's Tteokbokki
A super-simple recipe that recreates market-style tteokbokki by making scallion-infused oil without anchovy broth or garlic, then adding rice cakes and fish cakes with fine gochugaru and curry powder.
Yoon Yi-ryeon's Maesil Syrup
A traditional method for making maesil extract that develops deep flavor over a long period without mold or spoilage, drawing on 50 years of cooking know-how.
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 Pork Neck Tonkatsu
Crispy fried chewy pork neck served with a nostalgic Western-style sauce made from vegetable stock and cream soup base