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Maeil Matna Strawberry Cream Doughnuts
A visually stunning dessert with fluffy fried doughnuts generously filled with rich whipped cream, fresh strawberries, and strawberry syrup
Maeil Matna Tuna Radish Jjageuli
A radish jjageuli made by simmering thickly julienned radish in a sweet and spicy sauce, then adding a can of tuna with its oil to create a braised fish flavor.
Maeil Matna Kimchi Rolled Dumplings
A diet-friendly kimchi dumpling made by wrapping pork filling in aged kimchi instead of flour dumpling skins and steaming easily in the microwave
Maeil Matna Crab Stick Egg Sandwich
A thick and hearty crab stick sandwich made by piling up creamy mashed egg and shredded crab sticks.
Maeil Matna Giant Pastry
A handmade giant pastry with a crispy, flaky texture achieved by layering butter and repeating three-fold folds.
Maeil Matna Egg Katsu
A super simple egg dish made by coating eggs in breadcrumbs, frying them until crispy, and adding a homemade katsu sauce.
Kim Jin-soon's Woosamgyeop Ganjjajang
A woosamgyeop ganjjajang that recreates the taste of a specialty restaurant in 10 minutes using jjajang powder, oyster sauce, and chili powder without chunjang
Kim Jin-soon's Apple Juice Nabak Kimchi
A banchan shop-style nabak kimchi that uses apple juice instead of fresh apple to create a clear, subtly sweet flavor and aroma.
Kim Jin-soon's Mukeunji Braised Kimchi
A tender braised kimchi made by first boiling rinsed aged kimchi in water, then simmering it with perilla oil and tuna extract for a savory depth.
Striker Chef's Tuna Hawaiian Hambak Steak
A super simple hambak steak made with patties of canned tuna mixed with chopped vegetables, served with sweet pineapple and a sweet and savory soy sauce.
Kim Jin-soon's Mackerel Braised in Doenjang
A Japanese-style braised mackerel made by simmering grilled mackerel in a savory doenjang and soy sauce glaze until the sauce reduces, with no fishy smell.
Kim Jin-soon's Rest Stop Butter Baby Potatoes
Rest stop-style baby potatoes boiled with salt and New Sugar for seasoning all the way through, then pan-fried in butter and oil for 3 minutes per side and coated with sugar for a crispy finish.