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Kim Dae-seok's Secret Soy Sauce Crab
A simple-to-follow soy sauce crab recipe using frozen flower crab and a secret vegetable-fruit soy sauce brine, preserving the tender texture of the crab meat without any fishy odor.
Kim Dae-seok's Gochujang-Braised Eggs
A rich and savory braised eggs with caramelized onions sautéed in butter, combined with a spicy-sweet gochujang seasoning—perfect for mixing into rice.
Kim Dae-seok's Gim Jangajji
A simple and quick side dish made by lightly roasting slightly damp seaweed over low heat, then soaking it in a spicy-sweet homemade soy sauce marinade without boiling.
Baek Jong-won's Honey Butter Bread Without Honey
A home cafe dessert that simply recreates the honey butter bread from cafes using corn syrup, sugar, and an air fryer, without honey.
Okjubu's Instant Gochu Beomuri
A quick side dish made by reducing the spiciness of peppers in vinegar water, then tossing them in a sweet and spicy sauce to keep them crunchy.
Okjubu's Stir-fried Anchovies
A super simple stir-fried small anchovy recipe that stays moist and never hardens over time thanks to the addition of mayonnaise
This Man's Cook Perilla Leaf Steamed Dish
A rice-killer perilla leaf dish simmered for just one minute with layered boiled seasoning, then rested to fully preserve its aroma and texture.
Kim Dae-seok's Braised Peanuts
A rich, savory side dish made by boiling raw peanuts in salt water to remove bitterness, then simmering them with ginger slices and soy sauce for a glossy finish.
Kim Dae-seok's Gochujang Anchovy Stir-Fry
Anchovies tossed in a moist gochujang sauce flavored with a small amount of licorice-infused water
Sung Si-kyung's All-Purpose Sauce Spicy Stir-Fried Pork
A spicy stir-fried pork with an all-purpose sauce that deepens flavor by subtly adding oyster sauce and curry powder to gochujang, gochugaru, and soy sauce.
Lee Won-il's Mok-sal Gochujang Jumulleok
Thick pork neck (shoulder) is vigorously massaged with sticky gochujang and jocheong seasoning to adhere, then gently grilled over low heat until moist inside—a traditional wet-style jumulleok.
Yoon Yi-ryeon's Oi Sobagi
Oi sobagi with a refreshing broth and long-lasting crunch, made by blending cold rice and sweet radish instead of glutinous rice paste