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Kim Dae-seok's Tuna Kimchi Soup
Sautéed sour kimchi in tuna can oil, then simmered with bean sprouts and tofu, seasoned with salted shrimp and anchovy fish sauce for a tangy, savory soup.
Sung Si-kyung's Tuna Bibim Udon
A super simple bibim udon mixed with mayonnaise and tsuyu sauce, topped with savory tuna
Sung Si-kyung's Avocado Tuna Appetizer
A super simple, no-cook healthy appetizer made by mixing smoothly mashed avocado and savory tuna with a spicy sriracha mayo sauce.
Sung Si-kyung's Tuna Soy Sauce Bibim Guksu
A super simple bibim guksu combining the rich flavor of olive oil tuna, mayonnaise, and soy sauce
Sung Si-kyung's Yaki Onigiri
Grilled rice balls filled with spicy, savory tuna mayo, pan-fried until the outside is crispy like scorched rice.
Lim Sung-geun's Fresh Fish Head Clear Soup
A refreshingly clear and deeply flavorful fish head soup, enhanced with radish and water dropwort, drawing rich umami from dried large fish heads.
Jung Ho-young's Tuna Nigitoro Temaki
Fresh tuna belly is finely chopped and mixed with scallions, then placed on a tangy and sweet sushi rice and rolled up in seaweed for a traditional Japanese temaki.
Aha Bujang's Hot Pot-Style Jjukkumi Samgyeopsal
A hot pot-style jjukkumi samgyeopsal where ingredients are simmered in a shallow pool of water and seasoning, allowing the rich sauce to deeply permeate every bite.
Lim Sung-geun's Kimchi Mari Naengmyeon
A refreshing summer delicacy quickly made with store-bought naengmyeon noodles, sour kimchi brine, and anchovy broth
Kim Ho-yoon's Fire-Wok Spicy Stir-Fried Squid
A stir-fried squid dish that locks in moisture beforehand and quickly stir-fries vegetables over high heat to achieve a crisp texture and intense wok-fired flavor without excess liquid.
Kim Jin-soon's Perilla Seed Mushroom Soup
A thick, savory perilla seed mushroom soup with a creamy soup texture made with various mushrooms, potato sujebi, and glutinous rice water
Solo Cooking God Tuna Fish Soup Noodles
Using tuna can with oil and flesh as a substitute for freshwater fish, stir-fried to create a spicy fish soup base, then simmered with thin noodles and rice to make a rich, hearty noodle dish