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School Chef's Haemul Pajeon

Maximizing umami by adding tuna extract and sugar to the buchimgaru batter, with plenty of squid for a premium seafood scallion pancake.

20 minEasyMeat & mains
chivescheongyang chili peppersonionsquidtuna extract
Korean pancakerainy dayDrinking snack

Ttukdak Hyung's Jokbal Twigim

Crispy on the outside, tender on the inside: trendy pork trotter dish boiled for 2 hours with ssanghwa tea and jocheong, then coated in breadcrumbs and deep-fried.

2 hr 30 minHardMeat & mains
Fresh pork trottersSoy sauceCooking wineSsanghwa teaJocheong (rice syrup)
unique dishcrispy outside, moist insidefor guests

Hwang Jin-sun's Stir-fried Pork Skin

An authentic Chinese-style bar snack made by deep-frying dried pork skin, steaming it in broth, and then stir-frying it with vegetables in a spicy chili oil sauce.

2 hr 30 minHarddrinking snack
Pork skinGingerGarlicNapa cabbageRed bell pepper
Late-night snackUnique dishGourmet dish
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