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Solo Cooking God's Sari Gomtang Jukgaejang Ramen
A fusion ramen that creates a deep, spicy jukgaejang broth in just 3 minutes by adding pork belly fat, gochugaru, and anchovy sauce to sari gomtang ramen.
Solo Cooking God's Pork Fried Rice
Fried rice made with leftover pork and plenty of green onions, seasoned with chili powder for spiciness and oyster sauce and tonkatsu sauce for a savory depth of flavor
Ttukdak Hyung's Hansin PochaST Soup Chicken Feet
Simmered chicken feet and bean sprouts in a spicy gochujang-based sauce create a rich, deep flavor reminiscent of Hansin PochaST-style soup chicken feet.
This Man's Cook Butter Soy Sauce Fried Rice
A simple and quick fried rice made by soaking cold rice in egg mixture to make it fluffy, then stir-fried with butter and soy sauce for rich, savory flavor.
This Man's Cook Jajang Cup Noodle Fried Rice
Crush the jajang cup noodles finely, separate the clumps, stir-fry with rice, and top with a soft-boiled egg fried to enhance flavor—this is a delicious fried rice dish.
This Man's Cook Pork Jangjorim
Simmered pork with generous amounts of cooking wine to tenderize the meat, then enriched with quail eggs and dried shiitake mushrooms for a sweet-savory side dish perfect for rice.
This Man's Cook's Street Food Noodle Soup
A street food-style ramen that removes the floury taste by first separating the noodles, and achieves a clean, rich broth without stirring the egg.
Chinese Cuisine Witch's Cheongryong Sauce Tomato Egg Stir-fry
A stir-fry that adds the aroma of Cheongryong sauce to tomato juices and briefly mixes in pre-softened eggs to finish.
Lee Yeon-bok's Celery and Scallion Beef Stir-fry
A nutritious Chinese-style stir-fry that harmonizes crunchy celery and tender beef.
Yeo Kyung-rae's Authentic Crab Meat Fried Rice
Authentic Chinese-style crab meat fried rice with generous steamed crab meat topping and crisp lettuce for texture.
Jang Ho-jun's Yamagake Udon
Authentic Japanese udon with grated yam in a rich, savory kaeshi sauce.
Ttukdak Hyung's Super-Sized Bread Egg Tart
A large egg tart made by hollowing out a whole bread loaf, filling the crispy bread shell with a sweet and smooth cream cheese and egg yolk filling, then baking until golden.