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Lim Sung-geun's Daebak House Soup Tteokbokki
A clean, non-cloying, umami-packed soup tteokbokki in the style of a famous snack shop, made without gochujang.
Kim Dae-seok's Super Simple Egg Porridge
A rich, smooth breakfast substitute made in just 10 minutes using only eggs and cold rice—no broth needed.
Aha Bujang's Bibimmyeon Mulhoe Guksu
A 5-minute mulhoe guksu made by adding slushy naengmyeon broth to store-bought bibimmyeon sauce and topping with crunchy vegetables and shrimp
Aha Bujang's Jeonju kongnamulgukbap
A refreshing hangover soup featuring a dried pollack broth, crunchy soybean sprouts, a poached egg, and a savory seasoning paste made with minced squid and dried pollack.
Kim Jin-soon's Dried Pollock Soup
A countryside-style dried pollock soup that simmers dried pollock and radish in perilla oil with a small amount of water to create a rich, milky broth like beef bone soup.
Yeo Kyung-ok's Scallion Beef Stir-fry
A classic Chinese-style stir-fry featuring the sweet aroma of scallions and tender beef
Solo Cooking God's Spoonable Cheese Hamburg
A unique hamburger steak that skips the tedious pounding and shaping process—simply sauté ground beef in a pan, then top with a tangy-sweet sauce, cheese, and eggs for a soft, spoonable dish.
Kim Dae-seok's Galbitang
A professional-style galbi tang with a clear broth after meticulously removing fat, where the meat is separately simmered in soy sauce to achieve both tender texture and deep flavor.
Sung Si-kyung's Abalone Porridge
A premium restorative porridge made by finely chopping fresh abalone innards and stir-frying them with rice for a nutty flavor, then topped with an egg yolk for extra smoothness.
School Chef's Quail Egg Jangjorim
A school lunch-style quail egg jangjorim with a chewy, glossy texture that retains its seasoning even after refrigeration, thanks to a starch coating that prevents the sauce from separating.
Lee Yeon-bok's Shrimp Fried Rice
A super simple shrimp fried rice that recreates the chewy texture and smoky flavor of a Chinese restaurant dish using instant rice.
Hong Shin-ae's Clam and Soft Tofu Stew
A super simple clam and soft tofu stew boiled deep and rich using only the moisture from the tofu itself, without a drop of water.