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Kim Ho-yoon's Super-Speed Yukgaejang
A super-simple yukgaejang recipe that uses ground beef and large green onion to create a rich, refreshing broth in just 25 minutes.
Kim Ho-yoon's Thinly Sliced Pork Belly Doenjang Jjigae
A rich doenjang jjigae recipe made by browning thinly sliced pork belly to release savory fat, then simmering it into a hearty stew.
Kim Ho-yoon's Minari and Squid Chomuchim
A chomuchim of tender blanched squid and fragrant minari tossed in a golden-ratio sauce
Jung Ho-gyun's Braised Croaker with Tofu
A braised dish where the savory depth of croaker harmonizes with tofu and zucchini in a spicy seasoning.
Jung Ho-gyun's Scallion Myeongnanjeot Muchim
A side dish that doubles as a rice companion, maximizing nuttiness and umami by adding generous scallions, sesame oil, and fermented sand lance sauce to myeongnanjeot.
Jung Ho-gyun's Instant Cabbage Kimchi
A quick geotjeori made by lightly salting cabbage and red onion with salt and sugar, coating them in gochugaru, and seasoning with fermented anchovy sauce.
Lee Hye-jung's Nakji Jeongol
A clean and spicy nakji jeongol made by layering beef, clam meat, and nakji in a radish and onion broth
Maeil Matna Chicken Tikka Masala
An Indian-style curry made by simmering chicken breast marinated in yogurt and curry spices with tomato sauce and heavy cream.
Maeil Matna Potato Lasagna
Potato lasagna baked with layers of thinly sliced potatoes, rich béchamel cream sauce, and hearty meat sauce
Maeil Matna Chicken Taco Mac and Cheese
A pasta dish served in a baked tortilla bowl, filled with spicy taco chicken breast and creamy cheese macaroni, where you can eat the bowl too.
Maeil Matna Bunsikjip Tteokbokki
Nostalgic bunsikjip-style tteokbokki with potato-skin dumplings, Vienna sausages, and kelp umami
Ttukdak Hyung's Stir-fried Pork and Kimchi
Stir-fried pork and kimchi made by simmering pork foreleg and kimchi in a spicy chili seasoning until the sauce reduces, perfect to serve right alongside rice.