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Ttukdak Hyung's Boneless Duck Stew
A super simple nourishing dish that creates a Jeolla-style duck stew in just 10 minutes using store-bought galbitang broth and perilla seed powder, made with boneless duck meat for roasting.
Eonam Teacher's Jjamppong Braised Tofu
A one-pan jjamppong-style braised tofu that skips frying the tofu and instead stir-fries onion and large green onion first to build wok hei, then braises everything in a special sauce.
Maeil Matna Butter Chicken Curry
Chicken breast marinated in yogurt and spices, simmered gently in a butter, onion, tomato, and cream sauce
Kim Jin-soon's Yeolmu Eolgari Kimchi
A banchan shop secret for yeolmu eolgari kimchi made without grassy notes, using a kelp broth flour paste and fresh red chili pepper seasoning for a refreshing taste
Kim Jin-soon's Thinly Sliced Pork Belly Jeyuk Rice Bowl
A jeyuk rice bowl made with a golden 10-ratio sauce, topped with crunchy onion and egg yolk for a satisfying mix.
Jung Ho-young's Budae Jjigae
A professional-style budae jjigae with deep, rich flavor enhanced by sautéed ham and store-bought galbitang broth
Ttukdak Hyung's Cheonggukjang
A traditional restaurant-style cheonggukjang stew that uses deeply brewed anchovy broth and blender-ground radish as a base, adding refreshing coolness and umami.
Ttukdak Hyung's Spicy Braised Beef Tendon and Shank
Chewy beef tendon and beef shank are boiled with doenjang and bay leaves to remove any off-flavors, then braised in a gochugaru seasoning for a spicy, savory dish.
Baek Jong-won's Dakbokkeumtang
Baek Jong-won's original Dakbokkeumtang, made by blanching chicken once to completely remove any gamey odor, then adding sugar first to allow the sweetness to deeply penetrate the meat, and finally seasoning with spicy gochugaru and rich soy sauce.
Sung Si Kyung's Tuna Kimchi Jjigae
A hearty style of kimchi jjigae made by stir-frying well-fermented kimchi and beef in nutty perilla oil for a deep flavor, then adding mild tuna and simmering.
Ttukdak Hyung's Spicy Arongsatae Jjim
A rice thief stew where bite-sized arongsatae (beef brisket) is braised in a sweet and spicy special sauce and enjoyed with fluffy potatoes.
Ttukdak Hyung's Gyeranjjim
An ultra-simple gyeranjjim made by first dissolving seasonings and vegetables, then cracking eggs and pricking the yolks, and microwaving for just 2 minutes.