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Kim Jin-soon's Seafood Donggeurangttaeng
A quick and moist seafood donggeurangttaeng made by mixing eggs and starch powder directly into the batter, eliminating the need for separate shaping.
Kim Jin-soon's Stir-fried Eggplant
Stir-fried eggplant that is chewy, not mushy, by salting vegetables with salt and starch syrup
Kim Jin-soon's Dakgalbi Rice Bowl
A dakgalbi rice bowl made by quickly stir-frying chicken without marinating, then adding cheddar cheese and a torched smoky aroma.
Kim Jin-soon's Thinly Sliced Pork Belly and Zucchini Stir-fry
A dish of zucchini that has been salted to remove moisture, stir-fried with golden-browned thinly sliced pork belly and a spicy-sweet-savory sauce.
Kim Jin-soon's Dubu Duruchigi
Daejeon-style dubu duruchigi made by layering onions on the bottom of a pot, simmering tofu with a special spicy sauce, and mixing in kalguksu noodles.
Kim Jin-soon's Shrimp Fried Rice
A super simple Chinese-style shrimp fried rice combining soft scrambled eggs and springy shrimp, stir-fried with Chef Lee Yeon-bok's know-how.
Kim Jin-soon's Woosamgyeop Rice Bowl
Woosamgyeop stir-fried over high heat to absorb scallion aroma, finished with a sweet and savory soy sauce and oyster sauce glaze, enriched with sesame oil and egg yolk
Kim Jin-sun's Daegu-style Red Eomuk
Daegu-style red eomuk simmered in a spicy sauce over soybean sprouts, onion, and large green onion
Kim Jin-soon's Thinly Sliced Pork Belly Yukgaejang Ramyun
A ramyun with yukgaejang flavor, made by stir-frying green onion and chili powder in the oil from browned thinly sliced pork belly to create chili oil, then simmering with beef bone broth ramyun.
Kim Jin-soon's Japanese Egg Rice Bowl
A Japanese-style egg rice bowl made by topping rice with eggs gently cooked in scallion-infused oil and a special soy sauce.
Ttukdak Hyung's Top Blade Galbitang
A budget-friendly galbitang that simmers top blade steak with tough sinew and aromatic vegetables for one hour, yielding a rich, sticky, and deeply flavored broth.
Kim Jin-soon's Ureong Gangdoenjang
A savory, thick stew made with minced vegetables, freshwater snails, and tofu, perfect with steamed cabbage wraps.