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Sung Si-kyung's Jjajang Tteokbokki
A broth-style jjajang tteokbokki with deep flavor from stir-fried pork, made by mixing jjajang powder with gochujang and gochugaru in a golden ratio
Yoon Yi-ryeon's Perilla Leaf Jeon
A fragrant perilla leaf jeon made by wrapping a mashed tofu and equal-parts pork and beef filling in perilla leaves and pan-frying them
Yoon Yi-ryeon's Grilled Mackerel
A grilled mackerel recipe that eliminates the fishy smell and maximizes savory flavor by cooking it with aromatic vegetables like large green onion and onion in the pan.
Sung Si-kyung's Potato and Pork Neck Jjageuli
A hearty stew made by simmering large chunks of pork neck and fluffy potatoes in a gochujang seasoning sauce until the liquid is reduced.
Sung Si-kyung's Jindongguri
A unique ramyun combination by Sung Si-kyung, blending Neoguri-style ramyun and Jin Ramyun at the perfect timing, finished with cheese and egg.
Sung Si-kyung's Beef Chapaguri
A premium chapaguri recipe upgraded into a standalone dish by stir-frying savory beef and vegetables in rich scallion-infused oil made with large green onion.
Yoon Yi-ryeon's Eggplant and Zucchini Pizza Jeon
A healthy pizza jeon made by salting julienned eggplant and zucchini to form a base, then topping with pizza cheese and baking, without any flour.
Sung Si-kyung's Braised Pork Belly and Tofu
A special braised tofu dish with golden-browned pork belly and tofu simmered in a savory seasoned vegetable base.
Sung Si-kyung's No-Water Boiled Pork
Tender, juicy boiled pork cooked without a single drop of water, using only the moisture from vegetables and gentle steam over low heat.
Yoon Yi-ryeon's Dongpo-Style Braised Pork Ribs
A special braised pork ribs dish that reinterprets the flavor of traditional Chinese Dongpo pork with deep color and aroma from dark brown sugar and cloves.
Yoon Yi-ryeon's Rich Sagol Gomtang
A nourishing winter sagol gomtang, brewed milky-white and deep with beef bones, mixed bones, and sinew, without any off-odor.
Yoon Yi-ryeon's Gyeongsang-style Spicy Beef and Radish Soup
A Gyeongsang regional soup dish made by stir-frying beef with gochugaru in sesame oil to create chili oil, then simmering with large chunks of large green onion and soybean sprouts for a spicy, refreshing broth.