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Kim Jin-soon's Jjajang Powder Braised Chicken
An ultra-simple braised chicken that achieves restaurant-quality flavor by browning the chicken in olive oil for a Maillard reaction and adding jjajang powder.
Kim Jin-soon's Homemade Tteokgalbi
Moist and tender homemade tteokgalbi made with ground beef and pork, drained tofu, and glutinous rice flour
Kim Jin-soon's Royal Court Tteokbokki
Stir-fry beef in scallion-infused oil, then simmer rice cakes in a sweet and savory soy sauce glaze until the sauce is reduced.
Kim Jin-soon's Jellyfish Cold Salad
A refreshing summer cold salad made by briefly blanching jellyfish in lukewarm water to keep it chewy, then tossing it with a tangy mustard sauce and vegetables.
Kim Jin-sun's Driver Restaurant Sundubu Jjigae
A driver restaurant-style sundubu jjigae quickly boiled with pork fat and the umami of king oyster mushrooms, without any broth.
Kim Jin-soon's Spicy Kongnamul Gukbap
A spicy kongnamul gukbap made by stir-frying pork neck in seasoning, simmering to create a rich broth, and seasoning with soybean sprouts and saeujeot.
Kim Jin-sun's Gogalbi
Gogalbi made by simmering golden-browned mackerel over low heat with a sweet-and-sour chogochujang (vinegar-gochujang)-based sauce
Kim Jin-soon's Sari Gomtang Tonkotsu Ramen
A tonkotsu ramen made in a professional style by adding grilled pork belly, garlic soy sauce, and doenjang to Sari Gomtang ramen.
Solo Cooking God's Thinly Sliced Beef Short Plate Tofu Jorim
A hearty side dish made by braising tofu over onion and large green onion in a spicy seasoning, then topping it with separately browned thinly sliced beef short plate
Baek Jong-won's Blue Crab Hangover Soup
A hangover soup made with blue crabs, maximizing their refreshing and sweet flavor with plenty of radish and a doenjang base, which becomes richer the longer it's simmered.
Solo Cooking God's Jeyuk Curry
An ultra-simple fusion rice bowl made by stir-frying thinly sliced pork belly and onions, seasoning them with curry powder and spicy chicken sauce for a savory and spicy kick, and then serving it over rice.
Jung Ho-young's Dried Pollock Soup Rice Cake Stir-Fry
Chef Jung Ho-young's simple and unique rice cake stir-fry, where the rich umami of store-bought dried pollock soup block is intensely reduced into the rice cakes and finished with a savory butter finish.