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Shin Dong-min's Black Sea Bream Katsuo Shabu Shabu
A clean, delicate hot pot dish featuring fresh black sea bream thinly sliced and briefly blanched in a clear katsuo broth simmered using the 85-degree residual heat technique.
YOOXICMAN's Pork Gomtang
A Michelin-starred style pork gomtang with a clean, rich flavor achieved by simmering pork shoulder and clear vegetable broth for two hours, resulting in a lean, refreshing taste without greasiness.
This Man's Cook's Zucchini and Dried Mushroom Salad
Searing zucchini and dried mushrooms in a dry pan to remove moisture, then tossing them with a savory anchovy sauce for a delicious side dish that pairs perfectly with rice.
This Man's Cook Rich Soybean Paste Kimchi Stew
Slow-cooked kimchi washed to remove strong odors and seasoned with perilla oil and soybean paste base, creating an irresistible side dish that perfectly complements rice.
This Man's Cook's Shiitake Mushroom Japchae Pancake
A tender and savory pancake made by mixing shredded japchae, shiitake mushrooms, and fragrant perilla leaves into a dough, then pan-frying into bite-sized pieces until golden and crisp on the outside with a moist interior.
This Man's Cook Mushroom Soy Stir-fry
Slow-cooked with malt syrup from the start, mini cremini mushrooms achieve maximum chewiness and a perfect balance of sweet-salty-spicy flavors—high-value side dish at low cost
This Man's Cook Sweet Pumpkin Gochujang Jjigae
A spicy and savory sweet pumpkin stew with a rich, deep broth made by adding gochujang and a touch of doenjang to dried anchovy stock, free from greasiness.
This Man's Cook Tofu Jjigae
Pan-fry tofu on both sides until golden to prevent crumbling, then simmer with beef and plenty of vegetables for a refreshing, spicy stew.
Kim Dae-seok's Egg Soybean Paste Soup
A comforting and smooth soup made by dissolving soybean paste in dried anchovy broth with the fishy odor removed using a microwave, then simmering with eggs and enoki mushrooms.
Ttukdak Hyung's Hambak Steak
A hambak steak made with patties of ground beef and pork mixed with garlic, egg, and breadcrumbs, pan-fried until golden, and served with butter-sautéed onion, mushrooms, and steak sauce.
Baek Jong-won's Basic Holiday Assorted Jeon Recipe
A core guide to Baek Jong-won's easy and simple assorted jeon, from napa cabbage heart jeon to zucchini jeon, mushroom jeon, yukjeon, and frozen pollock jeon, using flour and egg wash.
Baek Jong-won's Life-Changing Jjimdak
A life-changing jjimdak recipe by Baek Jong-won, perfectly recreating the deep brown color and sweet-salty umami of commercial jjimdak using jin ganjang and dark soy sauce.