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Kim Ho-yoon's Stir-fried Julienned Potatoes
A side dish recipe that first blanches potatoes in salted water to prevent breaking and achieve a chewy texture.
Kim Ho-yoon's Spicy Braised Tofu
A recipe for braised tofu where the tofu is salted, pan-fried until golden, then simmered down with a seasoning sauce infused with perilla oil and ginger.
Kim Ho-yoon's Bracken Pasta
A unique pasta that delivers meaty umami from soy-sautéed bracken, enriched with the nuttiness of butter, perilla seeds, and perilla oil.
Kim Ho-yoon's Gochujang Jjigae
A thick and spicy old-school style gochujang jjigae made by stir-frying pork and vegetables and simmering them thoroughly
Kim Ho-yoon's Authentic Carbonara
A rich and creamy authentic carbonara where guanciale fat, Pecorino Romano cheese, and golden egg yolks come together in harmony.
Kim Ho-yoon's Lemon Parsley Aglio e Olio
Chef Hoyoon's aglio e olio recipe, inspired by the movie Chef, loaded with sliced garlic and Italian parsley, and brightened with lemon zest.
Kim Ho-yoon's Assassin's Pasta
A richly flavored one-pan pasta where uncooked spaghetti is crisped in a pan and simmered in tomato water.
Kim Ho-yoon's Spicy Rosé Risotto
An Italian-style rosé risotto with bacon, seafood, chili oil, and peperoncino for a spicy kick, finished with heavy cream and cheese for deep, rich flavor.
Kim Ho-yoon's Macaroni Cream Pasta
A super-simple short cream pasta with sliced cheddar cheese and prosciutto garnish for maximum flavor
Jung Ho-gyun's Cotton Candy Egg Gimbap
A fluffy rolled-egg gimbap that melts softly in your mouth, with fishy taste eliminated by curry powder and vinegar, gently set over low heat.
Jung Ho-gyun's Pork Belly Gochujang Jjigae
A rich, deep-savory gochujang jjigae made with grilled pork belly, grated potato, and saeujeot, perfect for mixing with rice.
Lee Hye-jung's Dried Radish Jangajji
A hearty side dish made by pouring soy sauce pickling liquid over dried radish that has been soaked in lukewarm water until chewy, to be enjoyed over a long period.