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Yeo Kyung-ok's Mushroom Mapo Tofu
A plant-based style mapo tofu made with three colorful mushrooms instead of meat, resulting in a clean and chewy texture.
Yeo Kyung-ok's Spicy Stir-Fried Ramen
Transforming ramen into a Chinese restaurant-style dish with doubanjiang and oyster sauce, delivering a spicy and savory flavor.
Yeo Kyung-ok's Hui Guo Rou
A traditional Sichuan-style pork dish where pork belly is blanched, then pan-fried until crispy, and stir-fried with vegetables in a spicy fermented black bean and chili paste sauce.
Yeo Kyung-ok's Sichuan-style Jajangmyeon
An unconventional spicy jajangmyeon that awakens the appetite by combining the spiciness of gochujang and doubanjiang with the pungent aroma of sansho oil, replacing traditional chunjang.
Yeo Kyung-ok's Hong Shao Tofu
A refined Chinese dish featuring tofu stuffed with seasoned pork, deep-fried and simmered in a rich sauce.
Yeo Kyung-ok's Wulmyeon
Authentic Chinese-style wulmyeon with a clean broth of seafood and vegetables, gently stirred in eggs for a thick, savory, and delicate texture.
Yeo Kyung-ok's Zasai-Muchim
A super simple recipe that transforms the classic Chinese restaurant staple into a tangy, sweet, and spicy side dish
Yeo Kyung-ok's Spicy Chicken and Mushroom Stir-fry
A side dish and snack that combines the chewy texture of chicken thigh with the satisfying bite of mushrooms, all coated in a spicy, savory sauce.
Yeo Kyung-ok's Simple Cilantro Salad
A quick and simple cilantro salad seasoned with a light mix of soy sauce, vinegar, sugar, and chili oil to maximize the herb's aroma.
Yeo Kyung-ok's Ma La Chicken Stir-Fry
A spicy stir-fry dish featuring tender chicken thigh meat stir-fried with chili oil, doubanjiang, and Szechuan sauce, delivering a bold Ma La flavor.
Jung Ho-young's Cucumber Stir-fry
A simple summer side dish that maximizes the crisp, crunchy texture by stir-frying cucumbers that have been thoroughly salted and squeezed dry, using toasted sesame oil and minced garlic.
Jung Ho-young's Moist and Delicious Jinmichae Salad
A side dish made by tossing jinmichae in warm seasoning without frying, staying soft and moist even after sitting for hours