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Kim Jin-soon's Mackerel Braised in Doenjang
A Japanese-style braised mackerel made by simmering grilled mackerel in a savory doenjang and soy sauce glaze until the sauce reduces, with no fishy smell.
Kim Jin-soon's Buckwheat Makguksu
A quick bibim buckwheat makguksu made with a golden-ratio basic sauce and perilla oil, without grinding any fruit.
Kim Jin-sun's Zucchini Gukbap
Gwangju-style zucchini gukbap made by stir-frying thick-sliced zucchini and pork with gochujang and gochugaru, then simmering until rich and flavorful
Kim Jin-soon's Ureong Ssamjang
A savory, not-too-salty ureong ssamjang made by simmering chewy freshwater snails with mashed tofu and a seasoning sauce in a pan until bubbling.
Kim Jin-soon's Ugly Zucchini Steamed Dish
Thickly sliced zucchini steamed gently over low heat with saeujeot and perilla oil to bring out the natural flavor of the ingredients
Kim Jin-soon's Seasoned Cockles
Seasoned cockles made plump and tender by steaming with one cup of water, just like the secret method of a side dish shop
Kim Jin-soon's Korean fish cake (eomuk) Jjol Udon
A super simple jjol udon that captures the pojangmacha vibe by adding deep umami Korean fish cake (eomuk) broth to chewy jjolmyeon noodles
Kim Jin-soon's Altari Kimchi
Crisp and refreshing altari kimchi made with 30 years of know-how, using kelp glutinous rice paste and a sequential salting method
Seonkyoung Longest's All-Purpose Stock
A basic stock made by boiling kelp with shiitake mushrooms, vegetables, and anchovies together for use in various soup dishes
Ttukdak Hyung's Tofu Menchikatsu Curry Rice
A premium rice bowl featuring crispy fried tofu menchikatsu with seasoned minced pork on a soft side, served with buttered caramelized onion curry sauce
Seungwoo Dad's Clam Dashida Vongole Pasta
A vongole pasta that achieves a deep and rich seafood broth flavor comparable to authentic Italian restaurants, made with fresh clams and a pinch of clam dashida.
Seungwoo Dad's Karaage Donburi
Crispy fried chicken coated in potato starch and egg white, then marinated in a sweet and savory kkanpung sauce for a tender texture, served over rice.