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Jung Ho-gyun's Prosciutto Grilled Tofu
Firm pan-frying tofu wrapped in prosciutto, pan-seared over low heat until golden, and served with a butter, large green onion, and oyster mushroom sauce—an elegant wine snack.
Maeil Matna Ssam-mu Mandu Jeon
A refreshing, juicy mandu jeon made by folding ssam-mu instead of flour wrappers, filling them with mandu filling, coating in egg, and pan-frying.
Solo Cooking God's 5-Minute Shrimp Aglio e Olio
A one-pan pasta made in 5 minutes by adding frozen spaghetti, measured water, and seasonings directly to a pan of sautéed garlic and shrimp.
Seonkyoung Longest's Sichuan-Style Spicy Ramen
Authentic-style spicy ramen combining deeply simmered pork bone broth with numbing chili oil and chili oil tare sauce
Maeil Matna's Braised Tofu with Seaweed
A savory rice-stealing side dish made by wrapping tofu with seaweed, coating it in starch, pan-frying, and quickly braising in a sweet and salty soy sauce glaze.
Kim Jin-soon's Noodle Tteokbokki
A spicy-sweet noodle tteokbokki that recreates the savory flavor of old-school snack bars using noodle tteokbokki, Korean fish cake (eomuk), and rice syrup seasoning.
Kim Jin-soon's Diet Gimbap
A diet gimbap that reduces rice and adds salt-pickled cabbage salad for crunch and thinly sliced pork belly for satiety
Kim Jin-soon's Mackerel Pot Rice
A pot rice made by topping perilla oil-stir-fried aged kimchi and cold rice with crispy pan-fried mackerel, then simmering with a special soy sauce.
Kim Jin-sun's Shiitake Mushroom Butter Grill
A butter grill that adds the savory flavor of oyster sauce and butter to the chewy texture of blanched shiitake mushrooms
Kim Jin-soon's Jjajang Ramyun
Jjajang ramyun with deep flavor from oyster blade steak, scallion-infused oil, and oyster sauce
Kim Jin-soon's Beef Sirloin Galbi
A super simple beef sirloin galbi made by stir-frying vegetables in the fat rendered from grilled sirloin, then simmering them with store-bought beef galbi marinade until the sauce reduces and clings.
Kim Jin-soon's Gochujang Jjigae
A pork gochujang jjigae that first simmers the meat and seasonings in a small amount of water to develop deep flavor