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Ttukdak Hyung's Spicy Garlic Galbi Jjim
A spicy, savory stew made with diced galbi meat and chewy garaetang, simmered in a fiery gochugaru sauce for a bold, satisfying bite.
Maeil Matna Crispy Tofu Gangjeong
Tofu is frozen, thawed, baked until crispy in the oven, then tossed in a sweet and spicy dakgangjeong sauce to create a crispy outside, moist inside tofu gangjeong.
Solo Cooking God's Clam Kaljebi
A kaljebi that boils clams and frozen sujebi together with anchovy kalguksu ramyun to bring refreshing broth and two noodle textures in one bowl
Eonam Teacher's Chadol Stir-fried Pasta
A 10-minute stir-fried pasta made by stir-frying thinly sliced beef brisket (chadolbagi) with scallion-infused oil, oyster sauce, and soy sauce over high heat to bring out a smoky wok flavor.
Kim Jin-soon's Homemade Ssamjang from a Meat Restaurant
A versatile meat-restaurant-style ssamjang with a clean consistency and sweetness, using a 3:1 ratio of doenjang to gochujang and lemon-lime soda.
Kim Jin-soon's Dongchimi
A banchan shop secret dongchimi that uses lemon-lime soda to bring a fizzy, refreshing coolness and crisp flavor
Kim Jin-soon's Seafood Donggeurangttaeng
A quick and moist seafood donggeurangttaeng made by mixing eggs and starch powder directly into the batter, eliminating the need for separate shaping.
Kim Jin-soon's Stir-fried Eggplant
Stir-fried eggplant that is chewy, not mushy, by salting vegetables with salt and starch syrup
Kim Jin-soon's Thinly Sliced Pork Belly and Zucchini Stir-fry
A dish of zucchini that has been salted to remove moisture, stir-fried with golden-browned thinly sliced pork belly and a spicy-sweet-savory sauce.
Kim Jin-soon's Grilled Onion Jangajji
Grilled onion jangajji made by charring onions in a dry pan to maximize sweetness, then pouring over a spicy, savory special all-purpose seasoning sauce.
Kim Jin-sun's Daegu-style Red Eomuk
Daegu-style red eomuk simmered in a spicy sauce over soybean sprouts, onion, and large green onion
Ttukdak Hyung's Top Blade Galbitang
A budget-friendly galbitang that simmers top blade steak with tough sinew and aromatic vegetables for one hour, yielding a rich, sticky, and deeply flavored broth.