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Kim Ho-yoon's Kimchi Tuna Sundubu Yeol Ramyun
A spicy and soft Yeol Ramyun recipe made by stir-frying kimchi and tuna in chili oil and scallion-infused oil
Kim Ho-yoon's Spicy Shrimp Pancakes
Super-simple spicy shrimp pancakes made by pan-frying minced shrimp with cheongyang chili pepper and savory seasonings until golden.
Lee Hye-jung's Clam and Shepherd's Purse Doenjang-guk
A seasonal doenjang-guk gently simmered with fragrant spring shepherd's purse and refreshing clams for a deep, mild flavor
Ttukdak Hyung's Ddokjip-ban Squid Stir-Fry
A spicy-sweet stir-fry of chewy ddokjip and squid with whole garlic and green chili peppers.
Maeil Matna Coconut Milk Vegetable Pasta
A creamy and smooth wellness pasta with a coconut milk base made by stir-frying and blending various vegetables
Maeil Matna Chicken Quesa Taco
Spicy chicken quesa tacos made by shredding boiled chicken breast, stir-frying it with a vegetable paste, and grilling it with cheese in tortillas
Ttukdak Hyung's Clam and Shrimp Ahijo
A savory clam and shrimp ahijo made by simmering soaked clams and marinated shrimp with olive oil, garlic, shiitake mushrooms, and bonito flakes for a rich umami flavor.
Kim Jin-soon's Soybean Sprout Doenjang Porridge
A spicy soybean sprout doenjang porridge with the refreshing taste of soybean sprouts in a savory doenjang broth, perfect for hangover relief.
Kim Jin-soon's Chili Shrimp Rice Bowl
A chili shrimp rice bowl made by stir-frying vegetables and shrimp in garlic and scallion-infused oil, then simmering in a sweet and sour chili sauce and serving over rice.
Kim Jin-soon's Doenjang Braised Pork Belly
A savory meat dish made by braising grilled pork belly with equal parts of doenjang seasoning and onion in the rendered pork fat until the liquid reduces.
Kim Jin-soon's Seafood Stir-fried Udon
Buffet-style stir-fried udon combining seafood and thinly sliced beef short plate with three seasonings: Jin-ganjang, oyster sauce, and starch syrup.
Seonkyoung Longest's Chadol Doenjang Jjigae
A stew made by stir-frying potatoes and onions in the rich fat rendered from thinly sliced beef brisket (chadolbagi), then simmering with doenjang and gochujang for a spicy kick.