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Maeil Matna One-Pan Cheesy Potatoes
A simple one-pan dessert and snack that braises microwave-parboiled potatoes in a rich sauce of butter, cheddar cheese, and milk.
Maeil Matna Egg Katsu
A super simple egg dish made by coating eggs in breadcrumbs, frying them until crispy, and adding a homemade katsu sauce.
Maeil Matna Choux Cream
Baby choux with a crisp, hollow shell filled generously with a soft diplomat cream made by combining custard and fresh cream
Kim Jin-soon's Large Green Onion and Thinly Sliced Beef Short Plate Yukgaejang
A spicy yukgaejang ready in 20 minutes, with large green onions grilled in oil for extra flavor and a rich beef bone broth base.
Kim Jin-soon's Apple Juice Nabak Kimchi
A banchan shop-style nabak kimchi that uses apple juice instead of fresh apple to create a clear, subtly sweet flavor and aroma.
Kim Jin-soon's Pork and Oyster Seaweed Soup
A unique seaweed soup that brings out deep umami by stir-frying pork and fresh oysters in sesame oil until fragrant
Kim Jin-soon Tomato Oil Pasta
An oil pasta that maximizes refreshing flavor with tuna extract and chopped scallions after stir-frying garlic and cherry tomatoes in olive oil to release their juices.
Kim Jin-soon's Rest Stop Butter Baby Potatoes
Rest stop-style baby potatoes boiled with salt and New Sugar for seasoning all the way through, then pan-fried in butter and oil for 3 minutes per side and coated with sugar for a crispy finish.
Kim Jin-soon's Garlic Scape Muchim
A side dish made by blanching garlic scapes in salted water for 30 seconds to preserve their crunch, then tossing them in a sweet-and-sour gochujang seasoning.
Kim Jin-soon's Potato Pancake
A crispy outside, chewy inside potato pancake that combines shredded and grated potato with perilla leaves to achieve both chewiness and crispiness.
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 Braised Lotus Root
A banchan shop-style braised lotus root, first boiled in vinegar water, then stir-fried in oil and sugar to develop a chewy texture and sweetness.