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Maeil Matna Cream Potato Soup
A creamy potato soup made by sautéing potatoes and onions, simmering them in chicken stock, then enriching with a butter roux and fresh cream for a smooth, rich finish.
Maeil Matna Turkish Flatbread Bazlama
A traditional Turkish flatbread that is pan-fried without an oven, puffing up like a ball with a soft, chewy texture and a mild flavor.
Maeil Matna Peanut Butter Cookies
A savory and crispy donut-shaped homemade cookie made by brushing egg white over a soft butter dough and generously topping with crushed peanuts before baking.
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 Beef Bone Seaweed Soup
A super-fast seaweed soup that develops deep flavor in just 10 minutes using seaweed soaking water and beef bone broth
Kim Jin-soon's Bacon Gyeranmari
A savory rolled omelet made by first crisping bacon in ghee butter, then pouring in egg mixture seasoned with tuna extract and rolling it up.
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 Spam Rice Balls
Savory Spam rice balls filled with rinsed kimchi, mashed Spam, and mayonnaise
Kim Jin-soon's Shrimp Fried Rice
A super simple Chinese-style shrimp fried rice combining soft scrambled eggs and springy shrimp, stir-fried with Chef Lee Yeon-bok's know-how.