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This Man's Cook's Stone Seaweed Stir-Fry
A simple, savory-sweet side dish made by stir-frying stone seaweed coated with a golden ratio of sesame oil and cooking oil until crisp, then finishing with sugar and seasoned salt after turning off the heat.
stone seaweedsesame oilseasoned saltwhole sesame seeds
simplerice companionhigh value
This Man's Cook Gomchi Jorim
A budget-friendly and deeply flavorful fish stew using canned mackerel, potatoes, and radish—perfect as a savory side dish to go with rice.
canned mackerelpotatoesradishoniongreen chili peppers
fish stewbudget mealhearty side dish
This Man's Cook Yukgaejang
Quick and simple yukgaejang with a rich, savory flavor made by stir-frying gochugaru in the oil from tender beef, then boiling with generous amounts of green onion and mushrooms for a bold, spicy-sweet broth.
tender beefgreen onionbean sproutsenoki mushroomdried fernbrake
brothy dishhangover reliefhearty meal
This Man's Cook's Egg Soup
A simple egg soup with deep umami flavor from chicken stock and a silky, cloud-like texture achieved by mixing starch into the egg mixture.
eggchicken stockgreen oniondried shiitake mushroomstarch powder
simplebreakfastperfect pair with spicy food
Kim Dae-seok's Egg Fried Rice
A simple and quick egg fried rice made with leftover vegetables from the fridge, two eggs, and oyster sauce, stir-fried over high heat to achieve a fluffy, grainy texture.
eggonioncarrotgreen onionoyster sauce
easyfridge-clearingsingle-person cooking
Kim Dae-seok's White Bean Sprout Salad
A refreshing white bean sprout salad seasoned with anchovy fish sauce and sesame salt, made by boiling bean sprouts with kelp for a deep umami flavor.
bean sproutsdried kelpminced garlicgreen oniontoasted sesame oil
ultra simplekids' side dishbudget-friendly recipe
Yoon Yi-ryeon's Sundubu Jjigae
A sundubu jjigae with deep, rich broth achieved by frying gochujang and gochugaru in oil for enhanced flavor and seasoning with fermented shrimp.
sundubu (soft tofu)porkonionzucchiniKorean hot chili pepper
broth-based dishspicy flavorrice thief
Yoon Yi-ryeon's Andong Jjimdak
A golden recipe for Andong jjimdak that achieves a deep, dark brown color worthy of a specialty restaurant, with the fiery heat of Vietnamese chili peppers perfectly cutting through any greasy richness.
chickensweet potato noodlespotatocarrotlarge green onion
meat dishhome cookingentertaining
Baek Jong-won's Abalone Porridge
A simple and nourishing abalone porridge made quickly and richly using cold rice and a blender instead of soaking rice, blending even the abalone organs for deep flavor.
abalonecarroteggsesame oil
easynourishing dishone-bowl meal
Baek Jong-won's Ttukbaegi Gyeranjjim
A savory and soft Ttukbaegi Gyeranjjim by Baek Jong-won, made by pouring egg mixture into a ttukbaegi, scraping the bottom as it cooks, and then covering with another ttukbaegi to let it puff up.
EggsSalted shrimpSesame oilSesame seedsGreen onions
super easyeveryday side dishrice-friendly
Baek Jong-won's Cockle Bibimbap
A restaurant-style bibimbap made by mixing chewy cockles with a thick, secret sauce packed with chives, green onions, and chili peppers, generously served over rice.
CocklesChivesGreen onionGreen chili pepperSoy sauce
home mealuses canned foodone-bowl meal
Baek Jong-won's Spinach Namul
A representative of the three-colored namul for holidays, this spinach namul is blanched briefly to maintain its crispness, with finely ground sesame seeds and soup soy sauce (or fish sauce) maximizing its nutty and savory flavors.
SpinachMinced garlicSoup soy sauceSesame oilRoasted sesame seeds
super easyeveryday side dishholiday food