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Yoon Yi-ryeon's Mackerel Chueotang
A rich and savory nourishing chueotang made by thoroughly boiling affordable fresh mackerel instead of expensive loach, straining out the bones, and simmering.
mackerelvinegarsojusea saltradish
nourishing foodsoup dishaffordable
Yoon Yi-ryeon's Bujikkaengi Jangajji
A fragrant jangajji made by pouring a boiled and slightly cooled sweet-and-sour soy sauce brine over bujikkaengi greens.
bujikkaengi greensonioncheongyang chili pepperred chili pepperJin-ganjang
basic side dishhome-cooked mealhomemade
School Chef's Premium Gyeran-jjim
Using starch powder and kelp stock, this steamed egg dish maintains an incredibly soft, pudding-like texture and moisture.
eggkombu-infused watertuna soy saucesojucooking sake
super easysoft textureeveryday side dish
Ttukdak Hyung's Galchisokjeot Seasoning Sauce
A meat restaurant-style seasoning sauce that maximizes deep umami by simmering galchisokjeot with soju, plenty of minced garlic, and chili peppers until slightly thickened.
GalchisokjeotSojuGochugaruGarlicCheongyang chili pepper
all-purpose sauceumamihomemade
Lee Yeon-bok's Snail Mapo Tofu
A simple and quick mapo tofu with chewy snails instead of minced meat, enhancing the texture.
stew tofusnailsgreen oniongarlicgreen chili pepper
rice bowl dishLee Yeon-bokhome cooking
Yeo Kyung-rae's Shiitake Mushroom Rice Bowl
A familiar yet refined Chinese-style rice bowl featuring thick shiitake mushrooms and chewy squid for a satisfying texture contrast.
shiitake mushroomssquidgreen oniongarlicchili oil
one-bowl mealsquid dishChinese cuisine
Jung Ho-young's Sweet-Salty Pork Neck Steak
A tender pork neck steak grilled with a savory Maillard reaction and finished with a versatile teriyaki sauce and buttery richness, inspired by Seogae & Cook style.
pork neck meatgreen oniongarliccherry tomatocabbage
teriyaki saucemeat dishhome party
Jung Ho-young's Chicken Breast Bambanji
A refreshing summer delicacy featuring tender poached chicken breast and crisp vegetables paired with a rich, savory homemade perilla seed sauce
chicken breastcucumberbell pepperudon noodlesgreen onion
diet mealsummer delicacysesame sauce
Shin Dong-min's Monkfish Liver Dish
A premium monkfish liver (ankimo) dish that completely eliminates fishy odor using the chef's secret low-temperature cooking method, maximizing a buttery, smooth flavor.
monkfish liversojupremium soy saucemirinponzu sauce
premium appetizerlow-temperature cookingjapanese cuisine
This Man's Cook Dureup Jangajji
A clean, crisp dureup jangajji made by simply mixing the ingredients in the correct ratio without boiling the soy sauce mixture.
dureupbrewed soy saucebrewed vinegarsoju
seasonal dishsuper easykeeps well
This Man's Cook Old-fashioned Oi-jji
Traditional oi-jji with crisp texture, made by pouring boiled saltwater and soju, then aging in the shade
cucumbersoju
long shelf lifecrisp textureside dish
Kim Dae-seok's Chili Soybean Paste Aging
A traditional chili soybean paste with deep flavor, rapidly aged in just 10 days by deeply blending yellow croaker soybean paste and shrimp paste, enhanced with glutinous rice paste.
green chili peppersfresh gingerglutinous rice pasteyellow croaker soybean pasteshrimp paste
side dishpickled dishversatile sauce