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This Man's Cook Gochujang Bulgogi
A savory and tender bulgogi made by grinding inexpensive pork shoulder meat and mixing it with finely grated onion juice to soften the texture, then stir-frying until richly flavorful.
This Man's Cook's Thick Pork Belly with Soybean Sprouts Stir-Fry
A Japanese izakaya-style stir-fry that uses the rich, savory fat from thick pork belly to sauté garlic and vegetables, quickly preserving the crisp texture of soybean sprouts over high heat.
Kim Dae-seok's Braised Garlic Scapes
Garlic scapes are stir-fried in oil first to absorb the seasoning well, and added with julienned jujubes for an elegant savory flavor and chewy texture.
Kim Dae-seok's Chewy Eggplant Fritters
A crispy, chewy eggplant fritter made without the hassle of a wet batter—using a spray bottle to mist water onto eggplant while repeatedly coating it with potato starch, ensuring the crust stays intact and delivers maximum chewiness.
Kim Dae-seok's Napa Cabbage Pancake
Pound the napa cabbage stems with the back of a knife to flatten them evenly, then coat them lightly in a thin batter to preserve the vegetable's natural sweetness and crisp texture—this is the classic napa cabbage pancake.
Kim Dae-seok's All-Purpose Soy Seasoning Sauce
An all-purpose sauce made with regular soy sauce, Korean soup soy sauce, gochugaru, garlic, scallions, and green chili
Baek Jong-won's Chili Garlic Chicken
A popular Baeksbeer bar snack recipe where crispy fried chicken is coated in a sweet and spicy soy sauce mixed with plenty of chopped chili peppers and garlic.
Aha Bujang's Galbitang
A rich galbitang with deep, savory broth made by blanching the ribs without soaking out the blood, seasoned with soy sauce and beef dashida for that restaurant-quality flavor.
Kim Dae-seok's Beef Stuffed Korean Mild Crunchy Green Chili Pepper Jeon
Korean mild crunchy green chili peppers stuffed with seasoned beef, drained tofu, and vegetables, coated in egg and pan-fried over medium-low heat
Aha Bujang's 5-Minute Marinated Spicy Stir-Fried Pork
Pork hind leg marinated for 5 minutes with gochugaru, mirim, ginger, and a small amount of baking soda instead of gochujang, then aged for a day and stir-fried with water for a moist finish.
Eonam Teacher's Dried Pollock Hangover Soup
A hangover soup made by stir-frying dried pollock and radish in sesame oil, then simmering deeply with soup soy sauce and tuna extract, and finishing with softly set egg ribbons.
Eonam Teacher's Lifelong Braised Fish Sauce
An all-purpose braised fish seasoning sauce with a 5:4:3:2:1 ratio that goes well with any fish