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Ttukdak Hyung's Mala Nakgopsae
A hearty mala nakgopsae made by simmering beef small intestine, beef large intestine, Korean small octopus (nakji), and vegetables in a numbing mala sauce broth
doenjangbeef small intestinebeef large intestinenapa cabbageonion
gourmet dishhome-cooked mealspicy flavor
Kim Ho-yoon's Super-Speed Yukgaejang
A super-simple yukgaejang recipe that uses ground beef and large green onion to create a rich, refreshing broth in just 25 minutes.
ground beefradishlarge green oniontaro stemsbracken fern
super simplerice thiefsoup dish
Yoon Yi-ryeon's Braised Taro with Perilla Seeds, Taro and Perilla Seed Soup
Taro is boiled in rice water to remove its acrid taste, then simmered with bracken, taro stems, mushrooms, seafood or beef, and thickened with perilla seed powder to create a braised dish or soup.
tarobrackentaro stemsshiitake mushroomsperilla oil
seasonal dishhealth foodsoup dish
Yoon Yi-ryeon's Jeongwol Daeboreum Stir-fried Aged Namul
A traditional aged namul technique that uses grapeseed oil, perilla oil, and a deep-flavored broth to stir-fry without toughness, yielding tender results.
chwinamul greensradish greenssweet potato stemstaro stemsgrapeseed oil
holiday foodtraditional foodsavory