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Maeil Matna Tofu Mandu
Seasoned ground pork stuffed into tofu, pan-fried, then simmered in a savory soy sauce glaze
Maeil Matna Kimchi Rolled Dumplings
A diet-friendly kimchi dumpling made by wrapping pork filling in aged kimchi instead of flour dumpling skins and steaming easily in the microwave
Kim Jin-soon's Canned Tuna Braised Radish
A rice thief braised radish dish where radish is simmered in seasoning sauce for 20 minutes until tender, then canned tuna is added with its liquid and simmered for 3 more minutes.
Kim Jin-soon's Braised Burdock Root
A banchan shop-style braised burdock root that removes bitterness by stir-frying in oil and then simmering in a soy sauce seasoning until chewy.
Kim Jin-soon's Mackerel Braised in Doenjang
A Japanese-style braised mackerel made by simmering grilled mackerel in a savory doenjang and soy sauce glaze until the sauce reduces, with no fishy smell.
Kim Jin-soon's Garlic Scape Muchim
A side dish made by blanching garlic scapes in salted water for 30 seconds to preserve their crunch, then tossing them in a sweet-and-sour gochujang seasoning.
Kim Jin-soon's Buckwheat Makguksu
A quick bibim buckwheat makguksu made with a golden-ratio basic sauce and perilla oil, without grinding any fruit.
Kim Jin-soon's Japanese-style Pork Jowl Rice Bowl
A Japanese-style pork jowl rice bowl topped with crispy stir-fried cabbage and a soft-boiled fried egg, finished with savory garlic soy sauce-glazed pork jowl.
Kim Jin-soon's Ureong Ssamjang
A savory, not-too-salty ureong ssamjang made by simmering chewy freshwater snails with mashed tofu and a seasoning sauce in a pan until bubbling.
Kim Jin-soon's Braised Lotus Root
A banchan shop-style braised lotus root, first boiled in vinegar water, then stir-fried in oil and sugar to develop a chewy texture and sweetness.
Kim Jin-soon's Seasoned Cockles
Seasoned cockles made plump and tender by steaming with one cup of water, just like the secret method of a side dish shop
Seonkyoung Longest's Mongolian Beef
A sweet and savory beef dish made by crisply frying tenderized beef and stir-frying it with a soy sauce and sugar sauce, garlic, and scallions.