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Baek Jong-won's Beef Jangjorim
A hearty side dish jangjorim made by simmering lean, inexpensive cuts of beef until tender, shredding them along the grain, and then braising them in a sweet and savory soy sauce seasoning.
This Man's Cook Gochujang Fish Cake Stir-Fry
Pan-fried fish cakes until golden and chewy, then tossed in a spicy-sweet gochujang sauce with jujube syrup for a glossy, irresistible side dish that pairs perfectly with rice.
This Man's Cook Kimchi Pajeon
A crispy kimchi pajeon made by removing excess kimchi juice and mixing cold water with flour in a 1:1 ratio to maximize crunchiness.
Jang Ho-jun's Yamagake Udon
Authentic Japanese udon with grated yam in a rich, savory kaeshi sauce.
Lee Won-il's Soy-Marinated Shrimp
A super-simple soy-marinated shrimp using frozen shrimp to achieve a springy texture and deep savory flavor
Lim Sung-geun's Gochujim
Spicy and savory, this versatile gochujim pairs perfectly with rice or alongside meat dishes.
Okjubu's Beef Soybean Paste Sauce
A versatile mixing sauce made by simmering beef and gochujang in sautéed green onion oil
Seungwoo Dad's Kyochon Chicken Style Braised Chicken Thighs
A sweet and savory braised chicken thigh dish, Kyochon Chicken style, made in one pan without frying.
Aha Bujang's Chop Steak
A chop steak stir-fried over high heat with vegetables and meat, elevated by a special sauce with whole-grain mustard for extra flavor.
Aha Bujang's Pyongyang Naengmyeon
A clear, delicate Pyongyang naengmyeon made by deeply simmering beef brisket and straining the broth until clean.
Ttukdak Hyung's Kimchi Korean fish cake (eomuk) Noodles
A special noodle dish with a refreshing egg broth made from blanched Korean fish cake (eomuk) water, topped generously with spicy-sweet stir-fried kimchi and Korean fish cake (eomuk)
YOOXICMAN's Jeju Jjokjjang Bone Soup
A light and refreshing Jeju-style white potato soup with a delicate, rich pork neck bone broth, enhanced by the crispness of radish and the thickening richness of buckwheat flour.