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Maeil Matna KFC-Style Chicken Tenders
Crispy outside, tender inside chicken tenders with two special sauces: garlic soy and seasoned chicken sauce
Maeil Matna Sweet Potato Cheese Balls
A finger snack with a crispy outside and moist inside, made by stuffing plenty of mozzarella cheese into boiled sweet potatoes and deep-frying them.
Maeil Matna Sausage and Vegetable Stir-fry
A super simple sausage and vegetable stir-fry that brings out savory flavor and clean spiciness with ketchup, oyster sauce, and chili powder instead of gochujang.
Maeil Matna Dubu Gangjeong
Crispy fried tofu coated in starch, tossed in a sweet and spicy sauce to make dubu gangjeong
Maeil Matna No-Oven Tiramisu
A super simple dessert made soft with castella, cream cheese, and fresh cream, without an oven or eggs
Maeil Matna Thick and Chewy Potato Pancake
A savory potato pancake made thick and chewy by adding potato starch to grated potato and onion.
Maeil Matna Spam Mayo Deopbap
A sweet and spicy spam mayo rice bowl with oyster sauce and chili powder onion stir-fry to cut the richness, topped with shredded lettuce.
Striker Chef's Giant French Toast
A crispy on the outside, moist on the inside French toast made with bread 3 times thicker than regular slices, soaked deep in egg mixture and grilled with a rich butter aroma.
Baek Jong-won's Chicken Intestine Stir-fry
Fried in generous oil to remove moisture and off-flavors, then seasoned with savory salt and sesame oil for a rich, satisfying taste—just like the classic street-side snack version.
Ttukdak Hyung's Super Simple Seolleongtang
A super simple seolleongtang that adds beef brisket slices and somyeon noodles to a frozen beef shank soup product, achieving the deep flavor of a professional restaurant without an instant taste.
Ttukdak Hyung's Pork Belly Gamjatang
A super simple recipe that recreates the deep flavor of gamjatang in just 10 minutes using beef bone broth and thinly sliced pork belly.
Ttukdak Hyung's Beef Brisket and Tofu Duruchigi
A dish where beef brisket is grilled, and then tofu is pan-fried until golden brown in the savory rendered fat, before being simmered in a spicy and salty sauce.