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Sung Si-kyung's Tsuyu Perilla Oil Bibim Guksu
A super simple noodle dish tossed with tsuyu and perilla oil, plus kimchi and roasted seaweed flakes for a savory, salty flavor.
Sung Si-kyung's Cabbage Steak
A healthy steak made by thickly searing cabbage, steaming it with wine, and coating it in a gochujang butter sauce for rich flavor.
Sung Si-kyung's Tuna Myeongnan Bibim Udon
A savory bibim udon made in 6 minutes by mixing boiled udon noodles with salty myeongnan (pollock roe), drained canned tuna, mayonnaise, and tsuyu
Yoon Yi-ryeon's Tofu Egg Pancake
A quick pan-fried side dish made by pouring egg mixture seasoned with gochugaru and fermented anchovy sauce over golden-browned tofu, ready in just 1 minute.
Yoon Yi-ryeon's Green Garlic Stalk Kimchi
A unique spring delicacy that combines the pungent bite of green garlic stalks with the clean spiciness of dried chili peppers and a rice porridge base to awaken the appetite.
Yoon Yi-ryeon's Gaji-muchim
A super-simple seasoned eggplant dish with a soft and chewy texture, made by cooking the eggplant in the microwave.
Sung Si-kyung's Homemade Dressing Corn Salad
A homemade corn salad elevated with whole-grain mustard, combining crunchy vegetables and sweet corn.
Sung Si-kyung's Cabbage Clean-Out Rice Bowl
A super simple fridge clean-out rice bowl made by stir-frying leftover cabbage and savory bacon with oyster sauce, served over rice.
Sung Si-kyung's Open Sesame Ramyeon
A unique modisumer ramyeon that combines spicy Yeol Ramyeon and nutty Chamkkae Ramyeon with stir-fried pork for a deep jjamppong flavor
Sung Si-kyung's Sausage and Rice Cake Grill
A super simple snack of garaetteok grilled to a crispy outside and chewy inside in the savory oil rendered from sausages, then tossed with sesame oil and salt for a nutty finish.
Sung Si-kyung's Bomb Gyeranjjim
A volcano-visual steamed egg dish made by filling a small earthenware pot with egg mixture, cooking it while scraping like scrambled eggs, then covering to let it puff up.
Sung Si-kyung's Napa Cabbage Heart Pork Wine Stew
Layers of napa cabbage heart and pork steamed with wine and butter for a moist, savory dish