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Ttukdak Hyung's Kimchi Samgyeopsal Sotbap
A hearty one-bowl pot-cooked rice dish made by stir-frying sliced pork belly and well-fermented kimchi, then cooking with soaked rice in a pot.
Okjubu's Sweet and Savory Short Ribs
A delightful combination of sweet and savory glazed short ribs grilled in an air fryer with rich, buttery corn cheese
Ttukdak Hyung's Fire-Flavor Charcoal-Grilled Jeyuk Bokkeum
Smoke pork belly using cooking foil and green tea bags to infuse charcoal-grilled aroma, then stir-fry with vegetables and a special sauce, charring everything with a torch for intense fire flavor.
Lee Yeon-bok's Gyeongjang Yusha
A classic Chinese dish featuring pork stir-fried with a sweet and savory soybean paste sauce, served in homemade wheat pancakes with crisp vegetables.
Ttukdak Hyung's Charcoal BBQ Chicken
Chicken for stir-fry is smoked with green tea bags and simmered in a spicy sauce to enhance its flavor, creating a charcoal BBQ chicken.
Baek Jong-won's Beef Bulgogi
A moist, authentic Baek Jong-won style beef bulgogi made by first tossing the meat in sweet seasonings to tenderize it, and then stir-frying it with a soy sauce seasoning and plenty of vegetables until juicy.
Solo Cooking God Smoky Grilled Pork Stir-Fry
A dry stir-fry that delivers intense grilled flavor at home using torching and frying techniques, without moisture from vegetables
Raymon Kim's Whole Ribeye Steak
A professional technique using two thick skillets stacked together to maximize heat efficiency, achieving a juicy, evenly cooked steak without an oven.
Lee Won-il's Perilla Leaf Chimmichuri Pot Steak
Pot steak with a Korean twist using fragrant perilla leaves in chimmichuri sauce, featuring a crispy exterior and tender interior
Ttukdak Hyung's Rice Cooker Sous Vide Bossam Samhap
Pork belly sous vide for 6 hours using the rice cooker's keep-warm function, served with braised kimchi and soft tofu as a samhap (three-item combination).
Ttukdak Hyung's Hack Dongpo Pork
A hack version of dongpo pork made by gently braising whole pork belly in a chunjang sauce and serving it with bok choy.
Ttukdak Hyung's Andong Jjimdak
A perfectly recreated Andong Jjimdak with the unique deep savory flavor and aroma of specialty restaurants, achieved by lightly blanching the chicken to remove gamey odors and using more oyster sauce than soy sauce.