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Solo Cooking God Cloud Egg Soy Sauce Fried Rice
A luxurious-textured soy sauce fried rice topped with a fluffy meringue made quickly using an electric whisk, then cooked in a pan and served over warm rice.
Jung Ho-young's Sliced Potato Pancake
A revolutionary potato pancake that maximizes crispiness and lightness by slicing potatoes thinly without grating, eliminating the need for batter or starch.
Jung Ho-young's Dried Pollock Strips in Spicy-Sweet Sauce
A 10-minute ready side dish with a crispy exterior and tender interior, made by lightly grilling dried pollock strips in an air fryer and tossing them in a spicy-sweet sauce.
Jung Ho-young's Shrimp Gambas Al Ahiyo
A kick from Chef Jung Ho-young's richly flavored gambas using shrimp with heads intact, enhanced with coin broth for deeper seasoning.
Jung Ho-young's Japanese-style Hi-rice
A rich and savory Japanese-style hi-rice made by caramelizing onions in the savory fat from pork belly, then enhancing the flavor with demi-glace sauce.
Jung Ho-young's Myeongran Egg Udon
A Japanese-style udon with a rich, savory broth made from bonito stock, enhanced with salty myeongran and soft egg, thickened with starch for a comforting, warm bowl.
Hwang Jin-sun's Mala Peanuts
A Chinese-style mala peanut snack made by coating sweet and savory fried peanuts with fiery chili powder and numbing Sichuan pepper powder.
Hwang Jin-sun Changyingtou
A Taiwanese-style rice thief stir-fry where crisp garlic scapes and savory ground pork absorb the deep flavor of douchi sauce.
Hwang Jin-sun's Uni Jjajang
A super easy uni jjajang recipe that recreates the rich, deep flavors of Chinese restaurant food at home using ground pork and chunjang.
Fabri's Basil Pesto Fried Rice
A unique one-bowl meal that combines savory egg fried rice with fresh basil pesto for a quick finish.
Fabri Moka Pot Espresso
The definitive guide to extracting deep and rich authentic espresso using the moka pot, an essential item in Italian households.
Yoon Joomo's Kimchi-mari Guksu
A summer delicacy made by mixing Pyongyang naengmyeon broth with slushy ice, tangy kimchi brine, and pickled radish liquid in a golden ratio.