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Lim Sung-geun's Crispy Bacon Potato Stir-Fry
A side dish made by briefly blanching potatoes in salted boiling water to remove starch, then stir-frying them with bacon for a crisp texture without breaking apart.
Lim Sung-geun Vegetable Kimchi Egg Roll
A savory egg roll enhanced with vegetable oil and tuna sauce for richness and umami, wrapped with seaweed to hold its shape.
Lim Sung-geun Soft Fried Egg
A method for making a tender fried egg that melts in your mouth, using low heat and a lid.
Lim Sung-geun's Crispy Young Radish Kimchi
This young radish kimchi stays crisp until the very end, thanks to a special brine made with soju.
Lim Sung-geun's Spicy Egg Salad
A simple and delicious side dish made by poaching eggs without fire and marinating them in a special soy sauce, perfect for rice and irresistible as a side dish.
Hong Shin-ae's Napa Cabbage Geotjeori
A super-simple napa cabbage geotjeori made instantly without salting, using a golden ratio of fermented sand lance sauce and omija syrup.
Yeo Kyung-ok's Zasai-Muchim
A super simple recipe that transforms the classic Chinese restaurant staple into a tangy, sweet, and spicy side dish
Yeo Kyung-ok's Celery Pork Stir-fry
A simple Chinese-style side dish made by quickly stir-frying crisp celery and savory pork with oyster sauce
Yeo Kyung-ok's Mushroom Stir-Fry
Quickly stir-fried mixed mushrooms with oyster sauce, offering a chewy texture and rich umami flavor that surpasses meat, perfect for healthy eating
Jung Ho-young's Cucumber Stir-fry
A simple summer side dish that maximizes the crisp, crunchy texture by stir-frying cucumbers that have been thoroughly salted and squeezed dry, using toasted sesame oil and minced garlic.
Jung Ho-young's Moist and Delicious Jinmichae Salad
A side dish made by tossing jinmichae in warm seasoning without frying, staying soft and moist even after sitting for hours
Jung Ho-young's Potato Salad
A Japanese-style potato salad with crisp cucumber and savory bacon for enhanced texture