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Funstaurant Recipes — Korean Home Cooking from KBS

2,396 recipes made public on KBS "Funstaurant" (3–342). This page shows the latest 120; older ones are on the half-year and cast pages below. The search box looks through all recipes. (As of Oct 25, 2026)

This is a personal site, not affiliated with KBS or Funstaurant. We list the ingredients and amounts from recipes the broadcaster made public and summarize the steps briefly. Pictures are AI illustrations we made, not photos of the actual dishes. For full steps and tips, open the original link on each card (in Korean).

Ep. 342 · aired Oct 22, 2026

Stuffed Hard Clam Shells (Gaejogae Yugwak)
AI illustration (not the actual dish)

Seafood

Stuffed Hard Clam Shells (Gaejogae Yugwak)

개조개유곽

Ep. 342 · aired Oct 22, 2026 · 도경완

Ingredients

  • 4 hard clams (gaejogae), 1 large green onion (white part), 1/2 onion, 1 red chili pepper, 2 Cheongyang chili peppers, 1 thin scallion
  • minced garlic 2 Tbsp, doenjang 2/3 Tbsp, chili flakes 1 Tbsp, tuna sauce 1/2 Tbsp, unrefined sugar 1/2 Tbsp, sesame oil 1 Tbsp, salt, cooking oil

Steps (summary)

  1. Soak the clams in salt water for 30 minutes to remove sand, then take out the meat and chop it
  2. Chop the green onion, onion, and chili peppers, and slice the thin scallion finely
  3. Stir-fry the chopped green onion and 2 Tbsp minced garlic in a pan over medium-high heat to make green onion oil
  4. Stir-fry the clam meat, the seasonings such as doenjang and chili flakes, and the vegetables
  5. When the moisture is gone, mix in 1 Tbsp sesame oil, fill the shells, and grill over low heat for 6 minutes

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Clam Soup (Gaejogae-tang)
AI illustration (not the actual dish)

Soups & Stews

Clam Soup (Gaejogae-tang)

개조개탕

Ep. 342 · aired Oct 22, 2026 · 도경완

Ingredients

  • 4 hard clams (gaejogae), 1 large green onion, 1/10 radish, 2 Cheongyang chili peppers, 1/2 red chili pepper, 1 lemon, salt, rice wine (cheongju) 2 Tbsp, water

Steps (summary)

  1. Soak the clams in salt water for 30 minutes to remove sand and wash the shells
  2. Put 2 L water, the clams, and sliced radish in a pot and boil over medium heat for 10 minutes or more
  3. Take out the clams once they open
  4. Add the chili peppers, green onion, 1.5 Tbsp salt, and 2 Tbsp rice wine to the broth and boil for 5 minutes
  5. Serve in a bowl and top with shredded lemon peel

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Side Dishes

Seaweed and Whelk Salad (Kkosiraegi Golbaengi Muchim)

꼬시래기골뱅이무침

Ep. 342 · aired Oct 22, 2026 · 도경완

Ingredients

  • 100g kkosiraegi (gracilaria seaweed), 1 can whelk, 1/2 cucumber, 1/8 cabbage, 1/4 onion, 1/2 large green onion, 1 Cheongyang chili pepper
  • chili flakes 2 Tbsp, unrefined sugar 1 Tbsp, plum syrup 2 Tbsp, vinegar 3 Tbsp, soy sauce 1 Tbsp, minced garlic 1/2 Tbsp, fructo-oligosaccharide syrup 1 Tbsp, gochujang 2 Tbsp, whelk can liquid 2 Tbsp, sesame oil 1 Tbsp, sesame seeds 1 Tbsp

Steps (summary)

  1. Cut the cucumber, cabbage, onion, and green onion into long strips
  2. Mix the vegetables with the seasoning, the whelk, and 2 Tbsp of the whelk liquid
  3. Blanch the kkosiraegi in boiling water with vinegar for 20 seconds
  4. Rinse the blanched kkosiraegi in cold water and drain
  5. Place the rolled-up kkosiraegi next to the salad and sprinkle with sesame seeds and chili pepper

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Ep. 341 · aired Oct 15, 2026

Rice & Noodles

Kimchi Bacon Fried Rice Balls (Jumeokbap)

김치베이컨볶음주먹밥

Ep. 341 · aired Oct 15, 2026 · 안성훈

Ingredients

  • 1 bowl rice, 200g kimchi, 4 strips bacon, 4 slices cheddar cheese, gimbap seaweed
  • Seasoning sugar 2 Tbsp, sesame oil 2 Tbsp, minced garlic 1 Tbsp

Steps (summary)

  1. Mix 3 bowls of rice with 1 Tbsp sesame oil, 1/2 Tbsp salt, 1/2 Tbsp sugar, and 3 Tbsp ground sesame seeds
  2. Chop the kimchi and squeeze out the liquid, then chop the bacon too
  3. Stir-fry the kimchi, 2 Tbsp sugar, 2 Tbsp sesame oil, and 1 Tbsp minced garlic in a pan
  4. When the kimchi is stir-fried, add the bacon and stir-fry until golden
  5. Put the rice and filling in a mold, press together, and attach the seaweed

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Garlic Chive Stalk, Beef and Anchovy Rice Balls (Jumeokbap)

마늘종소고기멸치주먹밥

Ep. 341 · aired Oct 15, 2026 · 안성훈

Ingredients

  • 1 bowl rice, a handful of garlic stems (maneuljong), 200g ground beef, 100g tiny dried anchovies, 3~4 Cheongyang chili peppers, gimbap seaweed
  • Filling seasoning salt 1 tsp, minced garlic 1 Tbsp, sugar 1 Tbsp, corn syrup 8 Tbsp

Steps (summary)

  1. Mix 3 bowls of rice with 1 Tbsp sesame oil, 1/2 Tbsp salt, 1/2 Tbsp sugar, and 3 Tbsp ground sesame seeds
  2. Chop the garlic stems finely and mince the Cheongyang chili peppers
  3. Drain the blood from the beef and season it with 1 tsp salt, 1 Tbsp garlic, 1 Tbsp sugar, and 1 Tbsp sesame oil
  4. Stir-fry the beef and garlic stems, and stir-fry the tiny anchovies separately with 4 Tbsp corn syrup
  5. Put the rice and filling in a mold, press together, and attach the seaweed

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Tuna Mayo and Flying Fish Roe Rice Balls (Jumeokbap)

참치마요날치알주먹밥

Ep. 341 · aired Oct 15, 2026 · 안성훈

Ingredients

  • 1 bowl rice (420g), 5 perilla leaves, gimbap seaweed
  • Tuna mayo seasoning 1 can tuna, mayonnaise 4 Tbsp, sugar 1/2 Tbsp, salt 2 pinches, 1/2 onion
  • Flying fish roe seasoning 60g flying fish roe, mayonnaise 2 Tbsp, sugar 1 Tbsp, salt 2 pinches

Steps (summary)

  1. Drain the oil from the tuna in a strainer and mash it finely
  2. Squeeze the water from the chopped onion and mix it with the tuna, 4 Tbsp mayonnaise, 1/2 Tbsp sugar, and 2 pinches salt
  3. Drain the flying fish roe and toss it with 2 Tbsp mayonnaise, 1 Tbsp sugar, and 2 pinches salt
  4. Put the rice and toppings in a mold, press together, and attach the seaweed

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Sauces & Seasonings

Wasabi Mayo Sauce

고추냉이마요소스

Ep. 341 · aired Oct 15, 2026 · 이정현

Ingredients

  • salted butter 2 Tbsp, mayonnaise 2 Tbsp, minced garlic 1 Tbsp, fructo-oligosaccharide syrup 1 Tbsp (*regular oligosaccharide syrup can be substituted), wasabi 2/3 Tbsp

Steps (summary)

  1. Take the butter out to room temperature to soften it
  2. Put 2 Tbsp salted butter, 2 Tbsp mayonnaise, and 1 Tbsp minced garlic in a bowl
  3. Add 1 Tbsp oligosaccharide syrup and 2/3 Tbsp wasabi and mix

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Seafood

Steamed Lobster with Wasabi Mayo Sauce

랍스터찜&고추냉이마요소스

Ep. 341 · aired Oct 15, 2026 · 이정현

Ingredients

  • 5 lobster tails, rice wine 50ml, 1 bay leaf, mozzarella cheese
  • Wasabi mayo sauce salted butter 2 Tbsp, mayonnaise 2 Tbsp, minced garlic 1 Tbsp, fructo-oligosaccharide syrup 1 Tbsp (*regular oligosaccharide syrup can be substituted), wasabi 2/3 Tbsp

Steps (summary)

  1. Thaw the lobster tails by soaking them in cold water for 30 minutes
  2. Boil water, rice wine, and a bay leaf, then steam the skewered lobster for 7 minutes
  3. Remove the shell from the legs and belly side and prepare the meat
  4. Make the sauce with butter, mayonnaise, garlic, oligosaccharide syrup, and wasabi
  5. Put 1 Tbsp sauce and mozzarella on the meat and melt it with a torch

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Side Dishes

Rice Shrimp Rolled Omelet (Dalgyal-mari)

밥새우 달걀말이

Ep. 341 · aired Oct 15, 2026 · 이정현

Ingredients

  • 6 eggs (extra large), 1 Tbsp small dried rice shrimp, 2/3 Tbsp shrimp powder, fructo-oligosaccharide syrup 2 Tbsp (*regular oligosaccharide syrup can be substituted), cooking oil
  • 20g carrot, 20g zucchini
  • *Serves 2~3*

Steps (summary)

  1. Chop the carrot and zucchini finely
  2. Mix 1 Tbsp rice shrimp, 2/3 Tbsp shrimp powder, 2 Tbsp oligosaccharide syrup, and the vegetables into the 6 eggs
  3. Oil a pan, preheat over low heat, and pour in the egg mixture
  4. When it starts to cook, roll it up as you shape it

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Side Dishes

Seasoned Garlic Chives (Buchu Muchim)

부추무침

Ep. 341 · aired Oct 15, 2026 · 이정현

Ingredients

  • a handful of garlic chives (100g), 10 perilla leaves (20g), 1/2 onion (100g), chili flakes 3 Tbsp, sugar 1 Tbsp, anchovy sand lance fish sauce 1 Tbsp, salt 1 pinch, sesame oil 2 Tbsp, sesame seeds 2 Tbsp

Steps (summary)

  1. Cut the garlic chives into 4~5cm lengths
  2. Slice the perilla leaves and onion into strips
  3. Prepare 3 Tbsp chili flakes, 1 Tbsp sugar, 1 Tbsp sand lance fish sauce, and 1 pinch salt
  4. Toss lightly with 2 Tbsp sesame oil and 2 Tbsp sesame seeds

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Ep. 340 · aired Oct 8, 2026

Sauces & Seasonings

Yuja Doenjang Sauce

유자된장소스

Ep. 340 · aired Oct 8, 2026 · 이정현

Ingredients

  • yuja marmalade (yuja-cheong) 2 Tbsp, a generous 1 Tbsp doenjang, soy sauce 1 Tbsp, fructo-oligosaccharide syrup (*regular oligosaccharide syrup can be substituted) 1 Tbsp, minced garlic 1 Tbsp, minced ginger 1/2 Tbsp, rice wine 2 Tbsp, a few shakes of pepper

Steps (summary)

  1. Put 2 Tbsp yuja marmalade, a generous 1 Tbsp doenjang, and 1 Tbsp soy sauce in a bowl
  2. Add 1 Tbsp oligosaccharide syrup, 1 Tbsp minced garlic, and 1/2 Tbsp minced ginger
  3. Add 2 Tbsp rice wine and a few shakes of pepper and mix well

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Meat

Yuja Doenjang Chicken Galbi (Dakgalbi)

유자된장닭갈비

Ep. 340 · aired Oct 8, 2026 · 이정현

Ingredients

  • 500g boneless chicken thighs, 1 large green onion, 1 Cheongyang chili pepper, cooking oil
  • yuja marmalade 2 Tbsp, a generous 1 Tbsp doenjang, soy sauce 1 Tbsp, fructo-oligosaccharide syrup (*regular oligosaccharide syrup can be substituted) 1 Tbsp, minced garlic 1 Tbsp, minced ginger 1/2 Tbsp, rice wine 2 Tbsp, a few shakes of pepper
  • *Serves 2~3*

Steps (summary)

  1. Cut the chicken thighs into bite-size pieces and slice the green onion and Cheongyang chili pepper
  2. Mix the chicken with the yuja doenjang sauce
  3. Marinate in the refrigerator for 1 hour
  4. Stir-fry in a pan over medium-low heat for 8 minutes until golden
  5. Add the green onion and chili pepper and stir-fry a little longer

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Thin-Sliced Pork Belly Rice Bowl (Daepae Galbi Deopbap)

대패갈비덮밥

Ep. 340 · aired Oct 8, 2026 · 이정현

Ingredients

  • 250g frozen thin-sliced pork belly, cooking oil
  • minced garlic 1 Tbsp, minced ginger 1 tsp, rice wine 5 Tbsp
  • soy sauce 2 Tbsp, anchovy fish sauce 1/2 Tbsp, sugar 3 Tbsp, sesame oil 1/2 Tbsp, a few shakes of pepper
  • Side cooked rice, garlic chives

Steps (summary)

  1. Pan-fry the thin-sliced pork belly until golden
  2. When the fat comes out, add 1 Tbsp garlic, 1 tsp ginger, and 5 Tbsp rice wine and stir-fry over high heat
  3. Add 2 Tbsp soy sauce, 1/2 Tbsp anchovy fish sauce, and 3 Tbsp sugar and stir-fry
  4. Add 1/2 Tbsp sesame oil and pepper and stir-fry until deep brown
  5. Serve over rice with garlic chives

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Soups & Stews

10-Minute Pork Potato Stew (Daepae Gamjatang)

10분 대패감자탕

Ep. 340 · aired Oct 8, 2026 · 이정현

Ingredients

  • 250g frozen thin-sliced pork belly, 2.5 cups (500ml) water
  • 1 potato, 10 perilla leaves, 5 napa cabbage leaves (albechu), ground perilla seeds 3 Tbsp, a few shakes of pepper
  • gochujang 1.5 Tbsp, doenjang 1 Tbsp, soy sauce 1/2 Tbsp, sand lance fish sauce 1/2 Tbsp, minced garlic 1 Tbsp, sugar 1/2 Tbsp, rice wine 2 Tbsp, chili flakes 1 Tbsp

Steps (summary)

  1. Slice the potato thin, cut the napa cabbage roughly, and shred the perilla leaves
  2. Stir-fry the thin-sliced pork belly and pepper in a pot over high heat
  3. When the fat comes out, stir-fry 1/2 Tbsp salted shrimp, then add the seasonings such as 1.5 Tbsp gochujang and stir-fry
  4. Add 2.5 cups water, the potato, napa cabbage, and 1 Tbsp chili flakes and boil over high heat for 10 minutes
  5. Add the perilla leaves and 3 Tbsp ground perilla seeds and bring to a quick boil

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Cabbage Pasta

양배추파스타

Ep. 340 · aired Oct 8, 2026 · 이정현

Ingredients

  • 400g cabbage, a handful of frozen shrimp, 1/4 onion, 4 button mushrooms
  • a generous 1 Tbsp minced garlic, 1 piece butter (35g), olive oil, pepper, salt
  • 1 cup (200ml) milk, fine chili flakes 3 Tbsp, 2 slices cheddar cheese, 1 piece Parmesan cheese (40g)
  • Garnish Parmesan cheese, thin scallion

Steps (summary)

  1. Cut the cabbage 2cm thick, slice the onion and mushrooms, and thaw the shrimp for 10 minutes
  2. Sear the cabbage in butter until browned and flip it
  3. Add the shrimp, mushrooms, onion, and garlic and stir-fry
  4. Add 1 cup milk, 3 Tbsp fine chili flakes, and the cheese and simmer for 4 minutes
  5. Top with Parmesan cheese and thin scallion

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Enoki Mushroom Spicy Noodles (Bibim-guksu)

팽이버섯 비빔국수

Ep. 340 · aired Oct 8, 2026 · 도경완

Ingredients

  • 450g enoki mushrooms, 1/8 cucumber, 1/4 onion, 80g kimchi, 1 boiled egg, chili flakes 1 Tbsp
  • unrefined sugar 2 Tbsp, gochujang 2 Tbsp, soy sauce 1 Tbsp, vinegar 2 Tbsp, fructo-oligosaccharide syrup 1 Tbsp, minced garlic 1/2 Tbsp, sesame oil 1 Tbsp, sesame seeds

Steps (summary)

  1. Cut off the enoki mushroom bases, pull the mushrooms apart, and put them in a container
  2. Cover with plastic wrap, microwave at 800W for 2 minutes 30 seconds, and rinse
  3. Cut the cucumber and onion into strips and chop the kimchi
  4. Mix 2/3 of the chopped kimchi into the seasoning of 1 Tbsp chili flakes, 2 Tbsp sugar, 2 Tbsp gochujang, and the rest
  5. Squeeze out the water from the enoki mushrooms, toss them with the seasoning, and add the toppings

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Side Dishes

Eggplant Jeon (Gaji Yukjeon)

가지육전

Ep. 340 · aired Oct 8, 2026 · 도경완

Ingredients

  • 3 eggplants, 4 eggs, 1 cup flour, salt, pepper, minced garlic 1/2 Tbsp, sesame oil 1/2 Tbsp
  • Seasoned soy sauce 1 Cheongyang chili pepper, 1/2 red chili pepper, soy sauce 3 Tbsp, unrefined sugar 2 Tbsp, sesame oil 1/2 Tbsp

Steps (summary)

  1. Peel the eggplants, wrap them in plastic wrap, and microwave at 800W for 6 minutes
  2. Split them in half lengthwise, open them flat, cut into 3 pieces, and sprinkle 2 pinches of salt on each
  3. Beat 4 eggs with salt, pepper, 1/2 Tbsp garlic, and 1/2 Tbsp sesame oil
  4. Coat the eggplant in flour and egg mixture and pan-fry over medium-low heat for 3 minutes, then flip and fry for 3 minutes
  5. Mix the seasoned soy sauce ingredients and serve alongside

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Bar Snacks

Half-and-Half King Oyster Mushroom Chicken

새송이 반반치킨

Ep. 340 · aired Oct 8, 2026 · 도경완

Ingredients

  • 4 king oyster mushrooms, soy sauce 3 Tbsp, fructo-oligosaccharide syrup 1 Tbsp, minced garlic 1 Tbsp, 4 shakes of pure pepper, a generous 6 Tbsp potato starch, cooking oil, crushed peanuts
  • Sweet and spicy sauce gochujang 3/4 Tbsp, low-sugar ketchup 2 Tbsp, fructo-oligosaccharide syrup 2 Tbsp, minced garlic 1/2 Tbsp, water 3 Tbsp, 5 shakes of pure pepper

Steps (summary)

  1. Tear the king oyster mushrooms and marinate with 3 Tbsp soy sauce, 1 Tbsp oligosaccharide syrup, 1 Tbsp garlic, and pepper for 3 minutes
  2. Mix in 6 Tbsp potato starch and fry in 170~180 degree oil for 3~4 minutes
  3. Boil the sauce of 3/4 Tbsp gochujang, 2 Tbsp ketchup, and the rest in a pan
  4. Toss half of the fried mushrooms in the sauce over medium-high heat
  5. Plate both kinds half and half and sprinkle with crushed peanuts

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Ep. 339 · aired Oct 1, 2026

Seafood

Braised Salted Mackerel with Doenjang (Godoen Godeungeo)

고된고등어

Ep. 339 · aired Oct 1, 2026 · 지승현 어머니

Ingredients

  • 2 salted mackerel (gan-godeungeo), 1 potato, 2 onions, 2 large green onions, 2 red chili peppers, 2 Cheongyang chili peppers, 700ml water, a handful of blanched bracken (gosari)
  • Seasoning sauce mirin 5 Tbsp, soy sauce 5 Tbsp, homemade doenjang 1/2 Tbsp (*traditional doenjang can be substituted), chili flakes 2 Tbsp + 3 Tbsp (added)
  • a generous 1 Tbsp minced garlic, minced ginger 1/2 Tbsp, Andong soju 2 Tbsp (*regular soju can be substituted), ginger syrup 1 Tbsp, tuna sauce 2 Tbsp

Steps (summary)

  1. Trim the head, tail, and fins of the mackerel and rinse it with hot water
  2. Cut the potatoes and onions thick and slice the green onions and chili peppers on the diagonal
  3. Make the seasoning sauce with 5 Tbsp mirin, 5 Tbsp soy sauce, 1/2 Tbsp doenjang, and the rest
  4. Layer the potatoes, vegetables, bracken, and mackerel in a pot and pour in the seasoning sauce and 700ml water
  5. Boil over high heat for 20 minutes, then add the green onions and chili peppers and boil for 5 more minutes

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Meat

Braised Pork Ribs (Dwaeji Galbijjim)

돼지갈비찜

Ep. 339 · aired Oct 1, 2026 · 지승현 어머니

Ingredients

  • 1.4kg pork ribs for braising, 1 radish, 1/2 carrot, 1 onion, 1 large green onion, 1 red chili pepper
  • Seasoning sauce 1/2 apple, 1/2 pear, 1 onion, plum extract 1/2 cup, soy sauce 1 cup, minced garlic 2 Tbsp, minced ginger 1 tsp, a few shakes of pepper, sesame oil 1 Tbsp

Steps (summary)

  1. Trim the fat from the ribs and soak them in cold water for 10 minutes to remove the blood
  2. Blend the onion, pear, apple, and 1/2 cup plum extract and mix with 1 cup soy sauce and the rest to make the seasoning sauce
  3. Mix the ribs with the seasoning sauce and marinate in the refrigerator for a day
  4. Once the pressure cooker builds pressure, cook over medium-low heat for 7 minutes
  5. Add the radish and carrot and cook over medium heat for 10~15 minutes, then add the onion, green onion, and red chili pepper and simmer for 2 minutes

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Meat

Andong Braised Chicken (Andong Jjimdak)

안동 찜닭

Ep. 339 · aired Oct 1, 2026 · 지승현 어머니

Ingredients

  • 1kg chicken cut for stew, 300g glass noodles (dangmyeon)
  • 2 potatoes, 1 carrot, 1/8 cabbage, 1 large green onion, 1/2 onion, 3 dried chili peppers, 4 jujubes, 3~4 chestnuts
  • Seasoning sauce brown sugar 1/2 cup, soy sauce 1.5 cups, corn syrup 1 cup, water 1.8 L, a swirl of Andong soju (*regular soju can be substituted), minced garlic 2 Tbsp, ginger syrup 1 Tbsp
  • Garnish shredded chili threads, black sesame seeds
  • Note: Cups are measured with a paper cup (180ml)!

Steps (summary)

  1. Soak the glass noodles for 30 minutes or more, cut the vegetables, and drain the chicken
  2. Boil 1/2 cup brown sugar and 1.5 cups soy sauce in a pot over medium heat
  3. Add 1 cup corn syrup, 1.8 L water, the chicken, potatoes, carrot, jujubes, and chestnuts and boil for 15 minutes
  4. Add the cabbage, onion, green onion, dried chili peppers, 2 Tbsp garlic, and 1 Tbsp ginger syrup and boil for 10 minutes
  5. Put the glass noodles on top and boil for 5 minutes, then stir and top with chili threads and black sesame seeds

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Cold Banquet Noodles (Naeng Janchi-guksu)

냉잔치국수

Ep. 339 · aired Oct 1, 2026 · 지승현

Ingredients

  • 100g somyeon thin wheat noodles (*a handful about the size of a 500-won coin), brewed vinegar 1 Tbsp, water 1 L
  • Flavored broth water 2 cups (360ml), seasoned soy sauce (Red Crab Matjang Gold) 6 Tbsp (*other seasoned soy sauce can be substituted), a generous 3 Tbsp sugar, a generous 2 Tbsp brewed vinegar + a handful of ice
  • Garnish half a handful of pickled radish (35g), 1/3 cucumber, boiled egg, seasoned seaweed flakes, sesame seeds
  • Note: Cups are measured with a paper cup (180ml)!

Steps (summary)

  1. Cut the pickled radish and cucumber into strips
  2. Boil 1 L water with 1 Tbsp vinegar and cook 100g somyeon for 4 minutes
  3. Wash the cooked noodles in cold water several times to remove the starch
  4. Mix 2 cups water, 6 Tbsp seasoned soy sauce, 3 Tbsp sugar, and 2 Tbsp vinegar to make the broth
  5. Pour the broth and ice over the noodles and add the garnishes

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Ep. 338 · aired Sep 17, 2026

Snacks & Desserts

Tuna Croquette Sandwich

참치크로켓샌드

Ep. 338 · aired Sep 17, 2026 · 야노시호

Ingredients

  • (*For 5 servings)
  • Tuna croquette 3 potatoes, 1/3 onion, 75g ground pork, 1 can tuna (85g), 3 eggs, flour, breadcrumbs, seasoned salt, 1 pinch salt, pepper, cooking oil
  • Tuna croquette sandwich 5 hot dog buns, 200g cabbage, 1 cucumber, 5 romaine lettuce leaves, 1/4 red bell pepper, chopped capers 1 Tbsp, chopped onion 3 Tbsp, 1 soft-boiled egg, butter, sugar, salt, vinegar 3 Tbsp, tartar sauce 100g, mayonnaise, sriracha 1 Tbsp, mild mustard 1 tsp, seasoned salt

Steps (summary)

  1. Boil and mash the potatoes and mix them with the filling of stir-fried onion, pork, and tuna
  2. Shape into sausage shapes, coat with flour, egg wash, and breadcrumbs, and fry for 5 minutes
  3. Make the tartar sauce and the spicy sauce separately
  4. Salt the cabbage and cucumber and squeeze out the water, and cut the bell pepper into strips
  5. Fill the toasted bun with lettuce, vegetables, croquette, and sauce in that order

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Meat

Braised Chicken with Garlic (Jorim-dak)

조림닭

Ep. 338 · aired Sep 17, 2026 · 지승현

Ingredients

  • 1kg chicken cut for stew, cooking oil 1 Tbsp, sugar 2 Tbsp, salt, pepper, high-proof soju 2 Tbsp (*25% alcohol or more)
  • a handful of peeled garlic (20 cloves), half a handful of garlic stems (100g), 3 Cheongyang chili peppers, a handful of tteokbokki rice cakes
  • Seasoning soy sauce 3 Tbsp, oyster sauce 1 Tbsp, corn syrup 3 Tbsp, chunjang (black bean paste) 1/2 Tbsp, minced ginger 1/2 Tbsp, water 50ml

Steps (summary)

  1. Score the chicken drumsticks, separate the meat from the bone, and pat dry
  2. Sprinkle with salt and sear skin-side first over high heat until golden
  3. Add 2 Tbsp sugar and 2 Tbsp soju, toss in the wok, then boil 3 Tbsp soy sauce and stir-fry
  4. Stir-fry the garlic, 1 Tbsp oyster sauce, 3 Tbsp corn syrup, 1/2 Tbsp chunjang, and the rice cakes, then add 50ml water and reduce
  5. Add the garlic stems and Cheongyang chili peppers and stir-fry briefly

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Meat

Beef Brisket Vegetable Rolls (Chadolbaegi Chaesomal-i)

차돌박이 채소말이

Ep. 338 · aired Sep 17, 2026 · 지승현 아버지

Ingredients

  • thin-sliced beef brisket (chadolbaegi), salt, pepper, cooking oil
  • perilla leaves, red bell pepper, yellow bell pepper, thin scallion, enoki mushrooms
  • Seasoning sauce soy sauce 3 Tbsp, minced garlic 1 Tbsp, wasabi 1 tsp, pineapple vinegar 3 Tbsp (*apple cider vinegar can be substituted), chopped thin scallion 1 Tbsp, chopped Cheongyang chili pepper 1 Tbsp, chopped red chili pepper 1 Tbsp, sesame seeds 1 Tbsp

Steps (summary)

  1. Cut the bell peppers into strips, cut the scallion lengthwise, and tear the enoki mushrooms
  2. Make the seasoning sauce with 3 Tbsp soy sauce, 1 Tbsp garlic, 1 tsp wasabi, and the rest
  3. Season the beef brisket with salt and pepper, put the perilla leaves and vegetables on top, and roll tightly
  4. Grill in a pan over medium heat with the seam side down
  5. When golden, pour in the seasoning sauce and simmer briefly

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Meat

Aged Kimchi Pork Belly Rolls, Steamed (Mugeunji Samgyeopsal Mal-i Jjim)

묵은지삼겹살말이찜

Ep. 338 · aired Sep 17, 2026 · 지승현 아버지

Ingredients

  • aged kimchi (mugeunji), pork belly, 1 onion, 1 large green onion
  • Seasoning sauce 4 Cheongyang chili peppers, 5 thin scallions, 1/2 onion
  • kimchi filling, kimchi liquid, salted shrimp 1 Tbsp, minced garlic 2 Tbsp, chili flakes 3 Tbsp, mirin 2 Tbsp, soy sauce 1 Tbsp, tuna sauce 1 Tbsp, pineapple vinegar 3 Tbsp (*apple cider vinegar can be substituted)
  • water (*about one bowl of rice worth)

Steps (summary)

  1. Cut the onion thick and slice the green onion on the diagonal
  2. Spread out the aged kimchi, scrape off the kimchi filling, and roll it around the pork belly
  3. Cut each roll into 2~3 pieces and pack them tightly in a pot lined with onion and green onion
  4. Mix the kimchi filling and liquid with 1 Tbsp salted shrimp, 2 Tbsp garlic, 3 Tbsp chili flakes, and the rest, then add the chopped vegetables
  5. Pour in the seasoning sauce, bring to a boil over high heat, then cover and boil over medium heat for 20 minutes

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Easy Homemade Pyeongyang Cold Noodles (Naengmyeon)

초간단 홈메이드 평양냉명

Ep. 338 · aired Sep 17, 2026 · 심수봉

Ingredients

  • Korean beef brisket broth 300ml, dongchimi (radish water kimchi) brine 2 Tbsp, vinegar 3 Tbsp, sugar 2 Tbsp, 1 serving buckwheat noodles, 1 egg, 1/2 cucumber

Steps (summary)

  1. Boil the buckwheat noodles in boiling water for about 3 minutes
  2. Rinse the cooked noodles thoroughly in cold water
  3. Mix 300ml beef brisket broth with 2 Tbsp dongchimi brine, 3 Tbsp vinegar, and 2 Tbsp sugar
  4. Pour the broth over the drained noodles and top with cucumber and a boiled egg

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Ep. 337 · aired Sep 10, 2026

Soups & Stews

Chicken and Whelk Soup (Dak Golbaengi-tang)

닭골뱅이탕

Ep. 337 · aired Sep 10, 2026 · 손태진

Ingredients

  • 300g canned whelk, 1/4 radish, 3 Cheongyang chili peppers, 1 red chili pepper, 1 large green onion, 1 whole chicken for baeksuk, 6 peeled garlic cloves, chicken stock powder 1 Tbsp, whole peppercorns 1 tsp

Steps (summary)

  1. Cut the radish into large pieces and slice the Cheongyang chili peppers and green onion on the diagonal
  2. Put 1.2 L water, the chicken, 1 tsp whole peppercorns, and 0.5 tsp salt in a pot
  3. Add 1 Tbsp chicken stock powder and all the vegetables and boil for 40 minutes
  4. Add the canned whelk with its liquid and boil for 3 more minutes
  5. Top with sliced green onion and red chili pepper

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Meat

Son's Family Tteokgalbi (Grilled Short Rib Patties)

손가네 떡갈비

Ep. 337 · aired Sep 10, 2026 · 손태진

Ingredients

  • 250g ground beef short rib, 250g ground pork short rib, glutinous rice flour 2 Tbsp, 70g injeolmi rice cake, a handful of pine nuts, 3 thin scallions
  • Seasoning 50g onion (1/3), 50g green onion (1), soy sauce 4 Tbsp, sugar 2 Tbsp, mirin 1 Tbsp, sesame oil 1 Tbsp, minced garlic 1 Tbsp, minced ginger 1 tsp, pure pepper 5 shakes
  • Pine nut mayo sauce ground pine nuts 2 Tbsp, honey 1 Tbsp, mayonnaise 2 Tbsp, salt 1 pinch

Steps (summary)

  1. Chop the rib meat and blend the seasoning of onion, green onion, soy sauce, and the rest in a blender
  2. Mix the ground meat with the seasoning, glutinous rice flour, and finely cut injeolmi rice cake
  3. Knead in one direction for 3~5 minutes, then take about 100g portions and shape them into patties
  4. Oil a heated pan and grill them
  5. Make the sauce with 2 Tbsp ground pine nuts, 1 Tbsp honey, 2 Tbsp mayonnaise, and 1 pinch salt

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Soups & Stews

Spicy Tuna Soft Tofu Stew (Sundubu-jjigae)

고추참치 순두부찌개

Ep. 337 · aired Sep 10, 2026 · 야노시호

Ingredients

  • 200g aged kimchi, 1 pack soft tofu (sundubu), 1 can spicy pepper tuna (150g), 1 slice cheddar cheese, 1/6 large green onion
  • minced garlic 1/3 Tbsp, sugar 1/3 Tbsp, chili flakes 1/3 Tbsp, tuna sauce 1 Tbsp, vinegar 1 Tbsp, water 200ml

Steps (summary)

  1. Cut the kimchi and soft tofu into bite-size pieces and chop the green onion
  2. Put the kimchi, spicy pepper tuna, and 1/3 Tbsp each of garlic, sugar, and chili flakes in a ttukbaegi (earthenware pot)
  3. Add 1 Tbsp tuna sauce and 1 Tbsp vinegar and stir-fry
  4. When the kimchi softens, add the soft tofu and 200ml water and boil for 4 minutes
  5. Add 1 slice cheddar cheese and the green onion and boil until the cheese melts

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Snacks & Desserts

Tuna Croquettes

참치크로켓

Ep. 337 · aired Sep 10, 2026 · 야노시호

Ingredients

  • 3 potatoes, 1/3 onion, 75g ground pork, 1 can tuna (85g), 2 eggs, flour, breadcrumbs, salt, pepper

Steps (summary)

  1. Boil and mash the potatoes and season with 1 tsp salt and pepper
  2. Stir-fry the onion, then add the pork and the oil-drained tuna and stir-fry
  3. Mix 2 Tbsp flour and the egg yolk into the filling, then mix with the mashed potatoes
  4. Shape into small fist-size balls and coat with flour, egg wash, and breadcrumbs
  5. Fry in oil for 2 minutes 30 seconds to 3 minutes

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Seafood

Fried Mackerel in Sweet Vinegar Marinade (Godeungeo Twigim Chojorim)

고등어튀김초절임

Ep. 337 · aired Sep 10, 2026 · 야노시호

Ingredients

  • 2 mackerel fillets, 1/4 carrot, 1/3 onion, 1/3 red chili pepper, 1/3 cucumber chili pepper (oi-gochu)
  • potato starch, seasoned soy sauce 3 Tbsp, vinegar 4 Tbsp, mirin 3 Tbsp, sugar 1 Tbsp, salt 2 tsp, water 100ml, cooking oil

Steps (summary)

  1. Sprinkle 2 tsp salt on each mackerel fillet, let sit for 5 minutes, then pat dry and cut
  2. Cut the carrot and onion into strips and chop the chili peppers, then soak them in water
  3. Coat the mackerel thinly with potato starch and pan-fry in a generous amount of oil
  4. Dissolve 100ml water, 4 Tbsp vinegar, 3 Tbsp seasoned soy sauce, 3 Tbsp mirin, and 1 Tbsp sugar over low heat
  5. Add the vegetables, boil for 40 seconds, and pour the sauce over the mackerel

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Side Dishes

Siho's Mom's Rolled Omelet (Gyeran-mari)

시호엄마표 게란말이

Ep. 337 · aired Sep 10, 2026 · 야노시호

Ingredients

  • 4 eggs, seasoned soy sauce

Steps (summary)

  1. Beat 4 eggs in a bowl and mix in a suitable amount of seasoned soy sauce
  2. Pour the egg mixture into a square pan in several batches and roll it up
  3. Let it cool slightly and cut into bite-size pieces

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Ep. 336 · aired Sep 3, 2026

Meat

Bonito Flakes Cheese Dakgalbi

가다랑어포치즈닭갈비

Ep. 336 · aired Sep 3, 2026 · 김재중

Ingredients

  • 500g boneless chicken, cooking oil, sesame seeds, a handful of bonito flakes, a swirl of rice wine, mozzarella cheese
  • 1/2 onion, 1 large green onion, 1/8 cabbage, 1 sweet potato, a handful of tteokbokki rice cakes
  • Dakgalbi seasoning sauce gochujang 2 Tbsp, chili flakes 4 Tbsp, soy sauce 2 Tbsp, sugar 2 Tbsp, mirin 2 Tbsp, brewed vinegar 1 Tbsp, a generous 1 Tbsp minced garlic, sesame oil 1 Tbsp, a few shakes of pure pepper, 3 pinches Miwon (MSG seasoning)

Steps (summary)

  1. Cut the chicken into bite-size pieces, slice the vegetables, and cut the sweet potato into sticks
  2. Mix the seasoning sauce of 2 Tbsp gochujang, 4 Tbsp chili flakes, 2 Tbsp soy sauce, and the rest
  3. Grill the chicken skin-side first, then stir-fry with a handful of bonito flakes
  4. Add the vegetables and stir-fry with the seasoning sauce, then add a swirl of rice wine
  5. Add the sweet potato and rice cakes to cook, then top with mozzarella cheese and melt it with residual heat

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Snacks & Desserts

Mix Coffee Matcha Latte

믹스커피말차라떼

Ep. 336 · aired Sep 3, 2026 · 김재중

Ingredients

  • 2 packets instant mix coffee, 1 Tbsp matcha powder (1 matcha stick packet), 6 ice cubes, 300ml milk

Steps (summary)

  1. Put 2 packets of mix coffee in a shaker
  2. Add 1 Tbsp matcha powder and 6 ice cubes
  3. Pour in 300ml milk and shake

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Kimchi & Pickles

Bora's Stuffed Cucumber Kimchi (Oi Sobagi)

보라네 오이소박이

Ep. 336 · aired Sep 3, 2026 · 남보라

Ingredients

  • 5 cucumbers, 1/2 bunch garlic chives, 1/2 carrot, 1/10 bunch thin scallions, 1 onion, coarse salt, minced garlic 25g, salted shrimp 45g, sand lance fish sauce 15ml, chili flakes 55g

Steps (summary)

  1. Cut the garlic chives, carrot, onion, and thin scallions and set aside
  2. Rub the cucumbers with coarse salt and salt them whole for 2 hours
  3. Mix 25g garlic, 45g salted shrimp, 15ml sand lance fish sauce, and 55g chili flakes into the vegetables
  4. Rinse the salted cucumbers, cut them into 4 pieces, and make a cross-shaped cut in each
  5. Stuff the filling between the cuts

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Korean Melon Spicy Noodles (Chamoe Bibim-guksu)

참외비빔국수

Ep. 336 · aired Sep 3, 2026 · 남보라

Ingredients

  • 1 Korean melon (chamoe), 100g somyeon thin wheat noodles
  • Pickled melon salt 1/2 Tbsp, corn syrup 1 Tbsp
  • Spicy noodle sauce chili flakes 1 Tbsp, gochujang 1 Tbsp, plum syrup 1 Tbsp, anchovy fish sauce 1 Tbsp, brewed vinegar 1 Tbsp, sugar 1 Tbsp, sesame oil 1 Tbsp, minced garlic 1/2 Tbsp
  • Garnish 2 stalks water dropwort (minari), sesame seeds 1 Tbsp

Steps (summary)

  1. Peel the melon, remove the seeds, slice it, and pickle it with 1/2 Tbsp salt and 1 Tbsp corn syrup for 10 minutes
  2. Add the melon juice to the seasoning of chili flakes, gochujang, and the rest to make the sauce
  3. Boil the somyeon in boiling water for 3 minutes 30 seconds and rinse in cold water
  4. Toss the squeezed melon, water dropwort, and somyeon with the sauce
  5. Top with the garnish melon, water dropwort, and whole sesame seeds

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Ep. 335 · aired Aug 27, 2026

Rice & Noodles

Chicken and Egg Rice Bowl (Dakgogi Gyeran Deopbap)

닭고기계란덮밥

Ep. 335 · aired Aug 27, 2026 · 김재중

Ingredients

  • 250~300g boneless chicken, 1/2 onion, 2 eggs
  • Garnish 1 piece green onion (*about 8cm), a little chili flakes
  • sugar 2 shakes, flat 1 Tbsp dashida (*hondashi can be substituted), soy sauce 1 Tbsp (*tsuyu can be substituted), 1/2 cup (100ml) water, 1 bowl rice, cooking oil

Steps (summary)

  1. Cut the chicken into bite-size pieces, slice the onion into strips, and beat the eggs
  2. Sear the chicken in a pan over high heat and cover with the onion to cook
  3. Add 2 shakes of sugar, 1 Tbsp dashida, 1 Tbsp soy sauce, and 100ml water and boil
  4. Cover and boil over high heat for 3~4 more minutes, then drizzle in the beaten eggs
  5. When the liquid is reduced slightly, put it over rice and sprinkle with green onion and chili flakes

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Spicy Cold Soba with Cheongyang Yuja Sauce

매콤냉메밀 & 청양유자양념장

Ep. 335 · aired Aug 27, 2026 · 김재중

Ingredients

  • 100g dried soba noodles, salt 1/2 Tbsp
  • Cheongyang yuja sauce 6 Cheongyang chili peppers, fine salt 1 Tbsp, a generous 2 Tbsp yuja marmalade
  • Broth concentrated tsuyu 1/2 cup (100ml), water 1/2 cup (100ml), noodle cooking water 1/2 cup (100ml), brewed vinegar 1 Tbsp, mild mustard 1 tsp
  • Garnish a generous 2 Tbsp Cheongyang yuja sauce, grated radish, unseasoned seaweed

Steps (summary)

  1. Slice the Cheongyang chili peppers and mix with 1 Tbsp fine salt and 2 Tbsp yuja marmalade
  2. Boil the soba in boiling water with 1/2 Tbsp salt over high heat for 5 minutes, rinse, and save the cooking water
  3. Make the broth with 100ml each of tsuyu, water, and noodle cooking water, 1 Tbsp vinegar, and 1 tsp mild mustard
  4. Grate the radish and drain it
  5. Pour the broth over the noodles and top with the sauce, grated radish, and shredded seaweed

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Side Dishes

Wasabi Radish Salad (Musaengchae)

고추냉이 무생채

Ep. 335 · aired Aug 27, 2026 · 김재중

Ingredients

  • 250g radish (about 8cm long), 2 pinches salt (for salting)
  • wasabi 1 Tbsp, brewed vinegar 2 Tbsp, sugar 2 tsp, sand lance fish sauce 1 Tbsp, 2 pinches salt, 2 shakes Miwon (MSG seasoning)

Steps (summary)

  1. Cut the radish into thin strips and salt it with 2 pinches salt for 10 minutes
  2. Squeeze the salted radish tightly to remove the water
  3. Prepare 1 Tbsp wasabi, 2 Tbsp vinegar, 2 tsp sugar, and 1 Tbsp sand lance fish sauce
  4. Toss together with 2 pinches salt and 2 shakes Miwon

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Side Dishes

Gochujang Radish Salad (Musaengchae)

고추장 무생채

Ep. 335 · aired Aug 27, 2026 · 김재중

Ingredients

  • 1kg radish, sand lance fish sauce 8 Tbsp (for salting), about 8cm green onion
  • Seasoning a generous 1 Tbsp gochujang, minced garlic 2 Tbsp, brewed vinegar 1.5 Tbsp, Miwon (MSG seasoning) 1/2 tsp, sugar 1.5 Tbsp, salt 3 pinches

Steps (summary)

  1. Cut the radish and green onion into strips
  2. Toss the radish with 8 Tbsp sand lance fish sauce and salt for 10 minutes
  3. Pour off the liquid released from the salting
  4. Add the green onion, 1 Tbsp gochujang, 2 Tbsp garlic, and 1.5 Tbsp vinegar and toss
  5. Add 1.5 Tbsp sugar and 3 pinches salt and toss

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Soups & Stews

Rotisserie Chicken Baeksuk (Chicken Soup)

전기구이 통닭 백숙

Ep. 335 · aired Aug 27, 2026 · 김용빈

Ingredients

  • 1/2 large green onion, 7 whole garlic cloves, 1 rotisserie chicken, 1 L beef bone broth (sagol), salt, pepper

Steps (summary)

  1. Cut the green onion into large pieces
  2. Put the green onion, 7 whole garlic cloves, the whole chicken, and 1 L bone broth in a pot and boil over high heat
  3. When it boils, reduce to medium heat and boil for 20 more minutes
  4. Season with salt and pepper

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Bar Snacks

Spam Kimchi Pancake (Kimchi-jeon)

스햄김치전

Ep. 335 · aired Aug 27, 2026 · 김용빈

Ingredients

  • 200g sour kimchi, 1/2 large green onion, 1 can Spam, 300g pancake mix, 350ml cold water, 2~3 pinches salt, sugar 1 Tbsp

Steps (summary)

  1. Put the Spam in a plastic bag and mash it by hand
  2. Chop 200g sour kimchi and 1/2 green onion finely
  3. Make a batter with 300g pancake mix, 350ml cold water, 2~3 pinches salt, and 1 Tbsp sugar
  4. Mix the mashed Spam, kimchi, and green onion into the batter
  5. Fry both sides until golden in an oiled pan

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Zucchini Rice Bowl (Aehobak Deopbap)

애호박 덮밥

Ep. 335 · aired Aug 27, 2026 · 이연복

Ingredients

  • 1 Korean zucchini (aehobak), instant cooked rice
  • Sauce ingredients tuna sauce, soy sauce, water, oyster sauce, oligosaccharide syrup (or corn syrup), cooking oil, sesame seeds

Steps (summary)

  1. Cut the zucchini into 1cm-thick rectangles and then in half
  2. Sprinkle with salt, leave for 10 minutes, and pat dry
  3. Mix 2 Tbsp each of soy sauce, tuna sauce, oyster sauce, and oligosaccharide syrup with 6 Tbsp water to make the sauce
  4. Pan-fry the zucchini until golden on both sides
  5. Pour in the sauce and reduce until thick, then put it over rice and top with a fried egg

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Side Dishes

Super Easy Tomato Egg Stir-Fry (Todak-bokk)

초간단 토닭볶

Ep. 335 · aired Aug 27, 2026 · 이연복

Ingredients

  • 1 tomato, 5 eggs, tuna sauce, green onion, thin scallion, cooking oil

Steps (summary)

  1. Score the tomato, blanch in boiling water for 30 seconds, peel it, and chop finely
  2. Beat 5 eggs and mix in 1 Tbsp tuna sauce
  3. Add the tomato (with its juice) and 1/4 chopped green onion to the egg mixture
  4. Stir-fry, stirring, in an oiled pan heated over medium heat
  5. Put on a plate and sprinkle with thin scallion

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Ep. 334 · aired Aug 20, 2026

Soups & Stews

Hamburger Steak Army Stew (Budae-jjigae)

함박부대찌개

Ep. 334 · aired Aug 20, 2026 · 김용빈

Ingredients

  • 1 large green onion, 1/2 onion, 2 cans Spam, 150g sour kimchi, 2 hamburger steaks, 1 pack Shin Ramyun, 500ml beef bone broth
  • Seasoning gochujang 2 Tbsp, chili flakes 4 Tbsp, soy sauce 3 Tbsp, minced garlic 2 Tbsp, 1 single-use ketchup packet (1 Tbsp ketchup), 1/2 packet ramyun seasoning, a little pure pepper

Steps (summary)

  1. Slice the green onion on the diagonal, cut the onion into strips, and cut 150g sour kimchi into bite-size pieces
  2. Make the seasoning sauce with 2 Tbsp gochujang, 4 Tbsp chili flakes, 3 Tbsp soy sauce, 2 Tbsp minced garlic, and the rest
  3. Put the ingredients in a hot pot pan and pour in 500ml bone broth and 200ml water and boil
  4. When the broth boils, mash the hamburger steaks
  5. Boil for about 10 minutes

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Hamburger Steak Black Bean Noodles (Uni-jjajang)

함박유니짜장

Ep. 334 · aired Aug 20, 2026 · 김용빈

Ingredients

  • 1/2 onion, cooking oil 5 Tbsp, 2 hamburger steaks, 2 packs black bean ramyun (jjajang ramyun)
  • Seasoning 2 ramyun seasoning packets, chili flakes 2 Tbsp, soy sauce 1 Tbsp

Steps (summary)

  1. Chop the onion finely and microwave the frozen hamburger steaks for 1 minute and mash them
  2. Stir-fry the onion in a wok with 5 Tbsp cooking oil
  3. When the onion is golden, add the hamburger steaks and sear
  4. Add 2 ramyun seasoning packets, 2 Tbsp chili flakes, and 1 Tbsp soy sauce and stir-fry
  5. Boil the ramyun noodles for 3 minutes and stir-fry them with 200ml of the noodle water

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Side Dishes

10-Second Soy-Braised Eggs (Gyeran Jangjorim)

10초 계란장조림

Ep. 334 · aired Aug 20, 2026 · 김용빈

Ingredients

  • 4 soft-boiled eggs, soy sauce 100ml, water 100ml, sugar 1 Tbsp

Steps (summary)

  1. Pour soy sauce and water 1:1 into an airtight container and mix in 1 Tbsp sugar
  2. Add the soft-boiled eggs and marinate in the refrigerator for 20 minutes or more

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Kimchi & Pickles

10-Minute Green Onion Kimchi (Daepa Kimchi)

10분 대파김치

Ep. 334 · aired Aug 20, 2026 · 김용빈

Ingredients

  • 300g large green onions, sand lance fish sauce 5 Tbsp, honey 2 Tbsp, chili flakes 2 Tbsp, plum syrup 1 Tbsp, sesame seeds, fine sea salt

Steps (summary)

  1. Cut the green onions lengthwise into 4 pieces, then cut them into strips, then into 3 pieces
  2. Mix 5 Tbsp sand lance fish sauce and 2 Tbsp honey and salt the green onions for 10 minutes
  3. Add the chili flakes and 1 Tbsp plum syrup and toss
  4. Sprinkle with sesame seeds and season with salt if it is bland

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Ep. 333 · aired Aug 13, 2026

Side Dishes

Cabbage Bean Sprout Side Dish (Yangbaechu Kongnamul)

양배추콩나물

Ep. 333 · aired Aug 13, 2026 · 오상진

Ingredients

  • 200g bean sprouts, 200g cabbage, Red Crab white soy sauce 2 Tbsp, minced garlic 1/2 Tbsp, sesame oil 1/2 Tbsp, salt 5 pinches, pure pepper 5 shakes
  • Note: If you do not have white soy sauce, you can substitute regular soy sauce or tuna sauce!

Steps (summary)

  1. Wash the bean sprouts and cut the cabbage into bite-size pieces
  2. Cook in a microwave steamer for 5 minutes and pour off the water
  3. Add 2 Tbsp white soy sauce, 1/2 Tbsp garlic, and 1/2 Tbsp sesame oil
  4. Add 5 pinches salt and pepper and toss
  5. Sprinkle with sesame seeds

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Meat

Flower Crab Pork Stir-Fry (Kkot Jeyuk)

꽃제육

Ep. 333 · aired Aug 13, 2026 · 오상진

Ingredients

  • 600g sliced pork belly, 1/2 onion, 1/2 large green onion, 3 frozen cleaned blue crabs, gochujang 2 Tbsp, chili flakes 2 Tbsp, corn syrup 2 Tbsp, soy sauce 2 Tbsp, minced garlic 1/2 Tbsp, minced ginger 1 tsp, sugar 1 Tbsp
  • oyster sauce 1 Tbsp, mirin 2 Tbsp, 5 shakes pure pepper, sesame seeds

Steps (summary)

  1. Cut the onion into thick strips and slice the green onion on the diagonal
  2. Grill the pork belly, then add 3 crabs and stir-fry together
  3. Make the seasoning sauce with 2 Tbsp each of gochujang, chili flakes, corn syrup, and soy sauce, and the rest
  4. When golden, add the vegetables and seasoning sauce and stir-fry over high heat
  5. Sprinkle with sesame seeds

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Soups & Stews

Crab Soup and Steamed Pork Belly (Kkotgetang & Kkotsuyuk)

꽃게탕&꽃수육

Ep. 333 · aired Aug 13, 2026 · 오상진

Ingredients

  • 600g sliced pork belly, 3 frozen cleaned blue crabs, 1/3 radish, 1/2 large green onion, 2 Cheongyang chili peppers, 2 red chili peppers
  • Seasoning doenjang 2 Tbsp, soup soy sauce 2 Tbsp, anchovy fish sauce 2 Tbsp, minced garlic 2 Tbsp, mirin 2 Tbsp, fine chili flakes 2 Tbsp

Steps (summary)

  1. Cut the radish into thin squares and slice the green onion and chili peppers on the diagonal
  2. Put 1.5 L water, the radish, green onion, chili peppers, and crabs in the lower pot
  3. Add 2 Tbsp each of doenjang, soup soy sauce, fish sauce, garlic, mirin, and chili flakes
  4. Spread the pork belly in the steamer pot and sprinkle with salt and pepper
  5. Put the steamer pot on top of the water pot and boil over high heat for 30 minutes

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Meat

Green Onion Salad Spicy Pork (Pachae Jeyuk)

파채 제육

Ep. 333 · aired Aug 13, 2026 · 이찬원

Ingredients

  • 600g pork belly, sugar 2 Tbsp, soy sauce 3 Tbsp, 3 large green onions (300g)
  • Seasoning sauce chili flakes 5 Tbsp, mirin 3 Tbsp, plum syrup 1 Tbsp, soy sauce 1 Tbsp, corn syrup 1 Tbsp, a few shakes of pepper
  • Garnish sesame oil, sesame seeds, 2 Cheongyang chili peppers
  • Note: Measured for 3 servings

Steps (summary)

  1. Shred the green onions, soak in cold water for 5 minutes, and drain
  2. Make the seasoning sauce with 5 Tbsp chili flakes, 3 Tbsp mirin, and the rest
  3. Grill the pork belly on both sides, cut it, and pour off half of the fat
  4. Add 2 Tbsp sugar and 3 Tbsp soy sauce and stir-fry over medium-high heat
  5. Top with the seasoned shredded green onion, stir-fry, and add sesame oil, sesame seeds, and chili peppers

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Soups & Stews

Sesame Bomb Sundae Hot Pot (Sundae Jeongol)

깨폭탄순대전골

Ep. 333 · aired Aug 13, 2026 · 이찬원

Ingredients

  • 500g pork sundae (blood sausage with meat), a generous 1 Tbsp lard (*regular cooking oil can be substituted), 1 large green onion, 300g pork neck shoulder, 4 cups (800ml) water, ground perilla seeds 2 Tbsp
  • Vegetables 1/2 head napa cabbage (albechu), 1 pack enoki mushrooms, 2 king oyster mushrooms, 2 Cheongyang chili peppers
  • Seasoning sauce doenjang 1 Tbsp, salted shrimp 1 Tbsp, fine Cheongyang chili flakes 2 Tbsp, fine regular chili flakes 1 Tbsp, soup soy sauce 2 Tbsp, mirin 1 Tbsp, plum syrup 1/2 Tbsp, minced garlic 1 Tbsp, pure pepper 3 shakes
  • Perilla leaf pesto (*Add only 2 Tbsp!)
  • 50g perilla leaves (21 leaves, a handful), 50g cashew nuts (a handful), 5 peeled garlic cloves, 1 Cheongyang red chili pepper, perilla oil 6 Tbsp, salt 3 pinches

Steps (summary)

  1. Perilla leaf pesto: blend the perilla leaves, cashews, garlic, chili pepper, 6 Tbsp perilla oil, and 3 pinches salt
  2. Seasoning sauce: mix the doenjang, salted shrimp, chili flakes, soup soy sauce, mirin, and the rest
  3. Stir-fry the lard and green onion, brown the pork neck shoulder, then add the seasoning sauce and stir-fry
  4. Add 4 cups water and the chili peppers, put the napa cabbage, king oyster mushrooms, and sundae on top, and boil over high heat for 7 minutes
  5. Add the enoki mushrooms, boil with the lid off for 5 more minutes, then sprinkle with 2 Tbsp pesto and 2 Tbsp ground perilla seeds

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Ep. 332 · aired Aug 6, 2026

Bar Snacks

Air Fryer Seafood Scallion Pancake (Haemul Pajeon)

에어프라이어 해물파전

Ep. 332 · aired Aug 6, 2026 · 지승현

Ingredients

  • 10 thin scallions, 150g frozen mixed seafood, 1 Cheongyang chili pepper, 1 red chili pepper
  • 100g pancake mix, 170ml water, white soy sauce 2.5 Tbsp, sugar 1 Tbsp, vinegar 1 Tbsp, cooking oil

Steps (summary)

  1. Cut the scallions in half, rinse the frozen seafood, soak it in vinegar water for 5 minutes, and rinse
  2. Make a batter with 100g pancake mix, 170ml water, and 1/2 Tbsp white soy sauce
  3. Spread the scallions on oiled parchment paper and pour on 1/2 of the batter
  4. Put the seafood and chili peppers on top and pour the remaining batter over
  5. Bake in a 200 degree air fryer for 20 minutes and serve with vinegar soy dipping sauce

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Scorched Rice Kimchi Fried Rice (Nurungji Kimchi Bokkeumbap)

누룽지 김치볶음밥

Ep. 332 · aired Aug 6, 2026 · 지승현

Ingredients

  • 150g kimchi, 210g instant rice (Hetbahn), 1/6 large green onion, 1 sausage, 75g mozzarella cheese, canned corn, 2 eggs, fine chili flakes 1 Tbsp, sugar 1/2 Tbsp, soy sauce 1 Tbsp, cooking oil 1 Tbsp, seaweed flakes

Steps (summary)

  1. Cut the kimchi, 1/6 green onion, and the sausage into small pieces with scissors
  2. Add 1 Tbsp chili flakes, 1/2 Tbsp sugar, 1 Tbsp soy sauce, and 1 Tbsp cooking oil and mix
  3. Mix in 210g rice, the mozzarella cheese, and 2 Tbsp corn
  4. Oil parchment paper, spread the rice thinly, and put the eggs on top
  5. Bake in a 180 degree air fryer for 12 minutes and sprinkle with seaweed flakes

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Meat

Water Dropwort Pork Jowl Steak (Minari Hangjeongsal Steak)

미나리항정스테이크

Ep. 332 · aired Aug 6, 2026 · 지승현

Ingredients

  • 400g whole pork jowl (hangjeongsal), 300g water dropwort (minari), salt, pepper
  • Gochujang mayo sauce 1 Cheongyang chili pepper, mayonnaise 2 Tbsp, sugar 1 Tbsp, gochujang 1/2 Tbsp, vinegar 1/2 Tbsp, fine chili flakes 1 Tbsp, minced garlic 1/2 Tbsp

Steps (summary)

  1. Cut the pork jowl open in the middle, stuff it with water dropwort, and trim off the parts that stick out
  2. Sprinkle with 2 pinches salt and pepper and bake in a 190 degree air fryer for 16 minutes
  3. Flip, sprinkle with salt and pepper, and bake at 190 degrees for 15 more minutes
  4. Cut into bite-size pieces
  5. Sauce: mix the gochujang, mayonnaise, sugar, chili flakes, vinegar, and garlic, then add the chopped Cheongyang chili pepper

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Side Dishes

Yoon Jumo's Radish Salad (Musaengchae)

윤주모 무생채

Ep. 332 · aired Aug 6, 2026 · 이찬원

Ingredients

  • 1/2 radish (use the green part, 360g), a generous 2 Tbsp chopped green onion (90g)
  • coarse chili flakes 1.5 Tbsp, minced garlic 1 Tbsp, flat 1 Tbsp sugar, flat 1 Tbsp glasswort salt (hamcho salt), minced ginger 1/2 tsp
  • plum syrup 1/2 Tbsp, brown rice vinegar 1 Tbsp, sesame seeds 2 Tbsp, salted shrimp 1/2 Tbsp (6g), anchovy fish sauce 1/2 Tbsp

Steps (summary)

  1. Peel the radish and shred it along the grain
  2. Toss with 1.5 Tbsp coarse chili flakes to color it
  3. Add 2 Tbsp chopped green onion, 1 Tbsp garlic, and 1 Tbsp each of sugar and salt and toss
  4. Add the ginger, plum syrup, vinegar, sesame seeds, and 1/2 Tbsp salted shrimp
  5. Add 1/2 Tbsp anchovy fish sauce and toss once more

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Special · Jul 30, 2026

Soups & Stews

Zucchini Gochujang Stew (Aehobak Gochujang-jjigae)

애호박고추장찌개

Special · Jul 30, 2026 · 장민호

Ingredients

  • 400g pork neck, 1 zucchini, 1 pack tofu, 1/2 large green onion, 1 Cheongyang chili pepper, kalguksu noodles or somyeon
  • soy sauce 1 Tbsp, minced garlic 1 Tbsp, chili flakes 3 Tbsp, soy sauce 2 Tbsp, oyster sauce 1 Tbsp, gochujang 2 Tbsp

Steps (summary)

  1. Cut the pork neck, chili pepper, green onion, and zucchini into bite-size pieces
  2. Stir-fry the pork in a ttukbaegi (earthenware pot) and scorch it slightly with 1 Tbsp soy sauce
  3. Add the green onion, chili pepper, 3 Tbsp chili flakes, and 2 Tbsp gochujang and stir-fry
  4. Add 2 Tbsp soy sauce, 1 Tbsp garlic, and 1 Tbsp oyster sauce and stir-fry
  5. Boil with 500mL water, the zucchini, and tofu, then add boiled noodles

Original recipe on KBS (Korean) ↗

Side Dishes

One-Pan Easy Japchae

원팬 간단잡채

Special · Jul 30, 2026 · 야노시호

Ingredients

  • 100g beef round for japchae, 100g glass noodles, 1/2 carrot, 1/2 onion, 2 shiitake mushrooms, a handful of spinach (50g)
  • soy sauce, sugar 1 Tbsp, salt 1 pinch, water 400ml, cooking oil, sesame oil 1 Tbsp, sesame seeds

Steps (summary)

  1. Cut the carrot and onion into strips, slice the shiitake, and cut the spinach in half
  2. Stir-fry the beef, 1 pinch salt, and 1 Tbsp soy sauce in a wok
  3. Add 400ml water, 2 Tbsp soy sauce, 1 Tbsp sugar, the glass noodles, and vegetables and boil over high heat
  4. Reduce to medium heat and boil for 10 minutes until the liquid reduces
  5. Stir-fry the spinach for 1~2 minutes, turn off the heat, and add 1 Tbsp sesame oil and sesame seeds

Original recipe on KBS (Korean) ↗

Soups & Stews

Cashew Nut Samgyetang (Ginseng Chicken Soup)

캐슈너트삼계탕

Special · Jul 30, 2026 · 야노시호

Ingredients

  • 1 whole chicken (850g), 80g glutinous rice, 1.5 L water, soup soy sauce 3 Tbsp, coarse salt 1/3 Tbsp
  • 1 fresh ginseng (50g), 7 dried jujubes, 2 large green onions, 25 peeled garlic cloves, a handful of garlic chives (20g)
  • Cashew broth 1 cup (200ml) cashew nuts, 1 cup (200ml) water

Steps (summary)

  1. Prepare the chicken and soak 80g glutinous rice for 1 hour
  2. Fill the chicken belly with garlic and glutinous rice and cross the legs
  3. Put 1.5 L water, the chicken, ginseng, jujubes, green onions, and garlic in a pot
  4. Add 3 Tbsp soup soy sauce, bring to a boil over high heat, then boil over medium heat for 40 minutes
  5. Add the blended cashew broth and 1/3 Tbsp salt and boil for 15 more minutes

Original recipe on KBS (Korean) ↗

Meat

Bean Hamburger Steak with Curry Sauce

콩닥콩닥 함박스테이크

Special · Jul 30, 2026 · 김재중

Ingredients

  • a generous 1/2 cup (150g) boiled white soybeans, 200g ground beef, 200g ground pork
  • 1.5 onions, 4 Cheongyang chili peppers, minced garlic 2 Tbsp, 2~3 pieces butter (25g), salt, pepper, 1 cup dry breadcrumbs, milk 50ml, cooking oil
  • Curry sauce water 1 cup (200ml), curry powder 4 Tbsp, oyster sauce 1/2 Tbsp, chili oil 1 Tbsp, 10 shakes of pepper

Steps (summary)

  1. Soak 1 cup breadcrumbs in 50ml milk for 3 minutes
  2. Blend 150g boiled beans with 3 Tbsp water and stir-fry the onion until brown
  3. Knead the meat, onion, chili peppers, garlic, breadcrumbs, and beans together
  4. Shape and grill over low heat, add 3 Tbsp water to cook through, and let rest for 1 minute
  5. Boil the sauce with 4 Tbsp curry powder, 200ml water, and the rest and serve alongside

Original recipe on KBS (Korean) ↗

Ep. 331 · aired Jul 23, 2026

Rice & Noodles

Mokran-Style Jjamppong (Spicy Seafood Noodles)

목란 짬뽕

Ep. 331 · aired Jul 23, 2026 · 하석진

Ingredients

  • cuttlefish, clams (bajirak), onion, green onion, garlic, bok choy, napa cabbage, cooking oil, shrimp, pork, zucchini, Cheongyang chili pepper, wood ear mushrooms
  • fine chili flakes, oyster sauce, chicken stock powder, soy sauce
  • Note: You can use squid instead of cuttlefish.
  • Hand-pulled noodle ingredients flour, salt, water

Steps (summary)

  1. Knead 300g flour and 150ml water and the rest, let the dough rest, and cut it
  2. Cut the vegetables and clean the cuttlefish, score it, and slice it
  3. Stir-fry the green onion, onion, and garlic in 3 Tbsp oil over high heat
  4. Add 1 Tbsp soy sauce, 2 Tbsp chili flakes, 500ml boiling water, and 1 Tbsp chicken stock powder
  5. Season with 1 Tbsp oyster sauce, add the seafood 5 minutes before the end, and pour over the noodles

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Thai Basil Pork Rice (Pad Kra Pao Moo Saap)

태국식 돼지덮밥(팟 카파오무쌉)

Ep. 331 · aired Jul 23, 2026 · 하석진

Ingredients

  • 200g ground pork, 1 Cheongyang chili pepper, 2 red chili peppers, a little green onion, 4 whole garlic cloves, 4 perilla leaves, about 60g garlic stems, cooking oil, oyster sauce, soy sauce, sugar, fish sauce

Steps (summary)

  1. Chop the chili peppers, garlic stems, and 4 whole garlic cloves finely
  2. Heat a pan with 3 Tbsp cooking oil over high heat
  3. Stir-fry the minced garlic, then add the chili peppers, 200g ground pork, and green onion and stir-fry
  4. Add 1 Tbsp each of soy sauce, oyster sauce, and sugar and stir-fry, then add 1 Tbsp fish sauce
  5. Add the garlic stems, then the perilla leaves, stir-fry, and serve over rice topped with a fried egg

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Sea Urchin Pasta (Uni Pasta)

우니 파스타

Ep. 331 · aired Jul 23, 2026 · 하석진

Ingredients

  • 100g linguine, 100g sea urchin roe (uni), anchovy, shio kombu, unsalted butter, thin scallion
  • minced garlic, olive oil, chicken stock powder, salt, pepper

Steps (summary)

  1. Boil the linguine in salted water for 4 minutes and toss with olive oil
  2. Stir-fry garlic and 1 anchovy, crushing the anchovy, in a pan
  3. Add the shio kombu, a diluted solution of 1 Tbsp chicken stock powder, and 0.5 ladle of pasta water
  4. When it boils, add the noodles, 3 Tbsp butter, and the sea urchin and reduce over high heat
  5. When thickened, mix and top with scallion and sea urchin

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Young Radish Cold Jjolmyeon (Yeolmu Naeng-jjolmyeon)

열무냉쫄면

Ep. 331 · aired Jul 23, 2026 · 이정현

Ingredients

  • 1 pack jjolmyeon noodles (200g), 200ml young radish water kimchi (yeolmu mul-kimchi) brine, plum syrup 2 Tbsp, ice
  • Garnish boiled egg, young radish kimchi

Steps (summary)

  1. Boil the jjolmyeon in boiling water for 4 minutes, rinse in cold water, and drain
  2. Mix 200ml young radish water kimchi brine with 2 Tbsp plum syrup to make the broth
  3. Put the jjolmyeon, young radish kimchi, and a boiled egg in a bowl
  4. Pour in the broth to just cover and add ice

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Fresh Young Radish Gimbap (Saeng-yeolmu Gimbap)

생열무김밥

Ep. 331 · aired Jul 23, 2026 · 이정현

Ingredients

  • 2 sheets gimbap seaweed, 1 bowl white rice (210g), sesame oil, sesame seeds, salt
  • 6 stalks fresh young radish, 2 strips pickled radish
  • Spicy barley doenjang (*For the spicy barley doenjang, see the Spicy Barley Doenjang recipe!)
  • *Makes two rolls*

Steps (summary)

  1. Season the rice by mixing in sesame oil, salt, and sesame seeds
  2. Spread the rice thinly on the seaweed, put 1 strip pickled radish and 3 stalks fresh young radish on top, and roll
  3. Brush the outside with sesame oil and cut into bite-size pieces

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Sauces & Seasonings

Spicy Barley Doenjang (Maekom Bori Doenjang)

매콤보리된장

Ep. 331 · aired Jul 23, 2026 · 이정현

Ingredients

  • 1 cup (200ml) glutinous barley, water (250ml)
  • 1 large green onion, 3 Cheongyang chili peppers, a generous 1 Tbsp minced garlic, cooking oil
  • 500g doenjang, 100g gochujang (a generous 3 Tbsp)

Steps (summary)

  1. Wash 1 cup glutinous barley, soak it for 1 hour, then cook it with 250ml water
  2. Chop the green onion and Cheongyang chili peppers
  3. Stir-fry the green onion, chili peppers, and 1 Tbsp garlic in an oiled pan over high heat
  4. When it smells of garlic, add 500g doenjang and 100g gochujang and stir-fry
  5. Add the barley rice and mix

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Ep. 330 · aired Jul 16, 2026

Rice & Noodles

Spicy Dakgalbi Mazesoba

매콤닭갈비 마제소바

Ep. 330 · aired Jul 16, 2026 · 야노시호

Ingredients

  • 400g boneless chicken thighs, 460g Chinese noodles, 50g garlic chives, 50g thin scallions, 6 perilla leaves, 2 eggs, bonito flakes
  • minced garlic 1.5 Tbsp, minced ginger 1/4 tsp, sesame seeds 2 Tbsp, gochujang 2.5 Tbsp, mirin 1.5 Tbsp, sugar 3.5 Tbsp, bulgogi marinade 2.5 Tbsp, regular chili flakes 3 Tbsp
  • curry powder 1 Tbsp, pure pepper, vinegar 3 Tbsp, zhima jiang (sesame paste) 2 Tbsp, peperoncino 1 Tbsp, chili oil 1 Tbsp, oyster sauce 2/3 Tbsp, huajiao oil 1 Tbsp, cooking oil

Steps (summary)

  1. Cut the garlic chives, scallions, and perilla leaves, grind the sesame seeds, and make poached eggs
  2. Toss the chicken thighs cut to 1cm with the seasoning of 2.5 Tbsp gochujang and the rest, and grill
  3. Boil the Chinese noodles for 1 minute and rinse
  4. Make the sauce with 2 Tbsp zhima jiang and the rest and 8 Tbsp boiling cooking oil and mix it with the noodles
  5. Top with the vegetables, dakgalbi, poached egg, ground sesame, bonito flakes, and huajiao oil

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Microwave Egg Fried Rice

전자레인지 계란볶음밥

Ep. 330 · aired Jul 16, 2026 · 야노시호

Ingredients

  • 1 instant cooked rice, 1 egg, cooking oil 1 Tbsp, sesame oil 1 Tbsp, seasoned salt 1/3 Tbsp, soy sauce 1/2 Tbsp, pure pepper, sesame seeds

Steps (summary)

  1. Mix 1 Tbsp cooking oil and 1 Tbsp sesame oil in a heat-safe container
  2. Add 1 egg and the instant rice and season with 1/3 Tbsp seasoned salt, 1/2 Tbsp soy sauce, and pepper
  3. Microwave without mixing at 600W for 3 minutes, then mix
  4. Transfer to a bowl and top with sesame seeds and a drizzle of sesame oil

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Kimchi & Pickles

Super Easy Kimchi (Chogandan Kimchi)

초간단 김치

Ep. 330 · aired Jul 16, 2026 · 야노시호

Ingredients

  • 1/2 napa cabbage for kimchi making (about 1kg), 15 garlic chive stalks, apple juice 200ml, doenjang 3 Tbsp, anchovy fish sauce 4 Tbsp
  • minced garlic 1 Tbsp, minced ginger 1/2 Tbsp, chili flakes 6 Tbsp, sugar 1 Tbsp, a generous 2 Tbsp coarse salt

Steps (summary)

  1. Cut the napa cabbage into 2~3cm squares and the garlic chives into 2cm pieces
  2. Sprinkle the cabbage with 2 Tbsp coarse salt and salt it for over 1 hour 30 minutes
  3. Rinse the salted cabbage and squeeze it tightly
  4. Toss with the garlic chives, 3 Tbsp doenjang, 4 Tbsp fish sauce, 6 Tbsp chili flakes, and the rest
  5. Put it in a zipper bag and let it ripen at room temperature for a day

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Snacks & Desserts

Layered Potato Pancake (Gyeopgyeopi Gamja-jeon)

겹겹이 감자전

Ep. 330 · aired Jul 16, 2026 · 김용빈

Ingredients

  • 2 potatoes, tempura mix 3 Tbsp, salt 1 pinch, cooking oil, sesame oil

Steps (summary)

  1. Slice the potatoes thinly with the skin on using a slicer
  2. Make a batter with 3 Tbsp tempura mix, 50ml water, and 1 pinch salt
  3. Pour cooking oil and sesame oil 1:1 into the pan before turning on the heat
  4. Spread the batter thinly and layer the potato slices one at a time on top
  5. Cook over medium-low heat for 5 minutes, then flip and cook until golden

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Grilled Jjolmyeon (Jjolmyeon-gui)

쫄면구이

Ep. 330 · aired Jul 16, 2026 · 김용빈

Ingredients

  • 1 serving jjolmyeon noodles (170g), a generous 1 Tbsp gochujang, fine chili flakes 1 Tbsp, soy sauce 1 Tbsp, sugar 2 Tbsp, vinegar 2 Tbsp, sesame oil 1 Tbsp, minced garlic 1/2 Tbsp, seaweed flakes, ground sesame seeds

Steps (summary)

  1. Separate the jjolmyeon one strand at a time, boil for 2~3 minutes, rinse, and drain
  2. Mix the seasoning with 2 Tbsp sugar, 2 Tbsp vinegar, 1 Tbsp gochujang, and the rest
  3. Toss the boiled jjolmyeon evenly with the seasoning
  4. Fry in an oiled hot pan until golden
  5. Sprinkle with seaweed flakes and ground sesame seeds

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Meat

Wasabi Snowflake Pork Belly (Nunkkot Samgyeop)

고추냉이 눈꽃삼겹

Ep. 330 · aired Jul 16, 2026 · 김용빈

Ingredients

  • 600g pork belly, salt, pure pepper, wasabi

Steps (summary)

  1. Score one side of the pork belly with a dense diamond pattern
  2. Season with salt and pepper
  3. Spread a thin layer of wasabi on the scored side
  4. Grill in a hot pan over medium-low heat

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Ep. 329 · aired Jul 9, 2026

Rice & Noodles

Beolgyo Cockle Stir-Fried Noodles (Jeonnam-Gwangju Special City K-Food Recipe)

벌교꼬막볶음면 (전남광주통합특별시 K-푸드 레시피)

Ep. 329 · aired Jul 9, 2026 · 이정현

Ingredients

  • 2 packs ramyun (*spicy Maeptaeng or any red-seasoning ramyun can be substituted), 300g Beolgyo cockles (100g cockle meat), salt, vinegar, rice wine
  • 1/4 onion, 1/2 large green onion, 2 large outer cabbage leaves (50g), chili oil, perilla oil, sesame seeds
  • Seasoning sauce hot chili flakes 2 Tbsp, 1 ramyun seasoning packet, fructo-oligosaccharide syrup 3 Tbsp (*regular oligosaccharide syrup can be substituted), minced garlic 1 Tbsp, soy sauce 1/2 Tbsp, gochujang 2/3 Tbsp + water 1/4 cup (50ml)
  • Garnish 20 stalks garlic chives (10g)
  • Note: This recipe serves 2

Steps (summary)

  1. Soak the cockles in 1 Tbsp salt and 2 Tbsp vinegar for 30 minutes to remove sand
  2. Add rice wine to a steamer, steam for 5 minutes, let rest for 1 minute, and remove the meat
  3. Make the seasoning sauce with 2 Tbsp chili flakes, the ramyun seasoning, 3 Tbsp oligosaccharide syrup, and the rest
  4. Blanch the ramyun for 2 minutes and stir-fry the vegetables in chili oil
  5. Stir-fry the noodles, sauce, and 50ml water, add the cockle meat, and finish with perilla oil, garlic chives, and sesame seeds

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Wando Seaweed Abalone Risotto (Jeonnam-Gwangju Special City K-Food Recipe)

완도김전복리소토(전남광주통합특별시 K-푸드 레시피)

Ep. 329 · aired Jul 9, 2026 · 이정현

Ingredients

  • 4 abalone, 1 cup (200g) rice
  • 1/6 onion, minced garlic 1/2 Tbsp, olive oil, sesame oil
  • Kelp broth 1 piece kelp, 450ml water
  • fresh cream 1/2 cup (100ml), 30g Parmesan cheese, 1 piece butter (10g), 2 sheets roasted seaweed, salt 2 pinches, 10 turns of pepper
  • Garnish 1 3 stalks chamnamul (pimpinella), Parmesan cheese
  • Garnish 2 1 enoki mushroom, salt, pepper, olive oil

Steps (summary)

  1. Soak the rice for 30 minutes, clean the abalone, and separate the innards
  2. Boil 1 piece kelp in 450ml water for 5 minutes to make the broth
  3. Stir-fry the chopped abalone innards in olive oil and sesame oil
  4. Stir-fry the onion, garlic, and rice, then add the broth little by little to cook
  5. Add the abalone, 100ml cream, 30g cheese, butter, and seaweed and simmer, then add the garnishes

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Dakgalbi Mazesoba

닭갈비 마제소바

Ep. 329 · aired Jul 9, 2026 · 야노시호

Ingredients

  • 200g dakgalbi chicken, 230g Chinese noodles, 40g garlic chives, 40g thin scallions, 4 perilla leaves, 1 egg, 2g bonito flakes
  • minced garlic 1/2 Tbsp, sesame seeds 1 Tbsp, tsuyu 1 Tbsp, vinegar 1/2 Tbsp, peanut butter 1 Tbsp

Steps (summary)

  1. Cut the dakgalbi chicken into small pieces, slice the vegetables, and make a poached egg
  2. Boil the Chinese noodles for 1 minute, rinse, and put in a bowl
  3. Mix 1/2 Tbsp garlic, 1 Tbsp peanut butter, 1 Tbsp tsuyu, and 1/2 Tbsp vinegar
  4. Put the sauce on top of the noodles
  5. Top with the vegetables, dakgalbi, poached egg, ground sesame, and bonito flakes and mix

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Meat

Cheese Dakgalbi

치즈닭갈비

Ep. 329 · aired Jul 9, 2026 · 야노시호

Ingredients

  • 500g boneless chicken thighs, 1/2 onion, 1 sweet potato, 1/6 cabbage, 1/2 large green onion, 10 perilla leaves
  • 100g tteokbokki rice cakes, 150g mozzarella cheese, gochujang 3 Tbsp, minced garlic 1 Tbsp, minced ginger 1/2 tsp, mirin 3 Tbsp, sugar 1 Tbsp
  • bulgogi marinade 3 Tbsp, chili flakes 2 Tbsp, curry powder 1/2 Tbsp, pepper, salt, cooking oil

Steps (summary)

  1. Mix the chicken with pepper and salt and cut the vegetables and sweet potato
  2. Make the seasoning with 3 Tbsp gochujang, 1 Tbsp garlic, 3 Tbsp mirin, and the rest
  3. Mix half of the seasoning into the chicken and grill with the sweet potato for 3~4 minutes
  4. Add the vegetables and rice cakes, cover, cook over medium-low heat for 5 minutes, and add the remaining seasoning
  5. Stir-fry the perilla leaves, top with cheese, turn off the heat, and let it cook for 5 minutes

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Side Dishes

Soft Tofu Pancake (Yeondubu-jeon)

야노시호 연두부전

Ep. 329 · aired Jul 9, 2026 · 야노시호

Ingredients

  • 160g soft tofu, 200g cabbage, 1 egg, bonito flakes, parsley
  • a generous 2 Tbsp potato starch, tuna sauce 1 tsp, pepper, salt, tonkatsu sauce, mayonnaise, water 3 Tbsp

Steps (summary)

  1. Chop the cabbage into small squares
  2. Mix 160g soft tofu, the egg, 2 Tbsp starch, 1 tsp tuna sauce, and 3 Tbsp water
  3. Put it in an oiled pan, cover, and cook over medium heat for 4 minutes
  4. Flip, cover, and finish cooking over medium-low heat
  5. Top with tonkatsu sauce, mayonnaise, bonito flakes, and parsley

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Tomato Mulhoe Noodles (Tomato Mulhoe-guksu)

토마토물회국수

Ep. 329 · aired Jul 9, 2026 · 야노시호

Ingredients

  • 100g buckwheat noodles, 2 tomatoes, 1 cabbage leaf, 4 perilla leaves, 1/6 cucumber, 1 boiled egg
  • ice, water, salt, gochujang 2 Tbsp, fine chili flakes 2 Tbsp, minced garlic 1/2 Tbsp, soy sauce 2 Tbsp
  • oligosaccharide syrup 4 Tbsp, vinegar 4 Tbsp, cider (soda) 2 Tbsp, sesame oil 2 Tbsp, wasabi 1/2 tsp, sesame seeds

Steps (summary)

  1. Score the tomatoes, blanch for 2~3 minutes, and peel
  2. Blend the tomatoes with the seasoning such as 2 Tbsp gochujang and 1/3 cup ice until smooth
  3. Boil the buckwheat noodles for 4 minutes, rinse, and drain
  4. Cut the perilla leaves, cabbage, and cucumber into strips
  5. Top the noodles with the vegetables, pour on the seasoned tomato broth, and add the egg and ice

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Ep. 328 · aired Jul 2, 2026

Seafood

Pollock Roe Menbosha (Myeongran Menbosha)

명란멘보샤

Ep. 328 · aired Jul 2, 2026 · 남궁민

Ingredients

  • Pollock roe menbosha baguette, 300g shrimp, 1 egg, potato starch 1 Tbsp, oyster sauce 1/2 Tbsp, 2 pieces butter, 1 salted pollock roe, cooking oil
  • Sauce chili oil 2 Tbsp, ketchup 6 Tbsp, sugar 2 Tbsp, doubanjiang 1/2 Tbsp, oyster sauce 1/2 Tbsp, 7 peeled garlic cloves

Steps (summary)

  1. Chop 300g shrimp and knead with 1/2 Tbsp egg mixture, 1 Tbsp starch, 1/2 Tbsp oyster sauce, and 2 pieces butter
  2. Put the shrimp paste and pollock roe between 16 baguette slices and cover
  3. Deep-fry in boiling oil for 5~7 minutes and cut in half
  4. Sauce: mix 2 Tbsp chili oil, 6 Tbsp ketchup, 2 Tbsp sugar, 1/2 Tbsp doubanjiang, and 1/2 Tbsp oyster sauce
  5. Add 7 minced garlic cloves to the sauce, mix, and serve alongside

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Golden Fried Rice

남궁민 황금볶음밥

Ep. 328 · aired Jul 2, 2026 · 남궁민

Ingredients

  • 2 packs instant cooked rice, 1 chicken breast (120g), 3 eggs, 1/6 carrot, 1/2 large green onion, a little onion
  • oyster sauce, 2 handfuls potato starch, cooking oil 2 Tbsp

Steps (summary)

  1. Microwave 2 packs of instant rice for 2 minutes to drive off the moisture
  2. Dice the chicken breast and toss with oyster sauce, 2 handfuls of starch, and a little beaten egg
  3. Mix 2 eggs, beaten egg, and 1 Tbsp oyster sauce into the rice and add the chopped vegetables
  4. Stir-fry the chicken in plenty of oil and set aside, then stir-fry the rice in the same oil
  5. When the moisture is gone, add the chicken, stir-fry, and press into a bowl and flip it out

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Thin-Sliced Pork Belly Pasta (Daepae Samgyeop Pasta)

대패삼겹파스타

Ep. 328 · aired Jul 2, 2026 · 김용빈

Ingredients

  • a handful of thin-sliced pork belly (100~150g), 100g pasta, a handful of peeled garlic, 3 thin scallion stalks, 1 Cheongyang chili pepper, pasta water 10 Tbsp, fine chili flakes 2 Tbsp, oyster sauce 1 Tbsp, soy sauce 1 Tbsp
  • chicken powder 2 pinches, 5 perilla leaves, sesame seeds, olive oil

Steps (summary)

  1. Slice the garlic, shred 5 perilla leaves, and slice the scallions and Cheongyang chili pepper
  2. Boil the pasta in boiling water for 7 minutes
  3. Stir-fry the garlic, scallions, and chili pepper in olive oil, then add the blanched thin-sliced pork belly
  4. Add the boiled pasta, 10 Tbsp pasta water, 2 Tbsp chili flakes, 1 Tbsp oyster sauce, and 1 Tbsp soy sauce and stir-fry
  5. Top with the remaining perilla leaves and grind sesame seeds over it

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Meat

Thin-Sliced Pork Beer Shabu-Shabu (Daepae Maekju Shabu-shabu)

대패맥주샤부샤부

Ep. 328 · aired Jul 2, 2026 · 김용빈

Ingredients

  • 2kg thin-sliced pork belly, 6 L beer
  • Note: Adjust the amount of beer to the size of your pot!
  • Perilla leaf fish sauce 2 Cheongyang chili peppers, 2 red chili peppers, 8 perilla leaves, anchovy fish sauce 2 Tbsp, sugar 2 Tbsp, lemon juice 4 Tbsp, vinegar 1 Tbsp, minced garlic 1 Tbsp

Steps (summary)

  1. Pour plenty of beer into a pot and bring it to a boil
  2. Blanch the thin-sliced pork belly in the boiling beer
  3. Sauce: chop the chili peppers finely and shred the perilla leaves
  4. Sauce: add 2 Tbsp anchovy fish sauce, 2 Tbsp sugar, 4 Tbsp lemon juice, 1 Tbsp vinegar, and 1 Tbsp garlic
  5. Mix in the chopped chili peppers, perilla leaves, and 3 Tbsp water and serve with the meat

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Ep. 327 · aired Jun 18, 2026

Soups & Stews

Zucchini Gochujang Stew (Aehobak Gochujang-jjigae)

애호박고추장찌개

Ep. 327 · aired Jun 18, 2026 · 장민호

Ingredients

  • 400g pork neck, 1 zucchini, 1 pack tofu, 1/2 large green onion, 1 Cheongyang chili pepper, kalguksu noodles or somyeon
  • soy sauce 1 Tbsp, minced garlic 1 Tbsp, chili flakes 3 Tbsp, soy sauce 2 Tbsp, oyster sauce 1 Tbsp, gochujang 2 Tbsp

Steps (summary)

  1. Cut the pork neck into bite-size pieces, the zucchini into thick half-moons, and slice the chili pepper and green onion on the diagonal
  2. Stir-fry the pork in a ttukbaegi (earthenware pot) and add flavor with 1 Tbsp soy sauce, then add the green onion and chili pepper
  3. Add 3 Tbsp chili flakes, 2 Tbsp gochujang, 2 Tbsp soy sauce, 1 Tbsp garlic, and 1 Tbsp oyster sauce and stir-fry
  4. Pour in 500mL water, add the zucchini and tofu, and bring to a quick boil
  5. Add boiled kalguksu noodles or somyeon and boil once more

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Meat

Gyeongju-Style Cheese Bulgogi

경주식 치즈불고기

Ep. 327 · aired Jun 18, 2026 · 장민호

Ingredients

  • (*Makes 4 pieces)
  • 600g beef for bulgogi, mozzarella pizza cheese
  • Seasoning soy sauce 3 Tbsp, brown sugar 3 Tbsp, oyster sauce 1 Tbsp, sesame oil 1 Tbsp, a large 1 Tbsp minced garlic, minced ginger 1 tsp, 1/4 onion, 1/2 large green onion, a little pure pepper

Steps (summary)

  1. Cut 600g beef against the grain and chop the onion and green onion
  2. Mix with the seasoning of 3 Tbsp soy sauce, 3 Tbsp brown sugar, 1 Tbsp oyster sauce, and the rest, and marinate for 30 minutes
  3. Spread a fistful of beef thinly on parchment paper
  4. Place in a pan with the parchment on top and grill over medium-low heat for 2 minutes per side
  5. Top with cheese, cover, and melt for 1~2 minutes, then scorch with a torch

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Bar Snacks

Stir-Fried Makchang with Sauce (Makchang Makjang Bokkeum)

막창막장볶음

Ep. 327 · aired Jun 18, 2026 · 장민호

Ingredients

  • grilled makchang (pork large intestine), a handful of whole garlic, 1 onion, 1 large green onion
  • Sauce sweet gochujang dipping sauce (chogochujang) 4 Tbsp, perilla oil 2 Tbsp, ground perilla seeds 1 Tbsp, minced garlic 1 Tbsp, mild mustard 1/2 Tbsp, cider (soda) 1 Tbsp, 1 Cheongyang chili pepper, 4-5 perilla leaves

Steps (summary)

  1. Sauce: mix 4 Tbsp sweet gochujang, 2 Tbsp perilla oil, and 1 Tbsp ground perilla seeds
  2. Mix 1 Tbsp garlic, 1/2 Tbsp mild mustard, 1 Tbsp cider, shredded chili pepper, and scallion into the sauce
  3. Cut the onion and perilla leaves into bite-size pieces and slice the green onion on the diagonal
  4. Stir-fry the green onion in the makchang fat to make green onion oil
  5. Stir-fry the onion and whole garlic, then add the makchang, perilla leaves, and sauce and stir-fry

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Bar Snacks

Griddle-Grilled Makchang (Cheolpan Makchang-gui)

철판막창구이

Ep. 327 · aired Jun 18, 2026 · 장민호

Ingredients

  • 500g raw makchang (pork large intestine), soju 1/2 cup, 2-3 bay leaves, 2 pieces ginger, a large 1 Tbsp doenjang, whole peppercorns 1 tsp, flour
  • Sauce sweet gochujang dipping sauce (chogochujang) 4 Tbsp, perilla oil 2 Tbsp, ground perilla seeds 1 Tbsp, minced garlic 1 Tbsp, mild mustard 1/2 Tbsp, cider (soda) 1 Tbsp, 1 Cheongyang chili pepper, 2 thin scallion stalks

Steps (summary)

  1. Wash the makchang by scrubbing with flour and rinse
  2. Boil in a pressure cooker with 1/2 cup soju, bay leaves, ginger, doenjang, and peppercorns for 30 minutes
  3. Pat the boiled makchang dry with paper towels
  4. Grill slowly over low heat in a dry pan and add a smoky flavor with a torch
  5. Sauce: mix 4 Tbsp sweet gochujang, 2 Tbsp perilla oil, and the rest, then add the chili pepper and scallion

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Side Dishes

Vegetable Pancake (Chaeso-jeon)

채소전

Ep. 327 · aired Jun 18, 2026 · 지승현

Ingredients

  • 2 sweet potatoes, 1/3 onion, 1/5 carrot, 6 perilla leaves, 1 large green onion, salt 1/3 Tbsp, sugar 1 Tbsp, pancake mix 1.5 cups, water 1.5 cups, cooking oil
  • Note: 1 cup is measured with a 180ml paper cup!

Steps (summary)

  1. Shred 2 sweet potatoes and soak in water for 10 minutes to remove the starch
  2. Cut the onion and carrot into strips and slice the green onion
  3. Tear 6 perilla leaves into the vegetables
  4. Add 1.5 cups pancake mix, 1.5 cups water, 1/3 Tbsp salt, and 1 Tbsp sugar and mix
  5. Fry over medium heat for 6~7 minutes, flip, and cook for 5 more minutes

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Snacks & Desserts

Godoen Tteokbokki (Doenjang Spicy Rice Cakes)

고된떡볶이

Ep. 327 · aired Jun 18, 2026 · 지승현

Ingredients

  • (Serves 3~4)
  • 4 rice cake sticks (garaetteok), 5 sheets square fish cake, 1/2 onion, 1 large green onion, sesame seeds, boiled eggs
  • Seasoning fine chili flakes 4 Tbsp, soy sauce 5 Tbsp, mirin 5 Tbsp, rice syrup (jocheong) 3 Tbsp, doenjang 2 Tbsp, plum extract 1 Tbsp, water 600ml

Steps (summary)

  1. Cut the fish cake into 3 pieces, the onion into thick strips, and the green onion on the diagonal
  2. Dissolve 600ml water, 4 Tbsp chili flakes, and 5 Tbsp soy sauce in a wok
  3. Add 5 Tbsp mirin, 3 Tbsp rice syrup, and 1 Tbsp plum extract and boil
  4. Add the rice cakes, fish cake, onion, green onion, and 2 Tbsp doenjang and reduce over high heat
  5. Add the boiled eggs and sprinkle with sesame seeds

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Ep. 326 · aired Jun 11, 2026

Soups & Stews

Kkakdugi Gangdoenjang (Thick Doenjang Stew with Radish Kimchi)

깍두기강된장

Ep. 326 · aired Jun 11, 2026 · 지승현

Ingredients

  • 300g kkakdugi (cubed radish kimchi), 1 pack tofu, 1 onion, 4 shiitake mushrooms, 1/3 zucchini, 2 Cheongyang chili peppers, perilla oil 3 Tbsp, cooking oil
  • a generous 2 Tbsp doenjang, fine chili flakes 2 Tbsp, minced garlic 2 Tbsp, plum syrup 1 Tbsp, kkakdugi brine 150ml
  • Note: 1 pack of tofu is based on 300g!

Steps (summary)

  1. Dice the shiitake, tofu, onion, and zucchini, slice the chili peppers, and chop the kkakdugi
  2. Stir-fry the chopped kkakdugi in a wok until translucent, then add the vegetables
  3. Stir-fry with 2 Tbsp doenjang, 2 Tbsp chili flakes, 2 Tbsp garlic, 1 Tbsp plum syrup, and 50ml kkakdugi brine
  4. Pour in 200ml water, and when it boils, add the tofu and chili peppers and simmer for 10 minutes
  5. Drizzle with 3 Tbsp perilla oil (for a stew, add 100ml brine and 700ml water)

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Side Dishes

Mugwort Tempura (Ssuk Twigim)

쑥 튀김

Ep. 326 · aired Jun 11, 2026 · 지승현

Ingredients

  • 100g mugwort (ssuk), a generous 3 Tbsp tempura mix, cooking oil
  • Tempura batter 1 cup tempura mix, 1 cup water
  • Soy sauce dip plum syrup 1/2 Tbsp, soy sauce 1 Tbsp, vinegar 1 Tbsp
  • Note: 1 cup is measured with a 180ml paper cup!

Steps (summary)

  1. Rinse the mugwort and drain it in a strainer
  2. Sprinkle with 3 Tbsp tempura mix and toss gently
  3. Mix 1 cup tempura mix and 1 cup water to make the batter and coat the mugwort
  4. Fry in 180 degree oil for 1~2 minutes
  5. Soy sauce dip: mix 1/2 Tbsp plum syrup, 1 Tbsp soy sauce, and 1 Tbsp vinegar

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Snacks & Desserts

Homemade Injeolmi (Glutinous Rice Cake)

수제 인절미

Ep. 326 · aired Jun 11, 2026 · 김재중

Ingredients

  • 500g cooked glutinous rice, 550ml water, 1/4 old pumpkin (700g), sugar 4 Tbsp, salt 1/2 Tbsp, cooking oil
  • Coating peeled red bean powder or roasted soybean powder or sponge cake crumbs

Steps (summary)

  1. Put 500g glutinous rice and 550ml water in a rice cooker and cook on the regular setting
  2. Mix 4 Tbsp sugar and 1/2 Tbsp salt into the rice and knead until the grains are crushed
  3. Steam the old pumpkin for 20 minutes, peel it, mash it, and mix it in
  4. Spread out the dough, coat it with the powder, and cut into bite-size pieces

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Meat

Whole Pork Belly Butter Kimchi Stew (Tong Samgyeop Butter Kimchi-jjim)

통삼겹버터김치찜

Ep. 326 · aired Jun 11, 2026 · 김재중

Ingredients

  • 1kg pork belly (for boiled pork), half a head of kimchi (850g), 1/2 stick butter (100g)
  • 1 onion, 1 large green onion, minced garlic 2 Tbsp, chili flakes 3 Tbsp, flat 1 Tbsp salted shrimp
  • Quick broth water 1.4 L, doenjang 1 Tbsp, soup soy sauce 3 Tbsp, sugar 1 Tbsp
  • Note: This recipe serves 2~3!

Steps (summary)

  1. Slice the onion and green onion thinly and grill the pork belly over medium-high heat and cut it
  2. Fry the whole kimchi in the meat fat until crisp
  3. Mix 1.4 L water, 1 Tbsp doenjang, 3 Tbsp soup soy sauce, and 1 Tbsp sugar and boil with the meat for 30 minutes
  4. Add 2 Tbsp minced garlic, green onion, onion, 3 Tbsp chili flakes, and 1 Tbsp salted shrimp and boil for 10 minutes
  5. Add the butter and boil until completely melted

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Sauces & Seasonings

Ginger Pork Rib Sauce (Saenggang Dwaeji Galbi Sauce)

생강돼지갈비소스

Ep. 326 · aired Jun 11, 2026 · 김재중

Ingredients

  • ginger syrup 4 Tbsp, soy sauce 6 Tbsp, minced garlic 2 Tbsp, sugar 1 Tbsp, a pinch of Miwon (MSG seasoning), 5 shakes of pepper, sesame oil 1 Tbsp, 1 dried chili pepper
  • Note: This sauce recipe serves 2~3!
  • Note: A seasoning sauce that goes well with pork! You can brush it on the meat and grill once more, or use it as a dipping sauce :)

Steps (summary)

  1. Cut the dried chili pepper in half
  2. Put 4 Tbsp ginger syrup, 6 Tbsp soy sauce, 2 Tbsp garlic, and 1 Tbsp sugar in a pot
  3. Add 1 Tbsp sesame oil, a pinch of Miwon, 5 shakes of pepper, and the dried chili pepper and boil
  4. Grill the pork on both sides until golden
  5. Brush on the sauce and grill once more to make it glossy

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Ep. 325 · aired Jun 4, 2026

Soups & Stews

Sea Squirt Doenjang Stew (Mideodeok Doenjang-jjigae)

미더덕된장찌개

Ep. 325 · aired Jun 4, 2026 · 이정현

Ingredients

  • 300g sea squirts (mideodeok), 1 piece radish (100g), 1/3 onion, 1/3 zucchini, 1/2 pack tofu
  • 1 Cheongyang chili pepper, 1 red chili pepper, 1/2 large green onion, 700ml water, a handful of dried anchovies
  • Seasoning Korean-style doenjang 1 Tbsp, store-bought doenjang 1 Tbsp

Steps (summary)

  1. Dice the zucchini and onion, cut the radish into thin squares, slice the green onion and chili peppers, and cut the tofu into bite-size pieces
  2. Boil 700ml water and a handful of anchovies over high heat for 10 minutes and remove the anchovies
  3. Add the radish to the broth and, when cooked, add the onion and green onion
  4. Dissolve 1 Tbsp Korean doenjang and 1 Tbsp store-bought doenjang through a strainer and add the tofu and zucchini
  5. Add the sea squirts and chili peppers and boil for 5 more minutes

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Deodeok Pot Rice and Deodeok Gochujang (Deodeok Sotbap & Deodeok Yak-gochujang)

더덕 솥밥 & 더덕약고추장

Ep. 325 · aired Jun 4, 2026 · 이정현

Ingredients

  • Deodeok pot rice 2 cups (400ml) white rice, 1/2 cup (100ml) black rice (*ratio of white rice 4 : black rice 1!)
  • 10 deodeok roots (150g), sesame oil 2 Tbsp, soy sauce 1 Tbsp
  • pine nuts 2 Tbsp, avocado oil, 1.5 Cheongyang chili peppers, 1 red chili pepper
  • Deodeok yak-gochujang 2 deodeok roots, a generous 2 Tbsp gochujang, soy sauce 1/2 Tbsp, honey 2 Tbsp, minced garlic 1/2 Tbsp, sesame oil

Steps (summary)

  1. Dry-soak the rice for 30 minutes and soak the black rice in water for 30 minutes or more
  2. Pound the deodeok with a rolling pin, tear it, and coat with 2 Tbsp sesame oil and 1 Tbsp soy sauce
  3. Stir-fry the deodeok in a pot, add the rice and black rice and stir-fry, then add 500ml water and bring to a boil
  4. When it boils, cover and cook over medium-low heat for 10 minutes, then add the deodeok, chili peppers, and pine nuts and let steam for 10 minutes
  5. Yak-gochujang: stir-fry chopped deodeok and add 2 Tbsp gochujang, 1/2 Tbsp soy sauce, 2 Tbsp honey, and 1/2 Tbsp garlic

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Meat

Deodeok Duruchigi (Stir-Fried Deodeok and Pork)

더덕두루치기

Ep. 325 · aired Jun 4, 2026 · 이정현

Ingredients

  • 10 deodeok roots (150g), 400g pork belly, rice wine, salt, pepper, avocado oil, perilla oil
  • 1 large green onion, 1/2 onion, 1 red chili pepper, 1/2 Cheongyang chili pepper, coarse chili flakes 2 Tbsp, sesame seeds
  • Seasoning sauce gochujang 2 Tbsp, fructo-oligosaccharide syrup 3 Tbsp, soy sauce 1 Tbsp, minced garlic 1 Tbsp, rice wine 1 Tbsp, sesame oil 1 Tbsp
  • Note: This recipe serves 2

Steps (summary)

  1. Score the deodeok, blanch for 30 seconds, peel, pound, and season with salt
  2. Oil the griddle with avocado oil and perilla oil, stir-fry the deodeok, and set aside
  3. Season the pork with 2 Tbsp rice wine, 1/2 tsp salt, and pepper and let sit for 10 minutes
  4. Seasoning sauce: 2 Tbsp gochujang, 3 Tbsp oligosaccharide syrup, 1 Tbsp soy sauce, 1 Tbsp garlic, 1 Tbsp rice wine, 1 Tbsp sesame oil
  5. Stir-fry the pork, add the onion, green onion, seasoning sauce, deodeok, and chili peppers, and sprinkle with sesame seeds

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Salmon Kimchi Gimbap (Yeoneo Chamchi Gimbap)

연어참치김밥

Ep. 325 · aired Jun 4, 2026 · 손태진팀

Ingredients

  • 400g salmon, 150g kimchi, white soy sauce 3 Tbsp, sesame oil 3 Tbsp, 12 thin scallion stalks, 3 sheets gimbap seaweed
  • Rice seasoning 600g brown rice, seasoned salt 5 pinches, sesame oil 2 Tbsp, sesame seeds 2 Tbsp
  • Note: Please use well-fermented kimchi!

Steps (summary)

  1. Cut the scallions to fit the seaweed length and slice the raw salmon like sashimi
  2. Chop the kimchi finely and mix with the salmon, 3 Tbsp white soy sauce, and 3 Tbsp sesame oil
  3. Mix 600g brown rice with 5 pinches seasoned salt, 2 Tbsp sesame oil, and 2 Tbsp sesame seeds and let cool
  4. Spread 200g rice thinly on the seaweed and roll it up with 2 perilla leaves, 8 pieces of kimchi salmon, and 4 scallion stalks
  5. Brush with sesame oil and slice

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Shepherd's Purse Gimbap with Tofu Gangdoenjang

강냉이김밥

Ep. 325 · aired Jun 4, 2026 · 손태진팀

Ingredients

  • Shepherd's purse gimbap, 1 roll 200g shepherd's purse (naengi), white soy sauce 1.5 Tbsp, perilla oil 1 Tbsp, sesame oil 1.5 Tbsp, sesame seeds 1/2 Tbsp, salt, 200g brown rice, seasoned salt 2 pinches, 1 sheet gimbap seaweed
  • Tofu gangdoenjang 1 pack tofu (300g), 2 onions, 1 large green onion, 2 shiitake mushrooms, 1 Cheongyang chili pepper, 1 red chili pepper, crushed peanuts, doenjang 3 Tbsp, gochujang 1 Tbsp, minced garlic 1 Tbsp, sesame oil 2 Tbsp, fine chili flakes 1 Tbsp, cooking oil 1 Tbsp, sesame seeds 2 Tbsp

Steps (summary)

  1. Blanch the shepherd's purse in boiling salted water for 30 seconds, rinse, and squeeze out the water
  2. Toss the shepherd's purse with 1.5 Tbsp white soy sauce, 1 Tbsp sesame oil, 1 Tbsp perilla oil, and 1/2 Tbsp sesame seeds
  3. Mix 200g brown rice with 2 pinches seasoned salt and 1/2 Tbsp sesame oil and roll it up with the shepherd's purse
  4. Tofu gangdoenjang: stir-fry the onion, green onion, shiitake, 3 Tbsp doenjang, 1 Tbsp gochujang, and 1 Tbsp garlic
  5. Add 150ml water, the mashed tofu, chili peppers, and 1 Tbsp chili flakes and boil until thick

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Bar Snacks

Crunchy Potato Chip Chicken Bites

크런치순살치킨

Ep. 325 · aired Jun 4, 2026 · 손태진

Ingredients

  • Boneless chicken 600g, potato chips 3 bags, salt 2 pinches, pepper, frying mix 2/3 cup, egg 1, water 1 Tbsp, cooking oil
  • Note: Use thin potato chips with no flour mixed in!
  • Note: One bag of chips is 137g!

Steps (summary)

  1. Cut the chicken into bite-sized pieces and season with 2 pinches of salt and pepper
  2. Crush the 3 bags of potato chips into small pieces
  3. Mix 2/3 cup frying mix, 1 egg, and 1 Tbsp water into a batter
  4. Coat the chicken in the batter, then cover evenly with the crushed chips
  5. Fry in 180 degree oil over medium heat for 4 minutes 30 seconds, then sprinkle with pepper

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Ep. 324 · aired May 29, 2026

Snacks & Desserts

Fruit Freezer Cubes (Gwail Jumulleok)

과일주물럭

Ep. 324 · aired May 29, 2026 · 오상진

Ingredients

  • Strawberries, bananas 1kg, mango 1kg, sugar, salt, lemon juice
  • Note: You can freely swap the fruit to your taste!

Steps (summary)

  1. Wash the fruit, remove stems, peels, and seeds, and keep only the flesh
  2. Put each fruit in a zip bag, add 2 Tbsp sugar and 1/2 tsp salt, and squeeze to mash
  3. Flatten the bag, press a grid pattern into it, and freeze
  4. Once frozen, use it like fruit cubes

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Seafood

Spicy Soup Baby Octopus Kalguksu

매콤국물칼낙지

Ep. 324 · aired May 29, 2026 · 오상진

Ingredients

  • Live baby octopus 3, manila clams 600g, green onion 2 stalks, onion 1, bean sprouts, instant rice 1 container, seaweed flakes, sesame oil, butter 20g, Cheongyang chilies 4, kalguksu noodles 1 serving
  • Sauce fine chili powder 9 Tbsp, soy sauce 3 Tbsp, corn syrup 3 Tbsp, oyster sauce 3 Tbsp, minced garlic 2 Tbsp

Steps (summary)

  1. Remove the guts, mouth, and eyes from the octopus, then rub with flour and rinse
  2. Sauce: mix 9 Tbsp chili powder, 3 Tbsp soy sauce, 3 Tbsp corn syrup, 3 Tbsp oyster sauce, and 2 Tbsp garlic
  3. Boil 600g clams in 150ml water and scoop them out, then simmer the bean sprouts for 4-5 minutes
  4. Stir-fry the onion, green onion, and chilies, then add the sauce and octopus and stir-fry over high heat for 2-3 minutes
  5. Simmer with the clam broth until a little liquid remains, pour over boiled noodles, and top with bean sprouts

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Octopus and Abalone Pot Rice (Solbap)

문어 전복 솥밥

Ep. 324 · aired May 29, 2026 · 이정현

Ingredients

  • Cleaned abalone 2, rice 2 cups (400ml), water 2 cups (400ml), butter, avocado oil (can be replaced with cooking oil), salt, pepper
  • Seasoning soybean paste 1 Tbsp, plenty of sesame oil 1 Tbsp
  • Garnish chopped chives a little, abalone 1, cooked octopus leg 1, butter

Steps (summary)

  1. Soak the abalone in salt water for 5 minutes, wash with 60 degree water, and remove the mouth and the sand sac from the innards
  2. Soak the rice dry for 30 minutes, season the abalone and octopus, pan-fry in butter, and set aside
  3. Chop the innards and mix with 1 Tbsp soybean paste and 1 Tbsp sesame oil
  4. Stir-fry the abalone, add the rice and innards and stir-fry, then pour in 400ml water and bring to a boil over high heat
  5. When it boils, cover and cook on medium-low for 15 minutes, add the garnish, and let it steam for 5 minutes

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Kimchi & Pickles

Abalone Kimchi (Jeonbok Kimchi)

전복 김치

Ep. 324 · aired May 29, 2026 · 이정현

Ingredients

  • Cleaned abalone 4, water dropwort 1 handful (50g), sesame oil
  • Seasoning sauce chili powder 3 Tbsp, fructo oligosaccharide syrup 2 Tbsp (regular oligosaccharide syrup can be used), sand lance fish sauce 1 Tbsp, plum extract 2 Tbsp, soy sauce 1 Tbsp, rice wine 1 Tbsp, minced garlic 1 Tbsp, minced ginger 1/2 tsp

Steps (summary)

  1. Soak the abalone in salt water for 5 minutes, wash with 60 degree water, and remove the mouth and the sand sac from the innards
  2. Sauce: mix 3 Tbsp chili powder, 2 Tbsp oligosaccharide syrup, 2 Tbsp plum extract, and 1 Tbsp fish sauce
  3. Add 1 Tbsp soy sauce, 1 Tbsp rice wine, 1 Tbsp garlic, and 1/2 tsp ginger to the sauce and mix
  4. Cut the abalone into bite-sized pieces and roughly chop the water dropwort
  5. Toss the abalone, water dropwort, sauce, and a little sesame oil together

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Soups & Stews

Abalone Beef-Bone-Style Soup (Jeonbok Gomtang)

전복 곰탕

Ep. 324 · aired May 29, 2026 · 이정현

Ingredients

  • Abalone 7, sesame oil, avocado oil (can be replaced with cooking oil), salt 1 tsp, water 1L

Steps (summary)

  1. Soak the abalone in salt water for 5 minutes, scrub with 60 degree water, and remove the mouth and the sand sac from the innards
  2. Heat sesame oil and avocado oil in a pot and stir-fry the abalone until lightly golden
  3. Pour in 1L water and boil over high heat for 30 minutes
  4. Season with 1 tsp salt and boil a little longer

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Shrimp Noodle Soup (Saeu Guksu)

새우국수

Ep. 324 · aired May 29, 2026 · 손태진

Ingredients

  • Shrimp 12, napa cabbage heart 3 leaves, ginger 3 cloves, green onion 2 stalks, bok choy 2, egg noodles 4 nests
  • Cooking oil 4 Tbsp, minced garlic 3 Tbsp, soy sauce 1 Tbsp, mirin 2 Tbsp, oyster sauce 1.5 Tbsp, fish sauce 1 Tbsp, salt 1 tsp, water 3 cups, corn starch 2 Tbsp, sesame oil

Steps (summary)

  1. Set the shrimp heads aside, peel the shrimp, and score the bodies
  2. Mix 2 Tbsp starch and 3 Tbsp water to make a starch slurry
  3. Stir-fry 3 Tbsp garlic, ginger, and green onion in 4 Tbsp oil, then add the shrimp heads and meat
  4. Add 3 cups water, soy sauce, mirin, oyster sauce, and fish sauce and boil to make the broth
  5. Add the cabbage, bok choy, egg noodles, and shrimp meat and boil, then add the starch slurry and sesame oil

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Seafood

Cantonese-Style Steamed Rockfish

광동식 우럭찜

Ep. 324 · aired May 29, 2026 · 손태진

Ingredients

  • Rockfish 1, ginger 40g, green onion 3 stalks, garlic 1 handful, cilantro, rice wine 2 Tbsp, avocado oil 5 Tbsp
  • Sauce soy sauce 4 Tbsp, water 8 Tbsp, mirin 2 Tbsp, sugar 1/2 Tbsp, ground pepper

Steps (summary)

  1. Remove the gills and innards from the rockfish and cut 2 slashes in the back
  2. Lay the green parts of the green onion in a dish, set the fish on chopsticks, and sprinkle with 2 Tbsp rice wine
  3. Insert sliced garlic and ginger into the slashes and steam in a boiling steamer for 7 minutes
  4. Top with the white parts of the green onion and julienned ginger
  5. Boil the sauce (4 Tbsp soy sauce, 8 Tbsp water, 2 Tbsp mirin, etc.), pour it over, and pour 5 Tbsp hot avocado oil on top

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Ep. 323 · aired May 22, 2026

Soups & Stews

Sliced Pork Belly Kimchi Stew (Kimchi-jjim)

대패삼겹김치찜

Ep. 323 · aired May 22, 2026 · 신지&문원

Ingredients

  • Sour kimchi 1/2 head, canned tuna 1, onion 1/2, green onion 1/2, thinly sliced pork belly 200g, stevia 1 Tbsp, tuna sauce 1 Tbsp, minced garlic 1 Tbsp, chili powder 2 Tbsp

Steps (summary)

  1. Cut 1/2 head of sour kimchi, the onion, and the green onion into bite-sized pieces
  2. Stir-fry the kimchi in an oiled pan, then add 1 Tbsp stevia and stir-fry
  3. Over high heat, stir-fry the drained tuna, 1 Tbsp tuna sauce, and 1 Tbsp minced garlic
  4. Add the green onion, onion, and 2 Tbsp chili powder and stir-fry without burning
  5. Add water until just covering, boil, add the sliced pork belly, cover, and simmer for about 10 minutes

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Kimchi & Pickles

Gamtae Kimchi (Seaweed Kimchi)

감태김치

Ep. 323 · aired May 22, 2026 · 문정희

Ingredients

  • Kimchi brine (any kimchi brine works, such as from ponytail radish kimchi or cubed radish kimchi), fresh gamtae seaweed

Steps (summary)

  1. Wash the gamtae under running water and drain it in a colander
  2. Put the gamtae and kimchi brine in a bowl and toss gently so it soaks in between the strands
  3. Let it ripen for one day, then eat

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Seaweed Root Rice Bowl (Miyeokgwi-bap)

미역귀밥

Ep. 323 · aired May 22, 2026 · 문정희

Ingredients

  • Fresh miyeokgwi (seaweed root) 3 generous handfuls, red onion 1/2 (regular onion can be used)
  • Sauce soy sauce 2 Tbsp, persimmon vinegar 2 Tbsp, perilla oil 5 Tbsp, yuja marmalade 1 Tbsp
  • Millet rice rice 2 cups, millet 1 handful, water 2 to 2.5 cups, olive oil
  • Fried egg. Whole perilla seeds, perilla oil

Steps (summary)

  1. Wash the seaweed root, remove the center core, and chop only the leaves until they release their sticky juice
  2. Chop the red onion and yuja marmalade and mix into the seaweed root with 2 Tbsp soy sauce, 2 Tbsp persimmon vinegar, and 5 Tbsp perilla oil
  3. Soak the rice for 30 minutes, then boil with the millet, water, and olive oil over high heat
  4. When it boils, cook on low heat for another 17 minutes, then turn off the heat and let it steam for 10 minutes
  5. Top the millet rice with the seasoned seaweed root and a fried egg, and sprinkle with whole perilla seeds and perilla oil

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Meat

Yuja Pork Jowl Steak

유자항정스테이크

Ep. 323 · aired May 22, 2026 · 이정현

Ingredients

  • Pork jowl 300g, salt, pepper, lemon zest, chamnamul (pimpinella)
  • Soy sauce soy sauce 4 Tbsp, rice wine 2 Tbsp, fructo oligosaccharide syrup 3 Tbsp (regular oligosaccharide syrup can be used), water 1 Tbsp
  • Yuja sauce yuja marmalade 2 generous Tbsp, lemon juice 1 Tbsp, soy sauce 1 Tbsp, fructo oligosaccharide syrup 1 Tbsp (regular oligosaccharide syrup can be used), a few shakes of pepper

Steps (summary)

  1. Boil the pork jowl in boiling water for 5 minutes and season with salt and pepper
  2. Pan-fry in a preheated pan over medium heat until golden on both sides, then slice
  3. Pour in the soy sauce (4 Tbsp soy sauce, 2 Tbsp rice wine, 3 Tbsp oligosaccharide syrup, 1 Tbsp water) and simmer down
  4. Yuja sauce: 2 Tbsp chopped yuja marmalade, 1 Tbsp lemon juice, 1 Tbsp soy sauce, 1 Tbsp oligosaccharide syrup, and pepper
  5. Finish with lemon zest and chamnamul on top

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Side Dishes

Crispy Perilla Oil Mugwort Pancake (Ssuk-jeon)

크리스피들기름쑥전

Ep. 323 · aired May 22, 2026 · 이정현

Ingredients

  • Cleaned mugwort 100g, frying mix 5 Tbsp, water 2 Tbsp, perilla oil (avocado oil can be used), brewed vinegar

Steps (summary)

  1. Put the mugwort, a little vinegar, and water in a bowl and soak for 10 minutes
  2. Rinse and drain in a colander
  3. Sprinkle 5 Tbsp frying mix and 2 Tbsp water over the slightly damp mugwort and toss lightly
  4. Oil a pan with perilla oil and pan-fry over medium-low heat until golden

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Soups & Stews

Flounder and Mugwort Soup (Dodari Ssuk-guk)

도다리쑥국

Ep. 323 · aired May 22, 2026 · 이정현

Ingredients

  • Flounder 1 (700g), mugwort 3 big handfuls (50g), radish 1 piece (3cm thick, 150g), minced garlic 2 Tbsp, salt, brewed vinegar
  • Cheongyang chili 1, red chili 1, green onion 1 stalk
  • Broth water 1.5L, soup anchovies 7, dried shiitake mushrooms 2, kelp 1 sheet

Steps (summary)

  1. Soak the mugwort in vinegar water for 10 minutes, then rinse and drain
  2. Remove the scales, head, innards, and fins of the flounder and cut it into 3-4 pieces
  3. Boil 1.5L water with 7 anchovies, 2 dried shiitake, and the kelp for 10 minutes, then remove the solids
  4. Add the radish, 2 Tbsp minced garlic, and the flounder to the broth and boil over high heat for 20 minutes
  5. Season with salt, add the chilies and green onion, then add the mugwort and boil 1 more minute

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Snacks & Desserts

Berry Bread with Greek Cream

베리빵

Ep. 323 · aired May 22, 2026 · 이정현

Ingredients

  • Cashew nuts 100g, eggs 3, Greek yogurt 3 Tbsp, honey 2 Tbsp, generous 3 Tbsp haskap berry powder, butter 10g
  • Greek cream Greek yogurt 10 Tbsp, honey 4 Tbsp
  • Decoration pistachio powder, haskap berry powder

Steps (summary)

  1. Blend 100g cashews, 3 eggs, 3 Tbsp yogurt, 2 Tbsp honey, and 3 Tbsp berry powder in a blender
  2. Pour the batter into a buttered heatproof container and microwave for 5 minutes
  3. Mix 10 Tbsp Greek yogurt and 4 Tbsp honey to make the cream
  4. Cut the cooled bread into 3 layers and stack the bread and cream in layers
  5. Dust berry powder on the cream and decorate with pistachio powder

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Soups & Stews

Beef Brisket Soft Tofu Doenjang Stew (Doenjang-jjigae)

차돌순두부된장찌개

Ep. 323 · aired May 22, 2026 · 신지&문원

Ingredients

  • Zucchini 1, soft tofu 1 package, tojang (soybean paste) 1 Tbsp, ssamjang 1 Tbsp, doenjang 1 Tbsp, beef brisket 200g, onion 1/2, green onion 1/2, tuna sauce 1 Tbsp, minced garlic 1 Tbsp

Steps (summary)

  1. Finely chop the onion and green onion, and cut the zucchini at 1cm intervals into quarters
  2. Stir-fry 1 Tbsp each of tojang, ssamjang, and doenjang in an oiled pan
  3. Add the onion, green onion, and 1 Tbsp minced garlic and stir-fry until golden
  4. Add 500ml water, 1 Tbsp tuna sauce, and the zucchini, boil, then add 200g beef brisket
  5. Skim off the rising fat, add the soft tofu whole, and boil for 5 minutes

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Seafood

K-Chili Crab

K-칠리크랩

Ep. 323 · aired May 22, 2026 · 신지&문원

Ingredients

  • Female blue crabs 3, onion 1, green onion 1 stalk, chives 2 stalks, butter 40g
  • Sauce fine chili powder 3 Tbsp, soy sauce 2 Tbsp, mirin 3 Tbsp, chili oil 3 Tbsp, oyster sauce 1.5 Tbsp, anchovy fish sauce 1.5 Tbsp, minced garlic 1.5 Tbsp, stevia 1.5 Tbsp, oligosaccharide syrup 1.5 Tbsp, minced ginger 1 tsp, pepper

Steps (summary)

  1. Scrub the crabs with a brush, cut off the belly flap and leg tips, and remove the top shell
  2. Remove the gizzard, mouth, and gills, steam for 10 minutes, then cut into quarters
  3. Mix the sauce with 3 Tbsp chili powder, 2 Tbsp soy sauce, 3 Tbsp mirin, 3 Tbsp chili oil, etc.
  4. Stir-fry chopped onion and green onion in 40g butter, then add the sauce and stir-fry
  5. Add the crab and stir-fry quickly over high heat, then sprinkle with chives

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Ep. 322 · aired May 15, 2026

Meat

Stir-Fried Peppers with Pork (Gochu Japchae)

고추고추~ 고추잡채

Ep. 322 · aired May 15, 2026 · 김재중

Ingredients

  • Pork for stir-fry 400g, potato starch 2 Tbsp, egg 1, salt 2 pinches, pepper 2 pinches, soy sauce 3 Tbsp, mirin 2 Tbsp, a dash of sugar, a dash of MSG, white sandwich bread, chili oil
  • Cheongyang chilies 6, cucumber chilies 6, red chilies 4
  • Homemade doubanjiang soybean paste 1 Tbsp, gochujang 1.5 Tbsp, oyster sauce 1.5 Tbsp

Steps (summary)

  1. Mix the pork with 2 Tbsp starch, 1 egg, and 2 pinches each of salt and pepper
  2. Remove the seeds from the 3 kinds of chilies and cut into strips
  3. Homemade doubanjiang: mix 1 Tbsp soybean paste, 1.5 Tbsp gochujang, and 1.5 Tbsp oyster sauce
  4. Stir-fry the pork in a wok over high heat, add 3 Tbsp soy sauce and 2 Tbsp mirin, and set aside
  5. Stir-fry the chilies and doubanjiang, add the pork, drizzle with chili oil, stir-fry, and serve with bread

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Soups & Stews

Jjamppong Samgyetang (Spicy Seafood-Style Chicken Soup)

짬뽕삼계탕

Ep. 322 · aired May 15, 2026 · 김재중

Ingredients

  • Chicken broth ingredients young chicken 500g, soju 1/2 cup (100ml), green onion 2 stalks, whole peppercorns 1 Tbsp, salt 1 pinch
  • Jjamppong ingredients onion 1/2, napa cabbage heart 7 leaves, Cheongyang chili 1, green onion 1 stalk, bok choy 2, cooking oil, abalone 2
  • Minced garlic 2 Tbsp, fine chili powder 2 Tbsp, Cheongyang chili powder 2 Tbsp, soy sauce 2 Tbsp, oyster sauce 3 Tbsp, jjamppong powder 1 Tbsp (dashida can be used if you have none), pepper 2 pinches, chili oil, a dash of MSG, a dash of salt
  • Note: This makes 1 serving!

Steps (summary)

  1. Prepare the chicken and boil it with 2L water, 100ml soju, green onion, and peppercorns over high heat for 5 minutes
  2. Reduce to medium-low, cover, and cook for 20 minutes, then strain the broth
  3. Make green onion chili oil, then stir-fry the onion, cabbage, and chili with 2 Tbsp soy sauce and 2 Tbsp chili powder over high heat
  4. Add 3 Tbsp oyster sauce, 1 Tbsp jjamppong powder, 2 Tbsp Cheongyang chili powder, and 2 Tbsp garlic to 1L chicken broth and boil
  5. Add the bok choy, abalone, and chicken, boil over high heat for 10 minutes, and drizzle with chili oil

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

Rice & Noodles

Salted Squid Spicy Mixed Noodles (Bibim Guksu)

오징어젓갈 비빔국수

Ep. 322 · aired May 15, 2026 · 장민호

Ingredients

  • Green onion 1/2 stalk, Cheongyang chili 1, salted squid 100g, chili powder 2 Tbsp, soy sauce 1 Tbsp, oyster sauce 1 Tbsp, minced garlic 1 Tbsp, sugar 1 Tbsp, thin wheat noodles 1 serving, perilla leaves 3, seaweed flakes, ground perilla seeds, perilla oil

Steps (summary)

  1. Finely chop the green onion, chili, and salted squid
  2. Mix with 2 Tbsp chili powder, 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp garlic, and 1 Tbsp sugar
  3. Add the sauce to the boiled noodles and toss
  4. Top with julienned perilla leaves, seaweed flakes, and ground perilla seeds, drizzle with perilla oil, and toss

Original recipe on KBS (Korean) ↗ Watch the episode on KBS ↗

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About these recipes

Amounts are copied exactly as published. Tbsp means a rice spoon (Korean table spoon) and tsp a small tea spoon; a cup is usually a 180–200 ml paper cup unless the card says otherwise. The steps are short summaries, so for heat control and tips open the original recipe (in Korean). Pictures are AI illustrations we drew to show roughly how the dish looks; the real dish may look different. Check allergy ingredients such as nuts, shellfish and eggs in the ingredient list first.