전체 계산기 TV 맛집레시피

Funstaurant Recipes, Jul–Dec 2020

113 recipes made public in Jul–Dec 2020, newest episode first.

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. 59 · aired Dec 25, 2020

Bar Snacks

Cheese Cup Sundae Stir-fry (Heo-Chi-Yu)

허.치.유

Ep. 59 · aired Dec 25, 2020 · 이유리

Ingredients

  • Shredded Parmesan cheese, cabbage 1/4, carrot 1/2, onion 1/2, green onion 1/2, perilla leaves 1 bunch, sundae (Korean blood sausage) 400g, ground perilla seeds 1.5 Tbsp, Carolina Reaper pepper 1, shredded mozzarella cheese 1 handful
  • Chestnut sweet potato 1/2, a little cooking oil, red pepper flakes 2.5 Tbsp, gochujang 2.5 Tbsp, soy sauce 1.5 Tbsp, cooking wine 2 Tbsp, plum extract 2 Tbsp, sugar 1 Tbsp, minced garlic 1.5 Tbsp, water 1/4 cup

Steps (summary)

  1. Bake shredded Parmesan until crisp and drape it over an upside-down bowl to make a cheese cup
  2. Mix 2.5 Tbsp red pepper flakes, 2.5 Tbsp gochujang, and 1.5 Tbsp soy sauce and the rest to make the sauce
  3. Slice the cabbage, carrot, onion, green onion, and sweet potato and stir-fry in an oiled pan
  4. Add the sundae, sauce, and 1 crushed Carolina Reaper and stir-fry
  5. When wilted, add 1.5 Tbsp ground perilla seeds, mozzarella, and shredded perilla leaves, and serve in the cheese cup

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

Soups & Stews

Potato Soup

감자 수프

Ep. 59 · aired Dec 25, 2020 · 류수영

Ingredients

  • Water 1L, potatoes 4, salt 1 tsp, green onion 1 handful, butter 30g, heavy cream 125ml, milk 125ml, sliced cheddar cheese 4, Parmigiano Reggiano
  • Frozen sandwich bread 1/5 slice, butter 1 piece, truffle oil

Steps (summary)

  1. Slice 4 potatoes with a slicer into 1L water
  2. Add 1 tsp salt, chopped green onion, 30g butter, and 125ml each of heavy cream and milk and boil for 5 minutes
  3. Blend with a hand blender for 3 minutes
  4. Melt in 4 slices of cheddar and grated Parmigiano Reggiano
  5. Fry 1/5 slice of bread in butter for croutons, place on top, and drizzle with truffle oil

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

Ep. 58 · aired Dec 11, 2020

Others

Buddha's Hand Citron Syrup (Bulsugam-cheong)

불수감 청

Ep. 58 · aired Dec 11, 2020 · 김재원

Ingredients

  • Buddha's hand citron 1kg, unrefined sugar 0.8kg, honey 0.2kg, glass jar, baking soda

Steps (summary)

  1. Dissolve 4 Tbsp baking soda in 1L water and soak the Buddha's hand for 2-3 minutes
  2. Scrub the surface with a brush, rinse, and dry completely
  3. Slice the Buddha's hand 0.5cm thick
  4. Layer the fruit and sugar in a glass jar and add 100g honey halfway up the jar
  5. Layer the rest the same way, add 100g honey, and age at room temperature for a day

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

Meat

Volcano Cheese Pork Cutlet

불화산 치즈돈가스

Ep. 58 · aired Dec 11, 2020 · 김재원

Ingredients

  • (Makes 4 cutlets) pork loin for cutlets 75g x 4, salt, pepper, block mozzarella cheese 200g, all-purpose flour 2 cups, red yeast rice bread 1/2 loaf, eggs 2, cooking oil

Steps (summary)

  1. Pound 75g pork loin thin with a mallet and season with salt and pepper
  2. Cut the mozzarella into 2cm x 3.5cm x 5cm pieces and wrap completely in the pork
  3. Shape with plastic wrap and age in the fridge for 20 minutes
  4. Coat with flour, egg wash, then bread crumbs made by grinding red yeast rice bread
  5. Fry in 150-160 degree oil for 3 minutes, rest 2 minutes, fry 2 more minutes, and rest 2 minutes

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

Rice & Noodles

Beef Tripe Rice (Yang-bap)

양밥

Ep. 58 · aired Dec 11, 2020 · 김재원

Ingredients

  • Tripe seasoning beef tripe 200g, apple 1, pineapple slice 1/2, water 150ml, coarse red pepper flakes 100g, soy sauce 200g
  • Yang-bap sauce dark soy sauce 1.5L, dried anchovies 100g, dried shrimp 100g, bonito flakes 100g, ginger 20g, white part of 1 green onion root, onion 1/2, whole garlic 40g, celery 1/2 stalk, radish 100g, coarse red pepper flakes about 400g (same amount as the reduced soy sauce), sesame oil 20g, minced garlic 10g, minced ginger 5g, pepper 2g, sugar 20g
  • Yang-bap final dish cubed radish kimchi (kkakdugi) 2 handfuls, margarine 1 Tbsp, sugar 1 Tbsp, margarine 1 Tbsp, sesame oil 1 Tbsp, pizza cheese 100g

Steps (summary)

  1. Trim the fat from the tripe and scrub it clean with coarse salt and flour
  2. Mix ground apple and pineapple with 200g soy sauce and 100g red pepper flakes and marinate the tripe for 20 minutes
  3. Add anchovies, dried shrimp, bonito flakes, and vegetables to 1.5L dark soy sauce, simmer on low for 40 minutes, and strain
  4. Mix the same amount of red pepper flakes into the cooled soy sauce, add sesame oil and the rest, and age for a month
  5. Stir-fry the tripe, kkakdugi, sugar, sauce, and margarine, add rice, and top with 100g pizza cheese

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

Snacks & Desserts

Rice Cooker Cheesecake

밥솥 치즈케이크

Ep. 58 · aired Dec 11, 2020 · 류수영

Ingredients

  • Milk 1/2 cup, eggs 6, sugar 8 Tbsp, all-purpose flour 6 Tbsp, sliced cheddar cheese 10, heavy cream 200g

Steps (summary)

  1. Melt 6 cheddar slices in 1/2 cup milk over a double boiler
  2. Make a custard with the yolks and 6 Tbsp sugar, then mix in 6 Tbsp flour and the melted cheese
  3. Whip the 6 egg whites with 1 Tbsp sugar into meringue and fold in the cheese batter in 3 batches
  4. Lay 4 cheddar slices in a rice cooker, pour in the batter, and steam on the nutrition-steam setting for 40 minutes
  5. Whip 200g heavy cream with 1 Tbsp sugar and put on top

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

Snacks & Desserts

Tofu French Toast

두부 프렌치 토스트

Ep. 58 · aired Dec 11, 2020 · 류수영

Ingredients

  • Tofu 1 block (200g), eggs 9, salt 3g, a little pepper, sugar 1 Tbsp, Parmesan cheese powder 1 ladle, a little butter, condensed milk, cinnamon, Parmigiano Reggiano

Steps (summary)

  1. Thaw 1 block (200g) of frozen tofu, drain, and slice like bread
  2. Mix 9 eggs with salt, pepper, and 1 Tbsp sugar and strain
  3. Mix 1 ladle of Parmesan powder into the egg mixture and coat the tofu
  4. Cook in a buttered pan on low heat until golden
  5. Drizzle with condensed milk and cinnamon and grate cheese on top

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

Ep. 57 · aired Dec 4, 2020

Snacks & Desserts

Bell Pepper Steamed Buns (Paprika Jjinppang)

파프리카 찐빵

Ep. 57 · aired Dec 4, 2020 · 김재원

Ingredients

  • Dough glutinous wheat flour 750g, baking powder 1.5 Tbsp, yeast 1.5 Tbsp, salt 1.5 Tbsp, argan oil 1 Tbsp, red bell pepper powder 1.5 Tbsp, lukewarm water 450g, soy milk 150g
  • Filling green onion 1 stalk, garlic 6 cloves, button mushrooms 3, chives 1/2 handful, chicken tenderloin 200g, yellow, red, and orange bell peppers 1/4 each, onion 1/2, tomango (tomato-mango) 500g, olive oil 3 Tbsp, salt, pepper, string cheese 3

Steps (summary)

  1. Knead 750g glutinous wheat flour with 1.5 Tbsp each of baking powder, yeast, and salt and the rest
  2. Ferment at room temperature for 20-30 minutes
  3. Stir-fry chopped vegetables and chicken tenderloin, add blended tomango, and simmer on medium for 10 minutes to make the filling
  4. Divide the dough into 6, roll thin, put in 1/2 string cheese and 2 Tbsp filling, and close
  5. Place in a steamer with gaps between them and steam on medium for 15 minutes

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

Others

Spoonable Dak-galbi Pizza (Bread Pizza Bake)

떠먹는 닭갈비 피자

Ep. 57 · aired Dec 4, 2020 · 김재원

Ingredients

  • Sandwich bread 5 slices, pizza cheese 350g, mini bell pepper 1, button mushrooms 2, spicy dak-galbi (stir-fried chicken) 100g, sliced black olives, balsamic vinegar 1 Tbsp, parsley powder
  • Tomango sauce tomango (tomato-mango) 1kg, red bell peppers 2, garlic 20 cloves, onion 1, olive oil 6 Tbsp, salt, pepper

Steps (summary)

  1. Score 1kg tomango with a cross, blanch, peel, and blend with 2 bell peppers
  2. Stir-fry 20 cloves garlic and 1 onion in 6 Tbsp olive oil, add the blended ingredients, and simmer 10-15 minutes
  3. Trim the crusts of 5 slices of bread, cut each into 6 pieces, and line a pan
  4. Spread 3 cups sauce and top with 350g pizza cheese, 100g dak-galbi, and vegetable toppings
  5. Sprinkle with 1 Tbsp balsamic, bake in a 180°C oven for 10 minutes, and sprinkle with parsley

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

Rice & Noodles

Red Rice with Clams (Ppalgan-bap)

빨간밥

Ep. 57 · aired Dec 4, 2020 · 이유리

Ingredients

  • Manila clams 1 handful, bell pepper leaves, cockles 1 handful, onion 1, minced garlic (from 5 cloves), whole garlic 3-4 cloves, rice wine, red bell peppers 2, orange bell pepper 1, yellow bell pepper 1, rice 1 serving, chicken stock 1.5 Tbsp, red bell pepper powder 1.5 Tbsp, a little sesame oil, a little plum extract, a little soy sauce, salt, pepper, olive oil

Steps (summary)

  1. Soak the rice for 2 hours, stir-fry the clams, and make broth with rice wine, garlic, and water
  2. Blend 1 red bell pepper for juice, blanch the bell pepper leaves, and boil the cockles
  3. Stir-fry the rice, 1/2 cup broth, and 1 Tbsp chicken stock in olive oil, and add garlic when 50% cooked
  4. At 90% cooked, add the onion, bell peppers, 2.5 Tbsp juice, and 1.5 Tbsp powder and simmer until moist
  5. Top with cockles and leaves tossed in soy sauce, plum extract, and sesame oil

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

Seafood

Romesco Fish Burger

로메스코 피시버거

Ep. 57 · aired Dec 4, 2020 · 류수영

Ingredients

  • Romesco sauce bell peppers 2 (1 red, 1 yellow), cherry tomatoes on the vine 15, whole garlic 8 cloves, a little olive oil, a pinch of salt
  • Walnuts 3, almonds 2 handfuls, pine nuts 1 handful, minced onion 1/2, chopped green onion 1 handful, extra virgin olive oil 60g, salt 1 tsp, lemon 1
  • Mayonnaise egg yolks 2, apple cider vinegar 1 Tbsp, a pinch of MSG salt, extra virgin olive oil 100ml, mustard 1 Tbsp, minced pickles 4 Tbsp
  • Fish and chips BBQ-flavored corn snack 2 bags, eggs 3, tempura flour, cod fillet 1, frying oil
  • Hot dog butter 1 Tbsp, hot dog bun 1, green onion 1/2

Steps (summary)

  1. Char 2 bell peppers and peel them, and roast 15 tomatoes and 8 garlic cloves at 180 degrees for 20 minutes
  2. Stir-fry the nuts, onion, and green onion, then blend with the roasted ingredients, 60g olive oil, and lemon juice
  3. Make mayonnaise with 2 egg yolks, 1 Tbsp each of vinegar and mustard, and 100ml olive oil
  4. Coat the cod with tempura flour, egg wash, then crushed snack and fry
  5. Mix 4 Tbsp pickles into the mayonnaise and top a toasted hot dog bun with cod, sauce, and green onion

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

Ep. 56 · aired Nov 27, 2020

Seafood

Snack-Crusted Fish and Chips

과자 피시 앤드 칩스

Ep. 56 · aired Nov 27, 2020 · 류수영

Ingredients

  • Filleted fresh cod 1, snack bags 2 (164g), tempura flour, eggs
  • A pinch of salt, a little pepper, frying oil 1.8L (1 bottle)

Steps (summary)

  1. Grind 2 bags (164g) of snack into powder
  2. Slice the cod on the diagonal and season with a pinch of salt and a little pepper
  3. Coat with tempura flour, egg wash, and snack powder in that order
  4. Fry in 160 degree oil for 5 minutes

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

Meat

Whole Bell Pepper Skewers & Beef Sauce

통파프리카 꼬치 & 비프소스

Ep. 56 · aired Nov 27, 2020 · 이유리

Ingredients

  • Whole bell pepper skewers ground beef 600g, yellow bell pepper 1, red bell pepper 1, orange bell pepper 1, onions 1.5, king oyster mushrooms 2, bacon 1 pack, eggs 3, mustard sauce 3 Tbsp, salt, pepper
  • Olive oil
  • Beef sauce butter 60g, heavy cream 150ml, flour 3 Tbsp, Worcestershire sauce 1/2 cup, ketchup 1/2 cup, water 300ml, sugar 4 Tbsp, salt, pepper

Steps (summary)

  1. Marinate 600g ground beef in salt, pepper, and olive oil for 5 minutes
  2. Cut the tops off the bell peppers and scoop out the insides, and chop and stir-fry the onions and mushrooms
  3. Lay bacon in a cross, and place onion, mushroom, stir-fried beef, and 1 Tbsp mustard in the middle and wrap
  4. Dip the bacon rolls in egg wash, stuff them into the bell peppers, skewer, and grill
  5. Beef sauce: melt 60g butter, add 150ml heavy cream and the rest, boil, and season

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

Snacks & Desserts

Bell Pepper Jam Sandwich

파프리카잼샌드위치

Ep. 56 · aired Nov 27, 2020 · 이영자

Ingredients

  • Bell pepper jam red bell peppers 4, yellow bell peppers 4, unrefined sugar, a little salt, a little pepper
  • Bell pepper jam sandwich / serves 2 sandwich bread 2 slices, eggs 8, mayonnaise 4 Tbsp, salted butter (2x2 size) 2 pieces, sieve

Steps (summary)

  1. Char 4 red and 4 yellow bell peppers over open flame, peel, chop, and blend
  2. Add unrefined sugar (40% of the weight) to each color and cook until thick, then add salt and pepper
  3. Peel 8 boiled eggs and mash them through a sieve
  4. For every 4 mashed eggs, mix in 4 Tbsp jam and 2 Tbsp mayonnaise to make the filling
  5. Fill and cover 4 pieces of bread toasted in butter with the filling

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

Ep. 55 · aired Nov 13, 2020

Kimchi & Pickles

Quick Bell Pepper Water Kimchi (Mul-kimchi)

원데이 파프리카 물김치

Ep. 55 · aired Nov 13, 2020 · 김재원

Ingredients

  • Red bell pepper 1, yellow bell pepper 1, orange bell pepper 1, scallions 1/2 handful, cucumber 1, radish 1/3, coarse salt 2 Tbsp, cabbage 1/6 head, vinegar 4 Tbsp
  • Kimchi broth onion 1, garlic 1 handful, potatoes 2, water 1.2L, salt 1.5 Tbsp, omija (schisandra) syrup 15 Tbsp, anchovy fish sauce 3 Tbsp

Steps (summary)

  1. Cut 3 bell peppers into bite-size pieces and scallions into 4cm lengths
  2. Slice the cucumber and radish and salt them for 30 minutes in water with 2 Tbsp coarse salt
  3. Soak the cabbage in water with 4 Tbsp vinegar for 15 minutes
  4. Boil 2 potatoes and blend with 3 cups of the cooking water, and blend 1 onion and 1 handful garlic too
  5. Add 1.2L water, 1.5 Tbsp salt, 15 Tbsp omija syrup, and the rest to the vegetables and the blended mixture

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

Soups & Stews

Lamb Yukgaejang (Spicy Lamb Soup)

양고기 육개장

Ep. 55 · aired Nov 13, 2020 · 김재원

Ingredients

  • Taro stems 1 handful, bracken fern 1 handful, shiitake mushrooms 5, oyster mushrooms 2, green onions 5 stalks, large green onions 5, perilla leaves 6, chives 1/2 handful, bean sprouts 1 handful, green onion 1 stalk, Cheongyang chilies 2, red chilies 2, bean sprouts 250g
  • Broth 1 lamb leg (1.3-1.6kg), apple mint 10g, whole garlic 1 handful, small ginger 1, green onion roots 5, Siberian ginseng 1 handful, angelica 1 handful, bay leaves 10, Vietnamese chilies 10, onion skins 1 handful, soybean paste 4 Tbsp, broth bag
  • Seasoning olive oil 5 Tbsp, minced garlic 5 Tbsp, sesame oil 4 Tbsp, red pepper flakes 1/2 cup, salt, ground perilla seeds 1 cup

Steps (summary)

  1. Soak the lamb leg in cold water with apple mint for 2-3 hours to remove blood
  2. Boil in boiling water for 1 hour, skimming off the scum, then take out and rinse
  3. Simmer with the herbs in a broth bag and 4 Tbsp soybean paste for 1 hour 30 minutes, then shred the meat
  4. Stir-fry olive oil, garlic, and sesame oil, add red pepper flakes and salt to make a sauce, and mix with the meat
  5. Add the prepped vegetables, 250g bean sprouts, and meat to the broth, season, and add 1 cup ground perilla seeds and boil

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

Rice & Noodles

Large Green Onion and Shrimp Fried Rice

양대파 새우볶음밥

Ep. 55 · aired Nov 13, 2020 · 김재원

Ingredients

  • Large green onion 1/2, garlic 5 cloves, onion 1/4, olive oil 2 Tbsp, pepper, salt, shrimp 2/3 cup, eggs 2, sugar, rice 1 bowl, sesame oil 0.5 Tbsp, flavored soy sauce 0.5 Tbsp

Steps (summary)

  1. Mince 1/2 large green onion, 5 cloves garlic, and 1/4 onion
  2. Stir-fry the onion and garlic in 2 Tbsp olive oil with pepper and two pinches of salt
  3. When translucent, add the green onion and 2/3 cup shrimp and stir-fry
  4. Push aside and scramble 2 eggs with a pinch of salt on one side
  5. Mix in a pinch of sugar and 1 bowl of rice and finish with 0.5 Tbsp sesame oil and 0.5 Tbsp flavored soy sauce

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

Meat

Chicken Curry

닭고기 카레

Ep. 55 · aired Nov 13, 2020 · 류수영

Ingredients

  • Caramelizing & Maillard onions 4, chicken pieces for braising 4 chickens, butter 5 pieces, a pinch of salt
  • Deglaze potatoes 8, a pinch of salt
  • Finish solid curry roux 200g, garam masala 1 Tbsp, pepperoncino 10g, heavy cream 100ml
  • Bell peppers 3, lemon 1

Steps (summary)

  1. Dice 4 onions and caramelize them on medium-low heat
  2. Fry 4 cut-up chickens in 1 piece of butter until browned and sticking
  3. Add 4 pieces of butter, salt, and enough water to just cover, and mix with the caramelized onions
  4. Press and brown 8 chopped potatoes, deglaze with 1 ladle of chicken broth, and add to the pot
  5. Dissolve 200g curry roux, add 1 Tbsp garam masala and the rest, and finish with lemon juice

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

Ep. 54 · aired Nov 6, 2020

Rice & Noodles

Lucky Pork Ramyeon

복돼지라면

Ep. 54 · aired Nov 6, 2020 · 이경규

Ingredients

  • Powder soup base / serves 1 pork bone powder 12g, beef bone powder 6g, red pepper flakes 1g
  • Boiled pork / serves 5 pork front leg 300g, green onion 100g, garlic 50g, ginger 10g, water 5L
  • All-purpose seasoning oil / makes 50 servings peeled garlic 25g, green onion 25g, onion 25g, Vietnamese chilies 25g, cooking oil 100g
  • Lucky pork ramyeon / serves 1 water 600g, 1 ramyeon noodle block, powder soup base 19g, green onion 20g, 3 slices boiled pork, all-purpose seasoning oil 2g

Steps (summary)

  1. Powder soup base: mix 12g pork bone powder, 6g beef bone powder, and 1g red pepper flakes
  2. Boiled pork: boil green onion, garlic, and ginger in 5L water and cook 300g pork for 1 hour
  3. Seasoning oil: fry 25g each of garlic, green onion, onion, and Vietnamese chilies in 100g cooking oil, cool, and blend
  4. Boil water, add 19g powder soup base and the noodle block, and boil for 5 minutes
  5. Top with 20g green onion, 3 slices of pork, and 2g seasoning oil

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

Rice & Noodles

Horn Noodles (Ppul-myeon)

뿔면

Ep. 54 · aired Nov 6, 2020 · 이유리

Ingredients

  • Instant noodle blocks 2, rice noodles 1 bundle, red bell pepper 1, yellow bell pepper 1, green bell peppers 2, garlic 10 cloves, chicken tenderloin 3 pieces, white wine 3 Tbsp, Vietnamese chilies 7
  • Liquid chicken stock 1 Tbsp, turmeric powder 1/4 Tbsp, chili sauce 8 Tbsp, oyster sauce 1 Tbsp, starch slurry 3 Tbsp, water 2/3 cup, minced garlic 1/2 Tbsp, heads and shells of 10 shrimp, cooking oil 2 paper cups, a little salt, a little pepper

Steps (summary)

  1. Boil the instant noodle blocks, spread them round in a pan, and cook both sides
  2. Fry the rice noodles in oil and remove as soon as they puff up
  3. Sauce: stir-fry garlic and chicken tenderloin, then add stock, oyster sauce, chili sauce, and water
  4. Add Vietnamese chilies to the sauce, thicken with starch slurry, and stir-fry the vegetables on high heat
  5. Simmer shrimp heads and shells in oil on low heat for 15 minutes to make shrimp oil

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

Soups & Stews

Fatty Snailfish Ramyeon (Meongteonggu Ramyeon)

멍텅구리 라면

Ep. 54 · aired Nov 6, 2020 · 오윤아

Ingredients

  • (Serves 2)
  • Snailfish (mulmeoki) 2, water 1L, kelp 1 sheet, radish 10cm thick, aged kimchi 1/8 head, onion 1/2, a little sesame oil, red pepper flakes 1.5 Tbsp, minced garlic 0.5 Tbsp, fish sauce 1 Tbsp, Cheongyang chilies 2, oligosaccharide syrup 1 Tbsp, a pinch of salt, green onion 1 stalk, instant noodle blocks 2, eggs 2

Steps (summary)

  1. Boil the snailfish, kelp, and radish well in 1L water and strain the broth
  2. Stir-fry the aged kimchi and onion in sesame oil for 30-40 seconds, add the seasonings, and stir-fry 10 more seconds
  3. Pour in the broth and add the Cheongyang chilies, 1 Tbsp red pepper flakes, syrup, salt, and green onion
  4. When boiling, add 2 beaten eggs and cook the 2 noodle blocks
  5. Top with the snailfish meat and sliced Cheongyang chili

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

Rice & Noodles

Thai-Style Clam Steamed Ramyeon (Sawadee Krap)

사와디캅 바지락술찜라면

Ep. 54 · aired Nov 6, 2020 · 홍석천

Ingredients

  • (Serves 2)
  • Manila clams 800g, whole garlic 8 cloves, onion 1/2, scallions 6 stalks, Thai dried chilies 8, basil (Thai basil if possible) 9-10 leaves, cilantro 3-4 roots, lemon wedges 2
  • Clam broth 1 1/2 cups (or water), instant noodle blocks 2
  • Olive oil 4 Tbsp, rice wine 1 cup, oyster sauce 2 Tbsp, chili paste 1 Tbsp, sugar 2 Tbsp, a little coarse pepper, fish sauce 3 Tbsp, butter 2 pieces
  • Lobster powder 1 Tbsp, a little evaporated milk, chili oil 2 Tbsp

Steps (summary)

  1. Soak 800g clams to remove sand and prep the garlic, onion, chilies, and herbs
  2. Stir-fry the clams in 4 Tbsp olive oil and add 1 cup rice wine, 2 Tbsp oyster sauce, and the other seasonings
  3. Add fish sauce, sugar, and broth, add 2 pieces of butter, and stir-fry
  4. Boil the noodle blocks only until chewy in water with lobster powder dissolved
  5. Add the noodles and 2 Tbsp chili oil to the clams, stir-fry, and top with cilantro and lemon

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

Ep. 53 · aired Oct 30, 2020

Soups & Stews

Tom Yum Goong Ramyeon

똠얌꿍 라면

Ep. 53 · aired Oct 30, 2020 · 이유리

Ingredients

  • Tiger shrimp 12, green onion roots 3, celery 1 handful, ginger 1 piece, lemongrass 3, whole garlic 3 cloves, bay leaves 2, whole peppercorns 1 Tbsp, solid chicken stock cube 1, coconut milk 4 Tbsp, lime juice 4 Tbsp, sugar 1.5 Tbsp, salt 2 Tbsp, fish sauce 3 Tbsp, chili paste 2 Tbsp, Cheongyang chili cubes 1 Tbsp, tomato 1, onion 1/4, oyster mushrooms 200g, lemon juice, noodle block 1, a little oil

Steps (summary)

  1. Stir-fry the tiger shrimp heads, then add water to make broth
  2. Add green onion roots and celery to the broth and remove them, then boil with ginger, lemongrass, and the rest
  3. Mix coconut milk, lime juice, sugar, salt, fish sauce, and chili paste and add to the broth
  4. Add tomato, onion, oyster mushrooms, and lemon juice, bring to a boil, add the shrimp, and boil for 1 minute
  5. Add the noodle block and boil until chewy

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

Rice & Noodles

Spicy Chili Oil Noodles (Gamtan-myeon)

감탄면

Ep. 53 · aired Oct 30, 2020 · 류수영

Ingredients

  • Chili oil pure olive oil 1 cup, garlic 11 cloves, minced ginger 3 Tbsp, minced onion 2 Tbsp, minced green onion 1.5 Tbsp
  • Minced pepperoncino 0.5 Tbsp, star anise 1, red pepper flakes 3 Tbsp
  • Topping rice wine (Cheongha) 2 Tbsp, dark soy sauce 3 Tbsp, oyster sauce 3 Tbsp, unrefined sugar 2 Tbsp, minced pepperoncino 1/2 handful, Sichuan pepper (huajiao) 2 pinches
  • A pinch of MSG salt, minced pork front leg 100g
  • Pork bone broth pork back bone broth 1.5L, unsweetened soy milk 560ml, bonito-flavored soy sauce 6 Tbsp
  • Finish fresh noodles for 1 serving (or 2 packs instant noodles), bok choy 1/4, a little sesame seeds

Steps (summary)

  1. Fry the garlic, ginger, onion, green onion, pepperoncino, and star anise in olive oil
  2. Turn off the heat and stir in 3 Tbsp red pepper flakes to make chili oil
  3. Stir-fry minced pork in 3 ladles of chili oil, then add rice wine, soy sauce, oyster sauce, and the rest to make the topping
  4. Boil 1.5L pork bone broth with 560ml soy milk and add 6 Tbsp flavored soy sauce
  5. Pour the broth over boiled noodles and top with 2 Tbsp topping, chili oil, bok choy, and sesame seeds

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

Ep. 52 · aired Oct 23, 2020

Soups & Stews

Soy Milk Bone Broth Noodle Soup (Duyu Sagol Gomtang)

두유사골곰탕

Ep. 52 · aired Oct 23, 2020 · 류수영

Ingredients

  • All-purpose flour 55g, water 270ml, salt 1 Tbsp
  • Pork back bone broth 380ml, unsweetened soy milk 380ml, bonito-flavored soy sauce 2 Tbsp, garlic 1, green onion 1/4

Steps (summary)

  1. Knead the flour with 270ml water and 1 Tbsp salt and rest in the fridge for 1 hour
  2. Roll out the dough, roll it up, cut, and boil, pour in 1 cup cold water, then rinse the cooked noodles in cold water
  3. Mix pork bone broth and unsweetened soy milk 1:1 and boil
  4. Add 2 Tbsp bonito-flavored soy sauce and the juice of 1 garlic clove
  5. Put the noodles in the broth and top with green onion

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

Rice & Noodles

Octopus Spicy Mixed Ramyeon (Nakji Bibim Ramyeon)

낙지비빔라면

Ep. 52 · aired Oct 23, 2020 · 오윤아

Ingredients

  • (Serves 2)
  • Small octopus 4, instant noodle blocks 2
  • All-purpose mixing sauce minced garlic 1 Tbsp, gochujang 2 Tbsp, red pepper flakes 1 Tbsp, cooking wine 1 Tbsp, cooking syrup 3 Tbsp, plum extract 2 Tbsp, house soy sauce 1.5 Tbsp, vinegar 4 Tbsp, sesame seeds 1 Tbsp, sesame oil 1 Tbsp, scallions 7 stalks, Cheongyang chili 1, red chili 1, minced garlic, gochujang 2 Tbsp, red pepper flakes 1 Tbsp, cooking wine, cooking syrup, plum extract, soy sauce, vinegar

Steps (summary)

  1. Finely chop the scallions, Cheongyang chili, and red chili
  2. Mix with the garlic, gochujang, red pepper flakes, cooking wine, cooking syrup, and other seasonings to make the sauce
  3. Sprinkle flour on live octopus to remove the slime and wash
  4. Blanch the octopus in boiling water until pink and cut into bite-size pieces
  5. Top the boiled and rinsed noodles with the seasoned octopus and mix

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

Rice & Noodles

Crispy Nurungji Carbo Noodles (Nurung-bonara)

누룽보나라

Ep. 52 · aired Oct 23, 2020 · 오윤아

Ingredients

  • 1 large cup of spicy carbonara stir-fried instant noodles, 1 cup of instant scorched rice (nurungji)

Steps (summary)

  1. Break up the noodles and soak in hot water for 4 minutes, then drain the water
  2. Break up the scorched rice and soak half of it in hot water for 3 minutes
  3. Put the noodles, soaked scorched rice, and the liquid and powder sauces in a bowl and mix
  4. Sprinkle the remaining crispy scorched rice on top

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

Rice & Noodles

Homemade Sesame Ramyeon

수제 참깨라면

Ep. 52 · aired Oct 23, 2020 · 오윤아

Ingredients

  • (Serves 2)
  • Chili oil 2 Tbsp, minced garlic 2 Tbsp, red pepper flakes 2 Tbsp, water 1100ml, liquid chicken stock 2 Tbsp, brewed soy sauce 1 Tbsp, soup soy sauce 0.5 Tbsp, starch slurry (starch 1 Tbsp + water 2 Tbsp), eggs 2, sesame seeds 3 Tbsp, sesame oil 2 Tbsp, instant noodle blocks 2, salt 0.5 tsp, green onion 10cm, Cheongyang chili 1

Steps (summary)

  1. Slice 10cm green onion and 1 Cheongyang chili and beat 2 eggs
  2. Stir-fry 2 Tbsp chili oil, 2 Tbsp minced garlic, and 2 Tbsp red pepper flakes on medium heat
  3. Add 1100ml water, 2 Tbsp chicken stock, 1 Tbsp brewed soy sauce, and 0.5 Tbsp soup soy sauce and boil
  4. Stir in the starch slurry and egg, then add 2 Tbsp sesame seeds and 2 Tbsp sesame oil
  5. Add the noodles, green onion, chili, and 0.5 tsp salt to cook, and top with 1 Tbsp sesame seeds

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

Rice & Noodles

Soy Sauce Dak-galbi Stir-fried Noodles

간장닭갈비볶음면

Ep. 52 · aired Oct 23, 2020 · 이영자

Ingredients

  • Basic ingredients boneless chicken thigh 300g, rice wine, dried chilies 3, garlic 5 cloves, green onion 1 stalk, instant noodle blocks 2, ginger juice 0.5 Tbsp, cooking oil, cooking wine 0.5 Tbsp, scallions 2 stalks, pepper, whole sesame seeds
  • Seasoning soy sauce 40ml, oligosaccharide syrup 7 Tbsp, red pepper flakes 0.5 Tbsp, brown sugar 2 Tbsp, oyster sauce 0.5 Tbsp, sesame oil 0.5 tsp

Steps (summary)

  1. Marinate 300g chicken thigh in rice wine and pepper and cut the ingredients
  2. Stir-fry sliced garlic, then add the chicken, green onion, ginger juice, and cooking wine and stir-fry
  3. Boil 40ml soy sauce, stir-fry it with the chicken, and add the dried chilies and 2 Tbsp brown sugar
  4. Add 2 boiled and drained noodle blocks, stir-fry, and add 7 Tbsp oligosaccharide syrup
  5. Turn off the heat, mix in 0.5 tsp sesame oil, and top with sesame seeds and scallions

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

Soups & Stews

Chicken Feet and Cilantro Ramyeon

닭발고수라면

Ep. 52 · aired Oct 23, 2020 · 이영자

Ingredients

  • Ingredients anchovy broth 1.5L, seasoned chicken feet 70g, cilantro 50g, bean sprouts 2 handfuls, green onion 1 stalk, instant noodles 2 packs, cooking oil, sesame oil, sesame seeds

Steps (summary)

  1. Slice 1 green onion and cut 50g cilantro into 3 pieces
  2. Stir-fry the green onion in cooking oil to make green onion oil
  3. Stir-fry 70g seasoned chicken feet, add 1.5L anchovy broth and 2 noodle soup packets, and boil
  4. When the broth boils, cook the 2 noodle blocks
  5. Sprinkle with cilantro, sesame oil, and sesame seeds

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

Soups & Stews

Smoked Duck and Bracken Ramyeon

오리고사리라면

Ep. 52 · aired Oct 23, 2020 · 이영자

Ingredients

  • Ingredients smoked duck 200g, soaked bracken fern 50g, green onion 1 stalk, instant noodles 2, water 1L, a little red pepper flakes

Steps (summary)

  1. Cut 50g soaked bracken and 1 green onion into 6cm pieces
  2. Stir-fry the smoked duck skin on high heat to render the fat
  3. Stir-fry the green onion, duck meat, and bracken on low heat
  4. When the green onion is cooked, pour in 1L water and boil
  5. Cook 2 noodle blocks with 2 soup packets and sprinkle with red pepper flakes

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

Ep. 51 · aired Oct 16, 2020

Soups & Stews

Pork Back-Bone Stew (Gamjatang)

감자탕

Ep. 51 · aired Oct 16, 2020 · 류수영

Ingredients

  • Broth pork back bones 4kg, green onions 3 stalks, ginger 4 pieces, unpeeled onion 1
  • Gamjatang soybean paste 3 Tbsp, gochujang 1 Tbsp, perilla oil 90ml, sugar 2 tsp, soy sauce 1 Tbsp, a pinch of salt, red pepper flakes 2 Tbsp
  • Bean sprouts, perilla leaves 10, green onion 1/3 stalk

Steps (summary)

  1. Wash 4kg pork bones and soak for 1 hour to remove blood
  2. Boil the bones with 3 green onions, 4 pieces of ginger, and 1 onion for 2 hours to make broth
  3. Stack the bones in a new pot and pour in just enough broth
  4. Make a sauce with soybean paste, gochujang, perilla oil, and the rest, put 1 Tbsp on top, and add bean sprouts and perilla leaves
  5. Add more sauce, cover, and boil for 30 minutes, then top with sliced green onion

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

Bar Snacks

Shiitake Shrimp Bites (Pyogo-sha)

표고샤

Ep. 51 · aired Oct 16, 2020 · 김재원

Ingredients

  • Basic shiitake-sha filling shiitake mushrooms 4, peeled raw shrimp 17, pepper 0.25 tsp, a pinch of salt, sugar 0.25 tsp, cooking oil 0.5 Tbsp, potato starch 1 tsp, lemon juice 1 tsp, string cheese 3
  • Tomato shiitake-sha filling shiitake mushrooms 4, peeled raw shrimp 17, pepper 0.25 tsp, a pinch of salt, sugar 0.25 tsp, cooking oil 1.5 Tbsp, potato starch 1 tsp, lemon juice 1 tsp, tomato sauce 2 Tbsp, string cheese 2
  • Frying eggs 3, tempura flour 2/3 cup, glutinous rice flour 2/3 cup, frying oil, rice germ, parsley powder
  • Jujube chip chili sauce garlic 12 cloves, red chilies 2, water 2/3 cup, sugar 2.5 Tbsp, salt 0.5 tsp, ketchup 2 Tbsp, vinegar 2.5 Tbsp, starch slurry 1.5 tsp, dried jujube chips 5

Steps (summary)

  1. Remove the shiitake stems and mix the seasonings into 17 mashed shrimp to make the filling
  2. Put the filling inside the shiitake caps (for the tomato version, add string cheese first)
  3. Mix tempura flour and starch 1:1, coat with egg wash, and fry in 120 degree oil for 5-6 minutes
  4. Sprinkle with parsley powder and rice germ
  5. Sauce: boil garlic, red chilies, water, sugar, ketchup, and vinegar and adjust the thickness with 1.5 tsp starch slurry

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

Bar Snacks

Fried Vietnamese Spring Rolls (Wolnamssam Twigim)

월남쌈 튀김

Ep. 51 · aired Oct 16, 2020 · 김재원

Ingredients

  • Fried spring rolls red cabbage 1/8 head, chives 1/8 bunch, shiitake mushrooms 5, red bell pepper 1/2, yellow bell pepper 1/2, smoked duck 10 slices, romaine lettuce 5 leaves, radish sprouts 30g, rice paper 7 sheets, cooking oil
  • Chestnut butter sauce boiled chestnuts 8, milk 1 cup, peanut butter 1.5 Tbsp, misugaru (roasted grain powder) 2 Tbsp, honey 1.5 Tbsp

Steps (summary)

  1. Prep the red cabbage, chives, shiitake, bell peppers, smoked duck, and romaine
  2. Soften the rice paper in warm water and place on an oiled dish
  3. Add the filling ingredients and radish sprouts and roll tightly
  4. Fry in a pan with cooking oil until the outside is crispy
  5. Sauce: blend 8 boiled chestnuts, 1 cup milk, peanut butter, misugaru, and honey

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

Rice & Noodles

Shiitake Rice Porridge (Pyogo Juk)

표고 글로벌 죽

Ep. 51 · aired Oct 16, 2020 · 이경규

Ingredients

  • Broth ingredients (10 servings) peeled garlic 30g, Manila clams 200g, olive oil 30g, water 2,000g
  • Sticky rice ingredients (10 servings) white rice 450g, glutinous rice 150g, peeled chestnuts 150g, water
  • Cream sauce ingredients (10 servings) milk 720g, unsweetened heavy cream (or whipping cream) 420g, chicken stock 50g
  • Toppings (1 serving) shiitake mushrooms 50g, dried jujubes 5g, dried persimmon 20g, Cheongyang chili 8g, mozzarella cheese 50g, a little dried basil, a little seasoned salt, a little black pepper

Steps (summary)

  1. Broth: stir-fry garlic and clams in olive oil, add water, boil for 5 minutes, and strain
  2. Finely chop the shiitake, jujubes, dried persimmon, and Cheongyang chili
  3. Sticky rice: cook soaked white rice and glutinous rice with water; mix milk, heavy cream, and stock to make the sauce
  4. Boil 170g sticky rice, 200g broth, and 100g cream sauce on high heat
  5. Boil the shiitake, jujubes, and persimmon for 30 seconds, add cheese, chili, basil, salt and pepper, and serve

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

Snacks & Desserts

Dried Persimmon Mille-feuille

곶감밀푀유

Ep. 51 · aired Oct 16, 2020 · 문정원

Ingredients

  • Peeled chestnuts 400-420g, sugar 7 Tbsp, heavy cream 250ml, milk 200ml, dried persimmons 8, pistachios 150g

Steps (summary)

  1. Chestnut paste: mash boiled chestnuts, add sugar, heavy cream, and milk, and simmer on low heat for 2-3 hours
  2. Remove the seeds from the dried persimmons and roll them flat with a rolling pin on plastic
  3. Finely chop 150g pistachios
  4. Line a mold with plastic wrap, layer 2 persimmons, then chestnut paste and pistachios alternately, and cover with 2 persimmons
  5. Press, wrap in plastic, freeze for 1 hour or more to set, and slice

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

Meat

Shiitake Tteok-galbi (Grilled Short Rib Patties)

표고버섯 떡갈비

Ep. 51 · aired Oct 16, 2020 · 문정원

Ingredients

  • Tteok-galbi - minced beef 300g, minced onion 1/3, minced shiitake mushrooms 2, minced green onion 2 Tbsp, minced garlic 1 tsp, soaked and minced jujubes 4 Tbsp, minced dried persimmon 2 Tbsp, glutinous rice flour 2 Tbsp, flavored soy sauce 2 Tbsp, sesame oil 2 tsp, fresh shiitake mushrooms 5, a little pepper, a little starch, a little ground pine nuts, cooking oil
  • Sauce - flavored soy sauce 2 Tbsp, rice wine 1 Tbsp, mirin 1 Tbsp, oyster sauce 2 Tbsp, jujube syrup 2 tsp, sesame oil 2 tsp

Steps (summary)

  1. Mix minced beef, onion, shiitake, jujubes, persimmon, glutinous rice flour, and seasonings, knead, and shape
  2. Coat in starch and grill covered on low heat for 10 minutes
  3. Grill the fresh shiitake in the same pan
  4. Make a sauce with flavored soy sauce, rice wine, mirin, oyster sauce, jujube syrup, and sesame oil
  5. Place the patties on the shiitake and top with sauce and ground pine nuts

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

Ep. 50 · aired Oct 9, 2020

Kimchi & Pickles

Yam, Chestnut and Lotus Root Pickles (Ma-bam-geun Pickle)

마밤근피클

Ep. 50 · aired Oct 9, 2020 · 김재원

Ingredients

  • Raw chestnuts 10, Chinese yam 5cm, lotus root 5cm, yellow and red bell pepper 1/2 each
  • Pickling liquid water 1 cup, sugar 2 Tbsp, salt 1 tsp, whole peppercorns 30, bay leaves 8, red vinegar drink (hongcho) 2 cups

Steps (summary)

  1. Thinly slice 5cm each of Chinese yam and lotus root with a slicer
  2. Cut the chestnuts into 2-3 pieces and julienne the bell peppers
  3. Boil 1 cup water, 2 Tbsp sugar, 1 tsp salt, 30 peppercorns, and 8 bay leaves
  4. Reduce to low heat, add 2 cups red vinegar drink, and bring to a light boil
  5. Put the ingredients in a sterilized jar and pour in the pickling liquid

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

Rice & Noodles

Garlic Scape Stir-fried Noodles with Tofu Noodles

건강 마늘종볶음면

Ep. 50 · aired Oct 9, 2020 · 김재원

Ingredients

  • Garlic scapes 10, red chili 1, ground pork 150g, green onion 8cm, garlic 8 cloves, bean sprouts 1 handful, cooking oil 3 Tbsp, flavored soy sauce 2 Tbsp, cooking wine 1 Tbsp, oyster sauce 2 Tbsp, sugar 0.5 Tbsp, minced ginger 0.3 Tbsp, pepper, tofu noodles 80g

Steps (summary)

  1. Season the ground pork with pepper and a pinch of salt
  2. Julienne the garlic scapes and red chili and mince the green onion and garlic
  3. Stir-fry minced green onion and garlic in 3 Tbsp cooking oil, then add the red chili, pork, and 1/2 cup water
  4. When the pork is cooked, add 2 Tbsp flavored soy sauce, 2 Tbsp oyster sauce, and the rest and stir-fry
  5. Stir-fry the garlic scapes and bean sprouts, then briefly stir-fry the tofu noodles last and serve

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

Others

Tofu Banana Blueberry Smoothie

완전주스

Ep. 50 · aired Oct 9, 2020 · 김재원

Ingredients

  • Soft tofu 1 block, bananas 2, blueberries 30, milk 3 cups, honey 2 Tbsp, rice germ 0.5 Tbsp

Steps (summary)

  1. Cut 2 bananas into bite-size pieces
  2. Blend the soft tofu, bananas, 30 blueberries, 3 cups milk, and 2 Tbsp honey in a blender
  3. Pour into a cup and sprinkle with 0.5 Tbsp rice germ

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

Snacks & Desserts

Dried Persimmon Jam Butter Sandwich

곶감잼앙금버터빵

Ep. 50 · aired Oct 9, 2020 · 윤은혜

Ingredients

  • Dried persimmon jam butter sandwich sandwich bread 2 slices, salted butter 1/3 stick, dried persimmon jam 2 Tbsp
  • Dried persimmon jam brown sugar 150g, unrefined cane sugar 150g, dried persimmons 300g, heavy cream 250g

Steps (summary)

  1. Put 1/3 stick of salted butter on 1 slice of bread
  2. Spread 2 Tbsp dried persimmon jam and cover with 1 slice of bread
  3. Jam: mix 150g brown sugar and 150g unrefined cane sugar
  4. Jam: add 300g dried persimmons and simmer on low heat
  5. Jam: add 250g heavy cream, stir until reduced, and cool

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

Snacks & Desserts

Dried Persimmon Fish-Shaped Pastry & Dried Persimmon Jam

곶감붕어빵&곶감잼

Ep. 50 · aired Oct 9, 2020 · 윤은혜

Ingredients

  • Dried persimmon fish-shaped pastry puff pastry dough (40cm x 28cm) 1/4 sheet, brown sugar 1 Tbsp, cream cheese 1 Tbsp, a little cinnamon powder, dried persimmon puree 1 Tbsp
  • Dried persimmon jam brown sugar 150g, unrefined cane sugar 150g, dried persimmons 300g, heavy cream 250g

Steps (summary)

  1. Cut the puff pastry dough to 1/4 size
  2. Add 1 Tbsp brown sugar, 1 Tbsp cream cheese, cinnamon, and 1 Tbsp dried persimmon puree and fold
  3. Put in a fish-shaped pastry mold and cook both sides
  4. Jam: mix 150g each of brown sugar and unrefined cane sugar and simmer 300g dried persimmons
  5. Jam: add 250g heavy cream, turn off the heat when reduced, and cool

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

Others

Jujube Latte

대추라테

Ep. 50 · aired Oct 9, 2020 · 문정원

Ingredients

  • Jujubes 250g, water 500ml, brown sugar 60g, milk, caramel syrup

Steps (summary)

  1. Wash 250g dried jujubes, remove the stems, soak for 1-2 hours, and remove the pits
  2. Boil the jujubes in 500ml water until soft
  3. Press the cooked jujubes through a sieve
  4. Reduce the jujube flesh and 60g brown sugar until slightly thin to make jujube syrup
  5. Pour jujube syrup, milk, and caramel syrup into a bottle

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

Ep. 49 · aired Oct 2, 2020

Rice & Noodles

Dried Radish Greens and Shiitake Pot Rice (Siraegi Pyogo Sotbap)

시래기 표고솥밥

Ep. 49 · aired Oct 2, 2020 · 이경규

Ingredients

  • Rice 4 cups, water 4 cups, shiitake mushrooms 10, dried radish greens (siraegi) 90g, perilla oil

Steps (summary)

  1. Soak 4 cups rice for 30 minutes to 1 hour and 90g dried radish greens for 2 hours
  2. Heat perilla oil in a pot and stir-fry 10 chopped shiitake
  3. Layer the soaked rice, radish greens, and stir-fried shiitake, in that order, and pour in 4 cups water
  4. Bring to a boil on medium, then cook on low heat for 10 minutes
  5. Turn off the heat and let it steam for 5 minutes

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

Meat

Shiitake Stir-fried Pork (Pyogo Duruchigi)

표고 두루치기

Ep. 49 · aired Oct 2, 2020 · 이경규

Ingredients

  • Basic ingredients pork front leg 600g, onions 2, green onions 2 stalks, red chilies 2, shiitake mushrooms 5, cooking wine 5 Tbsp, pepper
  • Seasoning gochujang 5 Tbsp, red pepper flakes 2 Tbsp, soy sauce 5 Tbsp, minced garlic 3 Tbsp, cooking wine 1 Tbsp, plum extract 2 Tbsp. Sesame oil 0.5 Tbsp

Steps (summary)

  1. Slice the onions, red chilies, and shiitake, and cut the green onions into 6-7cm pieces
  2. Marinate 600g pork front leg in 5 Tbsp cooking wine and pepper
  3. Make a sauce with gochujang, red pepper flakes, soy sauce, garlic, cooking wine, plum extract, and sesame oil
  4. Stir-fry the pork, then add the onions, red chilies, green onions, and sauce
  5. When the vegetables are half cooked, add the shiitake and stir-fry once more

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

Side Dishes

Octopus Steamed Egg (Nakji Dalgyal-jjim)

낙지 달걀찜

Ep. 49 · aired Oct 2, 2020 · 문정원

Ingredients

  • Eggs 5, kelp broth, milk 80ml, chestnuts 2, jujubes 2, carrot 10g, blanched broccoli 30g, shiitake mushroom 1, shrimp 2, octopus 1, sugar 0.5 tsp, starch 1 Tbsp, sesame oil, a little salt, a little pepper

Steps (summary)

  1. Mix 5 eggs, 750ml kelp broth, 80ml milk, sesame oil, and salt and strain
  2. Steam the egg mixture in a steaming pot for 15 minutes
  3. Slice the chestnuts, jujubes, carrot, broccoli, shiitake, shrimp, and octopus, season, and stir-fry
  4. Add broth, sugar, salt, starch slurry, and sesame oil and simmer until moist
  5. Put the stir-fried ingredients on top of the steamed egg

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

Soups & Stews

Tofu Topping Rice Cake Soup (Tteokguk)

두부 꾸미 떡국

Ep. 49 · aired Oct 2, 2020 · 문정원

Ingredients

  • Beef strip loin 400g, tofu 1 block, minced garlic 1 Tbsp, soup soy sauce, rice cake slices for tteokguk (or garaetteok), green onion for 1 serving, a little pepper

Steps (summary)

  1. Cut the strip loin into bite-size pieces, soak out the blood, and boil for 20 minutes
  2. Pan-fry the tofu, marinate it in soup soy sauce with pepper, then cut into cubes
  3. Add the tofu and 1 Tbsp minced garlic to the boiling beef pot and simmer 15-20 minutes
  4. Boil the rice cake slices in water, add the tofu topping, and season
  5. Slice the green onion and place on top

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

Side Dishes

Burrata Cheese Salad & Stir-Fried Chicken Breast

부라타치즈 샐러드 & 닭 가슴살 볶음

Ep. 49 · aired Oct 2, 2020 · 윤은혜

Ingredients

  • <Burrata cheese salad>
  • Walnuts 1 handful, unrefined sugar 4 Tbsp, water 4 Tbsp, basil leaves 5, baby greens 1 handful, cayenne pepper 1 pinch
  • Multicolor cherry tomatoes 7, burrata cheese 1, a little olive oil, a little balsamic vinegar
  • <Stir-fried chicken breast>
  • Chicken breast (100g) 1 piece, butter 0.5 Tbsp, cayenne pepper 0.5 Tbsp

Steps (summary)

  1. Salad: stir-fry the walnuts, simmer them in sugar water (1:1), and sprinkle with cayenne pepper to make a garnish
  2. Place the baby greens, 7 cherry tomatoes, 5 basil leaves, and the burrata in a bowl
  3. Top with the walnut garnish, olive oil, and balsamic vinegar
  4. Cut one 100g piece of chicken breast into bite-size pieces
  5. Stir-fry the chicken breast with 0.5 Tbsp butter and 0.5 Tbsp cayenne pepper in olive oil

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

Soups & Stews

Bean Sprout Rice Soup (Kongnamul Gukbap)

콩나물국밥

Ep. 49 · aired Oct 2, 2020 · 윤은혜

Ingredients

  • Dried anchovies 1 handful for stock, dried pollock 1 handful, 2 pieces of radish (2-3cm), cheongyang chili peppers 3
  • Squid 1, minced cheongyang chili cube 1, soup soy sauce 1 Tbsp, anchovy sauce 0.5 Tbsp, minced garlic 0.5 Tbsp
  • Bean sprouts 1 handful, egg 1

Steps (summary)

  1. Make the stock with anchovies, dried pollock, radish, and scored cheongyang peppers
  2. Rub the squid with flour, add it to the stock with the seasonings, and boil
  3. Put the bean sprouts in an earthenware pot and fill with stock
  4. Bring the whole pot to one more boil
  5. Cook the egg in a hot-water bath and place it on top as a poached egg

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

Snacks & Desserts

Four-Cheese Panini

콰트로 치즈 파니니

Ep. 49 · aired Oct 2, 2020 · 윤은혜

Ingredients

  • 2 slices of sandwich bread, a little strawberry jam, 1 cheddar cheese slice, 2 gouda cheese slices
  • 3 slices of whole mozzarella, a little Grana Padano cheese, a little maple syrup

Steps (summary)

  1. Spread strawberry jam on 1 slice of bread and top with 1 cheddar slice and 2 gouda slices
  2. Top the other slice of bread with 3 slices of mozzarella
  3. Toast both slices on both sides in a preheated buttered pan
  4. Put the two slices together and press in a panini press
  5. Sprinkle with Grana Padano and drizzle with maple syrup

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

Ep. 48 · aired Sep 25, 2020

Snacks & Desserts

Aged Kimchi Potato Dumplings (Gamjatteok)

묵은지 감자떡

Ep. 48 · aired Sep 25, 2020 · 진성

Ingredients

  • <Potato dough>
  • Potatoes 8, starch 1 cup, salt 2 tsp
  • <Basic version>
  • Chives 5 stalks, a handful of glass noodles, soy sauce 2 Tbsp, sugar 1 Tbsp, minced garlic 1 tsp, sesame oil 1/2 Tbsp, a little salt, a little ground pepper
  • Aged kimchi 1 head
  • <Spicy version>
  • Chives 1 cup, green onion 1 cup, spicy kimchi 1 cup, soaked glass noodles 2 cups, ground pork 1 cup, perilla powder 1 cup
  • Sugar 1 Tbsp, minced garlic 1 Tbsp, chili powder 2 Tbsp, seasoned soy sauce 2 Tbsp, oyster sauce 1 Tbsp, sesame oil 2 Tbsp
  • <Sauce>
  • Ketchup 3 Tbsp, oligosaccharide syrup 1 Tbsp, sugar 1 Tbsp, gochujang 0.5 Tbsp, chili powder 0.5 Tbsp, regular soy sauce 0.5 Tbsp, minced garlic 0.5 Tbsp, water 3 Tbsp

Steps (summary)

  1. Grate 8 potatoes, squeeze them in cheesecloth, and combine with the starch
  2. Knead 1 cup grated potato, 1 cup starch, and 2 tsp salt into a dough
  3. Basic filling: stir-fry boiled glass noodles and mix with chives and chopped aged kimchi
  4. Spicy filling: mix chives, green onion, kimchi, glass noodles, pork, and perilla powder with the seasonings
  5. Shape the dough around the filling, steam for 20 minutes, and toss in the sauce

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

Snacks & Desserts

Potato Dream (Potato Pastry Star)

포테이토 드림

Ep. 48 · aired Sep 25, 2020 · 이영자

Ingredients

  • Potato Dream Puff pastry dough 2 sheets, potatoes 7, kaya jam 7 Tbsp, yellow bell pepper 1.5, red bell pepper 1, fresh parsley 35g, egg yolks 2, canned corn 1 can
  • String cheese 6 sticks, pizza cheese 100g, salt, pepper, olive oil spray
  • Sauce Basil tomato sauce 150g, crab chili sauce 50g

Steps (summary)

  1. Mash 7 steamed potatoes with 7 Tbsp kaya jam, salt, and pepper to make potato mousse
  2. Mix the parsley, bell peppers, corn, and 100g pizza cheese into the mousse
  3. Arrange the potato filling and string cheese on 1 pastry sheet and cover with the other 1 sheet
  4. Cut into 10 pieces, rotate each by 90 degrees to form a star shape, and brush with egg yolk
  5. Bake in a 220-degree oven for 35-40 minutes; simmer the basil tomato sauce and chili crab sauce to serve alongside

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

Snacks & Desserts

Savory Potato Hotteok

시크한 호떡

Ep. 48 · aired Sep 25, 2020 · 한다감

Ingredients

  • Potatoes 5, starch, onion 2/3, bacon 5 strips, spinach 5 stalks, sour cream 1/2 container, butter, salt, pepper, olive oil, honey

Steps (summary)

  1. Boil and mash 5 potatoes, mix with starch, salt, and pepper into a dough, and rest 30 minutes
  2. Stir-fry the onion, grill the bacon, and chop the blanched spinach
  3. Add sour cream to all three and season to make a cream filling
  4. Flatten the dough, add the filling, and shape into hotteok
  5. Coat in starch and pan-fry in butter until golden on both sides

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

Rice & Noodles

Mala Jjajang Noodles (Mazza Myeon)

마짜면

Ep. 48 · aired Sep 25, 2020 · 함연지

Ingredients

  • Black bean sauce Onion 1, cabbage 1/8 head, small potatoes 2, chunjang 3 Tbsp, cooking oil 5 Tbsp, ground pork 100g, water 2 cups, sugar 1.5 Tbsp, starch slurry (starch:water = 1:2)
  • Mala xiang guo Green onion 1, onion 1, garlic 4 cloves, bok choy 3, wood ear mushrooms 8, dried tofu 2 sticks, sliced lotus root 8 pieces
  • Cooking oil 2 Tbsp, dried chili peppers 5, cocktail shrimp 1/2 cup, mala xiang guo sauce 1 packet
  • Aligot cheese potato Potatoes 400g, heavy cream 100ml, butter 15g, salt, pepper, mozzarella cheese 200g
  • Potato noodles Potato dough mix 1155g, boiling water 560g

Steps (summary)

  1. Jjajang: fry chunjang and oil 1:1, stir-fry pork, vegetables, and potatoes, then add 2 cups water and sugar
  2. Adjust the thickness of the jjajang with 5 Tbsp starch slurry
  3. Mala xiang guo: stir-fry green onion, onion, chili, garlic, and shrimp, then add vegetables, dried tofu, and 1 packet sauce
  4. Potato noodles: knead 1155g mix with 560g boiling water, cut to 0.5cm, and blanch for 1 minute
  5. Make the cheese potato and place it on top of the stir-fried mala xiang guo, jjajang, and noodles

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

Ep. 47 · aired Sep 18, 2020

Soups & Stews

Cuttlefish and Potato Stew (Gapojingeo Gamja Jjigae)

갑오징어감자찌개

Ep. 47 · aired Sep 18, 2020 · 한다감

Ingredients

  • Dried anchovies 1/2 handful for stock, 2 Korean herring for stock, dried shiitake mushrooms 2, a little kelp for stock, potatoes 3, onion 1, tofu 1 block, zucchini 1, cuttlefish 1, gochujang 4 Tbsp, water 100ml, doenjang 1 Tbsp, a little mirin, a little plum syrup, minced garlic 1 Tbsp, red chili pepper 1

Steps (summary)

  1. Make stock with anchovies, herring, and dried shiitake, then strain
  2. Dissolve 4 Tbsp gochujang, 1 Tbsp doenjang, 100ml water, mirin, and plum syrup and add to the stock
  3. Add the potatoes, onion, and zucchini and bring to a boil
  4. Slice the scored cuttlefish and boil over high heat
  5. Add the tofu, red chili pepper, and 1 Tbsp minced garlic and simmer

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

Rice & Noodles

Spicy Seafood Noodle Mapo Rice Bowl

진짬뽕마파덮밥

Ep. 47 · aired Sep 18, 2020 · 함연지

Ingredients

  • Jjamppong ramen 1 pack, onion 1/2, red chili pepper 1, green chili pepper 1, green onion 1 stalk, ground pork 135g, water 400ml, tofu 1 block
  • Starch slurry (starch 3 Tbsp + cold water 3 Tbsp), lajiang chili paste 1 Tbsp, cooked rice

Steps (summary)

  1. Finely chop the onion, red chili, and green chili, and slice the green onion
  2. Stir-fry the green onion, red chili, and onion in oil
  3. When the onion turns translucent, stir-fry with the ground pork and the liquid soup from the jjamppong ramen
  4. Add 400ml water and boil for 2 minutes, then add the tofu and adjust the thickness with starch slurry
  5. Mix in 1 Tbsp lajiang, pour over rice, and top with green onion

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

Soups & Stews

Oyster Jjamppong Seaweed Soup Ramen

굴짬뽕미역국라면

Ep. 47 · aired Sep 18, 2020 · 함연지

Ingredients

  • Seaweed soup ramen 1 pack, oyster jjamppong ramen 1 pack, oysters 8, egg 1

Steps (summary)

  1. Boil the oyster jjamppong noodles and liquid soup, the seaweed soup liquid soup, and 8 oysters in 1000ml water for 1 minute
  2. Add the seaweed soup ramen's dried vegetable flakes and noodles and boil for 1 minute
  3. Add the egg and boil 1 more minute

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

Ep. 46 · aired Sep 11, 2020

Meat

Herbal Duck Roasted in Clay (Hwangto Duck)

한방오리 황토장작구이

Ep. 46 · aired Sep 11, 2020 · 한다감

Ingredients

  • Duck 1, glutinous rice 1 bowl, chestnuts 1 fistful, whole garlic 1 fistful, jujubes 1 fistful, cowpeas 1 fistful, angelica root 1 fistful, prickly ash branches 3-4, licorice root 1 fistful, onion 1, pumpkin 1, bellflower-family root (jandae) 1 fistful, bellflower root (doraji) 1 fistful, green onion 1 bunch, clay, mustard sauce 1/2 cup, onion 1/4, acanthopanax branch 1, a little salt, a little pepper

Steps (summary)

  1. Season the duck with salt and pepper and rest overnight; soak the glutinous rice overnight
  2. Stuff the duck with chestnuts, garlic, jujubes, herbs, glutinous rice, and vegetables, and sew it shut with wire
  3. Wrap it in cloth, tie it, and coat with clay, twice
  4. Roast the clay-coated duck over charcoal wood fire for 3 hours
  5. Grind onion and acanthopanax into mustard sauce to make the sauce

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

Meat

Bamboo Steamed Chicken (Juktong Dakjjim)

죽통닭찜

Ep. 46 · aired Sep 11, 2020 · 한다감

Ingredients

  • Chicken breast 1 piece, soy sauce, bamboo tube

Steps (summary)

  1. Marinate the chicken breast in soy sauce for a day
  2. Put the chicken breast in the bamboo tube, cover with foil, and poke holes
  3. Place the bamboo tube in charcoal-wood embers and cook for 20-30 minutes

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

Seafood

Steamed Sea Bream (Domi Jjim)

도미찜

Ep. 46 · aired Sep 11, 2020 · 진성

Ingredients

  • Sea bream 1, chili powder 1 Tbsp, stevia 1 Tbsp, soy sauce 1 Tbsp, minced garlic 1/2 Tbsp, red chili pepper 1 Tbsp
  • A little water, rowan liquor 1 Tbsp, shredded green onion 1 handful

Steps (summary)

  1. Remove the fins and scales of the sea bream and wash
  2. Score the fish at a 30-degree angle
  3. Make the seasoning sauce with chili powder, stevia, soy sauce, garlic, red chili, water, and rowan liquor
  4. Lay shredded green onion in the steamer, place the sea bream on top, and spread the sauce
  5. Cover and steam for 15-30 minutes

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

Side Dishes

Four-Color Bitter Melon Stir-Fry (Yeoju)

여주 4색 야채볶음

Ep. 46 · aired Sep 11, 2020 · 진성

Ingredients

  • Bitter melon 1, bell pepper 1/4, onion 1/2, garlic 2 cloves, stevia 1 pinch

Steps (summary)

  1. Cut the bell pepper, onion, and garlic into bite-size pieces
  2. Halve the bitter melon lengthwise, scoop out the insides, and cut into strips
  3. Stir-fry the bitter melon and vegetables in a pan with cudrania oil
  4. Add 1 pinch of stevia as the vegetables cook
  5. Stir-fry one more time

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

Kimchi & Pickles

Jerusalem Artichoke Water Kimchi (Dwaejigamja Mulkimchi)

돼지감자 물김치

Ep. 46 · aired Sep 11, 2020 · 진성

Ingredients

  • Jerusalem artichokes 5, bell pepper 1/4, carrot 1/2, small green onions 2, red chili pepper 1, water
  • Seaweed-plant (hamcho) salt 1 Tbsp, wild peach fermented extract 4 Tbsp

Steps (summary)

  1. Prepare the bell pepper, carrot, small green onions, and red chili
  2. Wash and peel 5 Jerusalem artichokes and cut into strips
  3. Mix the prepared vegetables and pour in just enough water to cover
  4. Season with 1 Tbsp hamcho salt and 4 Tbsp wild peach fermented extract

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

Ep. 45 · aired Sep 4, 2020

Rice & Noodles

New Troll (Pork-Wrapped Rice Roll)

뉴트롤

Ep. 45 · aired Sep 4, 2020 · 오윤아

Ingredients

  • (Makes 4 rolls)
  • Meat roll Pork neck 4 slices (wide, about 0.7cm thick like pork cutlet meat), white part of green onion 10cm x 4, carrot 1/2, shishito peppers 8, braised burdock 1 cup
  • Meat roll sauce Onion 1/4, apple 1/3, kiwi 1/3, grated ginger 0.5 Tbsp, minced garlic 0.5 Tbsp, homemade soy sauce 3 Tbsp, regular soy sauce 3 Tbsp, plum syrup 2 Tbsp, mirin 1 Tbsp, corn syrup 2 Tbsp, sesame oil 1 Tbsp
  • Final assembly Cooked white rice 2.5 bowls, sesame oil 0.5 Tbsp, perilla oil 1 Tbsp, sesame seeds 0.5 Tbsp, cheddar cheese 4 slices, grapeseed oil, plastic wrap, bamboo rolling mat
  • Yuja mayo sauce Mayonnaise 4 Tbsp, yuja citron syrup 2 Tbsp, brewed soy sauce 1.5 Tbsp, cheongyang chili peppers 3

Steps (summary)

  1. Top the pork with shishito peppers, green onion, carrot, and braised burdock, roll up, and secure with skewers
  2. Grate the onion, apple, and kiwi and mix with soy sauce, plum syrup, and the rest to make the sauce
  3. Put the meat rolls in the sauce, cover, and cook for 15 minutes or more
  4. Spread seasoned rice thinly on a rolling mat, place cheddar cheese and a meat roll on it, and roll up
  5. Pan-fry the outside until golden and make yuja mayo with 4 Tbsp mayonnaise, 2 Tbsp yuja syrup, and the rest

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

Meat

Damyang-Style Tteokgalbi Skewers

담양식 떡갈비 꼬치

Ep. 45 · aired Sep 4, 2020 · 한지혜

Ingredients

  • Ground beef 500g, soy sauce 3 Tbsp, sugar 3 Tbsp, minced garlic 1.5 Tbsp, minced green onion 1 Tbsp, sesame oil 1 Tbsp, a little pepper, glutinous rice flour 3 Tbsp
  • King oyster mushroom, cheongyang chili pepper, cheddar cheese, garaetteok (rice cake sticks), olive oil
  • Seasoning sauce Ketchup 3 Tbsp, oligosaccharide syrup 1 Tbsp, gochujang 1 Tbsp, soy sauce 1.5 Tbsp, minced garlic 1 Tbsp, a little pepper

Steps (summary)

  1. Knead the ground beef with soy sauce, sugar, garlic, green onion, sesame oil, pepper, and glutinous rice flour
  2. Shape into rounds, press a dent in the center, and add the filling
  3. Make the seasoning sauce with ketchup, oligosaccharide syrup, gochujang, soy sauce, garlic, and pepper
  4. Pan-grill while glazing with the sauce to make skewers
  5. Give them a smoky char over charcoal and skewer four flavors

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

Meat

Bamboo-Steamed Beef Brisket (Usamgyeopsal Daenamu Jjim)

우삼겹 대나무 찜

Ep. 45 · aired Sep 4, 2020 · 한지혜

Ingredients

  • Bean sprouts 1 handful, white part of green onion 2, bok choy 1 handful, broccoli 1 head, shiitake mushrooms 2, onion 1/2
  • Thinly sliced beef brisket (usamgyeopsal) 150g, doenjang 1 Tbsp, minced garlic 1 Tbsp, gochujang 1 Tbsp, sugar 0.5 Tbsp
  • Zucchini 1/4, onion 1/4, cheongyang chili pepper 1, tofu 1/2 block, thin wheat noodles (somyeon) 1 handful

Steps (summary)

  1. Place bean sprouts, brisket, and the prepared vegetables in a bamboo steamer and steam 20-30 minutes
  2. Add 100g beef, doenjang, garlic, gochujang, and sugar to the vegetable liquid that dripped down and boil
  3. Slice the zucchini, onion, cheongyang pepper, and tofu and add to the broth
  4. Boil the noodles and add them to the doenjang stew

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

Rice & Noodles

Doenjang Cream Pasta (Gangdoenjang Cream Pasta)

강된장크림파스타

Ep. 45 · aired Sep 4, 2020 · 한다감

Ingredients

  • Corn 1 ear, linguine for 1 serving, onion 1/4, zucchini 1/5, shiitake mushroom 1, potato 1/4, ground beef 3 Tbsp, mirin 2 Tbsp, tofu 1/4 block, heavy cream 150ml, crunchy green chili pepper 1, olive oil, salt
  • Pepper, homemade doenjang 1 Tbsp, store-bought doenjang 1 Tbsp, gochujang 2/3 Tbsp, plum syrup 1 Tbsp, minced garlic 1 Tbsp, corn syrup 3 Tbsp, hot chili powder 1.5 Tbsp

Steps (summary)

  1. Boil the corn and the linguine separately
  2. Cut the onion, zucchini, shiitake, and potato and stir-fry starting with the onion
  3. Stir-fry in this order: 3 Tbsp ground beef and 2 Tbsp mirin, potato, zucchini, mushroom
  4. Add half of the doenjang sauce, mashed tofu, and 150ml heavy cream
  5. Add the boiled noodles, pasta water, and corn, stir-fry, and top with the crunchy green chili

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

Snacks & Desserts

Tomato Shaved Ice (Tomato Bingsu)

토마토 빙수

Ep. 45 · aired Sep 4, 2020 · 이경규

Ingredients

  • (Serves 2)
  • Toppings Whole sweet red bean paste 2 Tbsp, mugwort rice cake (ssuk jeolpyeon) 2 pieces
  • Tomato shaved ice Ripe tomatoes 2, honey 2 Tbsp, sugar 2 Tbsp

Steps (summary)

  1. Score 2 tomatoes with a cross, blanch for 10 seconds, peel, and blend
  2. Mix 2 Tbsp honey into the blended tomato and freeze for half a day
  3. Stir in 1 Tbsp sugar every 30 minutes, 2 times
  4. Cut 2 pieces of mugwort rice cake into thumbnail-size pieces
  5. Scoop the shaved ice into a round mound and top with 1 Tbsp sweet red bean paste and the mugwort rice cake

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

Ep. 44 · aired Aug 28, 2020

Snacks & Desserts

Potato Bread (Gamja Ppang)

감자빵

Ep. 44 · aired Aug 28, 2020 · 한다감

Ingredients

  • Dough ingredients Bread flour T 175g, bread flour 202 35g, bread flour C 35g, wet glutinous rice flour 50g, salt 5g, corn syrup 70g, egg 45g, melted butter 80g, milk 75g, water 75g
  • Filling Mashed potato 450g, salt 5g, sugar 50g, a little pepper
  • Cinnamon powder, black sesame powder

Steps (summary)

  1. Mix the dry ingredients and pour in the boiled milk, water, and butter
  2. Add the egg, corn syrup, and salt, knead, and rest in the refrigerator for 20 minutes
  3. Mash 450g boiled potato with 50g sugar, 5g salt, and pepper
  4. Shape the dough around the potato filling like songpyeon and coat with cinnamon or black sesame powder
  5. Preheat to 180 degrees for 10 minutes, then bake at 170 degrees for 20 minutes

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

Rice & Noodles

Gan-Jjajang (Dry-Style Black Bean Noodles)

간짜장

Ep. 44 · aired Aug 28, 2020 · 이연복

Ingredients

  • Cooking oil, green onion, pork, onion, zucchini, soy sauce, boiled noodles, oligosaccharide syrup 2 Tbsp, oyster sauce 1 Tbsp, fried chunjang 3 Tbsp, starch slurry 1 Tbsp

Steps (summary)

  1. Add sliced green onion to cooking oil to make scallion oil
  2. Stir-fry the pork well, then add soy sauce for a smoky flavor
  3. Add the onion and zucchini and stir-fry
  4. Add 1 Tbsp starch slurry, 3 Tbsp fried chunjang, 1 Tbsp oyster sauce, and 2 Tbsp oligosaccharide syrup and stir-fry
  5. Serve the sauce in a bowl separate from the boiled noodles

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

Meat

Spicy Garlic Fried Chicken (Kkanpunggi)

깐풍기

Ep. 44 · aired Aug 28, 2020 · 이연복

Ingredients

  • (Per plate)
  • Soy sauce 2 Tbsp, sugar 3 Tbsp, vinegar 3 Tbsp, oyster sauce 1 Tbsp, salt 1/3 Tbsp, green onion, garlic, green peas, dried chili peppers, fried chicken wings

Steps (summary)

  1. Mix 2 Tbsp soy sauce, 3 Tbsp sugar, 3 Tbsp vinegar, 1 Tbsp oyster sauce, and 1/3 Tbsp salt
  2. Stir-fry the green onion, garlic, peas, and dried chili peppers in a pan
  3. Add the sauce and fried chicken wings to the pan and toss

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

Sauces & Seasonings

Sweet and Sour Sauce for Tangsuyuk

탕수육 소스

Ep. 44 · aired Aug 28, 2020 · 이연복

Ingredients

  • (Per plate)
  • Sugar 100ml, water 150ml, vinegar 50ml, soy sauce 2ml, dark soy sauce (Chinese) 2ml, starch slurry, onion, carrot, cucumber, wood ear mushrooms, green peas

Steps (summary)

  1. Boil 2ml each of soy sauce and dark soy sauce, 100ml sugar, 150ml water, and 50ml vinegar
  2. Cut the onion, carrot, cucumber, and wood ear mushrooms into bite-size pieces
  3. Add the cut vegetables and green peas to the sauce pan
  4. Add the starch slurry a little at a time to adjust the thickness

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

Snacks & Desserts

Nostalgic Ice Cream Bar

추억의 서O 아이스크림

Ep. 44 · aired Aug 28, 2020 · 오윤아

Ingredients

  • Milk 200ml, heavy cream 200ml, condensed milk 100ml, ice cream mold

Steps (summary)

  1. Mix milk, condensed milk, and heavy cream at a ratio of 1:1:0.5
  2. Pour into molds or paper cups
  3. Freeze for at least 6 hours until firm

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

Others

Cotton Candy Mugwort Latte

솜사탕 쑥라떼

Ep. 44 · aired Aug 28, 2020 · 오윤아

Ingredients

  • Mugwort powder 1 Tbsp, milk 300ml, ice, cotton candy, instant americano coffee 32g, hot water

Steps (summary)

  1. Dissolve 1 Tbsp mugwort powder in 30ml hot water and put it in the bottom of a cup
  2. Fill the cup with ice and pour in 300ml milk
  3. Place cotton candy on top of the cup
  4. Dissolve 32g instant coffee in 3 Tbsp hot water
  5. Pour the dissolved coffee over the cotton candy

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

Ep. 43 · aired Aug 21, 2020

Soups & Stews

Pumpkin Leaf Doenjang Stew (Hobakip Doenjang Jjigae)

호박잎 된장찌개

Ep. 43 · aired Aug 21, 2020 · 한다감

Ingredients

  • Pumpkin leaves 10, round pumpkin (or zucchini) 0.5, potatoes 2, tofu 0.5 block, red chili pepper 1

Steps (summary)

  1. Dissolve homemade doenjang in boiling water, tasting as you go
  2. Cube the round pumpkin, potatoes, and tofu and add them
  3. Slice the red chili, add it, and simmer until thick
  4. Steam the pumpkin leaves in a steamer for 5 minutes and serve with the stew

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

Seafood

Spicy Stir-Fried Cuttlefish (Gapojingeo Duruchigi)

갑오징어 두루치기

Ep. 43 · aired Aug 21, 2020 · 한다감

Ingredients

  • Cuttlefish 2, gochujang 1 Tbsp, chili powder 2 Tbsp, sugar 1 Tbsp, minced garlic 1 Tbsp, minced ginger 1 Tbsp, corn syrup 1 Tbsp, soju 2 Tbsp, onion 0.5
  • Round pumpkin (or zucchini) 0.5, green onion 1, bellflower-family root (jandae) 2, green chili pepper 1, red chili pepper 1, a little sesame oil, a little cooking oil

Steps (summary)

  1. Clean the cuttlefish and score it in a diamond pattern
  2. Blanch briefly in hot water and drain
  3. Slice the onion, green onion, pumpkin, and jandae and stir-fry in a pan
  4. Make the seasoning sauce with gochujang, chili powder, sugar, and the rest
  5. Add the cuttlefish and sauce, stir-fry, then add the chilies and sesame oil

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

Rice & Noodles

Butterbur Leaf Gimbap (Meowi Gimbap)

머위김밥

Ep. 43 · aired Aug 21, 2020 · 한다감

Ingredients

  • (Makes 5 rolls)
  • Butterbur leaves 5, butterbur stems 5 stalks, jandae roots 3, eggs 5, carrot 1, cucumber 1, dongchimi radish 1, rice for 5 rolls, a little sugar, a little salt, a little perilla oil, a little sesame seeds, cooking oil

Steps (summary)

  1. Season the rice with sesame seeds and salt
  2. Boil the butterbur leaves and stems, peel the stems, and stir-fry in perilla oil
  3. Prepare shredded jandae, egg strips, and stir-fried carrot and cucumber
  4. Squeeze the saltiness out of the shredded dongchimi radish and toss with seasoning
  5. Place rice and fillings on a butterbur leaf, roll it up, and slice

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

Ep. 42 · aired Aug 14, 2020

Meat

Stir-Fried Intestines, Chicken and Duck Skin

곱닭오리볶음

Ep. 42 · aired Aug 14, 2020 · 홍진영

Ingredients

  • Cleaned pork intestines 200g, duck skin 100g, boneless chicken 200g, onion 1/4, carrot 1/4, perilla leaves 1 bundle
  • Pineapple ring 1, garlic 4-5 cloves, cheongyang chili pepper 1, red chili pepper 1, rice 4 spoonfuls
  • Pickled perilla leaves 4, a little sesame seeds, bay leaf, doenjang, coffee grounds, soju, whole peppercorns, whole ginger, milk, chili oil
  • Seasoning sauce Plum syrup 1.5 Tbsp, pepper 1 Tbsp, mirin 3 Tbsp, regular soy sauce 2 Tbsp, chili powder 3 Tbsp, doenjang 2 Tbsp, oligosaccharide syrup 3 Tbsp, gochujang 6 Tbsp, sesame oil 2 Tbsp, minced garlic

Steps (summary)

  1. Wash the intestines and duck skin with flour and boil the intestines to remove odor
  2. Soak the intestines, duck skin, and chicken in milk for 10-20 minutes
  3. Make the seasoning sauce and marinate the chicken in 2 Tbsp of it for 10 minutes
  4. Stir-fry the duck skin until crisp, remove it, and stir-fry the vegetables in that oil
  5. Stir-fry the chicken, pineapple, and 4 Tbsp seasoning sauce, then turn off the heat and add the perilla leaves and intestines

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

Bar Snacks

O.Ppa (Pork Cartilage Fish Cake Bar) & Avocado Mayonnaise

오.빠(오돌뼈어묵바) & 아보카도 마요네즈

Ep. 42 · aired Aug 14, 2020 · 이영자

Ingredients

  • (Makes 4-5)
  • O.Ppa Raw pork cartilage 600g, fish cake base 300g, minced garlic 3 Tbsp, rice wine 2 Tbsp, salt 0.3 tsp, pepper 0.3 tsp, secret powder (can be replaced with ramen soup powder) 100g, frying oil 1.8L, wooden skewers
  • Avocado mayonnaise Avocados 2, minced onion 1/4, minced basil 3 Tbsp, salt 0.5 tsp, pepper 0.5 tsp, lemon juice 3 Tbsp, honey 1 Tbsp

Steps (summary)

  1. Cut the pork cartilage and stir-fry with salt, pepper, rice wine, and garlic for 10 minutes
  2. Mix the stir-fried cartilage with the fish cake base and secret powder to make a dough
  3. Flatten 180g of dough, roll it up, and deep-fry in 160-degree oil for 5-7 minutes
  4. Cool and put on skewers
  5. Sauce: mix mashed avocado with onion, basil, salt, pepper, lemon juice, and honey

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

Bar Snacks

Chicken Skin Rice Rolls (Kkokkochi Bap)

꼬꼬치밥

Ep. 42 · aired Aug 14, 2020 · 한지혜

Ingredients

  • Chicken skin 300g, whole milk 500ml, flour as needed, asparagus 2 stalks, small green onions 2, enoki mushrooms 1 handful
  • Curry powder, ramen soup powder, seasoned fried chicken, cooked rice for 1 serving

Steps (summary)

  1. Wash the chicken skin with flour and soak in milk for 15 minutes to remove odor
  2. Finely chop the asparagus, small green onions, and enoki mushrooms
  3. Remove the moisture and inner fat from the chicken skin
  4. Mix curry powder and ramen soup powder 1:1 and coat the chicken skin
  5. Roll up rice and vegetables in the skin and cook in an air fryer at 180 degrees for 10 minutes

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

Meat

15-Minute Quick Chicken

15분 퀵치킨

Ep. 42 · aired Aug 14, 2020 · 한지혜

Ingredients

  • Fried chicken Chicken 300g, salt 2 pinches, a little pepper, vinegar 2 tsp, chicken frying flour, water, frying oil 1L
  • Seasoned chicken & chicken rice Olive oil 3 Tbsp, minced garlic 3 Tbsp, whole dried peperoncino 10, cooked rice for 1 serving
  • Regular soy sauce 2 Tbsp, oyster sauce 1 Tbsp, corn syrup 1 Tbsp, brown sugar 2 Tbsp, chili powder 2 Tbsp, mirin 2 Tbsp, a little pepper

Steps (summary)

  1. Marinate 300g chicken thigh meat in salt, pepper, and 2 tsp vinegar
  2. Coat in a 1:1 batter of frying flour and water, then dredge in frying flour
  3. Deep-fry in 180-degree oil until golden
  4. Stir-fry garlic and peperoncino in olive oil and mix in the seasonings to make the sauce
  5. Toss the fried chicken in the sauce and mix the rice into the leftover sauce

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

Ep. 41 · aired Aug 7, 2020

Kimchi & Pickles

Sweet Potato Stem Kimchi (Goguma-sun Kimchi)

고구마순김치

Ep. 41 · aired Aug 7, 2020 · 홍진영

Ingredients

  • Sweet potato stems 200g, anchovy sauce 1.5 Tbsp, plum syrup 3 Tbsp, kimchi seasoning 2 Tbsp

Steps (summary)

  1. Rinse the sweet potato stems and peel them
  2. Blanch briefly in boiling water
  3. Squeeze out the water and cut into bite-size pieces
  4. Toss with 1.5 Tbsp anchovy sauce, 3 Tbsp plum syrup, and 2 Tbsp kimchi seasoning

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

Rice & Noodles

Skate Salad Bibimbap (Hongeo Muchim Bibimbap)

홍어무침 비빔밥

Ep. 41 · aired Aug 7, 2020 · 홍진영

Ingredients

  • Skate 1 pack, radish 1/2, onion 1, cheongyang chili peppers 2, minced ginger 0.5 Tbsp, minced garlic 1 Tbsp, gochujang 2 Tbsp, chili powder 2 Tbsp, mirin 1 Tbsp, plum syrup 2 Tbsp, vinegar 2 Tbsp, oligosaccharide syrup 1 Tbsp, a little whole sesame seeds, 1 bowl of rice

Steps (summary)

  1. Slice the skate and marinate briefly in makgeolli or dongdongju
  2. Shred the radish and onion and slice the cheongyang peppers
  3. Toss the skate, vegetables, and seasoning ingredients in a bowl
  4. Place the skate salad on top of the rice

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

Seafood

Spicy Seasoned Blue Crab (Kkotgemuchim)

꽃게무침

Ep. 41 · aired Aug 7, 2020 · 홍진영

Ingredients

  • Blue crabs 3, onion 1, cheongyang chili pepper 1, mirin 2 Tbsp, minced ginger 0.5 Tbsp, minced garlic 1 Tbsp, soy sauce 3 Tbsp, chili powder 4 Tbsp, plum syrup 2 Tbsp, oligosaccharide syrup 1 Tbsp, sugar 2 Tbsp, sesame oil 2 Tbsp, a little whole sesame seeds

Steps (summary)

  1. Open the belly flap and remove the eyes, mouth, and gills
  2. Cut off the fleshless leg tips and cut into 4 pieces
  3. Shred the onion and slice the cheongyang pepper
  4. Toss the crab and vegetables with all of the seasoning ingredients
  5. Finally sprinkle with whole sesame seeds

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

Side Dishes

Spicy Vinegar-Dressed Clams (Bajirak Chomuchim)

바지락 초무침

Ep. 41 · aired Aug 7, 2020 · 오윤아

Ingredients

  • Blanched clam meat 1 cup, cheongyang chili peppers 2, small green onions 4 stalks, gochujang 1.25 Tbsp, chili powder 1 Tbsp, plum syrup 1 Tbsp, cooking syrup 1 Tbsp, sesame oil 1 Tbsp, vinegar 3.25 Tbsp, mirin 1 Tbsp, whole sesame seeds 1 Tbsp, homemade soy sauce 0.5 Tbsp, minced garlic 0.5 Tbsp

Steps (summary)

  1. Mince the cheongyang peppers and slice 2 small green onions
  2. Mix gochujang 1.25 Tbsp, chili powder 1 Tbsp, and the other seasonings to make the sauce
  3. Toss 1 cup blanched clam meat with the sauce

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

Soups & Stews

Five-Flavor Gochujang Stew with Corn Sujebi

오미고추장찌개

Ep. 41 · aired Aug 7, 2020 · 오윤아

Ingredients

  • Corn sujebi Boiled corn 1/2 ear, water 0.25 cup, all-purpose flour 200g, cornmeal 60g
  • Stock Seafood stock pack (kelp, dried shrimp, dried anchovy) 1, dried pollock head 1
  • Dried pollock strips Dried pollock strips 50g, perilla oil 0.5 Tbsp, sesame oil 0.5 Tbsp
  • Final dish 2 pieces of radish (2cm thick), potato 1, onion 1/2, green onion 25cm, cheongyang chili pepper 1, cooking oil 2 Tbsp, sesame oil 2/3 Tbsp, perilla oil 2/3 Tbsp, gochujang 2 Tbsp
  • Chili powder 1 Tbsp, fish cake noodles 150g, plum syrup 1 Tbsp, soup soy sauce 1 Tbsp, minced garlic 0.5 Tbsp, a little small green onion

Steps (summary)

  1. Boil 1.2L of water with the seafood stock pack and the dried pollock head to make stock
  2. Mix grated corn, 200g all-purpose flour, and 60g cornmeal into a dough and rest 30 minutes
  3. Stir-fry gochujang and chili powder, add 4 cups of stock, radish, and potato, and boil 5 minutes
  4. Add fish cake noodles, onion, green onion, and the stir-fried dried pollock strips and boil
  5. Tear off pieces of the sujebi dough into the pot, add plum syrup and soup soy sauce, and boil 10 minutes

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

Sauces & Seasonings

Barbecue Soy Sauce Dip

바비큐 간장 소스

Ep. 41 · aired Aug 7, 2020 · 오윤아

Ingredients

  • Green onion 1 stalk, cheongyang chili peppers 2, lime 1, regular soy sauce 5 Tbsp, vinegar 1.5 Tbsp, perilla oil 1 Tbsp, sesame oil 0.5 Tbsp, honey 1 Tbsp, minced garlic 1.5 Tbsp, sesame seeds 1.5 Tbsp

Steps (summary)

  1. Slice the green onion and mince the cheongyang peppers
  2. Put the green onion, cheongyang pepper, and lime juice in a bowl
  3. Add 5 Tbsp soy sauce, 1.5 Tbsp vinegar, and the remaining ingredients and mix

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

Others

Watermelon Latte

수박 라테

Ep. 41 · aired Aug 7, 2020 · 오윤아

Ingredients

  • Watermelon 1/4, milk, honey 1.5 Tbsp, apple mint, blueberries

Steps (summary)

  1. Scoop round balls from the watermelon flesh and blend half of it
  2. Put 8 watermelon balls in a glass
  3. Pour the blended watermelon halfway up the glass
  4. Fill with milk and top with apple mint and blueberries
  5. Add 1.5 Tbsp honey and stir

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

Others

Watermelon Mojito

수박모히또

Ep. 41 · aired Aug 7, 2020 · 오윤아

Ingredients

  • Watermelon 1/8, peppermint 4 sprigs, lime 1/4, soju, sparkling water, honey 1 Tbsp, blueberries

Steps (summary)

  1. Scoop round balls from the watermelon flesh
  2. Cut the lime into 4 pieces and crush the mint in a mortar
  3. Crush 3 watermelon balls and fill the glass 1/3 full
  4. Add 1 Tbsp crushed mint and squeeze in the lime pieces
  5. Add watermelon pieces, soju, an equal amount of sparkling water, and 1 Tbsp honey and stir

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

Ep. 40 · aired Jul 31, 2020

Rice & Noodles

Homemade Secret Sauce Spicy Noodles (Bibim Myeon)

홈메이드 비법소스 비빔면

Ep. 40 · aired Jul 31, 2020 · 한지혜

Ingredients

  • Thin wheat noodles (somyeon) 1 serving (50g), gochujang 3 Tbsp, soy sauce 2 Tbsp, sugar 3 Tbsp, vinegar 1 Tbsp, soda (cider) 1 Tbsp, sesame oil 1 Tbsp, a little sesame seeds, a little pepper
  • Worcestershire sauce 4/5 Tbsp, chili powder 1/2 Tbsp, young radish kimchi 1 chopstick portion

Steps (summary)

  1. Mix 3 Tbsp gochujang, 2 Tbsp soy sauce, 3 Tbsp sugar, and the other ingredients to make the sauce
  2. Boil 50g thin wheat noodles and toss with the sauce
  3. Cut the young radish kimchi and mix it in

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

Meat

Steamed Dombe Pork Slices (Dombe Suyuk)

스팀 돔베수육

Ep. 40 · aired Jul 31, 2020 · 한지혜

Ingredients

  • Black pork belly 500g, doenjang 2 Tbsp, mirin 2 Tbsp, minced garlic 2 Tbsp, a little rosemary

Steps (summary)

  1. Score the fat side of the 500g pork belly
  2. Rub with doenjang and mirin to remove odor
  3. Put minced garlic between the scores and place rosemary on top
  4. Place on a cutting board and steam in a steamer for 60 minutes
  5. Slice into bite-size pieces

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

Others

Jeju Swindari (Fermented Rice Drink)

제주 쉰다리

Ep. 40 · aired Jul 31, 2020 · 한지혜

Ingredients

  • Cold cooked rice 500g, nuruk (fermentation starter) 500g

Steps (summary)

  1. Prepare leftover cold rice
  2. Mix the nuruk soaked in hot water and the cold rice 1:1
  3. Put in a jar and pour in water until slightly soupy
  4. Cover with cheesecloth, close the lid, and ferment for a day
  5. After 24 hours, strain and bottle

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

Snacks & Desserts

Hagyul Pudding (Summer Orange Pudding)

하귤푸딩

Ep. 40 · aired Jul 31, 2020 · 한지혜

Ingredients

  • Summer orange (hagyul) 1, egg yolks 3, milk 220ml, sugar 5 Tbsp, hot water 1 Tbsp

Steps (summary)

  1. Cut off the top of the summer orange and scoop out the inside
  2. Mix 3 egg yolks and 220ml milk and strain 2-3 times
  3. Melt 4 Tbsp sugar over low heat and make syrup with 1 Tbsp hot water
  4. Pour the syrup and egg mixture into the orange and steam in a rice cooker for 40 minutes
  5. Sprinkle with 1 Tbsp sugar and melt it with a torch

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

Ep. 39 · aired Jul 24, 2020

Meat

Seaweed Pork Cutlet (Gim Donkatsu)

김돈가스

Ep. 39 · aired Jul 24, 2020 · 장민호

Ingredients

  • Seaweed pork cutlet Pork loin 100g, eggs 3, curry powder (mildly spicy) 1 packet, flour, bread crumbs, seasoned seaweed flakes, a little salt, a little pepper, parsley flakes, cooking oil
  • Seaweed sauce Seasoned laver 1 pack, mirin 1 Tbsp, butter 2 pieces (20g), Worcestershire sauce 2 Tbsp, oligosaccharide syrup 1 Tbsp, sesame seeds 2 Tbsp, fresh wasabi 0.5 Tbsp, a little salt, ground whole black pepper (not pre-ground pepper)

Steps (summary)

  1. Pound the pork loin flat and season with salt and pepper
  2. Sprinkle with curry powder and coat in this order: flour, egg, seaweed flakes, egg, bread crumbs
  3. Deep-fry in 170-180 degree oil for 5-6 minutes
  4. Sauce: grind and boil the seasoned laver, then add mirin, Worcestershire sauce, and butter and simmer until thick
  5. Crush 2 Tbsp sesame seeds, add them, and mix with fresh wasabi at a 7:3 ratio

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

Rice & Noodles

Jeju Black Pork Gimbap

제주 흑돼지김밥

Ep. 39 · aired Jul 24, 2020 · 한지혜

Ingredients

  • Jeju black pork gimbap Black pork for shabu-shabu 250g, Gujwa carrot 1, sesame oil 1 Tbsp, a little sesame seeds
  • Salt 3 pinches, a little pepper, brewed soy sauce 3 Tbsp, salted fermented anchovies (meljeot) 6, plum syrup 1 Tbsp, garlic 5 cloves
  • Cheongyang chili peppers 2, chili powder 1 Tbsp, honey 1 Tbsp, perilla leaves 2, lettuce 2 leaves, gimbap seaweed 1 and a half sheets
  • Udo peanut mayo sauce Udo peanuts 1 handful, mayonnaise 3 Tbsp, honey 1 Tbsp, a little lemon juice

Steps (summary)

  1. Shred the carrot, salt it, and stir-fry
  2. Marinate the black pork in salt, pepper, and soy sauce for 10 minutes and stir-fry
  3. Grind and boil the meljeot, plum syrup, garlic, chili, and more to make the meljeot sauce
  4. Place rice, lettuce, perilla leaf, meat, sauce, carrot, and chili on the seaweed and roll up
  5. Peanut mayo sauce: mix crushed peanuts with 3 Tbsp mayonnaise, 1 Tbsp honey, and lemon juice

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

Rice & Noodles

Seaweed Flakes Bibimbap with Chili Oil Sauce (Gimjaban Bibimbap)

으메~ 맛있는 거! 김자반비빔밥

Ep. 39 · aired Jul 24, 2020 · 이경규

Ingredients

  • Chili oil sauce (rayu-jang) Minced green onion 210g, minced onion 85g, minced garlic 40g, minced ginger 15g, dried shrimp (before soaking) 40g, dried shiitake (before soaking) 20g
  • Sunflower seed oil 270g, chili powder 35g, Vietnamese chili powder 5g, gochujang 80g, brewed soy sauce 40g, sugar 10g, sesame oil 130g
  • Mokpo seaweed bibimbap Rice 210g, chili oil sauce 45g, seasoned seaweed flakes (gimjaban) 10g

Steps (summary)

  1. Soak the dried shrimp and dried shiitake for 30 minutes and cut to 5mm
  2. Simmer the dried ingredients, green onion, onion, ginger, garlic, and sunflower seed oil for 15 minutes
  3. Add the chili powder and stir-fry for 3 minutes to make chili oil
  4. Add gochujang, soy sauce, sugar, and sesame oil, mix for 5 minutes, and turn off the heat
  5. Top the rice with the chili oil sauce and seaweed flakes

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

Ep. 38 · aired Jul 17, 2020

Rice & Noodles

K-Stir-Fried Noodles (K-Bokkeum Myeon)

K-볶음면

Ep. 38 · aired Jul 17, 2020 · 오윤아

Ingredients

  • Fresh kalguksu noodles 100g, grapeseed oil 2 Tbsp, minced garlic 0.5 Tbsp, ground pork 100g, mirin 1 Tbsp, minced kimchi 125g, a little pepper, chili oil 1 Tbsp
  • Seasoning sauce Gochujang 0.5 Tbsp, homemade soy sauce 1 Tbsp, chili powder 1 Tbsp, sesame oil 0.5 Tbsp, perilla oil 0.5 Tbsp, plum syrup 3/4 Tbsp, cooking syrup 1 Tbsp, minced garlic 0.5 Tbsp, minced cheongyang chili pepper 1, minced green onion 1 Tbsp, whole sesame seeds 0.5 Tbsp, green laver sheets 3

Steps (summary)

  1. Tear the green laver into the gochujang and other ingredients to make the sauce
  2. Boil the kalguksu noodles in boiling water for 4 minutes
  3. Stir-fry 0.5 Tbsp garlic over medium heat until golden
  4. Stir-fry the pork, mirin, and pepper, then add the kimchi and chili oil
  5. Add the noodles and sauce, stir-fry, and top with bean sprout japchae gim rolls

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

Bar Snacks

Bean Sprout Japchae Seaweed Rolls (Gimmari)

숙주 잡채 김말이

Ep. 38 · aired Jul 17, 2020 · 오윤아

Ingredients

  • Seasoned pork Ground pork 300g, minced garlic 1 tsp, homemade soy sauce 2 Tbsp, plum syrup 1 Tbsp, cooking syrup 1 Tbsp, mirin 1 Tbsp, grapeseed oil 1 Tbsp
  • Bean sprout japchae Glass noodles 200g, grapeseed oil 6 Tbsp, regular soy sauce 60ml, cooking syrup 60ml
  • Bean sprout japchae seaweed rolls Green laver sheets 5, frying flour 2 cups, sparkling water 2 cups, frying oil

Steps (summary)

  1. Mix the pork with the seasonings and stir-fry
  2. Soak 200g glass noodles for 20 minutes and blanch the bean sprouts for 1 minute
  3. Boil 6 Tbsp grapeseed oil, 60ml soy sauce, and 60ml cooking syrup in a pan
  4. Stir-fry the boiled noodles and bean sprouts, mix with the seasoned pork, and cool
  5. Roll the japchae in green laver, coat in frying flour and batter, and deep-fry

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

Ep. 37 · aired Jul 10, 2020

Rice & Noodles

Pollock Roe Seaweed Beef Bone Soup Ramen

명란김곰탕면

Ep. 37 · aired Jul 10, 2020 · 장민호

Ingredients

  • Beef bone soup ramen 1 pack, salted pollock roe 1 piece, egg 1, a little green onion, unseasoned seaweed flakes

Steps (summary)

  1. Slice the green onion and cut the pollock roe 1cm thick
  2. Boil the ramen noodles and soup powder in boiling water for 2 minutes
  3. Add the beaten egg and green onion and boil 1 more minute
  4. Serve in a bowl, top with the pollock roe, and sprinkle with seaweed flakes

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

Rice & Noodles

Pollock Roe Zucchini Rice Bowl

명란애호박덮밥

Ep. 37 · aired Jul 10, 2020 · 장민호

Ingredients

  • Rice 1 bowl, zucchini 1/3, egg 1, salted pollock roe 1 piece, seaweed flakes, a little sesame oil, a little salt

Steps (summary)

  1. Season shredded zucchini with salt and stir-fry
  2. Make a fried egg
  3. Peel the skin off the pollock roe and take out only the roe
  4. Top the rice with zucchini, egg, and pollock roe
  5. Finish with seaweed flakes and sesame oil

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

Kimchi & Pickles

Fresh Napa Cabbage Kimchi (Baechu Geotjeori)

배추겉절이

Ep. 37 · aired Jul 10, 2020 · 장민호

Ingredients

  • Small napa cabbage leaves (albaegi) 10, salt 1.5 Tbsp, chili powder 3 Tbsp, sugar 1 Tbsp, anchovy sauce 1 Tbsp, minced garlic 1/2 Tbsp, a little water

Steps (summary)

  1. Wash the napa cabbage and cut into bite-size pieces
  2. Toss with 1.5 Tbsp salt and salt for 15 minutes
  3. Make the seasoning with 3 Tbsp chili powder, 1 Tbsp sugar, and the rest
  4. Rinse the salted cabbage and toss with the seasoning

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

Seafood

Cold Spicy Squid Soup (Hanchi Mulhoe)

한치 물회

Ep. 37 · aired Jul 10, 2020 · 한지혜

Ingredients

  • Hanchi (small squid) 1, kohlrabi 1/3, cucumber 1/2, red chili peppers 2, green chili peppers 2, perilla leaves 3
  • Pear drink, water, gochujang, doenjang, honey, soup soy sauce, chili powder, ice

Steps (summary)

  1. Cut the squid belly open and remove the innards and skin
  2. Cut the squid into bite-size pieces
  3. Cut the kohlrabi, cucumber, chilies, and perilla leaves into thin strips
  4. Make the seasoned broth by tasting as you mix pear drink, water, gochujang, and the rest
  5. Put the squid and vegetables in the broth and top with a handful of ice

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

Side Dishes

Rice Cooker Steamed Egg (Gyeran Jjim)

밥솥 달걀찜

Ep. 37 · aired Jul 10, 2020 · 한지혜

Ingredients

  • Eggs 2, water 3 Tbsp, salt 1/3 Tbsp, chili powder 1/2 Tbsp, a little sesame seeds, small green onion 1/3

Steps (summary)

  1. Mix 2 eggs, 3 Tbsp water, 1/3 Tbsp salt, 1/2 Tbsp chili powder, and sesame seeds in a rice bowl
  2. Slice the small green onion and add it
  3. Place on top of the rice when cooking rice so they cook together

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

Soups & Stews

Gwangju-Style Duck Soup (Gwangju-sik Oritang)

광주식 오리탕

Ep. 37 · aired Jul 10, 2020 · 한지혜

Ingredients

  • Fresh duck 1, dried chili peppers (spicy and mild) 1/2 handful each, ground perilla seeds 3 Tbsp, minced garlic 1 Tbsp
  • Beef stock powder 1.5 Tbsp, butterbur stems 1 handful, onion 1 handful, chili peppers 1 handful, chives 1 handful, perilla leaves 1 handful

Steps (summary)

  1. Wash the duck, cut off the tail and wing tips, and cut into bite-size pieces
  2. Boil the duck once and rinse in cold water
  3. Grind the dried chili peppers with water to make chili water
  4. Boil the duck with 2/3 of the chili water and water
  5. Add 3 Tbsp ground perilla seeds, 1 Tbsp garlic, 1.5 Tbsp stock powder, butterbur stems, and vegetables and boil

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

Side Dishes

Braised Tofu with Seaweed (Gopchang-gim Dubu Jorim)

곱창김두부조림

Ep. 37 · aired Jul 10, 2020 · 오윤아

Ingredients

  • Tofu for pan-frying 2/3 block, cooking oil 2 Tbsp, minced garlic 0.5 Tbsp, ground pork 200g, salt 0.5 tsp, a little pepper
  • Seasoning sauce Small green onions 1/2 cup, cheongyang chili peppers 2, perilla oil 1 Tbsp, cooking syrup 2 Tbsp, plum syrup 1 Tbsp, chili powder 1 Tbsp, homemade soy sauce 2 Tbsp, regular soy sauce 1 Tbsp, sesame seeds 1 Tbsp, textured seaweed (gopchang-gim) 2 sheets

Steps (summary)

  1. Cut the tofu into 2-2.5cm cubes and pan-fry until golden
  2. Stir-fry the pork with garlic and season with salt and pepper
  3. Combine the fried tofu and stir-fried pork and stir-fry
  4. Make the seasoning sauce with small green onions, cheongyang peppers, and seaweed
  5. Add the sauce and 3 Tbsp water and braise until it is nearly dry

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

Side Dishes

Seasoned Laver (Yangnyeom Gim)

양념 김

Ep. 37 · aired Jul 10, 2020 · 오윤아

Ingredients

  • Green laver sheets 20, gochujang 2 Tbsp, minced garlic 2 Tbsp, minced green onion 2 Tbsp, sesame oil 1 Tbsp, perilla oil 0.5 Tbsp, oligosaccharide syrup 1.5 Tbsp, plum syrup 1 Tbsp, sesame seeds 2/3 Tbsp

Steps (summary)

  1. Mix 2 Tbsp gochujang, 2 Tbsp garlic, and the rest to make the sauce
  2. Grill the green laver on both sides in a pan, stacking layer by layer
  3. Spread 1/3 Tbsp of sauce on one side of each grilled laver sheet
  4. Dry at room temperature for half a day to a day

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

Soups & Stews

Fresh Seaweed and Oyster Soup (Mulgim Guk)

물김국

Ep. 37 · aired Jul 10, 2020 · 오윤아

Ingredients

  • Fresh seaweed (mulgim) 200g, fresh oysters 200g, sesame oil 1 Tbsp, perilla oil 1 Tbsp, minced garlic 1 Tbsp, anchovy stock 600ml, soup soy sauce 1 Tbsp, salt 1 tsp, a little small green onion

Steps (summary)

  1. Wash the fresh seaweed and oysters until clean
  2. Lightly stir-fry sesame oil, perilla oil, garlic, and oysters in a pot
  3. Add the seaweed and 600ml anchovy stock and boil
  4. Season with 1 Tbsp soup soy sauce and 1 tsp salt
  5. Finish with small green onion on top

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

Ep. 36 · aired Jul 3, 2020

Soups & Stews

Jeju Bracken Beef Soup (Yukgaejang)

제주 고사리 육개장

Ep. 36 · aired Jul 3, 2020 · 한지혜

Ingredients

  • Water 1L, beef brisket 1kg, radish 1/2, onions 2, green onion 1/2, garlic 6 cloves
  • A little whole peppercorns, bay leaves 2, bracken 1 handful, buckwheat flour 1.5 Tbsp, minced garlic 1/2 clove, soy sauce 2 Tbsp
  • Chili powder 1 Tbsp, small green onion 1/3, a little sesame seeds

Steps (summary)

  1. Boil stock with brisket, radish, onion, and the rest in 1L water
  2. Shred the boiled brisket and mash the boiled bracken
  3. Mix 1.5 Tbsp buckwheat flour into the meat and bracken
  4. Spread in a pot, pour in the stock, and bring to a boil
  5. Season with garlic, 2 Tbsp soy sauce, and chili powder and top with small green onion

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

Rice & Noodles

Soy Beef Bibim Guksu

간장소고기 비빔국수

Ep. 36 · aired Jul 3, 2020 · 한지혜

Ingredients

  • Beef seasoning Ground beef 80g, soy sauce 1 Tbsp, honey 1 Tbsp, minced garlic 1/3 Tbsp, a little pepper
  • Noodle seasoning Thin wheat noodles (somyeon) 200g, soy sauce 3 Tbsp, sesame oil 2 Tbsp, honey 1 Tbsp, salt 1/2 Tbsp, minced garlic 1/3 Tbsp, a little pepper
  • Other ingredients Baby greens, a little cheongyang chili pepper, sesame seeds

Steps (summary)

  1. Marinate the ground beef in soy sauce, honey, garlic, and pepper
  2. Boil 200g noodles, adding cold water in 2-3 batches
  3. Rinse in cold water, drain, and season with 3 Tbsp soy sauce, 2 Tbsp sesame oil, and the rest
  4. Stir-fry the marinated beef and toss it with the noodles
  5. Top with baby greens, cheongyang pepper, and sesame seeds

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

Rice & Noodles

Beef Sirloin Tofu Pocket Sushi (Yubu Chobap)

육우초밥

Ep. 36 · aired Jul 3, 2020 · 전혜빈

Ingredients

  • Domestic beef sirloin 100g, a little water dropwort stems, cooked rice 1 bowl, fried tofu pockets for yubu sushi, oyster sauce 2 Tbsp, tofu pocket liquid 2 Tbsp, sesame oil 1 Tbsp, a little salt, a little pepper, a little cooking oil

Steps (summary)

  1. Slice the water dropwort stems and cut the sirloin into cubes, trimming off the fat
  2. Season with salt and pepper and stir-fry, then add rice and oyster sauce and stir-fry
  3. Turn off the heat and mix in the water dropwort and tofu pocket liquid
  4. Drizzle with sesame oil once cooled
  5. Fill the tofu pockets with the fried rice and add toppings

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

Side Dishes

Jangtteok (Soybean Paste Patties)

장떡

Ep. 36 · aired Jul 3, 2020 · 전혜빈

Ingredients

  • Ground domestic beef sirloin 600g, cheongyang chili peppers 9, garlic scapes 12 stalks, sorghum flour 1 Tbsp, glutinous rice flour 5 Tbsp, gochujang 2 Tbsp, doenjang 1.5 Tbsp, minced garlic 1 Tbsp

Steps (summary)

  1. Grind the cheongyang peppers and chop the garlic scapes
  2. Mix the ground beef with the flours, gochujang, doenjang, garlic, peppers, and garlic scapes into a dough
  3. Rest in the refrigerator for 30 minutes
  4. Shape into round flat patties and steam for 25 minutes
  5. Dry for a day, slice, and pan-fry in perilla oil

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

Rice & Noodles

Kelp Rice (Dasima Bap)

다시마밥

Ep. 36 · aired Jul 3, 2020 · 전혜빈

Ingredients

  • Kelp, seasoned soy sauce 1.5 Tbsp, vinegar 1 Tbsp, sugar 0.5 Tbsp, rice 1 bowl

Steps (summary)

  1. Soak the kelp in water for about 3 hours
  2. Finely chop the kelp once its slime comes out
  3. Add 1.5 Tbsp seasoned soy sauce, 1 Tbsp vinegar, and 0.5 Tbsp sugar and stir until sticky
  4. Put on top of the rice and eat

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

Rice & Noodles

Midsummer Night Steak Bibimbap

한여름 밤의 스테이크 비빔밥

Ep. 36 · aired Jul 3, 2020 · 이영자

Ingredients

  • Gochu mayo sauce : gochujang 3 Tbsp, mayonnaise 4 Tbsp, honey 1.5 Tbsp, sesame oil 0.5 Tbsp, ground sesame seeds 1 Tbsp, mirin 0.5 Tbsp, pepper 0.5 Tbsp
  • Pickled green onion : shredded green onion 1/2 handful, plum syrup 0.5 Tbsp, chili powder 0.5 Tbsp, anchovy sauce 0.5, sesame oil 0.5, a little ground sesame seeds
  • Honey pickled onion : onion 1, honey 7 Tbsp, vinegar 200ml
  • Steak : strip loin steak 300g, olive oil, salt, pepper, rosemary
  • Other ingredients : rice 1 bowl, lettuce, egg yolk soy sauce (can be replaced with egg yolk) 1, a little chives

Steps (summary)

  1. Sauce: mix 3 Tbsp gochujang, 4 Tbsp mayonnaise, 1.5 Tbsp honey, and the rest
  2. Toss the shredded green onion with plum syrup, chili powder, and the rest
  3. Boil 200ml vinegar, add the onion, turn off the heat, then mix in 7 Tbsp honey and cool
  4. Marinate the strip loin and grill it
  5. Mix the sauce and green onion into the rice and top with lettuce, steak, onion, and egg yolk soy sauce

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

Rice & Noodles

Tteokgalbi Burrito (Gyuritto)

떡갈비 규리또

Ep. 36 · aired Jul 3, 2020 · 이경규

Ingredients

  • Tteokgalbi seasoning (for 4) Brewed soy sauce 20g, mirin 20g, white sugar 20g, black pepper 0.6g, minced garlic 35g, minced green onion 160g, minced ginger 5g
  • Tteokgalbi Beef chuck 200g, beef short rib meat 100g
  • White cream sauce Heavy cream 40g, mayonnaise 40g, oligosaccharide syrup 20g
  • Spicy chili soy sauce Minced cheongyang chili pepper 1, soy sauce 5g, oligosaccharide syrup 10g
  • Salsa sauce Tomato ketchup 10g, minced onion 10g, minced cheongyang chili pepper 1, a little minced cilantro
  • Other ingredients (per 1 serving) Tomato 30g, lettuce 30g, pickled chili pepper 10g, white cream sauce 20g, spicy chili sauce 20g, mozzarella cheese 50g, 12-inch tortilla 1, tteokgalbi 140g
  • Rice made with half glutinous barley and half white rice 30g

Steps (summary)

  1. Chop the tomato, slice the lettuce, and slice the pickled chili
  2. Stir-fry the tteokgalbi, then add the barley rice and stir-fry
  3. Place 140g of tteokgalbi fried rice in the center of the tortilla
  4. Top with melted mozzarella, vegetables, and the three sauces
  5. Fold in both ends, roll up, and pan-grill on both sides

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

Past recipes (by half-year)