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Funstaurant Recipes, Jan–Jun 2026

169 recipes made public in Jan–Jun 2026, 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. 327 · aired Jun 18, 2026

Soups & Stews

Zucchini Gochujang Stew (Aehobak Gochujang-jjigae)

애호박고추장찌개

Ep. 327 · aired Jun 18, 2026 · 장민호

Ingredients

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

Steps (summary)

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

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

Meat

Gyeongju-Style Cheese Bulgogi

경주식 치즈불고기

Ep. 327 · aired Jun 18, 2026 · 장민호

Ingredients

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

Steps (summary)

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

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

Bar Snacks

Stir-Fried Makchang with Sauce (Makchang Makjang Bokkeum)

막창막장볶음

Ep. 327 · aired Jun 18, 2026 · 장민호

Ingredients

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

Steps (summary)

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

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

Bar Snacks

Griddle-Grilled Makchang (Cheolpan Makchang-gui)

철판막창구이

Ep. 327 · aired Jun 18, 2026 · 장민호

Ingredients

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

Steps (summary)

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

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

Side Dishes

Vegetable Pancake (Chaeso-jeon)

채소전

Ep. 327 · aired Jun 18, 2026 · 지승현

Ingredients

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

Steps (summary)

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

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

Snacks & Desserts

Godoen Tteokbokki (Doenjang Spicy Rice Cakes)

고된떡볶이

Ep. 327 · aired Jun 18, 2026 · 지승현

Ingredients

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

Steps (summary)

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

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

Ep. 326 · aired Jun 11, 2026

Soups & Stews

Kkakdugi Gangdoenjang (Thick Doenjang Stew with Radish Kimchi)

깍두기강된장

Ep. 326 · aired Jun 11, 2026 · 지승현

Ingredients

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

Steps (summary)

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

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

Side Dishes

Mugwort Tempura (Ssuk Twigim)

쑥 튀김

Ep. 326 · aired Jun 11, 2026 · 지승현

Ingredients

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

Steps (summary)

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

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

Snacks & Desserts

Homemade Injeolmi (Glutinous Rice Cake)

수제 인절미

Ep. 326 · aired Jun 11, 2026 · 김재중

Ingredients

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

Steps (summary)

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

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

Meat

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

통삼겹버터김치찜

Ep. 326 · aired Jun 11, 2026 · 김재중

Ingredients

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

Steps (summary)

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

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

Sauces & Seasonings

Ginger Pork Rib Sauce (Saenggang Dwaeji Galbi Sauce)

생강돼지갈비소스

Ep. 326 · aired Jun 11, 2026 · 김재중

Ingredients

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

Steps (summary)

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

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

Ep. 325 · aired Jun 4, 2026

Soups & Stews

Sea Squirt Doenjang Stew (Mideodeok Doenjang-jjigae)

미더덕된장찌개

Ep. 325 · aired Jun 4, 2026 · 이정현

Ingredients

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

Steps (summary)

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

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

Rice & Noodles

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

더덕 솥밥 & 더덕약고추장

Ep. 325 · aired Jun 4, 2026 · 이정현

Ingredients

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

Steps (summary)

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

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

Meat

Deodeok Duruchigi (Stir-Fried Deodeok and Pork)

더덕두루치기

Ep. 325 · aired Jun 4, 2026 · 이정현

Ingredients

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

Steps (summary)

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

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

Rice & Noodles

Salmon Kimchi Gimbap (Yeoneo Chamchi Gimbap)

연어참치김밥

Ep. 325 · aired Jun 4, 2026 · 손태진팀

Ingredients

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

Steps (summary)

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

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

Rice & Noodles

Shepherd's Purse Gimbap with Tofu Gangdoenjang

강냉이김밥

Ep. 325 · aired Jun 4, 2026 · 손태진팀

Ingredients

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

Steps (summary)

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

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

Bar Snacks

Crunchy Potato Chip Chicken Bites

크런치순살치킨

Ep. 325 · aired Jun 4, 2026 · 손태진

Ingredients

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

Steps (summary)

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

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

Ep. 324 · aired May 29, 2026

Snacks & Desserts

Fruit Freezer Cubes (Gwail Jumulleok)

과일주물럭

Ep. 324 · aired May 29, 2026 · 오상진

Ingredients

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

Steps (summary)

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

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

Seafood

Spicy Soup Baby Octopus Kalguksu

매콤국물칼낙지

Ep. 324 · aired May 29, 2026 · 오상진

Ingredients

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

Steps (summary)

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

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

Rice & Noodles

Octopus and Abalone Pot Rice (Solbap)

문어 전복 솥밥

Ep. 324 · aired May 29, 2026 · 이정현

Ingredients

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

Steps (summary)

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

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

Kimchi & Pickles

Abalone Kimchi (Jeonbok Kimchi)

전복 김치

Ep. 324 · aired May 29, 2026 · 이정현

Ingredients

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

Steps (summary)

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

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

Soups & Stews

Abalone Beef-Bone-Style Soup (Jeonbok Gomtang)

전복 곰탕

Ep. 324 · aired May 29, 2026 · 이정현

Ingredients

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

Steps (summary)

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

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

Rice & Noodles

Shrimp Noodle Soup (Saeu Guksu)

새우국수

Ep. 324 · aired May 29, 2026 · 손태진

Ingredients

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

Steps (summary)

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

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

Seafood

Cantonese-Style Steamed Rockfish

광동식 우럭찜

Ep. 324 · aired May 29, 2026 · 손태진

Ingredients

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

Steps (summary)

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

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

Ep. 323 · aired May 22, 2026

Soups & Stews

Sliced Pork Belly Kimchi Stew (Kimchi-jjim)

대패삼겹김치찜

Ep. 323 · aired May 22, 2026 · 신지&문원

Ingredients

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

Steps (summary)

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

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

Kimchi & Pickles

Gamtae Kimchi (Seaweed Kimchi)

감태김치

Ep. 323 · aired May 22, 2026 · 문정희

Ingredients

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

Steps (summary)

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

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

Rice & Noodles

Seaweed Root Rice Bowl (Miyeokgwi-bap)

미역귀밥

Ep. 323 · aired May 22, 2026 · 문정희

Ingredients

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

Steps (summary)

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

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

Meat

Yuja Pork Jowl Steak

유자항정스테이크

Ep. 323 · aired May 22, 2026 · 이정현

Ingredients

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

Steps (summary)

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

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

Side Dishes

Crispy Perilla Oil Mugwort Pancake (Ssuk-jeon)

크리스피들기름쑥전

Ep. 323 · aired May 22, 2026 · 이정현

Ingredients

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

Steps (summary)

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

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

Soups & Stews

Flounder and Mugwort Soup (Dodari Ssuk-guk)

도다리쑥국

Ep. 323 · aired May 22, 2026 · 이정현

Ingredients

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

Steps (summary)

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

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

Snacks & Desserts

Berry Bread with Greek Cream

베리빵

Ep. 323 · aired May 22, 2026 · 이정현

Ingredients

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

Steps (summary)

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

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

Soups & Stews

Beef Brisket Soft Tofu Doenjang Stew (Doenjang-jjigae)

차돌순두부된장찌개

Ep. 323 · aired May 22, 2026 · 신지&문원

Ingredients

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

Steps (summary)

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

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

Seafood

K-Chili Crab

K-칠리크랩

Ep. 323 · aired May 22, 2026 · 신지&문원

Ingredients

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

Steps (summary)

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

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

Ep. 322 · aired May 15, 2026

Meat

Stir-Fried Peppers with Pork (Gochu Japchae)

고추고추~ 고추잡채

Ep. 322 · aired May 15, 2026 · 김재중

Ingredients

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

Steps (summary)

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

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

Soups & Stews

Jjamppong Samgyetang (Spicy Seafood-Style Chicken Soup)

짬뽕삼계탕

Ep. 322 · aired May 15, 2026 · 김재중

Ingredients

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

Steps (summary)

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

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

Rice & Noodles

Salted Squid Spicy Mixed Noodles (Bibim Guksu)

오징어젓갈 비빔국수

Ep. 322 · aired May 15, 2026 · 장민호

Ingredients

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

Steps (summary)

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

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

Meat

Corn Cheese Fire Chicken Feet (Bul-dakbal)

콘치즈불닭발

Ep. 322 · aired May 15, 2026 · 장민호

Ingredients

  • Boneless chicken feet 500g, ginger 1 piece, onion 1/2, garlic 5 cloves, soju 1/2 cup, orange juice 1/2 cup, rice cakes 1 handful, sweet corn 1 can, mayonnaise 2 Tbsp, mozzarella cheese 150g, chili oil
  • Sauce coarse chili powder 5 Tbsp, soy sauce 5 Tbsp, gochujang 2 Tbsp, sugar 2 Tbsp, oyster sauce 2 Tbsp, corn syrup 1 Tbsp, mirin 3 Tbsp, ground pepper

Steps (summary)

  1. Wash the chicken feet with flour and boil with 1/2 piece of ginger and 1/2 cup soju for 7 minutes
  2. Spread out the boiled feet to cool without rinsing in cold water
  3. Blend the onion, garlic, ginger, and orange juice and mix into the sauce
  4. Stir-fry the chicken feet, rice cakes, and sauce on a griddle and sear with a torch
  5. Mix 1 can of sweet corn, 2 Tbsp mayonnaise, and 150g mozzarella and cook over low heat

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

Meat

Grilled Pork Spine Ribs with Dried Radish Greens (Siraegi)

시래기 뼈구이

Ep. 322 · aired May 15, 2026 · 장민호

Ingredients

  • Pork back bones 3kg, bay leaves 2, whole peppercorns 1 tsp, big 1 Tbsp doenjang, boiled dried radish greens 500g, chives 5 stalks (for topping)
  • Sauce coarse chili powder 10 Tbsp, gochujang 5 Tbsp, doenjang 2 Tbsp, soy sauce 8 Tbsp, mirin 10 Tbsp, corn syrup 6 Tbsp, minced garlic 4 Tbsp, minced ginger 1 Tbsp, a little ground pepper, water 1 cup, perilla oil, ground perilla seeds

Steps (summary)

  1. Soak the pork back bones in cold water for 30 minutes to remove the blood
  2. Boil the bones for 1 hour with 2 bay leaves, 1 tsp peppercorns, and 1 Tbsp doenjang
  3. Make the sauce by mixing the chili powder, gochujang, soy sauce, etc. with 1 cup water
  4. Sear both sides of the bones with a torch and marinate the dried radish greens in half the sauce for 10 minutes
  5. Grill the bones and radish greens on an iron plate brushed with sauce, and top with ground perilla seeds and chives

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

Ep. 321 · aired May 8, 2026

Soups & Stews

Perilla Chicken Gomtang (Deulkkae Dak-gomtang)

들깨닭곰탕

Ep. 321 · aired May 8, 2026 · 문정희

Ingredients

  • Chicken broth chicken 1kg (1 whole), raw chicken feet 400g (frozen is fine), ginger 1 piece, green onion 2 stalks (white parts), green onion roots 2, whole onion 1 (with skin), water 2L
  • Perilla chicken soup shiitake mushrooms 4, oyster mushrooms 1 fistful, enoki mushrooms 1 bunch, onion 1/2, ground perilla seeds 6 generous Tbsp, sun-dried salt 2.5 tsp, perilla leaves 1 handful, perilla oil
  • Garnish julienned perilla leaves

Steps (summary)

  1. Put 2L water, the chicken, chicken feet, ginger, green onion, and onion in a pressure cooker and boil
  2. When it whistles, cook on medium heat for 20 minutes and let it rest for 10 minutes, then shred the chicken and strain the broth
  3. Stir-fry the garlic, onion, and mushrooms in perilla oil in that order
  4. Pour in the broth and boil over high heat for 5 minutes
  5. Add the shredded chicken, 6 Tbsp ground perilla seeds, and 2.5 tsp salt and boil, then top with perilla leaves and perilla oil

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

Side Dishes

Grilled Deodeok (Deodeok-gui)

더덕구이

Ep. 321 · aired May 8, 2026 · 문정희 엄마표

Ingredients

  • Deodeok (bonnet bellflower root) 450g, perilla oil
  • Garnish toasted pine nuts, sliced chives
  • Oil glaze perilla oil 2 Tbsp, soy sauce 1 tsp
  • Sauce minced garlic 1 Tbsp, plum extract 2 Tbsp, mirin 2 Tbsp, rice oligosaccharide syrup 2 Tbsp, generous 1 Tbsp gochujang, generous 1 Tbsp chili powder, generous 1 Tbsp sesame seeds, perilla oil 1 tsp

Steps (summary)

  1. Peel the deodeok and flatten it thinly by pounding with a rolling pin
  2. Mix 2 Tbsp perilla oil and 1 tsp soy sauce to make the oil glaze
  3. Brush the deodeok with the glaze and lightly grill over low heat
  4. Mix the garlic, plum extract, gochujang, etc. to make the sauce
  5. Brush with the sauce, grill once more in a pan, and top with pine nuts and chives

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

Rice & Noodles

Yam Perilla Oil Buckwheat Noodles (Makguksu)

마들기름막국수

Ep. 321 · aired May 8, 2026 · 문정희

Ingredients

  • Mountain yam 1, pear 1/2, buckwheat noodles 1 serving (100g), salt 1 Tbsp, generous 1 Tbsp whole perilla seeds, perilla leaves 3-4
  • Sauce soy sauce 3 Tbsp, persimmon vinegar 5 Tbsp, perilla oil 6 Tbsp

Steps (summary)

  1. Boil the buckwheat noodles in boiling water with 1 Tbsp salt for 5 minutes, then let them rest for 5 minutes
  2. Rinse several times in cold water and drain
  3. Peel the perilla leaves, pear, and yam where needed and cut into strips
  4. Make the sauce with 3 Tbsp soy sauce, 5 Tbsp persimmon vinegar, and 6 Tbsp perilla oil
  5. Put the noodles in a bowl with the sauce and top with pear, yam, whole perilla seeds, and perilla leaves

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

Soups & Stews

Loach Soup (Chueotang)

추어탕

Ep. 321 · aired May 8, 2026 · 야노시호

Ingredients

  • Loach 1kg, blanched dried radish greens 600g, coarse salt
  • Ground perilla seeds 1 cup, chili powder 1/2 cup, minced garlic 1/2 cup, doenjang 1 cup, store-bought beef bone broth 2L
  • Note: 1 cup is 200ml!

Steps (summary)

  1. Sprinkle the loach with coarse salt, leave for 20-30 minutes, and rinse in cold water
  2. Add water to cover and boil on medium-low for 30 minutes
  3. Remove the loach, cut into 4-5 pieces, and blend finely in a blender with the remaining liquid
  4. Cut 600g radish greens and mix with 1/2 cup chili powder and 1 cup doenjang
  5. Boil the loach, 2L bone broth, 1 cup ground perilla seeds, and radish greens for 20 minutes on medium, then add garlic and boil 10 minutes

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

Soups & Stews

Beef Intestine and Chicken Spicy Stew (Daechang Dakbokkeumtang)

대창닭볶음탕

Ep. 321 · aired May 8, 2026 · 김용빈

Ingredients

  • Cleaned beef intestine 800g, 1 pack of chicken pieces for braising, potatoes 3, carrot 1, onion 1/2, green onion 1
  • Sauce chili powder 3 Tbsp, gochujang 1 Tbsp, doenjang 1 Tbsp, soy sauce 2 Tbsp, sugar 1 Tbsp, corn syrup 2 Tbsp, curry powder 1 Tbsp, minced garlic 1 Tbsp, ground pepper, roasted soybean powder 1 Tbsp

Steps (summary)

  1. Cut the vegetables and pan-fry the intestine without oil and set aside
  2. Mix the sauce with 3 Tbsp chili powder, 1 Tbsp gochujang, etc.
  3. Sear the chicken until golden in a heated wok
  4. Add the potatoes, carrot, onion, and green onion and stir-fry until golden
  5. Add 600ml water and the sauce and boil over high heat for 10 minutes, then add the intestine and soybean powder and boil 5 minutes

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

Ep. 320 · aired May 1, 2026

Soups & Stews

Octopus Beef-Bone-Style Soup (Muneo Gomtang)

문어곰탕

Ep. 320 · aired May 1, 2026 · 문정희

Ingredients

  • Giant octopus 1 (2kg), sugar, salt, abalone 2, water dropwort 1 handful
  • Whole beef brisket 1kg, radish 1/2, ginger 1 piece, green onion 2 stalks, water 4L

Steps (summary)

  1. Boil the brisket, radish, 2 green onions, and ginger in 4L water, then simmer on medium-high for 40 minutes
  2. Turn off the heat and rest for 10 minutes, remove the solids, and shred the brisket
  3. Remove the octopus innards, mouth, and eyes, and wash it by rubbing with sugar
  4. Dip the octopus legs into the boiling broth for 3 seconds each, then boil the whole octopus for 12 minutes
  5. Put the radish, brisket, octopus, and abalone in the broth, season with salt, and top with water dropwort

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

Side Dishes

One-Pan Easy Japchae

원팬 간단 잡채

Ep. 320 · aired May 1, 2026 · 야노시호

Ingredients

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

Steps (summary)

  1. Cut the carrot and onion into strips, slice the shiitake, and halve the spinach
  2. Heat oil in a wok and stir-fry the beef, 1 pinch of salt, and 1 Tbsp soy sauce
  3. Add 400ml water, 2 Tbsp soy sauce, 1 Tbsp sugar, the glass noodles, and vegetables and boil over high heat
  4. When it boils, reduce to medium and cook for 10 minutes until the liquid reduces
  5. Stir-fry the spinach over high heat for 1-2 minutes, then add 1 Tbsp sesame oil and sprinkle with sesame seeds

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

Soups & Stews

Cashew Samgyetang (Ginseng Chicken Soup)

캐슈너트 삼계탕

Ep. 320 · aired May 1, 2026 · 야노시호

Ingredients

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

Steps (summary)

  1. Soak the glutinous rice for 1 hour and prepare the chicken
  2. Stuff the chicken belly with garlic and glutinous rice and cross the legs to secure
  3. Add the chicken, ginseng, jujubes, green onion, garlic, and 3 Tbsp soup soy sauce to 1.5L water and boil over high heat
  4. When it boils, reduce to medium, cover, and cook for 40 minutes
  5. Add the broth blended from 1 cup cashews and 1 cup water and 1/3 Tbsp salt, cook 15 minutes, and top with chives

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

Rice & Noodles

Daegu-Style Yaki Udon

대구식 야끼우동

Ep. 320 · aired May 1, 2026 · 김용빈

Ingredients

  • Chinese-style noodles 1 serving, perilla leaves 5, cabbage 50g (1/16 head), carrot 1/3, onion 1/4
  • Sauce chili powder 2 Tbsp, water 4 Tbsp, sugar 2 pinches, oyster sauce 1 Tbsp, ketchup 2 Tbsp

Steps (summary)

  1. Cut the perilla leaves, cabbage, and onion into strips and the carrot into half-moons
  2. Stir-fry the vegetables first in a pan with a little oil
  3. Boil the noodles for 2 minutes, rinse in cold water, and drain
  4. Add the noodles, 2 Tbsp chili powder, 4 Tbsp water, 2 pinches sugar, and 1 Tbsp oyster sauce and stir-fry
  5. Finally add 2 Tbsp ketchup and stir-fry while mixing evenly

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

Side Dishes

Daegu-Style Spicy Vegetable Salad (Yachae Bibim)

대구식 야채비빔

Ep. 320 · aired May 1, 2026 · 김용빈

Ingredients

  • Perilla leaves 5, cabbage 1/4 head, carrot 1/3, onion 1/2
  • Sauce gochujang 1 Tbsp, fine chili powder 1 Tbsp, vinegar 2.5 Tbsp, oligosaccharide syrup 2.5 Tbsp, soy sauce 1 Tbsp, minced garlic 1/2 Tbsp

Steps (summary)

  1. Thinly slice the perilla leaves, cabbage, carrot, and onion into strips
  2. Mix the gochujang, chili powder, vinegar, oligosaccharide syrup, soy sauce, and garlic to make the sauce
  3. Add the sauce to the vegetables and toss evenly

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

Ep. 319 · aired Apr 24, 2026

Sauces & Seasonings

Hotpot Dipping Sauce (Huoguo Sauce)

문원표 훠궈소스

Ep. 319 · aired Apr 24, 2026 · 신지&문원

Ingredients

  • Green onion 1/2 stalk, chives 4 stalks, garlic 5 cloves, crushed peanuts, sesame paste (zhima jiang), Lao Gan Ma chili sauce, sweet chili sauce, oyster sauce, Sprite-style soda

Steps (summary)

  1. Finely chop the green onion, chives, and garlic
  2. Mix 2 Tbsp each of sesame paste, Lao Gan Ma, and sweet chili sauce with 1 Tbsp oyster sauce
  3. Add 2 Tbsp each of chopped garlic, chives, and crushed peanuts and 3 Tbsp soda and mix

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

Seafood

Grilled Hairtail (Galchi-gui)

갈치구이

Ep. 319 · aired Apr 24, 2026 · 김용빈

Ingredients

  • Hairtail 3 pieces, coarse salt, curry powder, frying mix

Steps (summary)

  1. Remove the fins from the hairtail and score both sides
  2. Put the hairtail and coarse salt in a food bag and rub to remove the silver scales
  3. Rinse in salt water and coat evenly with frying mix and curry powder at a 2:1 ratio
  4. Place the fish in a heated pan and grill over low heat until golden

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

Seafood

Braised Mackerel with Radish (Godeungeo Mu-jorim)

고등어무조림

Ep. 319 · aired Apr 24, 2026 · 김용빈

Ingredients

  • Mackerel 3 pieces, radish 1/2, onion 1/2, green onion 1 stalk, green chili 1, red chili 1, raw rice 1 Tbsp
  • Sauce tuna fish sauce 3 Tbsp, mirin 3 Tbsp, chili powder 4 Tbsp, minced garlic 1 Tbsp, minced ginger 1 tsp, a little ground pepper, ssamjang 2 Tbsp, perilla oil 2 Tbsp

Steps (summary)

  1. Soak the mackerel in vinegar water for 10 minutes and pat dry
  2. Put thick-cut radish, 1L water, and 1 Tbsp raw rice in a pan and boil
  3. Dissolve the sauce (3 Tbsp tuna fish sauce, 3 Tbsp mirin, 4 Tbsp chili powder, etc.) and boil for 15 minutes
  4. Add the onion, green onion, chilies, and mackerel and boil 15 more minutes
  5. Turn off the heat and finish with 2 Tbsp perilla oil

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

Side Dishes

Braised Zucchini (Hobak Jajagi)

호박자작이

Ep. 319 · aired Apr 24, 2026 · 김용빈

Ingredients

  • Zucchini 1, onion 1/2, green onion 1/3, red chili 1, cooking oil, whole sesame seeds
  • Sauce salted shrimp 1 Tbsp, soup soy sauce 1 Tbsp, minced garlic 1/2 Tbsp, water 100ml, perilla oil

Steps (summary)

  1. Cut the zucchini 1.5cm thick, slice the onion thickly into strips, and slice the green onion and red chili diagonally
  2. Stir-fry 1 Tbsp salted shrimp in an oiled pan
  3. When golden, add the zucchini and two rounds of perilla oil and stir-fry briefly
  4. Add the onion, green onion, red chili, 1 Tbsp soup soy sauce, 1/2 Tbsp garlic, and 100ml water and stir-fry
  5. Cover and cook on low heat for 5 minutes, then drizzle one round of perilla oil and stir-fry

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

Ep. 318 · aired Apr 17, 2026

Snacks & Desserts

Soy Milk Mango Ice Cream

두유망고아이스크림

Ep. 318 · aired Apr 17, 2026 · 효민

Ingredients

  • Soy milk 200ml, fresh mango 1, Kanadu syrup 2 Tbsp, salt 1 pinch
  • Topping fresh mango, apple mint

Steps (summary)

  1. Cut 1 fresh mango into bite-sized pieces
  2. Blend 200ml soy milk, the mango, 2 Tbsp Kanadu syrup, and 1 pinch of salt in a blender
  3. Put it in an airtight container and freeze for at least 6 hours until firm
  4. Serve with fresh mango and apple mint

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

Soups & Stews

Tofu Sweet Pumpkin Soup

두부단호박수프

Ep. 318 · aired Apr 17, 2026 · 효민

Ingredients

  • Onion 1/2, sweet pumpkin 1/2 (300g), tofu 1/2 block, milk 300ml, butter 20g, salt 2 tsp, pepper
  • Topping broccoli 40g, lotus root 40g, sweet pumpkin 50g, carrot 40g, olive oil 2 Tbsp, salt 1 tsp, sugar 1 tsp

Steps (summary)

  1. Prepare 1/2 sweet pumpkin and microwave it for 4 minutes 30 seconds
  2. Stir-fry the chopped onion in 20g butter
  3. Blend the steamed pumpkin, onion, 1/2 block tofu, and 300ml milk until smooth and strain through a sieve
  4. Simmer in a pot over medium-low heat and season with 2 tsp salt
  5. Toss the topping vegetables with 2 Tbsp oil, 1 tsp salt, and 1 tsp sugar and roast at 200 degrees C for 6 minutes

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

Snacks & Desserts

Kumquat Cake

금귤케이크

Ep. 318 · aired Apr 17, 2026 · 효민

Ingredients

  • Kumquats 1kg, white wine, sugar, whipping cream 500ml, salt, cake sheets, ginger syrup

Steps (summary)

  1. Remove the stems of the kumquats, halve them, and remove the seeds
  2. Simmer the kumquats, white wine, and sugar over medium-low heat for about 20 minutes and let cool
  3. Whip 500ml whipping cream with 2 pinches of salt
  4. Layer the cake sheets one at a time and spread whipped cream on each
  5. Top with the simmered kumquats and drizzle with the remaining sauce

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

Side Dishes

Stir-Fried Cabbage Tteokbokki-Style (Yangbaechu-bokki)

양배추볶이

Ep. 318 · aired Apr 17, 2026 · 김강우

Ingredients

  • Cabbage 350g, generous 2 Tbsp gochujang, fine chili powder 2 Tbsp, sugar 2 Tbsp, curry powder 1/2 Tbsp, water 300ml, cooking oil
  • Mozzarella cheese 150g, sliced cheddar cheese 1 slice

Steps (summary)

  1. Cut 350g cabbage into squares and stir-fry in an oiled wok
  2. Add 2 Tbsp each of gochujang, chili powder, and sugar, 1/2 Tbsp curry powder, and 300ml water and boil
  3. Microwave 150g mozzarella and 1 slice cheddar for 1 minute and mix
  4. Serve the cabbage and sprinkle the cheese on top

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

Meat

Cabbage Rolls with Cheese (Roll Cabbage)

롤캬베츠

Ep. 318 · aired Apr 17, 2026 · 김강우

Ingredients

  • Outer cabbage leaves 4, ground pork 200g, ground beef 200g, onion 1, minced garlic 1/2 Tbsp, oyster sauce 1/2 Tbsp, potato starch 1/2 Tbsp, salt, pepper
  • Mozzarella cheese 150g, butter 20g, black olives 2 Tbsp, tomato spaghetti sauce 300g, water 180ml

Steps (summary)

  1. Steam 4 outer cabbage leaves over low heat for 4 minutes
  2. Mix the onion, 200g ground pork, 200g ground beef, etc. into a dough and divide into 4 portions
  3. Wrap mozzarella inside each portion and shape into a ball
  4. Roll each in a cabbage leaf and grill over low heat in a pan with 20g butter
  5. Add 300g tomato sauce, 180ml water, and 2 Tbsp olives and simmer on low heat for 30-40 minutes

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

Side Dishes

Cabbage Steak

양배추 스테이크

Ep. 318 · aired Apr 17, 2026 · 김강우

Ingredients

  • Cabbage 1 slice (2.5cm thick), salted butter 20g, salt, pepper, Grana Padano cheese
  • Sauce peeled garlic 3 cloves, soy sauce 2 Tbsp, mirin 2 Tbsp, soju 2 Tbsp, sugar 1/3 Tbsp

Steps (summary)

  1. Cut the cabbage vertically into a 2.5cm thick round slice and secure it with a toothpick
  2. Sprinkle salt and pepper on both sides
  3. Pan-fry in melted 20g salted butter over medium-low heat for 4-5 minutes, then flip and cook for 2-3 minutes
  4. In the same pan, simmer 2 Tbsp soy sauce, 2 Tbsp mirin, and 2 Tbsp soju
  5. Add 3 chopped garlic cloves and 1/3 Tbsp sugar, pour the reduced sauce over the cabbage, and sprinkle with cheese

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

Side Dishes

Izakaya-Style Cabbage Salad

이자카야st 양배추샐러드

Ep. 318 · aired Apr 17, 2026 · 김강우

Ingredients

  • Cabbage 400g, minced garlic 1 tsp, tuna sauce 1.5 Tbsp, sesame oil 3 Tbsp, salt 1/2 Tbsp, pepper

Steps (summary)

  1. Remove the core from 400g cabbage, tear it, and put it in a zip bag
  2. Mix 1 tsp garlic, 1.5 Tbsp tuna sauce, 3 Tbsp sesame oil, 1/2 Tbsp salt, and pepper
  3. Pour the sauce into the zip bag, seal it, and mix
  4. Serve in a bowl and sprinkle with pepper

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

Others

Frozen Dumpling Okonomiyaki

냉동만두 오코노미야키

Ep. 318 · aired Apr 10, 2026 · 김강우

Ingredients

  • Frozen dumplings 5, cabbage 200g, eggs 3, salt 1 pinch, pepper, cooking oil
  • Mayonnaise, tonkatsu sauce, bonito flakes, parsley

Steps (summary)

  1. Thaw 5 frozen dumplings in the microwave for 2 minutes and chop finely
  2. Cut 200g cabbage into strips and beat 3 eggs
  3. Mix the cabbage, dumplings, 1 pinch of salt, and pepper into the egg
  4. Spread thickly in a preheated pan and cook on medium-low for 5-6 minutes, then flip and cook for 6 minutes
  5. Top with mayonnaise, tonkatsu sauce, bonito flakes, and parsley

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

Ep. 317 · aired Apr 10, 2026

Rice & Noodles

Gochujang Tuscan-Style Creamy Pasta (Gochujang Tumba Pasta)

고추장투움바파스타

Ep. 317 · aired Apr 10, 2026 · 오상진

Ingredients

  • (Serves 2)
  • Cocktail shrimp 5, fine chili powder 1/2 Tbsp, dashida 1 tsp, butter 30g, green onion 1 stalk, garlic 5 cloves, button mushrooms 5, gochujang 2 Tbsp, oyster sauce 1 Tbsp, heavy cream 400ml, sirloin steak 200g, olive oil, salt, pepper

Steps (summary)

  1. Season the shrimp with 1/2 Tbsp chili powder and 1 tsp dashida, and slice the green onion, garlic, and mushrooms
  2. Boil 150g pasta in salted water for about 7 minutes and coat with olive oil
  3. Stir-fry the green onion and garlic, mushrooms, and shrimp in that order in 30g butter
  4. Make a sauce with 400ml cream, 2 Tbsp gochujang, and 1 Tbsp oyster sauce and toss with the pasta
  5. Sear the steak over high heat for 2 minutes, then on low heat, rest for 5-7 minutes, slice, and place on top

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

Snacks & Desserts

Tofu Tanghulu

두부탕후루

Ep. 317 · aired Apr 10, 2026 · 김강우

Ingredients

  • Tofu 1 block (300g), potato starch 1/3 cup, salt 2 pinches, cooking oil, nuts 1 pack, cinnamon powder
  • Sauce soy sauce 1/2 Tbsp, sugar 3 Tbsp, corn syrup 2 Tbsp, cooking oil 1 Tbsp

Steps (summary)

  1. Cut the tofu into 2cm cubes, pat dry, and sprinkle with 2 pinches of salt
  2. Put 1/3 cup potato starch and the tofu in a food bag and shake
  3. Pan-fry the tofu over high heat in oil that comes halfway up the tofu
  4. Boil 1/2 Tbsp soy sauce, 3 Tbsp sugar, 2 Tbsp corn syrup, and 1 Tbsp oil
  5. Toss the fried tofu in the sauce and sprinkle with cinnamon powder

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

Side Dishes

Mapo Tofu-Style Braised Tofu

마파두부st 두부조림

Ep. 317 · aired Apr 10, 2026 · 김강우

Ingredients

  • Tofu 1 block (500g), ground meat 200g, chives 5 stalks, green onion 1/2 stalk (white part), shredded chili threads, avocado oil, water 200ml
  • Soybean paste 1 Tbsp, doubanjiang 2 Tbsp, oyster sauce 1 Tbsp, sugar 2 Tbsp, mirin 4 Tbsp, minced garlic 1.5 Tbsp, minced ginger 1/2 Tbsp, soy sauce 1 Tbsp, sesame oil

Steps (summary)

  1. Wrap the tofu in a paper towel, microwave for 4 minutes, and cut into 10-12 pieces
  2. Mix the soybean paste, doubanjiang, oyster sauce, sugar, mirin, garlic, and ginger to make the sauce
  3. Stir-fry 200g ground meat over high heat and add 1 Tbsp soy sauce once the pink is gone
  4. Add the sauce, stir-fry, then pour in 200ml water and boil
  5. Add the tofu and boil, then add the green onion, chives, and 1 Tbsp sesame oil and top with chili threads

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

Bar Snacks

Rose Sausage and Vegetable Stir-Fry (Rose Sosi)

로제쏘야

Ep. 317 · aired Apr 10, 2026 · 김강우

Ingredients

  • Vienna sausages 500g, onion 1/2, red bell pepper 1/2, yellow bell pepper 1/2, green bell pepper 1/2, peeled garlic 10 cloves
  • Butter 20g, fine chili powder 1 Tbsp, milk 200ml, oyster sauce 1 Tbsp, generous 1 Tbsp ketchup, pepper, Grana Padano cheese, parsley

Steps (summary)

  1. Score the sausages 3 times and cut the vegetables into large cubes
  2. Grill the garlic in 20g butter and stir-fry 500g Vienna sausages
  3. Add the vegetables, and when they wilt, stir-fry 1 Tbsp fine chili powder
  4. Add 200ml milk and 1 Tbsp oyster sauce and reduce over high heat
  5. Add 1 Tbsp ketchup and pepper, stir-fry, and sprinkle with cheese and parsley

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

Side Dishes

Braised Soybeans (Baektae Kongjang)

백태콩장

Ep. 317 · aired Apr 10, 2026 · 김강우

Ingredients

  • White soybeans 600g, water 1.5L, soy sauce 100ml, sugar 4 Tbsp, oyster sauce 2 Tbsp, corn syrup 6 Tbsp, sesame oil 2 Tbsp, whole sesame seeds 2 Tbsp

Steps (summary)

  1. Put 600g washed and drained soybeans in a wok and stir-fry over high heat
  2. When the surface turns firm, stir-fry on medium heat for 5 more minutes, then turn off the heat and cool for 5 minutes
  3. Add 1.5L water and boil over high heat, then cover and boil on medium heat for 25-30 minutes
  4. Over high heat, reduce with 6 Tbsp corn syrup, 4 Tbsp sugar, 100ml soy sauce, and 2 Tbsp oyster sauce
  5. Finish with 2 Tbsp sesame oil and 2 Tbsp whole sesame seeds

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

Meat

Spicy Fire Beef Small Intestine (Bul-Gopchang)

불닭매콤소곱창

Ep. 317 · aired Apr 10, 2026 · 김재중

Ingredients

  • Beef small intestine
  • Spicy fire intestine sauce fire chicken sauce 1/2 Tbsp, soy sauce 2 Tbsp, vinegar 1.5 Tbsp, oligosaccharide syrup 1/2 Tbsp, a little hot mustard, a little water

Steps (summary)

  1. Place the intestine in a pan and grill until the outside is golden
  2. Mix 1/2 Tbsp fire chicken sauce, 2 Tbsp soy sauce, 1.5 Tbsp vinegar, 1/2 Tbsp oligosaccharide syrup, hot mustard, and water
  3. Lightly stir-fry the sauce in the fat released from the intestine, coat the intestine, and grill longer on low heat

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

Sauces & Seasonings

Rich and Nutty Soybean Cream

참' 고소한 콩크림

Ep. 317 · aired Apr 10, 2026 · 김재중

Ingredients

  • Boiled white soybeans 2.5 cups (500ml), whole sesame seeds 1 Tbsp, sesame oil 1/2 cup (100ml), water 2 cups (400ml), curry powder 1/2 Tbsp, salt 2 pinches, pepper 10 shakes

Steps (summary)

  1. Put 2.5 cups boiled white soybeans in a blender
  2. Add 1 Tbsp whole sesame seeds, 1/2 cup sesame oil, and 2 cups water
  3. Add 1/2 Tbsp curry powder, 2 pinches salt, and 10 shakes of pepper and blend

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

Meat

Soybean Hamburg Steak

콩닥콩닥 함박스테이크

Ep. 317 · aired Apr 10, 2026 · 김재중

Ingredients

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

Steps (summary)

  1. Soak 1 cup breadcrumbs in 50ml milk for 3 minutes and blend 150g boiled soybeans with 3 Tbsp water
  2. Stir-fry the chopped onion in butter until deep brown and cool
  3. Knead the ground meat, onion, chilies, 2 Tbsp garlic, breadcrumbs, and soybeans until sticky
  4. Shape into patties the size of a hand, grill on low heat, flip, add 3 Tbsp water, and cover to cook through
  5. Boil 1 cup water, 4 Tbsp curry powder, 1/2 Tbsp oyster sauce, and 1 Tbsp chili oil over high heat and serve alongside

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

Ep. 316 · aired Apr 3, 2026

Soups & Stews

Seaweed Soybean Dumpling Soup (Miyeok Kong-sujebi)

미역콩제비

Ep. 316 · aired Apr 3, 2026 · 김재중

Ingredients

  • Boiling soybeans white soybeans 1/2 cup (100ml), a little coarse salt, water
  • Making soybean dough boiled soybeans 1 cup (200ml), water 2 cups (400ml), generous 7 Tbsp flour, salt 2 pinches, soybean oil 1 Tbsp
  • Making seaweed soybean soup soy milk 2 cups (400ml), water 4 cups (800ml), minced garlic 1/2 Tbsp, kelp-flavored seasoning sauce 4 Tbsp (other seasoning sauce can be used), red crab fish sauce 1 Tbsp (other fish sauce can be used), cut dried seaweed 5g

Steps (summary)

  1. Boil 1/2 cup soybeans with a little salt and 1L water, uncovered, for about 40 minutes
  2. Blend 1 cup boiled beans with 2 cups water, strain through a sieve, and separate the soy milk and the pulp
  3. Add 7 Tbsp flour, 2 pinches salt, and 1 Tbsp soybean oil to the pulp and knead into dough
  4. Stir-fry the seaweed, 4 Tbsp seasoning sauce, 1 Tbsp fish sauce, and 1/2 Tbsp garlic, then add 2 cups soy milk and 4 cups water and boil
  5. Tear the dough into the boiling broth and boil over high heat for 5 minutes

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

Side Dishes

Soybean Pancake (Kong-jeon)

콩전

Ep. 316 · aired Apr 3, 2026 · 김재중

Ingredients

  • Boiling soybeans white soybeans 1 cup (100ml), a little coarse salt, water
  • Soybean batter boiled white soybeans 2 cups (400ml). Lettuce 1 handful (60g), eggs 2, salt 2 pinches, red chili 1/2, dried small shrimp 1/2 handful, cooking oil

Steps (summary)

  1. Boil 1 cup soybeans with a little salt and 1-2L water, uncovered, for about 40 minutes
  2. Coarsely blend the boiled beans in a blender
  3. Finely chop the lettuce and mince the red chili
  4. Mix the blended beans, 2 eggs, lettuce, red chili, and 2 pinches salt
  5. Place the batter and dried shrimp in a pan and cook on medium for 5 minutes, then flip and cook 5 minutes

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

Meat

Cotton Candy Braised Short Ribs (Galbi-jjim)

솜사탕 갈비찜

Ep. 316 · aired Apr 3, 2026 · 김재중

Ingredients

  • Whole beef chuck flap 1kg, lotus leaf, radish 1/2, onion 1/2, carrot 1/3, chestnuts 5, jujubes 5, ginkgo nuts 10, Cheongyang chilies 3, shiitake mushrooms 4, young ginseng 2
  • Sauce pear 1, peeled garlic 5 cloves, ginger 1/2 piece, homemade soy sauce (regular soy sauce can be used), mirin 3-4 Tbsp, tuna sauce 2 splashes, kelp-flavored soy sauce 4-5 Tbsp (regular seasoned soy sauce can be used)
  • MSG 1 tsp, sugar 2 Tbsp, water 250ml
  • Making the salt cake coarse salt 1.5kg, egg whites 7, lotus leaf

Steps (summary)

  1. Soak the beef in water to remove the blood, cut 2.5cm thick, and cut the tendons
  2. Cut the radish, onion, carrot, and Cheongyang chilies, and cut a star pattern on the shiitake
  3. Blend the pear, garlic, ginger, mirin, tuna sauce, seasoned soy sauce, and sugar with 250ml water to make the sauce
  4. Put the beef, sauce, and vegetables on the radish and boil for 30 minutes, then add the shiitake and simmer for 5 minutes
  5. Wrap the braised ribs in lotus leaf, cover with a dough of 1.5kg salt and 7 egg whites, and bake at 200 degrees C for 30 minutes

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

Others

Tofu Spinach Cake

두부시금치케이크

Ep. 316 · aired Apr 3, 2026 · 효민

Ingredients

  • Spinach 2 bunches, salt, pepper, olive oil, Gouda cheese, ricotta cheese 150g, Parmesan cheese, tofu 1/2 block, whipping cream
  • Topping apple mint, red pepper flakes

Steps (summary)

  1. Remove the roots from the spinach and wash it, and squeeze the water out of 1/2 block tofu with a cloth
  2. Mix the tofu with 150g ricotta cheese
  3. Stir-fry the spinach over high heat with olive oil, salt, and pepper, then add cream and Gouda cheese
  4. Layer the spinach and the tofu-ricotta mixture alternately in a round mold
  5. Sprinkle Parmesan cheese and brown it with a torch, then top with apple mint and red pepper flakes

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

Rice & Noodles

Sweet Shrimp Sushi (Dan-saeu Chobap)

단새우초밥

Ep. 316 · aired Apr 3, 2026 · 효민

Ingredients

  • Sweet shrimp 18, rice 500g, kelp pieces 2-3, soy sauce, mirin, sushi vinegar, rice vinegar, salt, egg

Steps (summary)

  1. Boil soy sauce and mirin at a 1:1 ratio, cool, and age in the refrigerator
  2. Soak 500g rice, 430ml water, and kelp for 50 minutes, then boil over high heat for 7 minutes
  3. Mix the rice with 50ml sushi vinegar, 50ml rice vinegar, and 18g salt and leave for at least 1 hour
  4. Remove the shell, innards, head, and tail of the shrimp and rinse in salt water
  5. Place 3 shrimp on a shaped rice ball and top with mashed egg yolk sauce

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

Ep. 315 · aired Mar 27, 2026

Others

K-Eggs in Hell (Shakshuka-Style)

K-에그인헬

Ep. 315 · aired Mar 27, 2026 · 이정현

Ingredients

  • Eggs 4, butter 3 pieces (30g), green onion 1/3 stalk, onion 1/2, water 1/2 cup (100ml), sesame oil
  • Garnish perilla shoots
  • Sauce gochujang 1/2 Tbsp, fine chili powder 1 Tbsp, minced garlic 1/2 Tbsp, red crab fish sauce 1 Tbsp (other fish sauce can be used)

Steps (summary)

  1. Chop the green onion and slice the onion into strips
  2. Stir-fry the onion and green onion over high heat in a pot with melted butter
  3. Add 1/2 Tbsp gochujang, 1 Tbsp chili powder, 1/2 Tbsp garlic, and 1 Tbsp fish sauce and stir-fry
  4. Pour in 100ml water, and when it boils, crack in 4 eggs, cover, and cook on medium for 5 minutes
  5. Top with perilla shoots and drizzle with one round of sesame oil

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

Rice & Noodles

Chamnamul Egg Gimbap

참나물 계란김밥

Ep. 315 · aired Mar 27, 2026 · 이정현

Ingredients

  • Chamnamul (pimpinella) 1.5 handfuls, gimbap seaweed sheets 3
  • Rolled omelet, 3 rolls eggs 6, red crab fish sauce 2 Tbsp (other fish sauce can be used), fructo oligosaccharide syrup 2 Tbsp (regular oligosaccharide syrup can be used), water 1 cup (180ml, 12 Tbsp)
  • Seasoning the rice rice 2 bowls (420g), salt 1/2 Tbsp, whole perilla seeds 3 Tbsp, perilla oil 2 Tbsp
  • Note: This is for 3 rolls.

Steps (summary)

  1. Mix 6 eggs, 2 Tbsp fish sauce, 2 Tbsp oligosaccharide syrup, and 1 cup water
  2. Pour the egg mixture into a low-heat pan and, when half cooked, stir it into scrambled eggs
  3. Push to one side, add more egg mixture, and repeat the rolling to make 3 rolled omelets
  4. Mix 2 bowls of rice with 1/2 Tbsp salt, 3 Tbsp whole perilla seeds, and 2 Tbsp perilla oil
  5. Spread rice on the seaweed, place the rolled omelet and fresh chamnamul on top, and roll

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

Side Dishes

Hotel-Style Breakfast Omelet

호텔식 조식 오믈렛

Ep. 315 · aired Mar 27, 2026 · 이정현

Ingredients

  • Eggs 6, butter 1 piece (10g), milk 50ml
  • Oyster mushrooms 1/2 handful, cherry tomatoes 2, a little onion (about 1cm thick)

Steps (summary)

  1. Roughly cut the oyster mushrooms and chop the cherry tomatoes and onion
  2. Beat 6 eggs, strain them, and mix in 50ml milk and the vegetables
  3. Melt butter over low heat, pour in the egg mixture, and cook while stirring with chopsticks
  4. When half cooked, tilt the pan and fold the omelet from one side
  5. Cook over low heat for another 10-20 seconds

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

Side Dishes

Spinach Egg Salad Toast

시금치계란샐러드

Ep. 315 · aired Mar 27, 2026 · 이정현

Ingredients

  • Spinach 1 handful, eggs 3, bread (such as campagne or baguette)
  • Sauce sesame seeds 2 Tbsp, Greek yogurt 4 Tbsp, soy sauce 1 Tbsp, sesame oil 1 Tbsp, honey 1 Tbsp

Steps (summary)

  1. Boil the eggs in boiling water with a little salt and vinegar for 6 minutes 30 seconds, then peel
  2. Cut each egg into 3 pieces and season with salt and pepper
  3. Mix 2 Tbsp crushed sesame seeds, 4 Tbsp Greek yogurt, 1 Tbsp soy sauce, 1 Tbsp sesame oil, and 1 Tbsp honey
  4. Toss the raw spinach in the sauce
  5. Place the spinach and then the egg on the bread

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

Snacks & Desserts

Fruit Lunch Box

과일도시락

Ep. 315 · aired Mar 27, 2026 · 이정현

Ingredients

  • Apple Greek yogurt apple, Greek yogurt, olive oil, pepper
  • Shine Muscat Greek sandwich Shine Muscat grapes, Greek yogurt

Steps (summary)

  1. Apple: cut into 4 from the stem, remove the seeds, and scoop out a V shape in the center
  2. Apple: fill with Greek yogurt and sprinkle with olive oil and pepper
  3. Shine Muscat: halve the grapes and spread Greek yogurt on the cut side
  4. Shine Muscat: press two halves together as a sandwich and tidy the edges

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

Rice & Noodles

Chicken and Green Onion Rice Bowl (Dak-gogi Daepa Deopbap)

닭고기 대파 덮밥

Ep. 315 · aired Mar 27, 2026 · 이정현

Ingredients

  • Boneless chicken thighs 300g (2 pieces), salt, pepper
  • Avocado oil (cooking oil can be used), green onion 1 stalk, cabbage 1/8 head, rice 1 bowl (210g)
  • Sauce soy sauce 3 Tbsp, rice wine 1 Tbsp, fructo oligosaccharide syrup 2 Tbsp (regular oligosaccharide syrup can be used), vinegar 1 Tbsp
  • Garnish shishito peppers 2, soft-boiled egg 1

Steps (summary)

  1. Cut the green onion into 4cm lengths and the cabbage into thick strips
  2. Sprinkle the chicken thighs with salt, grill skin side first over medium heat, and cut into bite-sized pieces
  3. Stir-fry the green onion and cabbage in the chicken fat and boil the soy sauce until it almost burns
  4. Add 1 Tbsp rice wine, 2 Tbsp oligosaccharide syrup, and 1 Tbsp vinegar, stir-fry, and sear with a torch for a smoky flavor
  5. Serve rice, cabbage, chicken, and green onion in a bowl and top with a soft-boiled egg and shishito peppers

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

Soups & Stews

Soup Curry

수프카레

Ep. 315 · aired Mar 27, 2026 · 야노시호

Ingredients

  • Boneless chicken 300g, chicken drumettes 4, garlic 15 cloves, ginger 1/2 piece, onion 1, canned whole tomatoes 1/2 can (200g)
  • Eggplant 1/2, green bell pepper 1/2, red bell pepper 1/2, sweet pumpkin 3 pieces, olive oil
  • Salt, pepper, curry powder 4 Tbsp, tuna sauce 1 Tbsp, salted butter 40g, water 600ml, parsley

Steps (summary)

  1. Prepare the bell peppers, eggplant, and sweet pumpkin, and chop the garlic, ginger, and onion
  2. Sprinkle the chicken and drumettes with salt and pepper and sear over high heat until the surface is dark
  3. Stir-fry the onion, garlic, and ginger in the chicken fat, then crush and stir-fry 1/2 can of whole tomatoes
  4. Stir-fry 4 Tbsp curry powder, 1 Tbsp tuna sauce, and 40g butter, then add the chicken and 600ml water and boil for 15 minutes
  5. Grill the vegetables in olive oil, flip, cook on low heat for 4 minutes, and place on the curry

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

Ep. 314 · aired Mar 20, 2026

Rice & Noodles

Chicken Nanban Rice Bowl

치킨난반 덮밥

Ep. 314 · aired Mar 20, 2026 · 야노시호

Ingredients

  • Chicken breast 500g, potato starch, salt, pepper, parsley, olive oil, rice 200g, black sesame seeds 5 pinches, seasoned salt 2 pinches
  • Chicken nanban sauce tsuyu 1 Tbsp, vinegar 1 Tbsp, sugar 1 Tbsp, whole grain mustard 1 Tbsp, generous 6 Tbsp mayonnaise

Steps (summary)

  1. Slice the chicken breast thinly, sprinkle with salt and pepper, and coat in potato starch
  2. Preheat plenty of olive oil and shallow-fry over medium-high heat
  3. Mix 1 Tbsp tsuyu, 1 Tbsp vinegar, 1 Tbsp sugar, 1 Tbsp mustard, and 6 Tbsp mayonnaise
  4. Mix 200g rice with 2 pinches seasoned salt and 5 pinches black sesame seeds
  5. Place the fried chicken on the rice and top with the sauce and parsley

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

Rice & Noodles

Cashew Cream Pasta

캐슈너트 크림파스타

Ep. 314 · aired Mar 20, 2026 · 야노시호

Ingredients

  • Pasta 100g, unsweetened soy milk 1 pack (200ml), roasted cashew nuts 10, dried chili peppers (peperoncino) 2, button mushrooms 2, shiitake mushroom 1, garlic 4 cloves, onion 1/6
  • Tsuyu 1/2 Tbsp, olive oil, parsley, pepper, Grana Padano cheese, salt, water 2L

Steps (summary)

  1. Boil the pasta in 2L water with 1 Tbsp salt for 9 minutes and save some pasta water
  2. Blend 10 roasted cashews and 200ml soy milk until smooth
  3. Stir-fry the garlic, onion, and peperoncino in olive oil, then the mushrooms
  4. Boil the cashew sauce, then add the pasta, 1 pinch of salt, 1/2 Tbsp tsuyu, and pasta water and reduce
  5. Sprinkle with parsley, pepper, and cheese

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

Rice & Noodles

Macrobiotic Tuna Rice Bowl

마크로비오틱 참치덮밥

Ep. 314 · aired Mar 20, 2026 · 야노시호

Ingredients

  • Brown rice 200g, raw tuna 300g, pickled radish 30g, mountain yam 80g, perilla leaves 4, a little red onion, salmon roe in soy sauce, seasoned seaweed flakes, sesame seeds, black sesame seeds
  • Tuna seasoning tsuyu 2 Tbsp, mirin 1 tsp, sake 1 tsp, sesame seeds 1 Tbsp, salt 1 pinch
  • Bowl sauce perilla oil 1/2 Tbsp, tsuyu 1 Tbsp, wasabi

Steps (summary)

  1. Cut the raw tuna into 1cm pieces and mix with 2 Tbsp tsuyu, 1 tsp mirin, 1 tsp sake, 1 Tbsp sesame seeds, and salt
  2. Slice the red onion and soak in cold water, chop the pickled radish, and cut the perilla leaves into strips
  3. Peel the yam, cube half, and grate half
  4. Grind the sesame seeds over the brown rice, add the grated yam, and top with tuna, yam, pickled radish, perilla leaves, and salmon roe
  5. Sprinkle with seasoned seaweed flakes and drizzle with a sauce of 1 Tbsp tsuyu, 1/2 Tbsp perilla oil, and wasabi

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

Ep. 313 · aired Mar 13, 2026

Rice & Noodles

Samgye Pot Rice (Samgye Solbap)

삼계솥밥

Ep. 313 · aired Mar 13, 2026 · 오상진

Ingredients

  • Rice 2 cups, garlic 5 cloves, boneless chicken thighs 500g, kelp piece 1, margarine 1 Tbsp, whole jujubes, young ginseng, peeled chestnuts, peeled ginkgo nuts
  • Sauce perilla leaves 6, plum syrup 2 Tbsp, gochujang 2 Tbsp, sesame oil 2 Tbsp, mirin 1 Tbsp, peanut butter 1 Tbsp

Steps (summary)

  1. Wash 2 cups of rice and soak for 1 hour, and slice the garlic
  2. Season the chicken thighs and grill skin side first, stir-fry the garlic, add 600ml water, and boil for 30 minutes
  3. Stir-fry the rice in 1 Tbsp margarine in a pot until translucent
  4. Pour in chicken broth at a 1:1 ratio to the rice, add kelp, ginkgo nuts, chestnuts, and jujubes, and cook 5 minutes on high, 5 minutes on medium-low
  5. Place the grilled chicken on top, let it steam for 10 minutes, and serve with the perilla gochujang sauce

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

Others

String Cheese Stuffed-Crust Pizza

오재모 피자

Ep. 313 · aired Mar 13, 2026 · 오상진

Ingredients

  • Bell pepper 1/2, onion 1/4, button mushrooms 2, bacon 2 strips, string cheese 5, thin frankfurter sausages 5, mozzarella cheese 170g, tomato sauce 150g
  • Pepperoni 10-15 slices, store-bought pizza dough 1

Steps (summary)

  1. Roll the dough out from the center to the edge, leaving the rim slightly thick
  2. Arrange string cheese and sausages 2cm inside the edge and fold the rim over to seal
  3. Simmer 150g tomato sauce and spread it thinly over the dough
  4. Top in this order: 1/3 of the mozzarella, bell pepper, onion, bacon, the remaining cheese, and pepperoni
  5. Bake in a 220 degree C preheated oven for about 15 minutes

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

Rice & Noodles

Pollock Roe and Short Rib Rice Bowl (Myeongran Galbi-bap)

명란갈비밥

Ep. 313 · aired Mar 13, 2026 · 이정현

Ingredients

  • White pollock roe 1 sac (30g), Cheongyang chili 1/2, peeled garlic 1 clove, fine chili powder 1 Tbsp, sesame oil 1/2 Tbsp, sesame seeds 1/2 Tbsp
  • Chives 3-4 stalks, rice 1 bowl (210g), garlic bomb ribs (*see the Garlic Bomb Ribs recipe for the ribs)

Steps (summary)

  1. Finely chop the chives and mince the garlic and chili
  2. Separate the pollock roe from its skin
  3. Mix the roe with the garlic, chili, 1 Tbsp chili powder, 1/2 Tbsp sesame oil, and 1/2 Tbsp sesame seeds
  4. Put the rice on a plate and place the seasoned roe in the center
  5. Sprinkle chives around it and place the ribs along the edge

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

Soups & Stews

Wild Chive Doenjang Stew (Dallae Doenjang-jjigae)

달래 된장찌개

Ep. 313 · aired Mar 13, 2026 · 이정현

Ingredients

  • 1 handful of honey-tenderized beef short rib meat (*see the Garlic Bomb Ribs recipe for honey-tenderized ribs), 1 handful of fat and fascia
  • Wild chives 1 handful (100g), onion 1/3, zucchini 1/2, potato 1, green onion 1/2 stalk, tofu 1 block
  • Broth water 1.2L, soup anchovies 10, kelp 1 sheet, shiitake mushrooms 1/2 handful
  • Seasoning big 3 Tbsp doenjang, ssamjang 1 Tbsp, minced garlic 1 Tbsp, fine chili powder 1 Tbsp, red crab fish sauce 1 Tbsp (other fish sauce can be used)

Steps (summary)

  1. Trim and wash the wild chives, then pound and chop the bulbs
  2. Boil 10 anchovies, the kelp, and the shiitake in 1.2L water over high heat for 5 minutes and remove them
  3. Melt the fat in a pot, stir-fry the rib meat, then stir-fry 3 Tbsp doenjang and 1 Tbsp ssamjang
  4. Add the broth, garlic, chili powder, and fish sauce; boil the potato over high heat for 3 minutes, then the other vegetables and tofu for 3 minutes
  5. Add the wild chives and boil a little longer

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

Meat

Garlic Bomb Short Ribs (Maneul Pokbal Galbi)

마늘폭탄갈비

Ep. 313 · aired Mar 13, 2026 · 이정현

Ingredients

  • Beef short rib meat (rib finger meat) 1.8kg, salt 1/2 Tbsp, pepper 10 turns of the mill (2 tsp), generous 3 Tbsp honey
  • Sauce soy sauce 6 Tbsp, rice wine 4 Tbsp, plum syrup 2 Tbsp
  • Garlic bomb ribs peeled garlic 4 handfuls (300g), Cheongyang chilies 4, avocado oil (cooking oil can be used)

Steps (summary)

  1. Remove blood, fat, and fascia from the meat and slice it diagonally against the grain
  2. Coat the meat with 3 Tbsp honey and marinate in the refrigerator for 1 hour
  3. Mix the sauce with 6 Tbsp soy sauce, 4 Tbsp rice wine, and 2 Tbsp plum syrup
  4. Mince 4 handfuls of garlic and the Cheongyang chilies
  5. Stir-fry the meat and garlic in a pan, sear for a smoky flavor, and finish with the chilies

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

Kimchi & Pickles

Stonecrop Water Kimchi (Dolnamul Mul-kimchi)

돌나물 물김치

Ep. 313 · aired Mar 13, 2026 · 이정현

Ingredients

  • Stonecrop (dolnamul) 4 generous handfuls (400g), brewed vinegar, beet 1 piece (half of a 1cm-thick slice)
  • Pear 1, onion 1, peeled garlic 10 cloves, ginger 2 pieces
  • Water 2L, refined salt 3 Tbsp, sugar 3 Tbsp, plum syrup 3 Tbsp
  • Garnish yellow bell pepper, apple

Steps (summary)

  1. Gently shake and wash the stonecrop in water with 2 Tbsp vinegar, then rinse
  2. Blend the pear, onion, beet, and garlic, squeeze through cheesecloth, and mix with 2L water
  3. Season with 3 Tbsp salt, 3 Tbsp sugar, and 3 Tbsp plum syrup
  4. Cut the bell pepper and apple with a shape cutter for garnish
  5. Add the stonecrop and garnish to the broth to finish

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

Kimchi & Pickles

Wild Chive Kimchi (Dallae Kimchi)

달래 김치

Ep. 313 · aired Mar 13, 2026 · 이정현

Ingredients

  • Wild chives 6 handfuls (600g)
  • Flour paste hot water 200ml, flour 2 Tbsp
  • Regular chili powder 14 Tbsp (1 paper cup is about 200ml), red crab fish sauce 6 Tbsp (other fish sauce can be used), plum syrup 4 Tbsp, salted shrimp 2 Tbsp, sugar 2 Tbsp, refined salt 2 Tbsp

Steps (summary)

  1. Trim and wash the wild chives and shake off the water
  2. Dissolve 2 Tbsp flour in 200ml hot water to make a flour paste
  3. Mince 2 Tbsp salted shrimp and mix with 14 Tbsp chili powder, 6 Tbsp fish sauce, 4 Tbsp plum syrup, etc.
  4. Spread out the wild chives, coat evenly with the seasoning, and stack in layers

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

Ep. 312 · aired Mar 6, 2026

Meat

Kimchi Cheese Jeyuk (Spicy Pork Stir-Fry)

김치즈 제육

Ep. 312 · aired Mar 6, 2026 · 김강우

Ingredients

  • Pork shoulder 300g, napa cabbage kimchi 300g, onion 1/2, red chili 1/2, green chili 1/2
  • Sugar 3 Tbsp, soy sauce 3 Tbsp, gochujang 1 Tbsp, salt 3 pinches, ground pepper, sesame oil 2 Tbsp, avocado oil 1 Tbsp, soju 1 Tbsp, sweet corn, pizza cheese 150g

Steps (summary)

  1. Season the pork shoulder with 3 pinches of salt and pepper and mix in the kimchi
  2. Heat 2 Tbsp sesame oil and 1 Tbsp avocado oil in a pan and stir-fry over high heat
  3. When the kimchi wilts, add 3 Tbsp sugar, 3 Tbsp soy sauce, and 1 Tbsp gochujang and stir-fry the onion
  4. Sprinkle 1 Tbsp soju, cover, and steam on low heat for 3 minutes 30 seconds
  5. Place the corn and 150g pizza cheese around the edge, melt on low heat, and sprinkle with chilies

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

Rice & Noodles

Anchovy Kalguksu Spicy Cold Noodles (Kal-bim-myeon)

멸치칼국수 칼빔면

Ep. 312 · aired Mar 6, 2026 · 김강우

Ingredients

  • Anchovy kalguksu instant noodles 1 pack, egg 1, cucumber 1/6, lettuce 1 leaf, sesame seeds
  • Sauce gochujang 1 Tbsp, sesame oil 1 Tbsp, minced garlic 1/3 Tbsp, fine chili powder 1 Tbsp, sugar 2 Tbsp, vinegar 2 Tbsp, anchovy kalguksu seasoning powder 1/2 packet, water 1 Tbsp

Steps (summary)

  1. Boil the egg and cut it in half, and slice the cucumber and lettuce
  2. Mix the gochujang, sesame oil, garlic, chili powder, 2 Tbsp sugar, 2 Tbsp vinegar, 1/2 packet seasoning, and 1 Tbsp water
  3. Boil water, cook the noodles and the remaining seasoning, then rinse in cold water
  4. Toss the noodles with the sauce and top with cucumber, lettuce, egg, and sesame seeds

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

Snacks & Desserts

Green Detox Juice

초록삭제주스

Ep. 312 · aired Mar 6, 2026 · 김강우

Ingredients

  • Cabbage 1/4 head (300g), broccoli 1, avocados 3, perilla leaves 3, lemon juice 140ml, allulose 5 Tbsp, water 500ml

Steps (summary)

  1. Remove the broccoli leaves and peel the stem
  2. Steam 200ml water, the broccoli, and the cabbage in a pot over low heat for 10 minutes
  3. Blend the steamed vegetables, 3 avocados, 140ml lemon juice, 5 Tbsp allulose, and 500ml water
  4. Tear 3 perilla leaves, add them, and blend once more

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

Soups & Stews

Chicken Noodle Soup

치킨누들수프

Ep. 312 · aired Mar 6, 2026 · 선예

Ingredients

  • Chicken drumsticks 500g, onion 1, carrot 2/3, celery 3 stalks, peeled garlic 6 cloves, avocado oil (cooking oil can be used), salt
  • Butter 2 pieces (30g), short pasta, rosemary 1 sprig, thyme 1 sprig

Steps (summary)

  1. Chop the onion and garlic and cut the carrot and celery small
  2. Brown the chicken drumsticks in a pot and take them out
  3. Melt the butter in the same pot and stir-fry the onion, then the garlic, carrot, and celery in that order
  4. Add the chicken and water and boil over high heat for 10 minutes, then add the herbs and simmer on low heat for 1 hour 30 minutes
  5. Shred the chicken meat, return it to the pot and bring to a boil, then pour over pasta boiled for 13 minutes

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

Kimchi & Pickles

Canada Kimchi (Quick Cabbage Kimchi)

캐나다김치

Ep. 312 · aired Mar 6, 2026 · 선예

Ingredients

  • Cabbage 1/2 head, plenty of salt 2-3 Tbsp, chili powder 3-4 Tbsp, chives 3-4 stalks
  • Sauce radish 1 piece (half of a roughly 1cm-thick slice), onion 1/2, peeled garlic 5 cloves, ginger 1 piece (thumbnail size), red chili 1, anchovy fish sauce 3 Tbsp, sugar 2 Tbsp

Steps (summary)

  1. Cut the cabbage, sprinkle with salt, and let it salt for at least 20 minutes
  2. Blend the radish, onion, garlic, ginger, red chili, 3 Tbsp fish sauce, and 2 Tbsp sugar in a blender
  3. Cut the chives and first toss the salted cabbage with 3-4 Tbsp chili powder
  4. Add the chives and the blended seasoning and toss evenly

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

Seafood

Chewy Fish and Chips

쫄깃피시앤칩스

Ep. 312 · aired Mar 6, 2026 · 선예

Ingredients

  • Pollock fillets, salt, pepper
  • Flour 1/2 cup (80ml), wet glutinous rice flour 1 cup (160ml), beer 1/2 can (based on a 355ml can), avocado oil (cooking oil can be used)

Steps (summary)

  1. Pat the pollock fillets dry and season with salt and pepper
  2. Mix 1 cup wet glutinous rice flour and 1/2 cup flour and add 1/2 can of beer to make a thin batter
  3. Heat plenty of oil in a pan
  4. Dust the pollock with flour, coat in the batter, and fry until golden

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

Meat

Cold Pig's Feet (Naengjokbal) with Cilantro Sauce

캐나다냉족발 & 고수소스

Ep. 312 · aired Mar 6, 2026 · 선예

Ingredients

  • Pig's feet 1.3kg, homemade seasoned soy sauce 350ml (*see the Homemade Seasoned Soy Sauce recipe), soy sauce 350ml, water 1L, 1 big handful of whole cinnamon sticks
  • Cilantro sauce cilantro 2 handfuls, peeled garlic 7 cloves, olive oil 5-6 generous Tbsp, anchovy fish sauce 2 Tbsp, limes 2, red chili 1

Steps (summary)

  1. Soak the pig's feet in water for 2 hours to remove the blood and blanch for 7 minutes
  2. Boil 350ml each of the two soy sauces, 1L water, and cinnamon in a pressure cooker
  3. When the weight rings, cook on medium-low for 40 minutes and let it rest for 10 minutes
  4. Cool, remove the bones, wrap in plastic wrap, chill until firm, and slice thinly
  5. Cilantro sauce: chop the cilantro, red chili, and garlic and mix with 5-6 Tbsp olive oil, 2 Tbsp fish sauce, and lime juice

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

Ep. 311 · aired Feb 27, 2026

Rice & Noodles

Cold Dumpling Soup (Naeng-mandu-guk)

냉만둣국

Ep. 311 · aired Feb 27, 2026 · 남보라

Ingredients

  • Beef-flavored naengmyeon broth 1 pack, sesame seeds 1 Tbsp, cucumber 1/3, sesame oil 1 Tbsp, boiled dumplings (mul-mandu) 1 handful
  • Sauce red crab seasoning sauce 3 Tbsp, chili powder 3 Tbsp, sugar 1 Tbsp, corn syrup 1/2 Tbsp, vinegar 1.5 Tbsp, minced garlic 1/4 Tbsp
  • Note: This is for 2 servings!

Steps (summary)

  1. Boil the dumplings, drain, and chill them
  2. Mix the sauce with 3 Tbsp seasoning sauce, 3 Tbsp chili powder, 1 Tbsp sugar, 1.5 Tbsp vinegar, etc.
  3. Add the sauce, dumplings, cucumber, and ground sesame seeds to the naengmyeon broth and drizzle with 1 Tbsp sesame oil

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

Soups & Stews

10-Minute Cheonggukjang Stew

10분 청국장

Ep. 311 · aired Feb 27, 2026 · 남보라

Ingredients

  • Cheonggukjang (fermented soybean paste) 250g, aged kimchi 200g, Korean beef soup meat 150g, perilla oil 1 Tbsp, chili powder 1 Tbsp, green onion 1 stalk, tofu 1 block, Cheongyang chili 1, radish 100g, Hanwoo well broth 500ml, red crab seasoning sauce 1 Tbsp

Steps (summary)

  1. Grate the radish and squeeze the liquid from the aged kimchi and chop it finely
  2. Slice the chili and green onion diagonally and cut the tofu into large pieces
  3. Mix the grated radish, kimchi, 1 Tbsp perilla oil, soup meat, and 250g cheonggukjang by hand
  4. Stir-fry in a pot, then add 500ml broth and 1 Tbsp chili powder and boil for 5-7 minutes
  5. Add 1 Tbsp seasoning sauce, the chili, green onion, and tofu and boil a little longer

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

Rice & Noodles

Kimchi Fried Rice Omurice

김치볶음밥 오므라이스

Ep. 311 · aired Feb 27, 2026 · 남보라

Ingredients

  • Rice 4 bowls, aged kimchi 1 head, raw sliced duck meat 1kg, green onion 1 stalk, carrot 1, onion 1, eggs 10, tonkatsu sauce
  • Note: This makes 4 servings!

Steps (summary)

  1. Slice the green onion diagonally and cut the aged kimchi, carrot, onion, and duck
  2. Stir-fry the duck and aged kimchi in a heated wok
  3. When the duck is cooked, add the vegetables and stir-fry
  4. Add 4 bowls of rice and stir-fry evenly
  5. Beat 10 eggs and cook into a wide thin omelet, place the fried rice on it, fold, and drizzle with tonkatsu sauce

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

Soups & Stews

Tofu Stew (Dubu-jjigae)

두부찌개

Ep. 311 · aired Feb 27, 2026 · 선예

Ingredients

  • Tofu 1/2 block, green onion 1/2 stalk, minced garlic 1 Tbsp, a shake of chili powder, perilla oil 3 rounds, Joseon soy sauce 1 Tbsp (soup soy sauce can be used), water

Steps (summary)

  1. Cut the tofu into bite-sized pieces and chop the green onion
  2. Lay the tofu in a pot and top with green onion, 1 Tbsp garlic, chili powder, 3 rounds of perilla oil, and 1 Tbsp Joseon soy sauce
  3. Add water to just cover the tofu slightly and boil over high heat for 5 minutes

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

Side Dishes

Braised Radish and Steamed Perilla Leaves (Mu-jorim and Kkaennip-jjim)

무조림&깻잎찜

Ep. 311 · aired Feb 27, 2026 · 선예

Ingredients

  • Radish 2 pieces (3cm thick), perilla leaves 1 fistful
  • Sauce Cheongyang chili 1, red chilies 2, generous 3 Tbsp anchovy fish sauce, generous 2 Tbsp homemade seasoned soy sauce (*see the Homemade Seasoned Soy Sauce recipe; regular soy sauce can be used)
  • Minced garlic 1/3 Tbsp, sugar 1.5 tsp, oyster sauce 1 Tbsp, water about 80ml

Steps (summary)

  1. Cut the radish into 1cm thick slices, quarter them, and trim into ginkgo-leaf shapes
  2. Mix the chopped chilies with 3 Tbsp fish sauce, 2 Tbsp seasoned soy sauce, 1 Tbsp oyster sauce, 80ml water, etc.
  3. Lay the radish in a pot, pour in the sauce, cover, and boil over high heat for 10 minutes
  4. Stack the perilla leaves 5-6 at a time on the radish and pour the remaining sauce over them
  5. Cover and boil on low heat for 3 minutes

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

Rice & Noodles

Radish Rice (Mu-bap)

무밥

Ep. 311 · aired Feb 27, 2026 · 선예

Ingredients

  • White rice 2 cups (400ml), water 350ml, radish 1.5 pieces (5cm thick), perilla oil, minced garlic 1/2 Tbsp
  • Sauce green onion (white part) 1.5 stalks, minced garlic 1 Tbsp, perilla oil 2 rounds, soy sauce 5 Tbsp, chili powder 1/2 Tbsp, red chili 1/2, a shake of sesame seeds

Steps (summary)

  1. Soak the rice for 30 minutes and drain
  2. Cut the radish into thick strips
  3. Stir-fry 1/2 Tbsp garlic in perilla oil in a pot, then add the radish and stir-fry
  4. Add the rice and 350ml water, place the radish on top, and boil over high heat
  5. Cook on low heat for 20 minutes and let it steam for 5 minutes
  6. Mix the sauce with the green onion, red chili, garlic, perilla oil, and 5 Tbsp soy sauce

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

Side Dishes

Almond Anchovy Snack (Almond Myeolchi Kkakka)

아몬드 멸치까까

Ep. 311 · aired Feb 27, 2026 · 선예

Ingredients

  • Small dried anchovies 100g, avocado oil (cooking oil can be used), almonds 2-3 big handfuls, oligosaccharide syrup 7-8 rounds, honey 1 Tbsp

Steps (summary)

  1. Stir-fry the small anchovies in a dry pan and reduce the heat to low once hot
  2. Add the avocado oil and stir-fry
  3. Coarsely grind the almonds and stir-fry them with the anchovies
  4. Add 7-8 rounds of oligosaccharide syrup and 1 Tbsp honey, stir-fry briefly, and let sit for a moment
  5. When the bottom turns crisp, turn off the heat and toss

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

Side Dishes

No-Stir-Fry Seasoned Dried Squid Strips (Jinmichae)

볶지 않는 진미채

Ep. 311 · aired Feb 27, 2026 · 선예

Ingredients

  • White dried shredded squid 1 pack (200g), mirin 2 Tbsp, mayonnaise 1/2-1 Tbsp, sesame seeds
  • Sauce generous 1 Tbsp gochujang, homemade seasoned soy sauce 2 Tbsp (*see the Homemade Seasoned Soy Sauce recipe; regular soy sauce can be used)
  • Minced garlic 1 tsp, a shake of chili powder, avocado oil about 1 Tbsp, oligosaccharide syrup about 2 Tbsp, water 50ml

Steps (summary)

  1. Cut the dried squid into bite-sized pieces
  2. Put the squid and 2 Tbsp mirin in a pan and stir-fry briefly over high heat
  3. Turn off the heat, let it cool, then toss with 1/2-1 Tbsp mayonnaise
  4. Boil the sauce (1 Tbsp gochujang, 2 Tbsp soy sauce, 2 Tbsp oligosaccharide syrup, 50ml water, etc.) over medium-low heat
  5. When thick, turn off the heat, cool completely, toss with the squid, and sprinkle with sesame seeds

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

Meat

Sweet Braised Pork Ribs (Dal-dal Deung-galbi-jjim)

달달 등갈비찜

Ep. 311 · aired Feb 27, 2026 · 선예

Ingredients

  • Pork back ribs 2 packs (800g), radish 2 pieces (3cm each), carrot 1, green onion (4 white parts, 1 green part), 1 handful of chopped green onion (for garnish)
  • Sauce onion 1/2, apple 1, soy sauce 2-3 Tbsp, homemade seasoned soy sauce 6 Tbsp (*see the Homemade Seasoned Soy Sauce recipe)
  • Minced garlic 1.5 Tbsp, ginger 1 piece, anchovy fish sauce 1/2 Tbsp, sugar 4 tsp, mirin 2 rounds

Steps (summary)

  1. Cut the carrot, radish, and green onion, and cut the ribs apart along the bones
  2. Blanch the ribs in boiling water and rinse
  3. Blend the onion, apple, soy sauces, garlic, ginger, fish sauce, sugar, and mirin to make the sauce
  4. Put the ribs, sauce, and 500ml water in a pot and boil for 10 minutes on medium-high, then 20 minutes on low
  5. Add the radish, carrot, and green onion, cover, and cook 1 more hour, then top with green onion

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

Sauces & Seasonings

Dried Shrimp Powder and Dried Pollock Powder

새우가루&황태가루

Ep. 311 · aired Feb 27, 2026 · 선예

Ingredients

  • Small dried shrimp, shredded dried pollock

Steps (summary)

  1. Shrimp powder: blend the small dried shrimp in a blender until fine
  2. Pollock powder: tear the dried pollock into suitable pieces
  3. Toast the shredded pollock in a pan
  4. Blend the toasted pollock in a blender until fine

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

Sauces & Seasonings

Chili Oil (Gochu-gireum)

고추기름

Ep. 311 · aired Feb 27, 2026 · 선예

Ingredients

  • Avocado oil 250ml (cooking oil can be used), green onion (green part) 2 stalks, garlic 1 handful, chili powder 1 cup (160ml)

Steps (summary)

  1. Cut the green onion and crush the garlic with the flat of a knife
  2. Pour 250ml avocado oil into a wok and heat on low
  3. Stir-fry the green onion and garlic over low heat
  4. When the garlic is golden, add 1 cup chili powder and stir-fry briefly
  5. Let it cool and strain through cheesecloth or a sieve

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

Sauces & Seasonings

Homemade Seasoned Soy Sauce (Sujae Matganjang)

수제맛간장

Ep. 311 · aired Feb 27, 2026 · 선예

Ingredients

  • Apple 1, pear 1/2, carrot 1/3, green onion 2 stalks, garlic 1 handful, radish 2 pieces (each 5cm thick), soy sauce 1L, water 1L, honey 7 Tbsp, bonito flakes 1 big handful

Steps (summary)

  1. Peel and cut the apple, pear, carrot, and radish, and cut the green onion and score it
  2. Put 1L soy sauce, 1L water, the vegetables, garlic, and 7 Tbsp honey in a pot and boil on medium-low heat for 30 minutes
  3. Turn off the heat, put the bonito flakes in a sieve, steep for 5 minutes, and remove

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

Ep. 310 · aired Feb 20, 2026

Side Dishes

Life-Changing Crispy Kimchi Pancake (Kimchi-jeon)

인생 바삭 김치전

Ep. 310 · aired Feb 20, 2026 · 김강우

Ingredients

  • Napa cabbage kimchi 1/8 head (300g), onion 1/2, green chili 1, red chili 1
  • Pancake mix 1 cup, potato starch 0.8 cup, sparkling water 1 cup, kimchi brine 1/2 cup, tuna sauce 2 Tbsp, cooking oil, sesame oil
  • Note: 1 cup is a paper cup (180ml)!

Steps (summary)

  1. Cut the kimchi to the thickness of a pinky finger, slice the onion into strips, and slice the chilies diagonally
  2. Roughly mix the cut ingredients with 1 cup pancake mix, 0.8 cup potato starch, and 1 cup sparkling water, etc.
  3. Preheat an oiled pan over high heat and spread the batter thinly
  4. Lower to medium-low and, when the bottom is cooked, tear open the center and add 1/2 Tbsp oil
  5. When the batter moves as you shake the pan, flip it and cook 2-3 more minutes

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

Meat

Salt-Boiled Pork Neck Slices (Gabrisal Soegeum Suyuk)

가브리살소금수육

Ep. 310 · aired Feb 20, 2026 · 김강우

Ingredients

  • Pork neck (gabrisal) 1kg, coarse salt 2 Tbsp, water 2L

Steps (summary)

  1. Dissolve 2 Tbsp coarse salt in 2L cold water
  2. Add 1kg pork neck and boil over high heat
  3. When it boils, reduce to low and boil uncovered for 1 hour, skimming off the foam
  4. Turn off the heat, cover, and let it rest for 10 minutes
  5. Slice thinly and serve

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

Side Dishes

Beef Shank Cold Salad (Satae Naengchae)

사태냉채

Ep. 310 · aired Feb 20, 2026 · 남보라

Ingredients

  • Water dropwort 1 handful, bell pepper 1, cucumber 1, carrot 1, onion 1
  • Sauce mustard powder 1 Tbsp, vinegar 2 Tbsp, red crab soy sauce 2 Tbsp, sugar 2 Tbsp, minced garlic 1 Tbsp, seasoned salt, whipping cream

Steps (summary)

  1. Cut the water dropwort, bell pepper, cucumber, carrot, and onion into strips of the same length
  2. Slice the boiled beef shank against the grain
  3. Arrange the vegetables around the edge of a plate and the beef shank in the center
  4. Sauce: mix 1 Tbsp mustard powder with hot water into a thick paste
  5. Mix in 2 Tbsp vinegar, 2 Tbsp soy sauce, 2 Tbsp sugar, 1 Tbsp garlic, salt, and cream and pour over

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

Soups & Stews

Hanwoo Beef Shank and Pine Mushroom Hotpot (Jeongol)

한우우물육수 사태송이전골

Ep. 310 · aired Feb 20, 2026 · 남보라

Ingredients

  • Carrot 1, zucchini 1, pine mushrooms 3, onion 1, green onion 1 stalk, water dropwort 1/2 handful, Cheongyang chili 1, red chili 1

Steps (summary)

  1. Cut the carrot, zucchini, pine mushrooms, onion, green onion, and water dropwort and slice the chilies diagonally
  2. Slice the boiled beef shank against the grain
  3. Put the vegetables and beef shank in a hotpot pan and pour in the broth
  4. Season to taste with soy sauce, fish sauce, salt, and pepper

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

Soups & Stews

Hanwoo Umul Beef Broth

한우우물육수

Ep. 310 · aired Feb 20, 2026 · 남보라

Ingredients

  • Beef leg bones 2kg, beef shank 2kg, mixed bones 2kg

Steps (summary)

  1. Soak the leg bones, shank, and mixed bones in cold water for at least 1 hour to remove blood, then rinse
  2. Put them in a large pot, bring to a boil once, and remove the impurities
  3. Return them to the pot, fill with water to 2/3, and simmer for at least 1 hour

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

Ep. 309 · aired Feb 13, 2026

Soups & Stews

Spicy Braised Hairtail Stew (Galchi-jjigae)

갈치찌개

Ep. 309 · aired Feb 13, 2026 · 김준현

Ingredients

  • Boneless hairtail 800g, radish 1/2, onion 1/2, green onion 1/2 stalk, potatoes 2
  • Soy sauce 16 glugs, tuna sauce 2 glugs, mirin 2 glugs, sugar 1 Tbsp, chili powder 6 Tbsp, minced ginger 1/2 Tbsp, minced garlic 3 Tbsp, pepper, dried chili peppers (peperoncino) 3, water 200ml
  • 7-second broth anchovy dashida 1 packet (8g), ground pepper, water 1.5L
  • Note: Use the white part of the radish!

Steps (summary)

  1. Prepare and cut the radish, potatoes, onion, and green onion
  2. Make the broth by shaking 1 packet of anchovy dashida and pepper into 1.5L water
  3. Mix the sauce with 16 glugs soy sauce, 6 Tbsp chili powder, 3 Tbsp garlic, 1 Tbsp sugar, etc., and the peperoncino
  4. Layer the onion, then the radish, potatoes and green onion, then the hairtail in a pot and pour in the broth
  5. Spread half the sauce on top and boil, and when it boils, add the remaining broth and sauce and simmer down

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

Seafood

Hairtail Yuringi (Fried Hairtail with Sweet-Sour Soy Dressing)

갈치유린기

Ep. 309 · aired Feb 13, 2026 · 김준현

Ingredients

  • Fried hairtail, romaine lettuce 1/2 head, onion 1/2, radishes (small red) 2, cherry tomatoes 5, minced garlic 10 cloves, red chili 1, green chili 1
  • Sauce soy sauce 5 Tbsp, Yeondu seasoning sauce 3 Tbsp, sugar 10 pours, vinegar 4 pours, tuna sauce 1/2 Tbsp, minced ginger 1/2 Tbsp

Steps (summary)

  1. Tear the lettuce, slice the onion and soak it in cold water, and cut the radishes and cherry tomatoes
  2. Mix 5 Tbsp soy sauce, 3 Tbsp Yeondu, sugar, vinegar, and tuna sauce, adjust the thickness with water, and add ginger juice
  3. Chop the garlic, red chili, and green chili and add them to make the sauce
  4. Pile the fried hairtail on top of the lettuce, onion, and tomatoes and top with the sauce and radishes

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

Seafood

Fried Cutlassfish (Galchi-twigim)

갈치튀김

Ep. 309 · aired Feb 13, 2026 · 김준현

Ingredients

  • boneless cutlassfish 400 g, salt, pepper, potato starch, cooking oil

Steps (summary)

  1. Thaw the cutlassfish in the fridge, pat it dry, and season with salt and pepper
  2. Coat evenly with potato starch
  3. Preheat plenty of oil, fry, and drain the oil
  4. Fry once more over high heat to deepen the color

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

Snacks & Desserts

Baked Avocado with Egg

아보카도 구이

Ep. 309 · aired Feb 13, 2026 · 오상진

Ingredients

  • avocado 3, egg 3, salt, olive oil, pepper

Steps (summary)

  1. Cut the avocados in half and remove the pits
  2. Put an egg yolk in each pit hollow and drizzle with salt and olive oil
  3. Bake in a 180 degree oven for 20 minutes
  4. Sprinkle with pepper

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

Rice & Noodles

Shepherd's Purse and Doenjang Vongole Pasta (Naengi Bongole Pasta)

냉이된장 봉골레파스타

Ep. 309 · aired Feb 13, 2026 · 오상진

Ingredients

  • linguine 200 g, shepherd's purse (naengi) half a handful, manila clams 500 g, garlic 6 cloves, dried peperoncino 10 pieces, cherry tomatoes 6, doenjang 0.5 Tbsp, mirin (cooking wine) 2 Tbsp, pepper, olive oil, coarse salt 2 Tbsp, fine salt

Steps (summary)

  1. Slice the garlic, halve the cherry tomatoes, and boil the pasta for 10 minutes
  2. Stir-fry olive oil, peperoncino, and garlic in a pan
  3. Squeeze in the cherry tomato juice and stir-fry
  4. Add the clams, pasta water, and 0.5 Tbsp doenjang and stir-fry
  5. When the clams open, add 2 Tbsp mirin and the shepherd's purse, stir-fry, and finish with olive oil

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

Meat

Tomato Pork Rib Stew

토마토등갈비스튜

Ep. 309 · aired Feb 13, 2026 · 오상진

Ingredients

  • pork back ribs 800 g, potato 2, onion 1/2, carrot 1/2, fresh parsley for topping, peperoncino 7 pieces
  • Sauce whole peeled tomatoes 1 can (400 g), bay leaf 2, balsamic vinegar 3 Tbsp, store-bought galbi marinade 100 ml, butter 20 g, salt, pepper, cooking oil

Steps (summary)

  1. Remove the membrane from the ribs, soak in cold water for 30 minutes to draw out blood, and chop the vegetables
  2. Sear the ribs with salt and pepper until just the outside is cooked, then add the vegetables and peperoncino and stir-fry
  3. Add 1 can of whole tomatoes and 100 ml galbi marinade and stir-fry while crushing the tomatoes
  4. Add the bay leaves, 500 ml water, and 3 Tbsp balsamic vinegar, bring to a boil over high heat, then simmer over medium heat for 45 minutes
  5. Add 20 g butter and bring to a quick boil

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

Rice & Noodles

Chickpea Curry

병아리콩카레

Ep. 309 · aired Feb 13, 2026 · 오상진

Ingredients

  • boiled chickpeas 1 cup
  • Topping chicken tail meat (chicken rump) 10 pieces, mirin, salt, pepper

Steps (summary)

  1. Add 1 cup of boiled chickpeas to the curry and simmer for 5 more minutes
  2. Plate the curry with the grilled chicken tail meat
  3. Topping: remove any fine feathers, rub with mirin, salt, and pepper, and soak in water for 30 minutes
  4. Rinse, pat dry, and grill slowly over low heat without oil

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

Rice & Noodles

Thick-Cut Pork Curry (Palttuk Curry)

팔뚝카레

Ep. 309 · aired Feb 13, 2026 · 오상진

Ingredients

  • pork loin for curry 250 g, curry roux 6 blocks, onion 2, potato 1, carrot 1/4, butter 30 g, sugar 2 Tbsp

Steps (summary)

  1. Slice the onions thinly and dice the potato and carrot
  2. Stir-fry 30 g butter, 2 Tbsp sugar, and the onions over low heat until brown
  3. Add the potato, carrot, and pork loin and stir-fry
  4. Add 800 mL water and 6 blocks of curry roux, bring to a boil over high heat, then simmer over medium heat for 20 minutes

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

Ep. 308 · aired Feb 6, 2026

Side Dishes

Wood Ear Mushroom and Cucumber Pickle (Omoki Pickle)

오목이피클

Ep. 308 · aired Feb 6, 2026 · 오상진

Ingredients

  • cucumber 1, white wood ear mushroom (silver ear) 1 cluster, fresh black wood ear mushroom half a handful, fine salt 1 Tbsp
  • Seasoning sugar 1 Tbsp, ground sesame seeds 1 Tbsp, vinegar 3 Tbsp, sesame oil 0.5 Tbsp, Lao Gan Ma (chili crisp) 2 Tbsp

Steps (summary)

  1. Peel and slice the cucumber, then lightly smash it with the back of a knife
  2. Salt with 1 Tbsp fine salt for 15 minutes and drain
  3. Blanch the mushrooms in boiling water for 1 to 1 minute 30 seconds and rinse in cold water
  4. Remove the hard roots and cut into bite-size pieces
  5. Toss the cucumber and mushrooms with 1 Tbsp sugar, 1 Tbsp sesame seeds, 3 Tbsp vinegar, and the rest of the seasoning

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

Rice & Noodles

Cold Noodles with Silken Tofu and Natto (Yeondubu Binaeng)

연두부비냉

Ep. 308 · aired Feb 6, 2026 · 오상진

Ingredients

  • thin wheat noodles (somyeon) 100 g, silken tofu 2 packs, salt 1 tsp, chicken powder 1 tsp, sesame oil 1 Tbsp, pepper, natto, green onion 1 stalk

Steps (summary)

  1. Boil 100 g noodles in boiling water for 3 minutes and rinse in cold water
  2. Mix the noodles with 1 tsp salt, 1 tsp chicken powder, 1 Tbsp sesame oil, and 2 packs of silken tofu
  3. Plate and top with natto

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

Snacks & Desserts

Milk Sweet Potato (Milk Goguma)

밀크고구마

Ep. 308 · aired Feb 6, 2026 · 오상진

Ingredients

  • sweet potato 120 g (1/2 sweet potato), milk 75 ml, sugar 1 Tbsp, mascarpone cheese 1 Tbsp

Steps (summary)

  1. Peel and slice the sweet potato
  2. Soak in cold water for 30 minutes to remove starch, then pat dry
  3. In a heatproof container, mix 75 ml milk and 1 Tbsp sugar, add the sweet potato, cover with plastic wrap, and microwave for 8 minutes
  4. Top with 1 Tbsp mascarpone cheese

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

Soups & Stews

Napa Cabbage Cream Soup (Albaechu Cream Soup)

알배추 크림 스프

Ep. 308 · aired Feb 6, 2026 · 오상진

Ingredients

  • baby napa cabbage 1/2, butter 30 g, heavy cream 200 ml, water 200 ml, flour 1 Tbsp, salt 1 tsp, chicken powder 1 tsp, red pepper flakes
  • Cheongyang Chili Oil avocado oil, cheongyang chili peppers 3

Steps (summary)

  1. Cut the cabbage into thin strips
  2. Melt the butter in a pan and stir-fry the cabbage for 3 to 4 minutes
  3. Stir-fry 1 Tbsp flour, then add 200 ml each of water and cream plus the salt and chicken powder and bring to a boil
  4. Reduce to low heat and simmer for 10 minutes
  5. Drizzle with red pepper flakes and cheongyang chili oil

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

Snacks & Desserts

Banana French Toast

바나나 프렌치 토스트

Ep. 308 · aired Feb 6, 2026 · 오상진

Ingredients

  • brioche loaf bread, butter 30 g, egg 3, sugar 1 Tbsp, salt 3 pinches, banana milk 200 ml
  • Topping heavy cream 30 g, mascarpone cheese 100 g, sugar 1 Tbsp, banana 1

Steps (summary)

  1. Cut the bread into 4 cm thick slices
  2. Mix 3 egg yolks, 1 Tbsp sugar, the salt, and 200 ml banana milk
  3. Soak the bread for 5 minutes on each side
  4. Cook in a pan with melted butter over very low heat for 10 minutes
  5. Top with the cream made from 30 g heavy cream, 100 g mascarpone, and 1 Tbsp sugar, and add the banana

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

Side Dishes

Chamnamul Salad with Pollock Roe and Tofu (Myeongran Chamnamul Muchim)

명란참나물무침

Ep. 308 · aired Feb 6, 2026 · 이정현

Ingredients

  • chamnamul (pimpinella greens) 3 fistfuls (200 g), salt, tofu 1/2 block (150 g), minced green onion 1 Tbsp (3 cm of a large green onion), minced garlic 1 Tbsp, sesame oil 1 Tbsp, a sprinkle of sesame seeds
  • salted white pollock roe 2 pieces (100 g)
  • Preparing the roe salt water (500 ml water, 1 Tbsp salt), rice wine (cheongju) 1 cup (200 ml)

Steps (summary)

  1. Rinse the roe in salt water, then soak in rice wine for 10 minutes
  2. Halve the chamnamul, blanch for 30 seconds, rinse in cold water, and squeeze dry
  3. Toss the chamnamul with 1 Tbsp garlic and 1 Tbsp minced green onion
  4. Drain the tofu, mash it finely, and mix it with the chamnamul
  5. Remove the roe from its skin, mix with 1 Tbsp sesame oil and sesame seeds, and place on top

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

Soups & Stews

Pollock Roe Stew (Myeongran Jjigae)

명란찌개

Ep. 308 · aired Feb 6, 2026 · 이정현

Ingredients

  • salted white pollock roe 3 to 4 pieces (200 g)
  • Preparing the roe salt water (500 ml water, 1 Tbsp salt), rice wine (cheongju) 1 cup (200 ml)
  • tofu 1/2 block (150 g), potato 1/2, zucchini 1/3, onion 1/2, large green onion 1/2 stalk, cheongyang chili pepper 1, red chili pepper 1
  • Broth water 1 L, dried kelp 4 pieces, dried anchovies for broth 1 handful (10 anchovies), dried shiitake pieces half a handful (6 pieces), salted shrimp 1 Tbsp, minced garlic 1 Tbsp
  • Seasoning paste fine red pepper flakes 3 Tbsp, soup soy sauce 1.5 Tbsp, rice wine 1.5 Tbsp, sesame oil 1 Tbsp, pepper 4 pinches

Steps (summary)

  1. Rinse the roe in salt water, soak in rice wine for 10 minutes, then cut into 2 cm pieces
  2. Cut the tofu, zucchini, potato, onion, green onion, and chilies
  3. Boil the kelp, anchovies, and shiitake in 1 L water over high heat for 5 minutes, then remove them
  4. Add the onion, zucchini, potato, salted shrimp, and garlic to the broth and boil over high heat for 5 minutes
  5. Add the green onion, chilies, roe, and tofu and bring to a quick boil
  6. Seasoning paste: mix 3 Tbsp red pepper flakes, 1.5 Tbsp soup soy sauce, 1.5 Tbsp rice wine, 1 Tbsp sesame oil, and the pepper

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

Rice & Noodles

Beef Brisket and Pollock Roe Pot Rice (Chadol Myeongran Sotbap)

차돌명란솥밥

Ep. 308 · aired Feb 6, 2026 · 이정현

Ingredients

  • short-grain rice 300 ml (1.5 cups), water 300 ml (1.5 cups) (*rice to water is a 1:1 ratio!), a generous handful of water dropwort (minari)
  • beef brisket slices (chadolbagi) 200 g, minced garlic 1 Tbsp, rice wine 1 Tbsp, soy sauce 1 Tbsp, butter 1 piece (10 g), olive oil, sesame oil
  • salted white pollock roe 2 to 3 pieces
  • Preparing the roe salt water (500 ml water, 1 Tbsp salt), rice wine (cheongju) 1 cup (200 ml)

Steps (summary)

  1. Soak the rice for 30 minutes and chop the water dropwort
  2. Rinse the roe in salt water and soak in rice wine for 10 minutes
  3. Melt olive oil and butter in a pot, sear only the outside of the roe, and take it out
  4. Stir-fry the brisket, 1 Tbsp garlic, rice wine, and 1 Tbsp soy sauce until golden, then stir-fry the soaked rice
  5. Add 300 ml water, bring to a boil over high heat, then cover and cook on low heat for 10 minutes
  6. Sprinkle on the water dropwort, let it steam for 10 minutes, then top with the roe and sesame oil

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

Ep. 307 · aired Jan 30, 2026

Rice & Noodles

Potato Rice (Gamja-bap)

감자밥

Ep. 307 · aired Jan 30, 2026 · 김준현

Ingredients

  • potato 2, short-grain rice 2 cups, water 2 cups
  • Note: 1 cup is 200 ml!

Steps (summary)

  1. Peel the potatoes
  2. Cut into bite-size pieces
  3. Put 2 cups rice and 2 cups water in the rice cooker, place the potatoes on top, and cook

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

Meat

Half-and-Half Pork Belly (Soy and Spicy)

반반삼겹살

Ep. 307 · aired Jan 30, 2026 · 김준현

Ingredients

  • Soy pork belly pork belly 3 strips, soy sauce 4 Tbsp, Yondu (vegetable seasoning) 2 Tbsp, mirin 3 Tbsp, sugar 2 Tbsp, oligosaccharide syrup 1 Tbsp, minced garlic 3 Tbsp, garlic pickle brine 4 Tbsp, sesame oil 1 Tbsp, sesame seeds 1 Tbsp, pepper, MSG 3 pinches, water 4 Tbsp
  • Spicy pork belly pork belly 3 strips, gochujang 3 Tbsp, coarse red pepper flakes 3 squeezes, rice wine 3 squeezes, oligosaccharide syrup 3 squeezes, sugar 8 squeezes, minced garlic 1 Tbsp, sesame oil 1/2 Tbsp, water 1 squeeze, pepper 6 shakes, sesame seeds

Steps (summary)

  1. Score 6 strips of pork belly on both sides at 1 cm intervals
  2. Mix the soy marinade and marinate 3 strips for 10 minutes
  3. Mix the seasoning with 3 Tbsp gochujang and the rest, and marinate the other 3 strips for 10 minutes
  4. Preheat the griddle over high heat, lower to low heat, shake off the marinade, and grill the meat
  5. When cooked, slice and stir-fry briefly over high heat for a smoky flavor

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

Rice & Noodles

Superfood Lard Aglio e Olio

슈퍼푸드 돼지기름 알리오올리오

Ep. 307 · aired Jan 30, 2026 · 김준현

Ingredients

  • linguine 100 g, oysters 100 g, small webfoot octopus (jjukkumi) 2, salted butter 10 g
  • boiled bracken (gosari) 1 handful, peeled garlic 3 cloves, peperoncino 3, minced garlic 1/3 Tbsp, pepper, Grana Padano cheese, truffle oil spray

Steps (summary)

  1. Slice the garlic, boil the noodles, and boil the oysters and octopus
  2. Add the boiled bracken to the oil left from grilling pork belly and chop it finely
  3. Stir-fry the peperoncino, sliced garlic, and 1/3 Tbsp minced garlic
  4. Add the noodles, then the oysters and octopus, then 10 g butter, stir-frying in that order
  5. Sprinkle with pepper, cheese, and truffle oil

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

Sauces & Seasonings

Seasoned Salted Shrimp Sauce (Saeujeot Sauce)

양념 새우젓 소스

Ep. 307 · aired Jan 30, 2026 · 김준현

Ingredients

  • salted shrimp, a generous 3 Tbsp, fine red pepper flakes 1 Tbsp, coarse red pepper flakes 1/2 Tbsp, pepper, minced garlic 1/2 Tbsp, sesame oil, sesame seeds

Steps (summary)

  1. Slice the cheongyang chili peppers on the diagonal
  2. Squeeze the brine out of 3 Tbsp salted shrimp and put the shrimp in a bowl
  3. Mix in the red pepper flakes, pepper, 1/2 Tbsp minced garlic, sesame oil, and chili peppers
  4. Sprinkle with sesame seeds

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

Meat

Four-Item Pork Belly Grill (Samgyeopsal Sahap Gui)

삼겹살 사합 구이

Ep. 307 · aired Jan 30, 2026 · 김준현

Ingredients

  • pork belly 1 kg, boiled bracken 300 g, cleaned small octopus (jukkumi) 8 (400 g), fresh oysters 300 g, Yondu (vegetable seasoning), salt, MSG
  • Wrap vegetables spring cabbage (bomdong), lettuce, perilla leaves, cheongyang chili peppers

Steps (summary)

  1. Toss the bracken with 3 rounds of Yondu, and wash the oysters and octopus
  2. Preheat the griddle with pork belly fat and grease it
  3. Place the meat on it and grill, flipping often and moving it around
  4. Season with a small amount of salt and MSG and grill as if frying
  5. Cut into bite-size pieces and move to the edge, then grill the bracken, oysters, and octopus in the middle where the fat pools

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

Sauces & Seasonings

All-Purpose Cream Sauce

만능크림소스

Ep. 307 · aired Jan 30, 2026 · 이정현

Ingredients

  • ground pork 300 g, heavy cream 500 ml, kids' cheese slices 4
  • shiitake mushrooms 2 (*any mushrooms such as button, enoki, or oyster mushrooms can be used), onion 1/2
  • butter 3 pieces (30 g), olive oil (*cooking oil or avocado oil can be used instead), dried garlic powder 1 Tbsp

Steps (summary)

  1. Blot the blood from the ground pork and finely chop the shiitake and onion
  2. Melt the oil and butter in a pan over medium-low heat
  3. Slowly stir-fry the onion over low heat
  4. Add the pork, shiitake, and 1 Tbsp garlic powder and stir-fry over high heat for 5 minutes until deep brown
  5. Simmer 500 ml cream over medium heat, and when it reduces, melt in 4 cheese slices over low heat
  6. Storage: 2 to 3 days in the fridge, 1 to 2 months in the freezer

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

Soups & Stews

10-Minute Chicken Hot Pot (Dakgoki Jeongol)

10분 닭고기전골

Ep. 307 · aired Jan 30, 2026 · 이정현

Ingredients

  • boneless chicken thigh 350 g
  • Cleaning the chicken water, brewed vinegar
  • Seasoning the chicken a pinch of salt, a pinch of pepper, rice wine 2 Tbsp
  • cabbage 1/4 head (250 g), peeled garlic 3 cloves, cheongyang chili pepper 1/2, garlic chives 50 g, red chili pepper 1/2, shiitake mushroom 1
  • water 3 cups (600 ml), soy sauce 1/2 Tbsp, sand lance fish sauce 1 Tbsp, rice wine 1 Tbsp, salt 3 pinches, sesame oil 1/2 Tbsp

Steps (summary)

  1. Wash the chicken thighs with vinegar and drain
  2. Season with salt, pepper, and 2 Tbsp rice wine and rest for 10 minutes
  3. Cut the chicken, cabbage, and vegetables into bite-size pieces
  4. Bring 3 cups water, the soy sauce, fish sauce, rice wine, and chicken to a boil over high heat
  5. Add the cabbage, garlic, and cheongyang chili and cook over medium-low heat for 5 minutes, then finish for 1 minute

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

Rice & Noodles

Creamy Rosé Kimchi Fried Rice

크림로제볶음밥

Ep. 307 · aired Jan 30, 2026 · 이정현

Ingredients

  • cooked rice 2 bowls (420 g), kimchi 2 fistfuls, heavy cream half a cup (100 ml), cheddar cheese slices 2, butter 20 g
  • dakgalbi sauce 2 Tbsp, dakgalbi 2 spatulas' worth
  • Note: For the dakgalbi, see the iron-plate dakgalbi recipe!

Steps (summary)

  1. Squeeze the juice out of the kimchi and chop it finely
  2. Stir-fry the kimchi, 2 Tbsp sauce, and dakgalbi over medium heat in a pan with melted butter
  3. When the kimchi turns golden, add the rice and stir-fry together
  4. Make a hollow in the center of the fried rice
  5. Add half a cup (100 ml) cream and 2 cheese slices and mix when melted

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

Meat

Spicy Iron-Plate Dakgalbi

알싸한 철판 닭갈비

Ep. 307 · aired Jan 30, 2026 · 이정현

Ingredients

  • << Large batch version, for 8 to 9 servings >>
  • boneless chicken thigh 1.5 kg
  • Cleaning the chicken water, brewed vinegar
  • Seasoning the chicken salt 1 tsp, pepper 1/2 tsp, rice wine half a cup (100 ml)
  • cabbage 1/2 head, sweet potato 1, perilla leaves 20, cheongyang chili peppers 3, large green onions 2, onion 1, tteokbokki rice cakes 1 handful, avocado oil (*cooking oil can be used instead)
  • Sauce gochujang 6 Tbsp, red pepper flakes 12 Tbsp, soy sauce 12 Tbsp, rice wine 9 Tbsp, fructo-oligosaccharide syrup 9 Tbsp (*regular oligosaccharide syrup can be used instead)
  • minced garlic 3 Tbsp, sesame oil 3 Tbsp, curry powder 3 Tbsp, wasabi 1 Tbsp

Steps (summary)

  1. Wash the chicken with vinegar and season with salt, pepper, and rice wine for 10 minutes
  2. Cut the vegetables and sweet potato, and soak the rice cakes for 10 minutes
  3. Mix the sauce ingredients, including gochujang and red pepper flakes, in a bowl
  4. Grill the chicken over medium heat until golden and cut it with scissors
  5. Stir-fry the sauce in the chicken fat, then add the chicken, vegetables, and rice cakes and finish

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

Ep. 306 · aired Jan 23, 2026

Seafood

After-School Cold Raw Fish Soup (Mulhoe)

방과 후 물회

Ep. 306 · aired Jan 23, 2026 · 장민호

Ingredients

  • pear 1/2, carrot 1, white kimchi 15 leaves, perilla leaves 9, raw yellowtail (bangeo) sashimi, gwamegi (semi-dried Pacific saury) 10 strips, cheongyang chili peppers 3, onion 1, cucumber 1, sesame oil
  • Sauce cold noodle broth 5 packs, spicy-sweet chili sauce (chojang) 10 Tbsp, a generous 1 Tbsp prepared mustard, sugar 2 Tbsp, vinegar 2 Tbsp
  • Note: Serves 3 to 4 people!

Steps (summary)

  1. Cut the pear, carrot, white kimchi, perilla leaves, onion, and cucumber into thin strips
  2. Slice the cheongyang chilies and tear the gwamegi along the grain
  3. Mix the cold noodle broth, chojang, mustard, sugar, and vinegar in a bowl
  4. Put the vegetables in a bowl and top with the yellowtail sashimi and gwamegi
  5. Pour in the broth and top with the chilies and sesame oil

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

Seafood

Baked Salmon with Pineapple

파인애플 연어구이

Ep. 306 · aired Jan 23, 2026 · 손태진

Ingredients

  • salmon 400 g, sliced pineapple 540 g, olive oil, herb seasoning, pepper
  • Tongyeong oyster-flavored soy sauce 70 ml, water 140 ml, minced garlic 1 Tbsp
  • Note: My mother's recipe used tsuyu!
  • If you do not have Tongyeong oyster-flavored soy sauce, use tsuyu instead!

Steps (summary)

  1. Cut the salmon thick and cut the pineapple in half
  2. Mix 140 ml water, 70 ml oyster-flavored soy sauce, and 1 Tbsp minced garlic
  3. Arrange the salmon and pineapple alternately in a dish and pour the sauce over
  4. Sprinkle with herb seasoning, olive oil, and pepper
  5. Bake in a 220 degree oven for 30 minutes

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

Rice & Noodles

Classic Egg Carbonara

정통 계란 까르보나라

Ep. 306 · aired Jan 23, 2026 · 손태진

Ingredients

  • egg 4, bacon 3 strips, peeled garlic 5 cloves, Pecorino Romano cheese, pasta 120 g, pepper, salt, olive oil

Steps (summary)

  1. Cut the bacon into 2 to 3 cm pieces and slice the garlic
  2. Beat 4 egg yolks and 1 egg white, and mix in the cheese and pepper
  3. Add olive oil to a pan and stir-fry the bacon and garlic
  4. Boil 120 g pasta in boiling water for 7 to 8 minutes
  5. In the pasta pot, mix the egg mixture, pasta, bacon, and 2 Tbsp pasta water

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

Meat

Pepper Steak

후추 스테이크

Ep. 306 · aired Jan 23, 2026 · 손태진

Ingredients

  • steak-cut sirloin 250 g, whole black peppercorns 30 turns, olive oil, butter 1 piece, heavy cream 100 ml, salt

Steps (summary)

  1. Rub the meat with olive oil, salt it, and coat the top with ground pepper
  2. Place the side without pepper down, preheat over high heat, then cook over medium heat
  3. When the cooked part is about 1 cm high, flip and sear all 4 sides
  4. Transfer to a dish, cover with a lid, and rest for 5 to 7 minutes
  5. Add 1 tsp water and 100 ml cream to the pan and simmer over low heat to make a sauce

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

Ep. 305 · aired Jan 16, 2026

Soups & Stews

Winter Spinach Chicken Soup (Seomcho Baeksuk)

섬초백숙

Ep. 305 · aired Jan 16, 2026 · 문정희

Ingredients

  • size 10 chicken (1 kg), a large handful of winter spinach (seomcho), a handful of whole garlic, onion 1 (with skin), ginger 2 pieces, water 1.5 L
  • Ggodeul Sauce (nutty perilla sauce) chicken broth 500 ml, 1/2 onion boiled in the chicken broth, pine nuts 1 handful, pumpkin seeds 1 handful, a generous 5 Tbsp ground perilla seeds (about 200 ml), unrefined coarse salt (topanyeom) 1.5 Tbsp

Steps (summary)

  1. Put 1.5 L water, the chicken, ginger, garlic, and whole onion in a pressure cooker and bring to a boil
  2. When it sounds, cook for 20 minutes over medium heat, rest for 10 minutes, and shred the chicken
  3. Briefly blanch the seomcho in the chicken broth, roots first
  4. Blend 500 ml broth, the boiled onion, pine nuts, 5 Tbsp ground perilla seeds, and the rest in a blender
  5. Pour the sauce into a bowl and top with the shredded chicken and seomcho

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

Soups & Stews

Tomato Pork Shabu-Shabu

토마토돼지고기샤부샤부

Ep. 305 · aired Jan 16, 2026 · 문정희

Ingredients

  • raw pork neck sliced for shabu-shabu 400 g, sweet potato 1, potato 1, bok choy 2, Korean radish 1/3, baby napa cabbage 1/2, enoki mushrooms 1 pack, shiitake mushrooms 2
  • Kelp broth water 1 L, dried kelp 1 piece
  • Tomato broth cherry tomatoes 8 to 10, whole garlic 4 cloves, ginger 1 piece, salt 1/2 tsp, kelp broth
  • Black sesame sauce a generous 2 Tbsp black sesame powder, dark soy sauce 2 Tbsp, allulose 1 Tbsp, apple cider vinegar 3 drops (about 1/2 Tbsp), minced garlic 1 Tbsp, a generous 1 Tbsp mayonnaise

Steps (summary)

  1. Boil the kelp in 1 L water over medium heat for 10 minutes and remove it
  2. Blend the cherry tomatoes, garlic, ginger, salt, and 3 ladles of kelp broth
  3. Mix the blended tomato broth with the remaining kelp broth
  4. Prepare the vegetables and mushrooms and mix the black sesame sauce ingredients
  5. Cook the hard vegetables first, blanch the meat, and dip it in the sauce

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

Rice & Noodles

Eggplant Rice with Whole Perilla Seeds (Tongdeulggae Gaji-bap)

통들깨 가지밥

Ep. 305 · aired Jan 16, 2026 · 문정희

Ingredients

  • eggplant 1, ground pork 100 g, ground beef 100 g, rice 1 cup (200 ml), water 3/4 cup (150 ml)
  • olive oil, minced garlic 1 tsp, a pinch of salt, a generous 2 Tbsp whole perilla seeds, tsuyu 3 tsp (*1.5 Tbsp dark soy sauce can be used instead)

Steps (summary)

  1. Soak the rice for at least 30 minutes, drain it, and cut the eggplant
  2. Stir-fry olive oil and 1 tsp minced garlic in a pan over medium heat
  3. Add the pork and beef and stir-fry until half cooked
  4. Add the eggplant, salt, 1 cup soaked rice, and 3/4 cup water and stir-fry
  5. Stir-fry the perilla seeds and 3 tsp tsuyu, pour in the water, cook on low heat for 20 minutes, then rest for 10 minutes

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

Sauces & Seasonings

Invincible Vegetable Sauce (Muyaso)

무적의 야채 소스(무야소)

Ep. 305 · aired Jan 16, 2026 · 문정희

Ingredients

  • a generous 3 Tbsp olive oil, whole grain mustard 1 tsp, balsamic vinegar 1 tsp, minced garlic 1 tsp, unrefined coarse salt (topanyeom) 1 tsp, pepper 1/2 tsp
  • dried basil 1 tsp, smoked paprika powder 1 tsp, Parmesan cheese 1 piece (10 g)
  • (
  • Note: Choose vegetables freely to your taste.)

Steps (summary)

  1. Mix 3 Tbsp olive oil, 1 tsp mustard, 1 tsp balsamic vinegar, and 1 tsp garlic
  2. Add 1 tsp coarse salt, 1/2 tsp pepper, 1 tsp basil, and 1 tsp smoked paprika
  3. Grate 10 g Parmesan cheese and mix it in

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

Side Dishes

Silken Tofu Mapo Tofu (Yeondubu Mapadubu)

연두부 마파두부

Ep. 305 · aired Jan 16, 2026 · 손태진

Ingredients

  • ground pork 200 g, silken tofu 3 blocks (750 g), large green onion 1/3, ginger 5 pieces, Thai dried chili peppers 1 handful, a generous 1 Tbsp fine red pepper flakes, sugar 1 Tbsp, a generous 1 Tbsp mirin, pepper 1/2 tsp
  • doubanjiang 2 Tbsp, miso paste 1 Tbsp, minced garlic 2 Tbsp, cooking oil 3 Tbsp, corn starch 2 Tbsp, chicken powder 1 tsp, sesame oil 1/2 Tbsp, water 1.5 cups (300 ml)

Steps (summary)

  1. Mix the meat with the red pepper flakes, sugar, pepper, and mirin, then stir in 1 Tbsp ginger juice
  2. Cut and blanch the silken tofu, and make a starch slurry from 2 Tbsp starch and 2 Tbsp water
  3. Stir-fry the oil, doubanjiang, garlic, and dried chilies in a pan, then stir-fry the meat
  4. Add 1 Tbsp miso, 1.5 cups (300 ml) water, and 1 tsp chicken powder and bring to a boil
  5. Add the tofu, drizzle in the starch slurry, and top with sesame oil and green onion

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

Meat

24-Hour Braised Short Ribs (Galbijjim)

24시간 정성 갈비찜

Ep. 305 · aired Jan 16, 2026 · 손태진

Ingredients

  • short ribs 2 kg, Korean radish 1/2, carrot 1, chestnuts 10, jujubes 8, ginkgo nuts 12, shiitake mushrooms 5, king oyster mushrooms 3
  • Sauce pear 1, onion 1, soy sauce 1 cup (200 ml), mirin 5 Tbsp, minced garlic 4 Tbsp, large green onion 1/2, brown sugar 5 Tbsp, dark brown sugar 3 Tbsp, pepper 1 tsp, sesame oil 2 Tbsp, sesame seeds 2 Tbsp
  • Blanching ingredients large green onions 2, onion 1, garlic 8 cloves, ginger 1 piece, peppercorns 10

Steps (summary)

  1. Soak the ribs in cold water for 3 to 4 hours to draw out the blood
  2. Add pear juice and grated onion to the sauce of soy sauce, mirin, sugar, and the rest
  3. Blanch the ribs in boiling water with the aromatics and trim them
  4. Pour the sauce over and marinate in the fridge for at least 12 hours
  5. Lay the radish down, add the ribs and 2 cups water, cook over high heat then medium heat for 1 hour, add the rest and cook for 20 minutes

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

Seafood

Chili Crab

칠리크랩

Ep. 305 · aired Jan 16, 2026 · 손태진

Ingredients

  • blue crab 5 (2 kg), egg 2, ginger 50 g, large green onion 1/2, cilantro
  • minced garlic 2 Tbsp, doenjang 2 Tbsp, chili sauce 5 Tbsp, ketchup 10 Tbsp, soy sauce 1 Tbsp, corn starch 3/4 Tbsp, cooking oil 150 ml, water 600 ml

Steps (summary)

  1. Clean the crabs and cut them in half, and cut the ginger into thin strips
  2. In a wok, stir-fry the ginger in 150 ml oil until brown
  3. Stir-fry the garlic and 2 Tbsp doenjang, then add the chili sauce, ketchup, soy sauce, and 600 ml water and bring to a boil
  4. Add the crabs, cover for 5 minutes, mix, and cook 5 more minutes
  5. When the crabs turn red, add the beaten egg and starch slurry and top with green onion and cilantro

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

Ep. 304 · aired Jan 9, 2026

Rice & Noodles

Gwamegi Butter Ramen

과메기버터라면

Ep. 304 · aired Jan 9, 2026 · 장민호

Ingredients

  • gwamegi (semi-dried Pacific saury) 3 strips, olive oil, butter 20 g, garlic 3 cloves, garlic scapes 2 stalks, pepper, Nagasaki jjamppong ramen 1 pack, white wine
  • Note: Rice wine or mirin can be used instead of white wine!

Steps (summary)

  1. Stir-fry minced gwamegi and sliced garlic in olive oil
  2. Splash in white wine for a smoky flavor
  3. Cook the ramen noodles only 2 to 3 minutes until slightly underdone
  4. Add 20 g butter, the noodles, 2 ladles noodle water, and 2/3 of the soup packet and stir-fry while reducing
  5. Add the garlic scapes and stir-fry briefly

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

Bar Snacks

Seasoned Grilled Gwamegi (Gwamegi Yangnyeom Gui)

과메기양념구이

Ep. 304 · aired Jan 9, 2026 · 장민호

Ingredients

  • gwamegi (semi-dried Pacific saury) 15 strips, green onion 2 stalks, sesame seeds
  • Sauce gochujang 2 Tbsp, fine red pepper flakes 1/2 Tbsp, sugar 1 Tbsp, oligosaccharide syrup 1 Tbsp, soy sauce 1 tsp, minced garlic 1 Tbsp, minced green onion 1 Tbsp, water 3 Tbsp

Steps (summary)

  1. Mix the sauce of gochujang, red pepper flakes, sugar, oligosaccharide syrup, and the rest
  2. Pour plenty of oil into a pan and grill the gwamegi on both sides
  3. Brush on the sauce and grill over low heat as if simmering it down
  4. Sprinkle with green onion and sesame seeds

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

Sauces & Seasonings

Gwamegi Gochujang (Spicy Stir-Fried Saury Paste)

과메기고추장

Ep. 304 · aired Jan 9, 2026 · 장민호

Ingredients

  • gwamegi (semi-dried Pacific saury) 10 strips, onion 1/4, large green onion 1/4 stalk, cheongyang chili peppers 5, sesame seeds, green onion 2 stalks
  • Sauce gochujang 3 Tbsp, minced garlic 2 Tbsp, soy sauce 2 Tbsp, corn syrup 4 Tbsp, mirin 2 Tbsp, minced ginger 1/2 tsp, sesame oil 2 Tbsp, ground perilla seeds 1 Tbsp, a little pepper

Steps (summary)

  1. Mince the gwamegi and cut the onion, green onion, and chilies
  2. Mix the sauce ingredients, including 3 Tbsp gochujang, in a bowl
  3. Add oil to a pan and stir-fry the minced gwamegi
  4. When golden, add the sauce and stir-fry
  5. Add the vegetables and 1/2 cup water and simmer until the sauce is reduced

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

Seafood

Ghee-Butter Flatfish (Ghee Gamiji Gui)

기버터 가자미구이

Ep. 304 · aired Jan 9, 2026 · 문정희

Ingredients

  • semi-dried flatfish 1, ghee, potato starch, unrefined coarse salt (topanyeom)

Steps (summary)

  1. Pat the semi-dried flatfish dry and remove the fins and head
  2. Score the skin and coat evenly with potato starch
  3. Add ghee to a pan and cook skin side first over medium-low heat for 15 minutes
  4. Flip only once and cook for 5 minutes
  5. Sprinkle with coarse salt and cook 5 more minutes

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

Seafood

Ghee-Butter Oyster Gambas

기버터 굴감바스

Ep. 304 · aired Jan 9, 2026 · 문정희

Ingredients

  • a generous 5 Tbsp ghee, a handful of garlic, oysters 5, cleaned shrimp 6, fine red pepper flakes 3 Tbsp, pepper, salt
  • Garnish lemon slices 3, green onion

Steps (summary)

  1. Toss the shrimp with 3 Tbsp red pepper flakes, 10 turns of pepper, and 8 turns of salt
  2. Slice the garlic thickly
  3. Heat 5 Tbsp ghee in a pan over medium heat and stir-fry the garlic until golden
  4. Cook the shrimp, and when nearly done add the oysters and cook quickly, then turn off the heat
  5. Top with lemon slices and green onion

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

Meat

Ghee Beef Shabu-Shabu

기버터 샤부샤부

Ep. 304 · aired Jan 9, 2026 · 문정희

Ingredients

  • beef round (udunsal) 1 piece (200 g) (*any lean cut of beef will do!)
  • ghee, salt, pepper

Steps (summary)

  1. Freeze the beef lightly and slice thinly with a bread knife
  2. Season with salt and pepper
  3. Bring 4 to 5 Tbsp ghee to a boil in a small pan
  4. When it boils, cook the meat briefly on both sides as if blanching, and remove at once

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

Sauces & Seasonings

Ghee (Clarified Butter)

기버터

Ep. 304 · aired Jan 9, 2026 · 문정희

Ingredients

  • unsalted butter 1 block (454 g)

Steps (summary)

  1. Melt 454 g unsalted butter in a pot over medium-low heat
  2. When foam rises, do not stir; lower to low heat and simmer
  3. When the foam settles and the sediment sinks, turn off the heat
  4. Strain only the clear fat through a coffee filter or fine sieve
  5. Cool slightly and store at room temperature or in the fridge

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

Snacks & Desserts

Kabocha Basque Cheesecake

밤호박 바스크 치즈케이크

Ep. 304 · aired Jan 9, 2026 · 문정희

Ingredients

  • mini kabocha squash 2, a generous 1 Tbsp Greek yogurt (100 g), a generous 1 Tbsp mascarpone cheese (100 g), (*Greek yogurt 1 : mascarpone 1 ratio)
  • potato starch 1 Tbsp (10 g), egg 1, a pinch of salt, honey 1/2 tsp
  • Garnish Maldon salt, lemon zest

Steps (summary)

  1. Microwave the kabocha for 4 minutes, cut off the lid, and scoop out the insides
  2. Mix the mascarpone, Greek yogurt, starch, egg, honey, and salt into a thin batter
  3. Fill the squash with the batter and put the lid back on
  4. Bake in a 170 degree oven for 20 minutes, then remove the lid and bake at 200 degrees for 7 more minutes
  5. Eat cooled, or chill overnight in the fridge to set

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

Soups & Stews

Easy-Digestion Veggie Soup (Kwaebyeon Soup)

쾌변수프

Ep. 304 · aired Jan 9, 2026 · 문정희

Ingredients

  • beet, tomato, broccoli, carrot, bell pepper (*100 g each, a 1:1:1:1:1 ratio!)
  • water 150 ml, salt 1 tsp, pepper, olive oil

Steps (summary)

  1. Cut the beet, tomato, carrot, and broccoli stems and steam over low heat for 8 minutes
  2. Add the bell pepper and broccoli, steam for 3 more minutes, then rest for 1 minute
  3. Blend the steamed vegetables, 150 ml water, and 1 tsp salt in a blender
  4. Drizzle with olive oil and pepper and serve

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

Snacks & Desserts

Mugwort Soy Milk (Ssuk Duyu)

쑥두유

Ep. 304 · aired Jan 9, 2026 · 문정희

Ingredients

  • soy milk 1 pack (190 ml), a generous 1 Tbsp mugwort powder

Steps (summary)

  1. Add 1 Tbsp mugwort powder to 1 pack (190 ml) of soy milk
  2. Stir well with a spoon until no lumps remain
  3. It is done when well mixed

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

Ep. 303 · aired Jan 2, 2026

Side Dishes

Braised Beef Shank with Quail Eggs (Alongsatae Jangjorim)

아롱사태 장조림

Ep. 303 · aired Jan 2, 2026 · 김강우

Ingredients

  • beef shank (alongsatae) for boiled beef 1 kg, sugar 2 Tbsp, peeled quail eggs 1 pack (500 g), onion 1/2, large green onion 1 stalk, ginger 1 piece, peeled garlic 10 cloves, shishito peppers 15
  • store-bought sikhye 2 cans, dark soy sauce 300 ml, oyster sauce 1 Tbsp, water 1.5 L, sugar 2 Tbsp
  • Note: 1 can of sikhye is the small can size (238 ml)!

Steps (summary)

  1. Remove the membrane from the shank and soak it for 30 minutes in water with 2 Tbsp sugar dissolved
  2. Add the shank and 2 cans of sikhye to 1.5 L boiling water with the aromatics
  3. Boil over high heat for 5 minutes, then cover and simmer over medium-low heat for 50 minutes
  4. Remove the aromatics, add 300 ml soy sauce, the oyster sauce, and the rest, and cook for 20 minutes
  5. Turn off the heat, add the shishito peppers, and let steam for 10 minutes

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

Others

Flour-Free Cabbage Pizza

밀가루가 필요 없는 양배추 피자

Ep. 303 · aired Jan 2, 2026 · 김강우

Ingredients

  • cabbage 1/6 head (250 g), onion 1/2, egg 4, milk 2 Tbsp, salt, pepper, cooking oil (avocado oil)
  • store-bought tomato sauce 6 Tbsp (100 g), mozzarella cheese 2 packs (150 g), cherry tomatoes 4, Greek yogurt 6 Tbsp, basil, honey

Steps (summary)

  1. Cut the cabbage and onion into thin strips and beat 4 eggs with 2 Tbsp milk and the rest
  2. Stir-fry the onion over high heat, then add the cabbage and 2 pinches of salt and stir-fry
  3. Spread the cabbage flat, pour in the egg mixture, cook on low heat for 5 to 6 minutes, flip, and spread 6 Tbsp sauce
  4. Top with 150 g mozzarella, cherry tomatoes, and yogurt and cover with a lid
  5. When the cheese melts, top with basil and honey

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

Snacks & Desserts

Black Food Greek Yogurt (Ten-Years-Younger Greek Yogurt)

10년 삭제 그릭요구르트

Ep. 303 · aired Jan 2, 2026 · 김강우

Ingredients

  • Greek yogurt, honey, blueberries, black sesame powder 1 Tbsp, black soybean powder (seoritae) 1 Tbsp, roasted black soybeans 1 handful, black sesame seeds

Steps (summary)

  1. Put the Greek yogurt in a bowl
  2. Top with 1 Tbsp each of black sesame powder and black soybean powder, the roasted black soybeans, and blueberries
  3. Sprinkle with black sesame seeds and honey

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

Meat

Yuzu Marmalade Braised Short Ribs (Yujacheong Galbijjim)

유자청 갈비찜

Ep. 303 · aired Jan 2, 2026 · 이정현

Ingredients

  • boiled beef short ribs 1 kg, large green onions 2, chestnuts 4, kabocha squash 1/4, shiitake mushroom 1, dried jujubes 4
  • Sauce 4 ladles (300 ml) of the broth from boiling the ribs, yuzu marmalade 1 Tbsp, onion 1/2, soup soy sauce 2 Tbsp, rice syrup (jocheong) 1 Tbsp, nodu-yu (dark soy) 1/2 Tbsp
  • Note: For the rib broth, see the Clearer Galbitang recipe!
  • Garnish ginkgo nuts 8

Steps (summary)

  1. Cut the green onions and kabocha, grate the onion, and lightly stir-fry the ginkgo nuts
  2. Mix 1 Tbsp yuzu marmalade, 2 Tbsp soup soy sauce, 1 Tbsp rice syrup, and 1/2 Tbsp dark soy into the grated onion
  3. Put the boiled ribs, 4 ladles of broth, the sauce, vegetables, chestnuts, and dried jujubes in a pan
  4. Simmer over medium heat for 20 minutes until the liquid reduces
  5. Top the finished galbijjim with the ginkgo nuts

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

Soups & Stews

Clearer Beef Rib Soup (Galbitang)

더 맑은 갈비탕

Ep. 303 · aired Jan 2, 2026 · 이정현

Ingredients

  • beef short ribs for braising 2 kg, water, vinegar 1.5 Tbsp, soju 1/2 cup (100 ml)
  • salt, soup soy sauce 1 Tbsp, large green onions 2, onion 1, ginger 2 pieces, peppercorns 1 handful
  • Garnish green onion, shiitake mushrooms, ginseng sprouts, dried jujubes

Steps (summary)

  1. Soak the ribs in 1.5 L cold water with 1.5 Tbsp vinegar and the soju for 20 minutes to draw out the blood
  2. Blanch in 2 L boiling water for 10 minutes, wash, and trim off the fat
  3. Put 2 L water, the ribs, and 1 Tbsp salt in a pressure cooker and bring to a boil over high heat
  4. When it sounds, cook over medium-low heat for 20 minutes, rest for 10 minutes, and release steam for 5 minutes
  5. Add the aromatics and boil for 10 minutes, then season with soup soy sauce and salt

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

Rice & Noodles

Leftover Veggie Egg Roll Rice (Jatuli Gyeranmari-bap)

자투리 계란말이밥

Ep. 303 · aired Jan 2, 2026 · 이정현

Ingredients

  • gimbap seaweed sheet 1, salt, sesame seeds, cooking oil, a generous spatula of rice (150 g), cooking oil
  • Egg mixture eggs 4, a pinch of salt
  • Leftover vegetables a generous 2 Tbsp finely chopped vegetables (45 g)
  • Note: You can use leftover vegetables from the fridge (onion, carrot, zucchini, etc.)!

Steps (summary)

  1. Chop and stir-fry the leftover vegetables, then mix with the rice, salt, and sesame seeds
  2. Spread the vegetable rice thinly over the seaweed
  3. Beat 4 eggs with salt and strain them through a sieve
  4. On the half-cooked egg, place the rice-covered seaweed and press down
  5. Roll over low heat, roll once more with the remaining egg mixture, and slice

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

Side Dishes

Skewerless Egg-Battered Skewer Jeon (Kkochi-eopneun Kkochijeon)

꼬치없는 꼬치전

Ep. 303 · aired Jan 2, 2026 · 이정현

Ingredients

  • ham 4 pieces, pickled radish 4 pieces, imitation crab stick 2, green onion 6 stalks, egg 3, salt 2 pinches, cooking oil

Steps (summary)

  1. Cut the crab sticks in half lengthwise and pat the pickled radish dry
  2. Beat 3 eggs with 2 pinches of salt
  3. Pour the egg into a square pan and cook over medium-low heat
  4. When half set, layer ham, crab stick, green onion, then pickled radish, and drizzle on more egg
  5. When the bottom sets, flip and cook, then cut into 9 pieces

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

Side Dishes

Shiitake Jeon and Triangle Perilla Leaf Jeon

표고버섯전 / 삼각깻잎전

Ep. 303 · aired Jan 2, 2026 · 이정현

Ingredients

  • Meat patty ground pork 300 g, tofu 1/4 block, minced garlic a generous 1 Tbsp, minced ginger 1/2 tsp, rice wine 1 Tbsp, salt 1/2 Tbsp, ground pepper a little, egg 1/2
  • onion 1/3, carrot 1 piece (4 cm), green onion 3 to 4 stalks
  • Shiitake jeon shiitake mushrooms 6 to 7, rice pancake flour
  • Triangle perilla jeon perilla leaves 7 to 8, rice pancake flour
  • Egg wash eggs 3, a pinch of salt, cooking oil

Steps (summary)

  1. Mix ground pork, mashed tofu, chopped vegetables, and seasonings to make the meat filling
  2. Beat 3 eggs with a pinch of salt to prepare the egg wash
  3. Remove the shiitake stems, scoop out the centers, score them, and season
  4. Dip the filled side in pancake flour and egg wash and cook over low heat
  5. Place filling on perilla leaves, fold into triangles, coat with egg wash, and cook over low heat

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

Meat

Beef Blade Yukjeon (Buchaesal Yukjeon)

부채살 육전

Ep. 303 · aired Jan 2, 2026 · 이정현

Ingredients

  • beef blade (buchaesal) 400 g (10 slices), eggs 4, sesame oil 2 Tbsp, salt 1 Tbsp, sugar 1/2 Tbsp, a little pepper, glutinous rice flour, cooking oil

Steps (summary)

  1. Pound the meat to break the tendons and sprinkle with 1 Tbsp salt and 1/2 Tbsp sugar
  2. Press with paper towels to draw out the blood
  3. Beat 4 eggs with 2 Tbsp sesame oil and strain
  4. Cut the meat in half, coat thinly in glutinous rice flour, and dip in the egg mixture
  5. Cook in an oiled pan over low heat and flip only once when one side is cooked

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

Past recipes (by half-year)