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김규리's Funstaurant Recipes

10 recipes 김규리 made public on Funstaurant, newest 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. 149 · aired Oct 21, 2022

Soups & Stews

Radish Doenjang Stew (Mu Doenjang Jjigae)

무된장찌개

Ep. 149 · aired Oct 21, 2022 · 김규리

Ingredients

  • 1/3 radish, 400ml water, 1 anchovy, 1 Tbsp doenjang (soybean paste), 1 tsp gochujang, 1 tsp beef stock powder, 1 Cheongyang chili pepper

Steps (summary)

  1. Julienne 1/3 radish and slice 1 Cheongyang chili pepper
  2. Put the radish, 1 anchovy and 1 Tbsp doenjang in 400ml water
  3. Add 1 tsp gochujang and 1 tsp beef stock powder and bring to a boil
  4. Add the Cheongyang chili pepper and boil for 1 minute

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

Rice & Noodles

Soft Tofu Cream Risotto

순두부 크림 리소토

Ep. 149 · aired Oct 21, 2022 · 김규리

Ingredients

  • 10 Manila clams, 5 peeled garlic cloves, 1/4 onion, 1.5 Tbsp butter, 3 button mushrooms, 2 shiitake mushrooms, 250ml heavy cream, 2 Tbsp olive oil, 1 Tbsp Parmigiano Reggiano, 1 Tbsp minced garlic
  • 50ml white wine, 1 bowl of cooked rice, 0.5 block of soft tofu (sundubu), a little basil leaves

Steps (summary)

  1. Soak the clams in salt water for at least 30 minutes to remove sand, and slice the garlic, onion and mushrooms
  2. Sauté the mushrooms in 1 Tbsp butter and blend with 250ml heavy cream to make cream sauce
  3. Sauté the garlic and onion in 2 Tbsp olive oil, then add the clams and 50ml white wine until they open
  4. Boil the cream sauce, 1 bowl of rice, 1 Tbsp Parmigiano, 1 Tbsp minced garlic and 0.5 tsp butter
  5. Add 0.5 block of soft tofu, boil for 2 minutes, and top with basil leaves

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

Rice & Noodles

Garlic Kimchi Sausage Rice Bowl

마늘 김치 소시지 덮밥

Ep. 149 · aired Oct 21, 2022 · 김규리

Ingredients

  • Garlic kimchi sausage ingredients / about 5 servings pork intestine casing, 240g green onion (about 3 stalks), 200g onion (about 1), 5 napa cabbage kimchi leaves, 300g ground pork belly, 200g ground pork loin, 120g pork fat, 40 peeled garlic cloves, 0.5 Tbsp sugar, 1 Tbsp chili powder, 2 Tbsp soy sauce, 2 Tbsp oyster sauce, 5g garlic powder, 5g ginger powder, cooking oil, 100ml water
  • Seaweed chip ingredients 1 sheet of dried seaweed (dolgim), square rice paper, 1L hot water, 1 pinch of salt, 2 pinches of sesame seeds, cooking oil
  • Garlic kimchi sausage rice bowl ingredients / per serving
  • 1 bowl of cooked rice, garlic flakes

Steps (summary)

  1. Kimchi stir-fry: season and stir-fry chopped kimchi, green onion, onion and 40 roasted garlic cloves
  2. Mix the ground meat, fat, kimchi stir-fry, garlic powder and the rest into a mixture and stuff it into the casing
  3. Blanch until just before boiling, then brown it and add 100ml water and cook for 2 minutes
  4. Seaweed chips: stick rice paper on the seaweed, microwave twice for 1 minute each, then fry for 10 to 15 seconds
  5. Top the rice with kimchi stir-fry, sausage, garlic flakes, the meat juices and crushed seaweed chips

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

Ep. 147 · aired Sep 30, 2022

Side Dishes

Potato Napa Cabbage Jeon (Gamja Baechu Jeon)

감자배추전

Ep. 147 · aired Sep 30, 2022 · 김규리

Ingredients

  • Potato napa cabbage jeon ingredients 3 medium potatoes, 0.5 tsp salt, 1 napa cabbage leaf, cooking oil
  • Balsamic soy sauce ingredients 2 Tbsp balsamic glaze, 2 Tbsp soy sauce, a little onion, a little onion, 0.5 Cheongyang chili pepper, 0.5 red chili pepper

Steps (summary)

  1. Grate 3 potatoes and drain them in a strainer for 10 minutes
  2. Keep only the starch that settled, and mix it into the potatoes with 0.5 tsp salt
  3. Cut a 2cm slit in the end of the white part of the cabbage and pound it flat
  4. Put 1 cabbage leaf on top of the potato batter and pan-fry both sides
  5. Serve with 2 Tbsp balsamic glaze and 2 Tbsp soy sauce mixed with onion and chili peppers

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

Soups & Stews

Mille-Feuille Gochujang Stew

밀푀유 고추장 찌개

Ep. 147 · aired Sep 30, 2022 · 김규리

Ingredients

  • Garlic gochujang broth ingredients 0.5 potato, 60g pork belly, 10 peeled garlic cloves, 1.5 Tbsp cooking oil, 350ml water, 2 Tbsp gochujang, 1.5 Tbsp seasoned soy sauce, 1 Tbsp sugar, 1 tsp chicken stock powder
  • Mille-feuille gochujang stew ingredients 0.5 eggplant, 1 potato, 0.5 zucchini, 1.5 tomatoes, 1.5 Tbsp cooking oil, 1 egg, salt, pepper

Steps (summary)

  1. Stir-fry 0.5 potato, 60g pork belly and 10 peeled garlic cloves in 1.5 Tbsp cooking oil for 4 minutes
  2. Boil with 350ml water, 2 Tbsp gochujang, 1.5 Tbsp seasoned soy sauce, 1 Tbsp sugar and 1 tsp stock powder
  3. Slice the eggplant, potato, zucchini and tomatoes 0.5cm thick
  4. Sprinkle the eggplant, potato and zucchini with salt and pepper and grill them, then layer them with the tomatoes and arrange around a pot
  5. Pour in the broth, boil over high heat for 5 minutes, then add the egg and leave for 1 minute 30 seconds

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

Rice & Noodles

Walnut Rice (Hodu Bap)

호두밥

Ep. 147 · aired Sep 30, 2022 · 김규리

Ingredients

  • 40g walnuts, 2 cups rice, 2 Tbsp cooking wine

Steps (summary)

  1. Wash 2 cups of rice and soak for 20 minutes
  2. Crush 40g walnuts in a mortar
  3. Put the soaked rice, ground walnuts and 2 Tbsp cooking wine in the rice cooker and cook

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

Ep. 143 · aired Sep 2, 2022

Rice & Noodles

Lotus Seed Rice with Rose Tempura

연자육 장미꽃밥

Ep. 143 · aired Sep 2, 2022 · 김규리

Ingredients

  • Tangy cheonggukjang sauce plum syrup 3 Tbsp, kelp soy sauce 1 Tbsp, tuna fish sauce 1 Tbsp, sugar 1 Tbsp, mirin 0.5 Tbsp, toasted sesame seeds 2 Tbsp, heaping 1 Tbsp fermented soybean paste (cheonggukjang), sesame oil 0.5 Tbsp, apple cider vinegar 0.5 Tbsp
  • Rose tempura 1 edible rose, heaping 3 Tbsp tempura flour, cold water 4 Tbsp, 1 piece of ice, frying oil
  • Lotus seed rose rice dried lotus seeds 150g, 2 and a half cups rice, 1 egg, vinegar 1 Tbsp, salt 1 Tbsp, pea sprouts 10 stalks, a little edible rose petals

Steps (summary)

  1. Cheonggukjang sauce: boil 3 Tbsp plum syrup and the other ingredients, turn off the heat, then mix in sesame oil and vinegar
  2. Rose tempura: coat in batter and fry at 160 degrees for 1 minute 30 seconds
  3. Soak 150g lotus seeds and cook with 2 and a half cups rice
  4. Cook 1 egg for 1 minute 30 seconds in water with vinegar and salt to make a poached egg
  5. Top the rice with 4 Tbsp sauce, pea sprouts, petals, poached egg, and rose tempura

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

Meat

Aged Kimchi Mille-Feuille

신김치 밀푀유

Ep. 143 · aired Sep 2, 2022 · 김규리

Ingredients

  • 1/4 head aged (sour) kimchi, 1/2 onion, butter 60g, marbled ribeye slices 350g, spicy salted oysters (eori-gul-jeot) 150g, perilla leaves 20, fresh lotus leaf

Steps (summary)

  1. Squeeze the seasoning off the kimchi and slice the onion
  2. On the kimchi, stack 2 pieces ribeye, 15g salted oysters, 2 perilla leaves, and 5g butter
  3. Wrap in lotus leaf and place with onion in a buttered cast-iron pan
  4. Smoke covered on a barbecue grill for an hour, then cut into 4 pieces

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

Ep. 142 · aired Aug 26, 2022

Meat

K-Style Grilled Chicken Salad

K-준 샐러드

Ep. 142 · aired Aug 26, 2022 · 김규리

Ingredients

  • Balsamic gochujang grilled chicken 2 pieces chicken thigh, balsamic vinegar 3 Tbsp, plum syrup 1 Tbsp, oyster sauce 1 Tbsp, mirin 1 Tbsp, gochujang 1 Tbsp, 1/3 ear of corn, 5 cherry tomatoes, 1 piece of butter
  • K-style salad sesame seeds 5 Tbsp, fish soy sauce 1 Tbsp, starch syrup 1 Tbsp, vinegar 1 Tbsp, 3 leaves iceberg lettuce, half a handful of arugula, 2 leaves lettuce, a little fresh parsley

Steps (summary)

  1. Mix 3 Tbsp balsamic vinegar, 1 Tbsp plum syrup, and the rest, and brush onto the chicken thighs
  2. Grill with the corn and cherry tomatoes and smoke for 5~6 minutes
  3. Grind 5 Tbsp sesame seeds and mix with 1 Tbsp fish soy sauce, 1 Tbsp starch syrup, and 1 Tbsp vinegar
  4. Toss the vegetables in the sauce and top with the corn, tomatoes, and grilled chicken

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

See recipes by other cast members →