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김재원's Funstaurant Recipes

36 recipes 김재원 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. 116 · aired Feb 25, 2022

Rice & Noodles

Wild Chive Chewy Noodles (Dallae Jjolmyeon)

달래쫄면

Ep. 116 · aired Feb 25, 2022 · 김재원

Ingredients

  • (for 4 servings)
  • chewy jjolmyeon noodles 660 g, thin-sliced beef short plate 400 g, a little pepper, silver wild chives 60 g, perilla leaves 12 g, a little whole sesame seeds
  • Noodle sauce regular soy sauce 1.5 Tbsp, water 4 Tbsp, oyster sauce 1 Tbsp, sugar 1 Tbsp
  • (*You can leave out the minced garlic and sesame oil from the original recipe to bring out the aroma of the wild chive salad.)
  • Wild chive salad sauce chili powder 1 Tbsp, vinegar 2 Tbsp, sugar 1 Tbsp, sesame oil 1.5 Tbsp

Steps (summary)

  1. Prepare the wild chives and perilla leaves, and mix the noodle sauce and the salad sauce separately
  2. Grill the beef short plate over high heat and season with pepper
  3. Boil the jjolmyeon noodles for 2 minutes 30 seconds and rinse in cold water
  4. Toss the rinsed noodles in the soy sauce and plate them
  5. Toss the beef, wild chives, and perilla leaves in the salad sauce, place on top, and sprinkle with sesame seeds

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

Rice & Noodles

Warm Kimchi Noodle Soup (Kimchi On-myeon)

김치온면

Ep. 116 · aired Feb 25, 2022 · 김재원

Ingredients

  • Anchovy broth water 2 L, cleaned soup anchovies 10, green onion 1, kelp 1/4 sheet, sliced radish 1/10 piece, bonito flakes a handful
  • kimchi juice 100 g, soup soy sauce 1 Tbsp, cooking wine 1 Tbsp, salt 1 pinch
  • Toppings Meat topping - ground pork 200 g, cooking wine 1 Tbsp, pepper 0.5 Tbsp, minced garlic 1 Tbsp
  • Kimchi topping - aged kimchi 150 g, minced garlic 1 Tbsp, chili powder 1 Tbsp, brown sugar 0.5 Tbsp, perilla oil 1 Tbsp
  • Other toppings - green onions 2 stalks, a little crumbled seaweed
  • Noodles thin wheat noodles (somyeon) 160 g (per serving), a little water, salt 1 Tbsp

Steps (summary)

  1. Stir-fry the anchovies and kelp over low heat and sift out the crumbs
  2. Add green onion, radish, and bonito flakes to 2 L water and boil for 20 minutes
  3. Season with 100 g kimchi juice, 1 Tbsp soup soy sauce, 1 Tbsp cooking wine, and salt
  4. Season and stir-fry the pork and kimchi separately to make toppings
  5. Boil 160 g thin noodles with 1 Tbsp salt for 3 minutes and serve with the toppings and broth

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

Side Dishes

Kimchi Buckwheat Rolls (Kimchi Memil Jeonbyeong)

김치메밀전병

Ep. 116 · aired Feb 25, 2022 · 김재원

Ingredients

  • Buckwheat batter buckwheat pancake mix 300 g, water
  • Meat filling ground pork 150 g, soup soy sauce 1 Tbsp, sesame oil 0.5 Tbsp, pepper 1 pinch, cooking oil 1 swirl
  • Kimchi filling aged kimchi 200 g, sugar 1 Tbsp, sesame oil 1 Tbsp, pepper 1 pinch
  • Other filling tofu 1/4 block, mung bean sprouts 50 g, chives 25 g
  • chili powder 1 Tbsp, sesame oil 0.5 Tbsp, sugar 0.5 Tbsp, salt 1 pinch, pepper 1 pinch

Steps (summary)

  1. Mix 300 g buckwheat pancake mix with water into a thin batter
  2. Season and stir-fry the pork and kimchi separately
  3. Add tofu, bean sprouts, and chives to the stir-fried ingredients, season, and stir-fry to make the filling
  4. Fry thin wrappers from the batter in a pan, cooking both sides
  5. Place the filling in the middle of each wrapper, wrap, fry until golden, then slice and plate

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

Ep. 115 · aired Feb 18, 2022

Snacks & Desserts

Steamed Rice Rolls with Shrimp (Cheong Fun)

창펀

Ep. 115 · aired Feb 18, 2022 · 김재원

Ingredients

  • Soy sauce regular soy sauce 1.5 Tbsp, fish sauce 0.5 Tbsp, sugar 1 Tbsp, sesame oil 0.5 Tbsp
  • Batter water 350 ml, rice flour 100 g, potato starch 50 g, a little cooking oil
  • Filling prepared cocktail shrimp 6~10, pepper 2 pinches, salt 2 pinches, egg 1, garlic chives a handful

Steps (summary)

  1. Cut the shrimp and season with salt and pepper, and finely slice the garlic chives
  2. Make the soy sauce and the rice flour and starch batter
  3. Spread oil on a square pan over a pot, and when the water boils, pour in a thin layer of batter
  4. Top with shrimp, egg, and garlic chives, cover, and steam for about 3 minutes
  5. Roll up, cut into 3 pieces, and pour the soy sauce over

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

Ep. 99 · aired Oct 1, 2021

Seafood

Coconut Shrimp Curry (Goong Pad Pong Curry)

코코넛 쿵팟퐁커리

Ep. 99 · aired Oct 1, 2021 · 김재원

Ingredients

  • Hawaiian shrimp 500g shrimp, 3/4 cup cake flour, 2 Tbsp smoked paprika powder, 120g unsalted butter, 1/3 cup olive oil, 2 Tbsp coarsely chopped garlic, 1 tsp fine salt, 1 Tbsp chili garlic sauce, 2 Tbsp white wine, half a lemon
  • Goong pad pong curry 3 scallion stalks, half an onion, 16 cooked shrimp (a handful), 400ml coconut milk, 4 Tbsp curry powder, 2 Tbsp minced garlic, 3 Tbsp chili oil, 1 Tbsp fish sauce, 1 Tbsp dark soy sauce, four pinches pepper, 2 Tbsp olive oil
  • 6 Vietnamese chili peppers, 2 eggs, 1 Tbsp mirin
  • Plating 1 bowl rice, a little parsley powder, a little cilantro leaves

Steps (summary)

  1. Coat 500g shrimp with 3/4 cup cake flour and 2 Tbsp smoked paprika powder
  2. Stir-fry 120g butter, 1/3 cup olive oil and 2 Tbsp garlic over low heat for 3~5 minutes
  3. Over medium heat, cook the shrimp with 1 tsp salt and 1 Tbsp chili garlic sauce for 3 minutes per side, then 1 minute with 2 Tbsp wine
  4. Boil the seasoning mixed with 400ml coconut milk with the stir-fried vegetables and shrimp
  5. Beat 2 eggs and 1 Tbsp mirin, cook them in, and serve with rice and shrimp

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

Ep. 98 · aired Sep 24, 2021

Seafood

Eggplant Shrimp Toast-Style Fritters (Gaji Menbosha)

가지멘보샤

Ep. 98 · aired Sep 24, 2021 · 김재원

Ingredients

  • 15 shrimp, 0.25 tsp pepper, a pinch of salt, 0.25 tsp sugar, 0.5 Tbsp cooking oil, 1 tsp starch, 1 tsp lemon juice, 1 eggplant, 1 cup starch powder, 1 egg, 1 cup breadcrumbs, frying oil
  • Spicy, sweet chili sauce 2.5 Tbsp chili sauce, 0.5 Tbsp sriracha sauce

Steps (summary)

  1. Crush and chop 15 shrimp and mix into a paste with the seasoning ingredients
  2. Slice 1 eggplant 1cm thick and coat one side with starch powder
  3. Cover the shrimp paste with another eggplant slice and coat with egg wash and breadcrumbs
  4. Fry in 140~150-degree oil for 6 minutes
  5. Sauce: mix 2.5 Tbsp chili sauce with 0.5 Tbsp sriracha sauce

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

Others

Big Fried Shrimp Sandwich

폭탄새우 샌드위치

Ep. 98 · aired Sep 24, 2021 · 김재원

Ingredients

  • 1/8 head cabbage, 2 slices white bread, 1 tsp whole grain mustard, 1 green lettuce leaf, 1 slice cheddar cheese, 6 sliced olives, 1 tsp ketchup
  • Fried shrimp 5 shrimp for frying, a pinch of salt, a pinch of pepper, 200g tempura flour, 280ml sparkling water, half a cup breadcrumbs, frying oil
  • Tartar sauce 2 boiled eggs, 2 Tbsp mayonnaise, 1 tsp lemon juice, 1 Tbsp sugar, a pinch of salt, 1/4 chopped onion, 1 Tbsp chopped pickle, 1 Tbsp chopped jalapeno

Steps (summary)

  1. Fried shrimp: coat seasoned shrimp with batter and breadcrumbs and fry at 170 degrees
  2. Sauce: mash the boiled eggs and mix with mayonnaise, lemon juice and the rest
  3. Thinly shred 1/8 head cabbage
  4. Spread 1 tsp whole grain mustard on the bread and add lettuce and cheese
  5. Stack 5 fried shrimp, 3 Tbsp sauce, cabbage, olives and ketchup, close and cut in half

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

Ep. 87 · aired Jul 9, 2021

Rice & Noodles

Mala Chicken Gizzard Stir-Fried Noodles

마라닭똥집볶음면

Ep. 87 · aired Jul 9, 2021 · 김재원

Ingredients

  • 500g chilled chicken gizzards, half a cup of soju, 100g flat glass noodles, 20 shishito peppers, 2 Korean hot green chilies, 6 Tbsp chili oil, 20 whole garlic cloves, 5 Tbsp mala sauce, 1 Tbsp sesame oil, salt, pepper

Steps (summary)

  1. Blanch 500g chicken gizzards with half a cup of soju for 3 minutes and cut into 3 pieces
  2. Soak 100g flat glass noodles for at least 30 minutes and boil for 6 minutes
  3. Stir-fry 20 garlic cloves, the gizzards, salt and four pinches of pepper for 1 minute
  4. Add 20 shishito peppers and 5 Tbsp mala sauce and cook for 3 minutes, add hot chilies, and cook for 1 minute 30 seconds
  5. Add the glass noodles, stir-fry for 1 minute, turn off the heat, and mix in 1 Tbsp sesame oil

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

Snacks & Desserts

Whole Mozzarella and Chili Mozzarella Corn Dogs

통모짜&고추통모짜 핫도그

Ep. 87 · aired Jul 9, 2021 · 김재원

Ingredients

  • Batter 2 packs of sweet pancake mix, 500ml warm water, 1 sweet chili, 1 Tbsp kimchi seasoning
  • Making the corn dogs 120g mozzarella cheese block, 2 corn dog sausages, 2 cups breadcrumbs, 4 wooden chopsticks, cooking oil, ketchup, sugar

Steps (summary)

  1. Mix 406g batter mix, 4g yeast and 250ml warm water
  2. For the chili batter, add 1 chopped sweet chili and 1 Tbsp kimchi seasoning to the same batter
  3. Skewer the mozzarella and halved sausages
  4. Wrap in batter and coat with breadcrumbs
  5. Fry in 170-degree oil for 3 minutes 30 seconds and sprinkle with sugar and ketchup

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

Ep. 86 · aired Jul 2, 2021

Rice & Noodles

Tomato Egg Fried Rice

토마토달걀볶음밥

Ep. 86 · aired Jul 2, 2021 · 김재원

Ingredients

  • 500g cherry tomangos, 1 green onion, 6 garlic cloves, 6 eggs, cooking oil, 0.5 Tbsp soy sauce, 0.5 Tbsp oyster sauce, 2 Tbsp butter, three bowls of rice, salt, pepper

Steps (summary)

  1. Cut 500g cherry tomangos into thirds, slice 1 green onion, and chop 6 garlic cloves
  2. Beat 6 eggs and scramble them with 4 Tbsp cooking oil and two pinches each of salt and pepper
  3. Stir-fry the green onion, garlic, tomangos, soy sauce, oyster sauce and salt in 3 Tbsp cooking oil for 1 minute
  4. Mix the scrambled eggs into the tomango stir-fry and add one pinch pepper
  5. Stir-fry three bowls of rice in butter with two pinches salt and 1 Tbsp sesame oil, and plate with the eggs

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

Seafood

Mala Crayfish (Mala Longxia)

마라룽샤

Ep. 86 · aired Jul 2, 2021 · 김재원

Ingredients

  • Preparing freshwater crayfish 800g freshwater crayfish (16-20), cooking oil
  • Mala crayfish white part of 1 green onion, 2 dried chilies, half an onion, 1 red chili, 2 fruit chilies, 6 Tbsp cooking oil, 20 whole garlic cloves, 1 Tbsp minced ginger, 8 Tbsp mala sauce, 355ml beer, 1 cup water, three pinches pepper

Steps (summary)

  1. Scrub 800g crayfish with a brush and remove the innards, legs and whiskers
  2. Stir-fry the crayfish on high heat to remove moisture, then fry in 180-degree oil for 1 minute
  3. Stir-fry green onion, 20 whole garlic cloves, dried chilies and 1 Tbsp minced ginger in 6 Tbsp oil
  4. Stir-fry with 8 Tbsp mala sauce and the crayfish for 1 minute, then add 355ml beer and 1 cup water and reduce
  5. Add the onion, red chili and fruit chilies, stir-fry, and mix in three pinches pepper

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

Ep. 75 · aired Apr 16, 2021

Meat

Soy Pulp Hamburger Steak

콩비지 함박스테이크

Ep. 75 · aired Apr 16, 2021 · 김재원

Ingredients

  • Half an onion, butter 40g, squeezed soy pulp 150g, ground beef 150g, ground pork 150g, minced garlic 1 Tbsp, bread crumbs 5 Tbsp, a little pepper, cooking oil 0.5 Tbsp
  • Hamburger steak concentrated sauce kelp 2 pieces (10x10 cm), bonito flakes 200g, 1 onion, cooking oil 1 Tbsp, demi-glace sauce 80g, ketchup 60 cc, rice wine 45 cc, soy milk 60 cc, hashed beef roux powder 100g, heavy cream 60 cc
  • Steak sauce concentrated steak sauce 300 ml, soy milk 100 ml, water 100 ml, shiitake mushrooms 2

Steps (summary)

  1. Stir-fry half an onion in 40g butter until brown and cool
  2. Knead 150g soy pulp, 150g each of beef and pork, the onion, garlic and 5 Tbsp bread crumbs
  3. Shape into patties 8 cm across and 1.5 cm thick and grill covered over low heat
  4. When golden outside, add half a cup of water and cover to cook through
  5. Boil 300 ml concentrated sauce, 100 ml each of soy milk and water, and 2 shiitake and serve alongside

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

Snacks & Desserts

Soy Milk Walnut Cakes (Hodu-gwaja)

콩물 호두과자

Ep. 75 · aired Apr 16, 2021 · 김재원

Ingredients

  • Batter all-purpose flour 200g, baking powder 5g, sugar 60g, soy milk 200g, eggs 2, a pinch of salt, butter 50g
  • Filling peanut spread, strawberry jam, peanuts, sliced almonds

Steps (summary)

  1. Mix 200g all-purpose flour, 200g soy milk, 2 eggs, 50g butter and more, and put in a piping bag
  2. Oil a walnut cake pan heated over low heat
  3. Add 2/3 of the batter, add jam, almonds, peanuts and more, and cover with batter
  4. Close the lid and flip, baking until golden

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

Ep. 73 · aired Apr 2, 2021

Rice & Noodles

Curry Rice with Chickpea Cream

콩크림 카레밥

Ep. 73 · aired Apr 2, 2021 · 김재원

Ingredients

  • Chickpea cream soaked chickpeas 100g, salt 0.5 Tbsp, heavy cream 300 ml
  • Pork seasoning pork 300g, curry powder 1 Tbsp, chili powder 1.5 Tbsp, a pinch of pepper, a pinch of salt, minced garlic 1 Tbsp, mirin 1 Tbsp, yogurt 1 Tbsp, cooking oil
  • Curry rice 1 onion, butter 1.5 Tbsp, cooking oil 1 Tbsp, minced garlic 1 Tbsp, chili powder 1 Tbsp, curry powder 1 Tbsp, yogurt 1 Tbsp, water 200 ml, soy milk 4 Tbsp, tomato sauce 3 Tbsp, balsamic vinegar 1 Tbsp, a bowl of rice, parsley flakes

Steps (summary)

  1. Chickpea cream: boil and blend 100g chickpeas, then mix with 300 ml whipped heavy cream
  2. Marinate 300g pork in the curry powder seasoning for 30 minutes, then cook
  3. Stir-fry the onion and garlic in 1.5 Tbsp butter and 1 Tbsp oil
  4. Boil with chili powder, curry powder, 200 ml water, 4 Tbsp soy milk, 3 Tbsp tomato sauce and more
  5. Add the cooked meat, simmer until thick, pour over rice, pipe on the chickpea cream and sprinkle with parsley

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

Ep. 72 · aired Mar 26, 2021

Rice & Noodles

Seaweed Noodle Soup with Hijiki and Maesaeng (Wando Noodles)

완도 국수

Ep. 72 · aired Mar 26, 2021 · 김재원

Ingredients

  • Hijiki 50g, maesaeng 70g, 1/4 large green onion, 1 red chili, half an onion, napa cabbage leaves 5, half a block of tofu, udon noodles 230g, soybean paste 3 Tbsp, sesame oil 1.5 Tbsp
  • Broth water 900 ml, kelp 1 piece (10 cm x 10 cm)

Steps (summary)

  1. Boil 1 piece of kelp in 900 ml water and take it out to make broth
  2. Blanch 50g hijiki for 5 minutes, rinse and cut into 2 cm pieces
  3. Dissolve 3 Tbsp soybean paste in the broth, add vegetables, hijiki and tofu, and bring to a boil
  4. Add 70g maesaeng, red chili and 230g boiled udon and boil for 1 minute
  5. Add 1.5 Tbsp sesame oil and turn off the heat

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

Ep. 66 · aired Feb 12, 2021

Rice & Noodles

Green Onion Kimchi and Pork Jowl Stir-fried Noodles

파김치 항정살 볶음면

Ep. 66 · aired Feb 12, 2021 · 김재원

Ingredients

  • Pork jowl 150g, onion 1/2, garlic 3 cloves, green onion kimchi 6 pieces, cooking oil, pepper, salt, cooking wine 1 Tbsp, red pepper flakes 1 Tbsp, udon noodles 230g, sugar 0.5 Tbsp, sesame oil 1 Tbsp, sesame seeds 1 tsp

Steps (summary)

  1. Prep and slice 150g pork jowl, 1/2 onion, 3 cloves garlic, and 6 pieces of green onion kimchi
  2. Stir-fry the pork jowl with a pinch of pepper and three pinches of salt
  3. When the color changes, add the garlic, onion, and 1 Tbsp cooking wine and stir-fry
  4. Add the green onion kimchi and 1 Tbsp red pepper flakes and mix evenly
  5. Stir-fry 230g boiled noodles with 5 Tbsp noodle water and 0.5 Tbsp sugar, then mix in 1 Tbsp sesame oil and 1 tsp sesame seeds

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

Meat

Stir-fried Pork with Godeulppaegi Kimchi (Godeulppaegi Duruchigi)

고들빼기 두루치기

Ep. 66 · aired Feb 12, 2021 · 김재원

Ingredients

  • Frozen pork hind leg block 300g, godeulppaegi (Korean dandelion-like greens) kimchi 100g, onion 1/2, green onion 1, green chili 1, red chili 1, 1 bowl of rice, sesame seeds
  • Sauce a pinch of pepper, cooking wine 1 Tbsp, plum vinegar 1 Tbsp, plum syrup 1 Tbsp, perilla oil 1 Tbsp, red pepper flakes 3 Tbsp, soy sauce 2 Tbsp, oyster sauce 1 Tbsp, oligosaccharide syrup 1 Tbsp, water 3 Tbsp

Steps (summary)

  1. Slice 300g pork hind leg thinly into rectangles and cut the godeulppaegi kimchi into 3cm pieces
  2. Prep 1/2 onion, 1 green onion, and the green and red chilies
  3. Stir-fry the pork with pepper, and 1 Tbsp each of cooking wine, plum vinegar, plum syrup, and perilla oil
  4. When the color changes, add 3 Tbsp red pepper flakes, 2 Tbsp soy sauce, 1 Tbsp oyster sauce, and 1 Tbsp oligosaccharide syrup
  5. Add the vegetables, kimchi, and 3 Tbsp water, stir-fry until the onion turns translucent, and sprinkle with sesame seeds

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

Rice & Noodles

Octopus Rice Cake Soup (Muneo Tteokguk)

문어 떡국

Ep. 66 · aired Feb 12, 2021 · 김재원

Ingredients

  • Octopus prep 1 octopus (3kg), flour, coarse salt, eggs 3, radish 1/2, green onion 1, sliced rice cakes 2 handfuls, jorangi (walnut-shaped) rice cakes 2 handfuls, soup soy sauce 2 Tbsp, a little salt

Steps (summary)

  1. Remove the guts, eyes, and mouth of the octopus and scrub it with 1/2 cup flour and 1/2 cup coarse salt, then rinse
  2. Mix 3 eggs with a pinch of salt, fry into a thin sheet, and cut into 0.5cm strips
  3. Boil the radish, green onion, and octopus in 2L water until the octopus turns red, then slice on the diagonal
  4. Season the cooking broth with 2 Tbsp soup soy sauce and two pinches of salt
  5. Boil two handfuls each of sliced rice cakes and jorangi rice cakes, and top with the octopus, green onion, and egg strips

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

Ep. 65 · aired Feb 5, 2021

Side Dishes

White Kimchi and Sweet Potato Gratin

백김치 고구마 그라탕

Ep. 65 · aired Feb 5, 2021 · 김재원

Ingredients

  • Sweet potatoes 3, parsnip 1, white kimchi leaves 2, button mushrooms 4, onion 1, cooked shrimp 1/2 cup, milk 2.5 cups, shrimp 100g, onion 1/2
  • Button mushrooms 3, milk, salt, pepper, white kimchi 100g, pizza cheese 100g

Steps (summary)

  1. Mince 2 white kimchi leaves, 1 parsnip, and 1 onion, and slice 4 button mushrooms
  2. Peel 3 sweet potatoes, steam for 20 minutes, and mash
  3. Saute the onion, mushrooms, and parsnip, then add 1/2 cup cooked shrimp and stir-fry
  4. Add the mashed sweet potato and 2.5 cups milk and simmer until thick
  5. Put in a dish, top with white kimchi and 100g pizza cheese, and bake in a 200°C oven for 10 minutes

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

Soups & Stews

Green Onion Kimchi and Eel Hot Pot (Pa-kimchi Jangeo Jeongol)

파김치 장어 전골

Ep. 65 · aired Feb 5, 2021 · 김재원

Ingredients

  • Broth polygonatum root 4 pieces, licorice root 8 pieces, raisin tree fruit 4 Tbsp, goji berries 4 Tbsp, astragalus 8 pieces, angelica 1/4 handful, prickly castor oil tree 4 pieces, jujubes 8, bay leaves 4, pear 1, apple 1, radish 1/2
  • prepared sea eel 3, green onion kimchi 1.5 cups, tofu 1 block, Cheongyang chili 1/2, red chili 1/2
  • Eel sauce red pepper flakes 2 Tbsp, gochujang 2 Tbsp, sugar 2 Tbsp, minced garlic 1.5 Tbsp, plum syrup 5 Tbsp, whole sesame seeds 1 Tbsp, soy sauce 2 Tbsp, sesame oil 1 Tbsp, ginger juice 1 tsp

Steps (summary)

  1. Boil the broth ingredients with the pear, apple, and radish in 2L water for over 1 hour
  2. Pan-fry 3 eels in 3 Tbsp cooking oil for 5 minutes on each side
  3. Make a sauce with 2 Tbsp red pepper flakes, 2 Tbsp gochujang, and the other ingredients, brush it on the eel, and slice
  4. Put green onion kimchi in the center of a hot pot and tofu around the edge
  5. Pour in 1.5 cups broth, add the eel, boil for 8 minutes, and top with the chilies

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

Ep. 60 · aired Jan 1, 2021

Bar Snacks

Dried Pollack and Cheese Stuffed Squid (Meoktae and Cheese)

오! 먹 앤 치즈

Ep. 60 · aired Jan 1, 2021 · 김재원

Ingredients

  • Dried pollack and cheese dried pollack (meoktae) 1 handful, sugar 1 Tbsp, pepper 0.5 tsp, a pinch of salt, olive oil, butter 2 Tbsp, flour 2 Tbsp, milk 1 cup, cheddar cheese 3 slices, shredded Parmesan cheese 1/3 cup, mozzarella cheese 1.5 cups, sour cream 2 Tbsp, olive oil 1.5 Tbsp, pepper, salt
  • Sauce red pepper flakes 1.5 Tbsp, hoisin sauce 2/3 Tbsp, doubanjiang 2/3 Tbsp, oyster sauce 1 Tbsp, sugar 1/3 Tbsp, plum vinegar 1/3 Tbsp, cooking wine 1 Tbsp, minced garlic 1 Tbsp, green onion 2/3, onion 1/3, red chili 2/3, Cheongyang chili 1/3, dried chili 2/3, carrot 1/6, butter 0.5 Tbsp
  • Final dish fresh squid body 1, wooden skewer, silicone brush, olive oil

Steps (summary)

  1. Rinse the dried pollack, squeeze out the water, and stir-fry with 1 Tbsp sugar, 0.5 tsp pepper, and a pinch of salt
  2. Stir-fry 2 Tbsp butter and 2 Tbsp flour, add 1 cup milk and 3 kinds of cheese to melt, then mix in the pollack
  3. Sauce: mix red pepper flakes, hoisin sauce, doubanjiang, oyster sauce and the rest, and toss with stir-fried vegetables
  4. Lightly score 1 squid body, fill with the cheese mixture, and close with a skewer
  5. Brush with sauce in a pan with 1 Tbsp butter, grill for 7-8 minutes, rest for 1 minute 30 seconds, and slice

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

Snacks & Desserts

Snowman Ice Cream

눈사람 아이스크림

Ep. 60 · aired Jan 1, 2021 · 김재원

Ingredients

  • Cream cheese 400g, lemon juice 8 Tbsp, honey 30g, sugar 130g, milk 600g, heavy cream 400g, cookies for decoration

Steps (summary)

  1. Mix 400g cream cheese with 8 Tbsp lemon juice, 30g honey, and 130g sugar until smooth
  2. Mix in 600g warmed milk (1 minute 40 seconds in the microwave) little by little
  3. Strain, then mix in 400g heavy cream to make the ice cream base
  4. Pour into 2 large bowls and 2 small bowls and freeze for 4 hours or more
  5. Join the halves into spheres, stack the small ball on the large one, and decorate with cookies

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

Snacks & Desserts

Cheese Hotteok

치즈 호떡

Ep. 60 · aired Jan 1, 2021 · 김재원

Ingredients

  • Hotteok mix 1 pack, yak cheese 100g, canned corn 200g, butter 1 Tbsp, mayonnaise 3 Tbsp, cooking oil, honey

Steps (summary)

  1. Dissolve the yeast in 40-50°C water and knead with the hotteok mix for 5-10 minutes
  2. Grate 100g yak cheese and drain 200g corn
  3. Melt 1 Tbsp butter in a pan and stir-fry the corn with 3 Tbsp mayonnaise to make corn cheese
  4. Put 1 Tbsp corn cheese and 1 Tbsp yak cheese in the dough and close it
  5. Press and cook both sides in a pan with plenty of oil, then sprinkle with honey

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

Ep. 58 · aired Dec 11, 2020

Others

Buddha's Hand Citron Syrup (Bulsugam-cheong)

불수감 청

Ep. 58 · aired Dec 11, 2020 · 김재원

Ingredients

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

Steps (summary)

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

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

Meat

Volcano Cheese Pork Cutlet

불화산 치즈돈가스

Ep. 58 · aired Dec 11, 2020 · 김재원

Ingredients

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

Steps (summary)

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

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

Rice & Noodles

Beef Tripe Rice (Yang-bap)

양밥

Ep. 58 · aired Dec 11, 2020 · 김재원

Ingredients

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

Steps (summary)

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

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

Ep. 57 · aired Dec 4, 2020

Snacks & Desserts

Bell Pepper Steamed Buns (Paprika Jjinppang)

파프리카 찐빵

Ep. 57 · aired Dec 4, 2020 · 김재원

Ingredients

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

Steps (summary)

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

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

Others

Spoonable Dak-galbi Pizza (Bread Pizza Bake)

떠먹는 닭갈비 피자

Ep. 57 · aired Dec 4, 2020 · 김재원

Ingredients

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

Steps (summary)

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

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

Ep. 55 · aired Nov 13, 2020

Kimchi & Pickles

Quick Bell Pepper Water Kimchi (Mul-kimchi)

원데이 파프리카 물김치

Ep. 55 · aired Nov 13, 2020 · 김재원

Ingredients

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

Steps (summary)

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

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

Soups & Stews

Lamb Yukgaejang (Spicy Lamb Soup)

양고기 육개장

Ep. 55 · aired Nov 13, 2020 · 김재원

Ingredients

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

Steps (summary)

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

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

Rice & Noodles

Large Green Onion and Shrimp Fried Rice

양대파 새우볶음밥

Ep. 55 · aired Nov 13, 2020 · 김재원

Ingredients

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

Steps (summary)

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

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

Ep. 51 · aired Oct 16, 2020

Bar Snacks

Shiitake Shrimp Bites (Pyogo-sha)

표고샤

Ep. 51 · aired Oct 16, 2020 · 김재원

Ingredients

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

Steps (summary)

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

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

Bar Snacks

Fried Vietnamese Spring Rolls (Wolnamssam Twigim)

월남쌈 튀김

Ep. 51 · aired Oct 16, 2020 · 김재원

Ingredients

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

Steps (summary)

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

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

Ep. 50 · aired Oct 9, 2020

Kimchi & Pickles

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

마밤근피클

Ep. 50 · aired Oct 9, 2020 · 김재원

Ingredients

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

Steps (summary)

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

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

Rice & Noodles

Garlic Scape Stir-fried Noodles with Tofu Noodles

건강 마늘종볶음면

Ep. 50 · aired Oct 9, 2020 · 김재원

Ingredients

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

Steps (summary)

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

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

Others

Tofu Banana Blueberry Smoothie

완전주스

Ep. 50 · aired Oct 9, 2020 · 김재원

Ingredients

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

Steps (summary)

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

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

See recipes by other cast members →