전체 계산기 TV 맛집레시피

한다감's Funstaurant Recipes

13 recipes 한다감 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. 63 · aired Jan 22, 2021

Bar Snacks

Jalapeno Fish Cake Gangjeong (Sweet Crispy Bites)

할라피뇨 어묵강정

Ep. 63 · aired Jan 22, 2021 · 한다감

Ingredients

  • Fish cake batter 600g, jalapenos 120g, sugar 1 Tbsp, a little ground white pepper, cooking wine 1 tsp, jorangi (walnut-shaped) rice cakes 2 handfuls, minced onion 3 Tbsp, cooking oil, sliced almonds 1 handful, chopped peanuts 1 handful, citron peel, a little parsley powder
  • Yuja-doenjang sauce - citron syrup 6 Tbsp, soybean paste 3 Tbsp, minced garlic 3 tsp, rice wine 3 Tbsp, corn syrup 4 Tbsp

Steps (summary)

  1. Mix 120g chopped jalapenos with 600g fish cake batter, 1 Tbsp sugar, and 1 tsp cooking wine
  2. Shape into balls and fry in medium-heat oil for 3 minutes 30 seconds
  3. Roll the jorangi rice cakes in a pan with a little oil on low heat until cooked
  4. Sauce: mix 6 Tbsp citron syrup, 3 Tbsp soybean paste, 3 tsp minced garlic, 3 Tbsp rice wine, and 4 Tbsp corn syrup
  5. Saute 3 Tbsp minced onion, reduce the sauce, add the fish cake balls and rice cakes, and stir-fry on high heat

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

Ep. 61 · aired Jan 8, 2021

Meat

Steamed Oxtail with Neungi Mushrooms

능이버섯 소꼬리찜

Ep. 61 · aired Jan 8, 2021 · 한다감

Ingredients

  • Oxtail, Cudrania tricuspidata (kkujippong), prickly castor oil tree, ginger, soju, salt, garlic juice, minced ginger, minced garlic, pepper, sun-dried red pepper, chives, jujube syrup

Steps (summary)

  1. Soak the oxtail in water for 3 hours to remove the blood
  2. Boil for 2 hours 30 minutes with prickly castor oil tree, kkujippong, ginger, soju, and neungi mushrooms
  3. Thinly slice the sun-dried red pepper and chives
  4. Make a sauce by mixing jujube syrup with salt, garlic juice, soju, ginger, garlic, pepper, and the sliced ingredients
  5. Pour the sauce over the oxtail and neungi mushrooms

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

Kimchi & Pickles

Bossam Kimchi (Wrapped Napa Kimchi)

보쌈김치

Ep. 61 · aired Jan 8, 2021 · 한다감

Ingredients

  • Radish 1, chestnuts 2 handfuls, pine nuts 2 handfuls, jujubes 2 handfuls, chives 1 bunch, kimchi seasoning, oysters 2 handfuls, salted napa cabbage 1/2 head, water parsley (minari) 1 handful

Steps (summary)

  1. Blanch 1 handful water parsley briefly
  2. Julienne the radish, chestnuts, and jujubes, and chop the chives into 1-2cm pieces
  3. Mix the oysters, radish, chestnuts, pine nuts, jujubes, and chives into the kimchi seasoning to make the filling
  4. Put the filling in salted napa cabbage leaves, wrap into a pouch shape, and tie with water parsley

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

Soups & Stews

Fish Cake Kimchi Jjim (Braised Kimchi with Fish Cake)

어묵 김치찜

Ep. 61 · aired Jan 8, 2021 · 한다감

Ingredients

  • Dried anchovies for broth 1 handful, kelp 1-2 pieces, thin-sliced pork belly 600g, square fish cakes 1 bag, oyster mushrooms 2 clusters, aged kimchi 1/2 head, water parsley 1 handful, perilla oil 3 Tbsp, minced ginger 1 Tbsp, soup soy sauce 2 Tbsp, minced garlic 1 Tbsp

Steps (summary)

  1. Make broth with anchovies and kelp and lightly blanch 1 handful of water parsley
  2. Cut the fish cakes to the length of an index finger
  3. Toss the pork belly, fish cakes, and oyster mushrooms with 3 Tbsp perilla oil, 2 Tbsp soup soy sauce, and 1 Tbsp each of ginger and garlic
  4. Place the ingredients on aged kimchi, roll up, and tie with water parsley
  5. Put in the broth and boil on medium heat for 20 minutes

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

Ep. 48 · aired Sep 25, 2020

Snacks & Desserts

Savory Potato Hotteok

시크한 호떡

Ep. 48 · aired Sep 25, 2020 · 한다감

Ingredients

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

Steps (summary)

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

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

Ep. 47 · aired Sep 18, 2020

Soups & Stews

Cuttlefish and Potato Stew (Gapojingeo Gamja Jjigae)

갑오징어감자찌개

Ep. 47 · aired Sep 18, 2020 · 한다감

Ingredients

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

Steps (summary)

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

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

Ep. 46 · aired Sep 11, 2020

Meat

Herbal Duck Roasted in Clay (Hwangto Duck)

한방오리 황토장작구이

Ep. 46 · aired Sep 11, 2020 · 한다감

Ingredients

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

Steps (summary)

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

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

Meat

Bamboo Steamed Chicken (Juktong Dakjjim)

죽통닭찜

Ep. 46 · aired Sep 11, 2020 · 한다감

Ingredients

  • Chicken breast 1 piece, soy sauce, bamboo tube

Steps (summary)

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

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

Ep. 45 · aired Sep 4, 2020

Rice & Noodles

Doenjang Cream Pasta (Gangdoenjang Cream Pasta)

강된장크림파스타

Ep. 45 · aired Sep 4, 2020 · 한다감

Ingredients

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

Steps (summary)

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

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

Ep. 44 · aired Aug 28, 2020

Snacks & Desserts

Potato Bread (Gamja Ppang)

감자빵

Ep. 44 · aired Aug 28, 2020 · 한다감

Ingredients

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

Steps (summary)

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

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

Ep. 43 · aired Aug 21, 2020

Soups & Stews

Pumpkin Leaf Doenjang Stew (Hobakip Doenjang Jjigae)

호박잎 된장찌개

Ep. 43 · aired Aug 21, 2020 · 한다감

Ingredients

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

Steps (summary)

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

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

Seafood

Spicy Stir-Fried Cuttlefish (Gapojingeo Duruchigi)

갑오징어 두루치기

Ep. 43 · aired Aug 21, 2020 · 한다감

Ingredients

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

Steps (summary)

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

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

Rice & Noodles

Butterbur Leaf Gimbap (Meowi Gimbap)

머위김밥

Ep. 43 · aired Aug 21, 2020 · 한다감

Ingredients

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

Steps (summary)

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

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

See recipes by other cast members →