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전혜빈's Funstaurant Recipes

16 recipes 전혜빈 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. 36 · aired Jul 3, 2020

Rice & Noodles

Beef Sirloin Tofu Pocket Sushi (Yubu Chobap)

육우초밥

Ep. 36 · aired Jul 3, 2020 · 전혜빈

Ingredients

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

Steps (summary)

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

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

Side Dishes

Jangtteok (Soybean Paste Patties)

장떡

Ep. 36 · aired Jul 3, 2020 · 전혜빈

Ingredients

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

Steps (summary)

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

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

Rice & Noodles

Kelp Rice (Dasima Bap)

다시마밥

Ep. 36 · aired Jul 3, 2020 · 전혜빈

Ingredients

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

Steps (summary)

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

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

Ep. 35 · aired Jun 26, 2020

Sauces & Seasonings

Beef and Cheongyang Chili Minced Paste (Dajimjang)

육우청양다짐장

Ep. 35 · aired Jun 26, 2020 · 전혜빈

Ingredients

  • Ground domestic beef sirloin 200g, cheongyang chili peppers 10, shiitake mushrooms 2, onion 1, minced garlic 1.5 Tbsp, soup soy sauce 3.5 Tbsp, dashi pack stock, a little cooking oil

Steps (summary)

  1. Steep the dashi pack in water in a pot
  2. Stir-fry 1.5 Tbsp garlic in a pan
  3. Add 200g ground beef, 2.5 Tbsp soup soy sauce, and 4 Tbsp stock and stir-fry
  4. Blend the shiitake, onion, cheongyang peppers, 3 Tbsp stock, and 1 Tbsp soup soy sauce in a blender
  5. Add the blended ingredients to the pan and stir-fry while simmering

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

Meat

Butter Shabu-Shabu Beef

버터샤부샤부

Ep. 35 · aired Jun 26, 2020 · 전혜빈

Ingredients

  • Butter 1 stick, whole domestic beef sirloin 1kg

Steps (summary)

  1. Melt 1/2 of the butter in a pan
  2. Sear only the outside of the whole sirloin until crisp
  3. Melt the other 1/2 of the butter
  4. Slice the seared meat thinly
  5. Cook the slices in the melted butter like shabu-shabu and eat

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

Ep. 33 · aired Jun 12, 2020

Rice & Noodles

Black Garlic Tteokbokki

흑마늘떡볶이

Ep. 33 · aired Jun 12, 2020 · 전혜빈

Ingredients

  • Black garlic extract 3 packets, button mushrooms 2-3, garlic 13 cloves, seasoned soy sauce 2 Tbsp, honey 1 Tbsp, wheat rice cakes 200g, baby octopus (jjukkumi) 1, cheongyang chili peppers 2, red chili pepper 1, plenty of canola oil

Steps (summary)

  1. Blend the black garlic extract, button mushrooms, garlic, seasoned soy sauce, honey, and chilies
  2. Rest the sauce in the refrigerator for 10 minutes
  3. Deep-fry sliced garlic and remove it, then fry 200g wheat rice cakes in the same oil
  4. When the rice cakes puff up, add the sauce and stir-fry while reducing
  5. Top with fried baby octopus legs, fried garlic, and minced chili

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

Ep. 32 · aired Jun 5, 2020

Others

Aurora Cocktail

오로라칵테일

Ep. 32 · aired Jun 5, 2020 · 전혜빈

Ingredients

  • Butterfly pea flower petals, soju, lemon juice, ice

Steps (summary)

  1. Steep butterfly pea flower petals in soju until blue
  2. Pour the steeped soju into a glass with ice
  3. Add lemon juice until the color changes

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

Others

Bong-Tanju (Grape Juice Soju Cocktail)

봉탄주

Ep. 32 · aired Jun 5, 2020 · 전혜빈

Ingredients

  • Grape juice (Bongbong), soju, champagne or beer

Steps (summary)

  1. Fill an ice tray with 2/3 grape juice and 1/3 soju and freeze
  2. Put the grape pieces in a glass and pour champagne up to 1/2 of the glass
  3. Add the frozen ice bars and stir until they melt, then drink

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

Rice & Noodles

Dried Squid Milk Tteokbokki (Jinmichae Milk Tteokbokki)

진미채우유떡볶이

Ep. 32 · aired Jun 5, 2020 · 전혜빈

Ingredients

  • Wheat rice cakes 500g, shredded dried squid (jinmichae) 2 handfuls, onion 1/2, garlic 5 cloves, cheongyang chili peppers 4, kelp and anchovy stock, butter 3 pieces, oligosaccharide syrup 1 Tbsp, a little salt, a little pepper

Steps (summary)

  1. Soak 2 handfuls of shredded dried squid in water for 5 minutes and cut to 5-6cm
  2. Stir-fry minced onion, garlic, and 1.5 handfuls of squid in butter
  3. Add 500g rice cakes and simmer with kelp and anchovy stock
  4. Add minced cheongyang peppers and milk and simmer slowly
  5. Stir-fry the remaining squid in butter and oligosaccharide syrup and place on top

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

Seafood

Baby Octopus Potato Salad (Pulpo)

주꾸미감자샐러드(풀포)

Ep. 32 · aired Jun 5, 2020 · 전혜빈

Ingredients

  • Baby octopus with roe 4, radish 1/3, wine corks 2, minced garlic 1/2 Tbsp, potatoes 2, olives 1/2 handful, a little salt, a little pepper, olive oil

Steps (summary)

  1. Scrub the baby octopus with flour and wash
  2. Shape the legs while lightly boiling in water with the radish and corks
  3. Cut the head and legs off the boiled octopus and remove the mouth
  4. Lightly stir-fry the octopus with garlic and salt in olive oil
  5. Mix the olives and pepper into the boiled and stir-fried potatoes and octopus

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

Meat

Spinach Grilled Bone-In Pork Loin

시금치돼지통등심구이

Ep. 32 · aired Jun 5, 2020 · 전혜빈

Ingredients

  • (Serves 3)
  • Bone-in pork loin 3 pieces, spinach 1 bunch, marjoram 1 Tbsp, basil pesto 1 Tbsp, balsamic vinegar 1 Tbsp, white balsamic vinegar 1/2 Tbsp, a little wine salt, a little pepper, olive oil

Steps (summary)

  1. Season the pork loin with wine salt and pepper
  2. Pan-fry both sides in plenty of olive oil, covered
  3. Toss the spinach with olive oil, marjoram, pesto, and balsamic vinegar
  4. Spread the spinach on a plate and place the grilled loin on top

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

Ep. 31 · aired May 29, 2020

Sauces & Seasonings

Wine Salt

와인소금

Ep. 31 · aired May 29, 2020 · 전혜빈

Ingredients

  • Red wine 2/3 bottle (500ml), coarse salt 1kg

Steps (summary)

  1. Reduce 2/3 bottle of red wine to half
  2. Add 1kg coarse salt and stir-fry over high heat to evaporate the moisture
  3. Add rosemary leaves and stir-fry a little more
  4. Dry in the sun for 2-3 hours

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

Side Dishes

Beer-Braised Lotus Root (Maekju Yeongeun Jorim)

맥주연근조림

Ep. 31 · aired May 29, 2020 · 전혜빈

Ingredients

  • Lotus root 1, brown sugar 3 Tbsp, water 1/2 cup, seasoned soy sauce 3 Tbsp, beer-flavored mirin 2 Tbsp, a little grapeseed oil, a little black sesame seeds

Steps (summary)

  1. Wash and peel the lotus root and cut into 0.5cm-thick slices
  2. Toss the sliced lotus root with brown sugar and let it rest
  3. When 1/2 cup water boils, add the lotus root and 3 Tbsp seasoned soy sauce and simmer
  4. Add 2 Tbsp beer mirin, simmer, and add grapeseed oil for shine
  5. Turn off the heat and sprinkle with black sesame seeds

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

Sauces & Seasonings

Beer Mirin and Rice Wine Mirin (Maekju Matsul)

맥주맛술 , 정종맛술

Ep. 31 · aired May 29, 2020 · 전혜빈

Ingredients

  • Beer 1L, sugar 200g

Steps (summary)

  1. Put 1L beer and 200g sugar in a pan over high heat
  2. Bring to a rolling boil and lower to a gentle heat
  3. Reduce until the beer is cut in half

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

Seafood

Tomato Clams Steamed in Rice Wine (Tomato Bajirak Sul-jjim)

토마토바지락술찜

Ep. 31 · aired May 29, 2020 · 전혜빈

Ingredients

  • Clams 2-3 handfuls, crown daisy 0.5 bunch, tomato 1, garlic 3 cloves, cheongju mirin 2 Tbsp, butter 1 piece, a little pepper

Steps (summary)

  1. Purge the clams of sand, cut the crown daisy into 4-5cm pieces, and cut the tomato into 6-8 wedges
  2. Stir-fry sliced garlic in butter, then add the clams and stir-fry
  3. Add 2 Tbsp cheongju mirin to remove fishy smell
  4. Add water, and when it boils add the crown daisy and tomato and boil
  5. Season lightly with pepper

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

Rice & Noodles

Beef and Tomato Stone Pot Rice (Dolsot Bap)

소고기토마토돌솥밥

Ep. 31 · aired May 29, 2020 · 전혜빈

Ingredients

  • (Serves 2)
  • Rice 2 cups, asparagus 3 stalks, tomato 1, ground beef 150g, pepper, soy sauce, cooking oil

Steps (summary)

  1. Soak 2 cups of rice in water for 15 minutes
  2. Cut the asparagus into 3-4cm pieces and score a cross in the tomato
  3. Season 150g ground beef with pepper and soy sauce and stir-fry
  4. Add the soaked rice and pour in enough water to cover
  5. Top with asparagus and tomato, cook 7 minutes over high heat, and let rest 3 minutes

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

See recipes by other cast members →