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진성's Funstaurant Recipes

8 recipes 진성 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. 48 · aired Sep 25, 2020

Snacks & Desserts

Aged Kimchi Potato Dumplings (Gamjatteok)

묵은지 감자떡

Ep. 48 · aired Sep 25, 2020 · 진성

Ingredients

  • <Potato dough>
  • Potatoes 8, starch 1 cup, salt 2 tsp
  • <Basic version>
  • Chives 5 stalks, a handful of glass noodles, soy sauce 2 Tbsp, sugar 1 Tbsp, minced garlic 1 tsp, sesame oil 1/2 Tbsp, a little salt, a little ground pepper
  • Aged kimchi 1 head
  • <Spicy version>
  • Chives 1 cup, green onion 1 cup, spicy kimchi 1 cup, soaked glass noodles 2 cups, ground pork 1 cup, perilla powder 1 cup
  • Sugar 1 Tbsp, minced garlic 1 Tbsp, chili powder 2 Tbsp, seasoned soy sauce 2 Tbsp, oyster sauce 1 Tbsp, sesame oil 2 Tbsp
  • <Sauce>
  • Ketchup 3 Tbsp, oligosaccharide syrup 1 Tbsp, sugar 1 Tbsp, gochujang 0.5 Tbsp, chili powder 0.5 Tbsp, regular soy sauce 0.5 Tbsp, minced garlic 0.5 Tbsp, water 3 Tbsp

Steps (summary)

  1. Grate 8 potatoes, squeeze them in cheesecloth, and combine with the starch
  2. Knead 1 cup grated potato, 1 cup starch, and 2 tsp salt into a dough
  3. Basic filling: stir-fry boiled glass noodles and mix with chives and chopped aged kimchi
  4. Spicy filling: mix chives, green onion, kimchi, glass noodles, pork, and perilla powder with the seasonings
  5. Shape the dough around the filling, steam for 20 minutes, and toss in the sauce

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

Ep. 46 · aired Sep 11, 2020

Seafood

Steamed Sea Bream (Domi Jjim)

도미찜

Ep. 46 · aired Sep 11, 2020 · 진성

Ingredients

  • Sea bream 1, chili powder 1 Tbsp, stevia 1 Tbsp, soy sauce 1 Tbsp, minced garlic 1/2 Tbsp, red chili pepper 1 Tbsp
  • A little water, rowan liquor 1 Tbsp, shredded green onion 1 handful

Steps (summary)

  1. Remove the fins and scales of the sea bream and wash
  2. Score the fish at a 30-degree angle
  3. Make the seasoning sauce with chili powder, stevia, soy sauce, garlic, red chili, water, and rowan liquor
  4. Lay shredded green onion in the steamer, place the sea bream on top, and spread the sauce
  5. Cover and steam for 15-30 minutes

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

Side Dishes

Four-Color Bitter Melon Stir-Fry (Yeoju)

여주 4색 야채볶음

Ep. 46 · aired Sep 11, 2020 · 진성

Ingredients

  • Bitter melon 1, bell pepper 1/4, onion 1/2, garlic 2 cloves, stevia 1 pinch

Steps (summary)

  1. Cut the bell pepper, onion, and garlic into bite-size pieces
  2. Halve the bitter melon lengthwise, scoop out the insides, and cut into strips
  3. Stir-fry the bitter melon and vegetables in a pan with cudrania oil
  4. Add 1 pinch of stevia as the vegetables cook
  5. Stir-fry one more time

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

Kimchi & Pickles

Jerusalem Artichoke Water Kimchi (Dwaejigamja Mulkimchi)

돼지감자 물김치

Ep. 46 · aired Sep 11, 2020 · 진성

Ingredients

  • Jerusalem artichokes 5, bell pepper 1/4, carrot 1/2, small green onions 2, red chili pepper 1, water
  • Seaweed-plant (hamcho) salt 1 Tbsp, wild peach fermented extract 4 Tbsp

Steps (summary)

  1. Prepare the bell pepper, carrot, small green onions, and red chili
  2. Wash and peel 5 Jerusalem artichokes and cut into strips
  3. Mix the prepared vegetables and pour in just enough water to cover
  4. Season with 1 Tbsp hamcho salt and 4 Tbsp wild peach fermented extract

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

Ep. 33 · aired Jun 12, 2020

Snacks & Desserts

Three-Layer Mugwort Rice Cake (Ppong Beomuri)

뽕버무리

Ep. 33 · aired Jun 12, 2020 · 진성

Ingredients

  • Layer 1 steamed cake Wet glutinous rice flour 50g, wet rice flour 250g, mugwort powder 20g, water 2/3 cup, salt 1/2 Tbsp, sugar 2 Tbsp
  • Layer 2 sweet potato filling Boiled sweet potato 400g, condensed milk 4 Tbsp, heavy cream 40ml, sweet potato filling 2kg
  • Layer 3 mugwort beomuri Mugwort 150g, wet rice flour 150g, sugar 9 Tbsp, red beans 2 cups

Steps (summary)

  1. Layer 1: mix the rice flour and mugwort powder with salt and water and sift
  2. Layer 1: mix in 2 Tbsp sugar, steam over high heat for 20 minutes, and let rest 5 minutes
  3. Layer 2: mix 400g boiled sweet potato with 4 Tbsp condensed milk and 40ml heavy cream
  4. Layer 3: toss the mugwort with 150g rice flour and sugar and steam for 20 minutes
  5. Season the red beans with salt and sugar, add them, and stack the three layers

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

Snacks & Desserts

Mugwort Beomuri (Steamed Mugwort Rice Cake)

쑥버무리

Ep. 33 · aired Jun 12, 2020 · 진성

Ingredients

  • Mugwort 60g, all-purpose flour 20g, stevia 1 pinch

Steps (summary)

  1. Toss 60g washed mugwort with 20g flour
  2. Add 1 pinch of stevia and toss once more
  3. Put in a steamer wrapped in cheesecloth and steam over medium heat for 20 minutes

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

Ep. 31 · aired May 29, 2020

Sauces & Seasonings

Cheonggukjang (Fermented Soybean Paste)

청국장

Ep. 31 · aired May 29, 2020 · 진성

Ingredients

  • White soybeans 1kg, 1 bundle of rice straw, 1 pinch of sun-dried sea salt

Steps (summary)

  1. Soak 1kg white soybeans for 12 hours and cook over medium heat for 8 hours
  2. Drain in a sieve but leave a little moisture
  3. Fold rice straw twice and wrap it into the beans
  4. Cover with a towel and blanket on an electric mat at about 20 degrees for 8 days
  5. Add 1 pinch of sun-dried sea salt and mash, leaving the beans intact

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

Side Dishes

Dried Yellow Croaker in Sticky Gochujang (Gulbi Gochujang)

보리굴비찰고추장

Ep. 31 · aired May 29, 2020 · 진성

Ingredients

  • Barley-aged dried yellow croaker (boriguelbi) 3, whole garlic 1 fistful, soju 1 cup, honey 3 Tbsp, premium sticky gochujang 5 Tbsp, shiitake mushroom powder 1 Tbsp, ginger powder 1 Tbsp, sesame seeds 0.5 Tbsp

Steps (summary)

  1. Steam 3 barley-dried yellow croakers and pick out the meat
  2. Dry thoroughly for 8 days in a shaded, well-ventilated place
  3. Toss the dried croaker with whole garlic, 1 cup soju, and 3 Tbsp honey
  4. Toss with 5 Tbsp sticky gochujang, 1 Tbsp each of shiitake powder and ginger powder, and 0.5 Tbsp sesame seeds

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

See recipes by other cast members →