전체 계산기 TV 맛집레시피

이정현's Funstaurant Recipes

251 recipes 이정현 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. 341 · aired Oct 15, 2026

Sauces & Seasonings

Wasabi Mayo Sauce

고추냉이마요소스

Ep. 341 · aired Oct 15, 2026 · 이정현

Ingredients

  • salted butter 2 Tbsp, mayonnaise 2 Tbsp, minced garlic 1 Tbsp, fructo-oligosaccharide syrup 1 Tbsp (*regular oligosaccharide syrup can be substituted), wasabi 2/3 Tbsp

Steps (summary)

  1. Take the butter out to room temperature to soften it
  2. Put 2 Tbsp salted butter, 2 Tbsp mayonnaise, and 1 Tbsp minced garlic in a bowl
  3. Add 1 Tbsp oligosaccharide syrup and 2/3 Tbsp wasabi and mix

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

Seafood

Steamed Lobster with Wasabi Mayo Sauce

랍스터찜&고추냉이마요소스

Ep. 341 · aired Oct 15, 2026 · 이정현

Ingredients

  • 5 lobster tails, rice wine 50ml, 1 bay leaf, mozzarella cheese
  • Wasabi mayo sauce salted butter 2 Tbsp, mayonnaise 2 Tbsp, minced garlic 1 Tbsp, fructo-oligosaccharide syrup 1 Tbsp (*regular oligosaccharide syrup can be substituted), wasabi 2/3 Tbsp

Steps (summary)

  1. Thaw the lobster tails by soaking them in cold water for 30 minutes
  2. Boil water, rice wine, and a bay leaf, then steam the skewered lobster for 7 minutes
  3. Remove the shell from the legs and belly side and prepare the meat
  4. Make the sauce with butter, mayonnaise, garlic, oligosaccharide syrup, and wasabi
  5. Put 1 Tbsp sauce and mozzarella on the meat and melt it with a torch

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

Side Dishes

Rice Shrimp Rolled Omelet (Dalgyal-mari)

밥새우 달걀말이

Ep. 341 · aired Oct 15, 2026 · 이정현

Ingredients

  • 6 eggs (extra large), 1 Tbsp small dried rice shrimp, 2/3 Tbsp shrimp powder, fructo-oligosaccharide syrup 2 Tbsp (*regular oligosaccharide syrup can be substituted), cooking oil
  • 20g carrot, 20g zucchini
  • *Serves 2~3*

Steps (summary)

  1. Chop the carrot and zucchini finely
  2. Mix 1 Tbsp rice shrimp, 2/3 Tbsp shrimp powder, 2 Tbsp oligosaccharide syrup, and the vegetables into the 6 eggs
  3. Oil a pan, preheat over low heat, and pour in the egg mixture
  4. When it starts to cook, roll it up as you shape it

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

Side Dishes

Seasoned Garlic Chives (Buchu Muchim)

부추무침

Ep. 341 · aired Oct 15, 2026 · 이정현

Ingredients

  • a handful of garlic chives (100g), 10 perilla leaves (20g), 1/2 onion (100g), chili flakes 3 Tbsp, sugar 1 Tbsp, anchovy sand lance fish sauce 1 Tbsp, salt 1 pinch, sesame oil 2 Tbsp, sesame seeds 2 Tbsp

Steps (summary)

  1. Cut the garlic chives into 4~5cm lengths
  2. Slice the perilla leaves and onion into strips
  3. Prepare 3 Tbsp chili flakes, 1 Tbsp sugar, 1 Tbsp sand lance fish sauce, and 1 pinch salt
  4. Toss lightly with 2 Tbsp sesame oil and 2 Tbsp sesame seeds

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

Ep. 340 · aired Oct 8, 2026

Sauces & Seasonings

Yuja Doenjang Sauce

유자된장소스

Ep. 340 · aired Oct 8, 2026 · 이정현

Ingredients

  • yuja marmalade (yuja-cheong) 2 Tbsp, a generous 1 Tbsp doenjang, soy sauce 1 Tbsp, fructo-oligosaccharide syrup (*regular oligosaccharide syrup can be substituted) 1 Tbsp, minced garlic 1 Tbsp, minced ginger 1/2 Tbsp, rice wine 2 Tbsp, a few shakes of pepper

Steps (summary)

  1. Put 2 Tbsp yuja marmalade, a generous 1 Tbsp doenjang, and 1 Tbsp soy sauce in a bowl
  2. Add 1 Tbsp oligosaccharide syrup, 1 Tbsp minced garlic, and 1/2 Tbsp minced ginger
  3. Add 2 Tbsp rice wine and a few shakes of pepper and mix well

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

Meat

Yuja Doenjang Chicken Galbi (Dakgalbi)

유자된장닭갈비

Ep. 340 · aired Oct 8, 2026 · 이정현

Ingredients

  • 500g boneless chicken thighs, 1 large green onion, 1 Cheongyang chili pepper, cooking oil
  • yuja marmalade 2 Tbsp, a generous 1 Tbsp doenjang, soy sauce 1 Tbsp, fructo-oligosaccharide syrup (*regular oligosaccharide syrup can be substituted) 1 Tbsp, minced garlic 1 Tbsp, minced ginger 1/2 Tbsp, rice wine 2 Tbsp, a few shakes of pepper
  • *Serves 2~3*

Steps (summary)

  1. Cut the chicken thighs into bite-size pieces and slice the green onion and Cheongyang chili pepper
  2. Mix the chicken with the yuja doenjang sauce
  3. Marinate in the refrigerator for 1 hour
  4. Stir-fry in a pan over medium-low heat for 8 minutes until golden
  5. Add the green onion and chili pepper and stir-fry a little longer

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

Rice & Noodles

Thin-Sliced Pork Belly Rice Bowl (Daepae Galbi Deopbap)

대패갈비덮밥

Ep. 340 · aired Oct 8, 2026 · 이정현

Ingredients

  • 250g frozen thin-sliced pork belly, cooking oil
  • minced garlic 1 Tbsp, minced ginger 1 tsp, rice wine 5 Tbsp
  • soy sauce 2 Tbsp, anchovy fish sauce 1/2 Tbsp, sugar 3 Tbsp, sesame oil 1/2 Tbsp, a few shakes of pepper
  • Side cooked rice, garlic chives

Steps (summary)

  1. Pan-fry the thin-sliced pork belly until golden
  2. When the fat comes out, add 1 Tbsp garlic, 1 tsp ginger, and 5 Tbsp rice wine and stir-fry over high heat
  3. Add 2 Tbsp soy sauce, 1/2 Tbsp anchovy fish sauce, and 3 Tbsp sugar and stir-fry
  4. Add 1/2 Tbsp sesame oil and pepper and stir-fry until deep brown
  5. Serve over rice with garlic chives

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

Soups & Stews

10-Minute Pork Potato Stew (Daepae Gamjatang)

10분 대패감자탕

Ep. 340 · aired Oct 8, 2026 · 이정현

Ingredients

  • 250g frozen thin-sliced pork belly, 2.5 cups (500ml) water
  • 1 potato, 10 perilla leaves, 5 napa cabbage leaves (albechu), ground perilla seeds 3 Tbsp, a few shakes of pepper
  • gochujang 1.5 Tbsp, doenjang 1 Tbsp, soy sauce 1/2 Tbsp, sand lance fish sauce 1/2 Tbsp, minced garlic 1 Tbsp, sugar 1/2 Tbsp, rice wine 2 Tbsp, chili flakes 1 Tbsp

Steps (summary)

  1. Slice the potato thin, cut the napa cabbage roughly, and shred the perilla leaves
  2. Stir-fry the thin-sliced pork belly and pepper in a pot over high heat
  3. When the fat comes out, stir-fry 1/2 Tbsp salted shrimp, then add the seasonings such as 1.5 Tbsp gochujang and stir-fry
  4. Add 2.5 cups water, the potato, napa cabbage, and 1 Tbsp chili flakes and boil over high heat for 10 minutes
  5. Add the perilla leaves and 3 Tbsp ground perilla seeds and bring to a quick boil

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

Rice & Noodles

Cabbage Pasta

양배추파스타

Ep. 340 · aired Oct 8, 2026 · 이정현

Ingredients

  • 400g cabbage, a handful of frozen shrimp, 1/4 onion, 4 button mushrooms
  • a generous 1 Tbsp minced garlic, 1 piece butter (35g), olive oil, pepper, salt
  • 1 cup (200ml) milk, fine chili flakes 3 Tbsp, 2 slices cheddar cheese, 1 piece Parmesan cheese (40g)
  • Garnish Parmesan cheese, thin scallion

Steps (summary)

  1. Cut the cabbage 2cm thick, slice the onion and mushrooms, and thaw the shrimp for 10 minutes
  2. Sear the cabbage in butter until browned and flip it
  3. Add the shrimp, mushrooms, onion, and garlic and stir-fry
  4. Add 1 cup milk, 3 Tbsp fine chili flakes, and the cheese and simmer for 4 minutes
  5. Top with Parmesan cheese and thin scallion

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

Ep. 331 · aired Jul 23, 2026

Rice & Noodles

Young Radish Cold Jjolmyeon (Yeolmu Naeng-jjolmyeon)

열무냉쫄면

Ep. 331 · aired Jul 23, 2026 · 이정현

Ingredients

  • 1 pack jjolmyeon noodles (200g), 200ml young radish water kimchi (yeolmu mul-kimchi) brine, plum syrup 2 Tbsp, ice
  • Garnish boiled egg, young radish kimchi

Steps (summary)

  1. Boil the jjolmyeon in boiling water for 4 minutes, rinse in cold water, and drain
  2. Mix 200ml young radish water kimchi brine with 2 Tbsp plum syrup to make the broth
  3. Put the jjolmyeon, young radish kimchi, and a boiled egg in a bowl
  4. Pour in the broth to just cover and add ice

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

Rice & Noodles

Fresh Young Radish Gimbap (Saeng-yeolmu Gimbap)

생열무김밥

Ep. 331 · aired Jul 23, 2026 · 이정현

Ingredients

  • 2 sheets gimbap seaweed, 1 bowl white rice (210g), sesame oil, sesame seeds, salt
  • 6 stalks fresh young radish, 2 strips pickled radish
  • Spicy barley doenjang (*For the spicy barley doenjang, see the Spicy Barley Doenjang recipe!)
  • *Makes two rolls*

Steps (summary)

  1. Season the rice by mixing in sesame oil, salt, and sesame seeds
  2. Spread the rice thinly on the seaweed, put 1 strip pickled radish and 3 stalks fresh young radish on top, and roll
  3. Brush the outside with sesame oil and cut into bite-size pieces

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

Sauces & Seasonings

Spicy Barley Doenjang (Maekom Bori Doenjang)

매콤보리된장

Ep. 331 · aired Jul 23, 2026 · 이정현

Ingredients

  • 1 cup (200ml) glutinous barley, water (250ml)
  • 1 large green onion, 3 Cheongyang chili peppers, a generous 1 Tbsp minced garlic, cooking oil
  • 500g doenjang, 100g gochujang (a generous 3 Tbsp)

Steps (summary)

  1. Wash 1 cup glutinous barley, soak it for 1 hour, then cook it with 250ml water
  2. Chop the green onion and Cheongyang chili peppers
  3. Stir-fry the green onion, chili peppers, and 1 Tbsp garlic in an oiled pan over high heat
  4. When it smells of garlic, add 500g doenjang and 100g gochujang and stir-fry
  5. Add the barley rice and mix

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

Ep. 329 · aired Jul 9, 2026

Rice & Noodles

Beolgyo Cockle Stir-Fried Noodles (Jeonnam-Gwangju Special City K-Food Recipe)

벌교꼬막볶음면 (전남광주통합특별시 K-푸드 레시피)

Ep. 329 · aired Jul 9, 2026 · 이정현

Ingredients

  • 2 packs ramyun (*spicy Maeptaeng or any red-seasoning ramyun can be substituted), 300g Beolgyo cockles (100g cockle meat), salt, vinegar, rice wine
  • 1/4 onion, 1/2 large green onion, 2 large outer cabbage leaves (50g), chili oil, perilla oil, sesame seeds
  • Seasoning sauce hot chili flakes 2 Tbsp, 1 ramyun seasoning packet, fructo-oligosaccharide syrup 3 Tbsp (*regular oligosaccharide syrup can be substituted), minced garlic 1 Tbsp, soy sauce 1/2 Tbsp, gochujang 2/3 Tbsp + water 1/4 cup (50ml)
  • Garnish 20 stalks garlic chives (10g)
  • Note: This recipe serves 2

Steps (summary)

  1. Soak the cockles in 1 Tbsp salt and 2 Tbsp vinegar for 30 minutes to remove sand
  2. Add rice wine to a steamer, steam for 5 minutes, let rest for 1 minute, and remove the meat
  3. Make the seasoning sauce with 2 Tbsp chili flakes, the ramyun seasoning, 3 Tbsp oligosaccharide syrup, and the rest
  4. Blanch the ramyun for 2 minutes and stir-fry the vegetables in chili oil
  5. Stir-fry the noodles, sauce, and 50ml water, add the cockle meat, and finish with perilla oil, garlic chives, and sesame seeds

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

Rice & Noodles

Wando Seaweed Abalone Risotto (Jeonnam-Gwangju Special City K-Food Recipe)

완도김전복리소토(전남광주통합특별시 K-푸드 레시피)

Ep. 329 · aired Jul 9, 2026 · 이정현

Ingredients

  • 4 abalone, 1 cup (200g) rice
  • 1/6 onion, minced garlic 1/2 Tbsp, olive oil, sesame oil
  • Kelp broth 1 piece kelp, 450ml water
  • fresh cream 1/2 cup (100ml), 30g Parmesan cheese, 1 piece butter (10g), 2 sheets roasted seaweed, salt 2 pinches, 10 turns of pepper
  • Garnish 1 3 stalks chamnamul (pimpinella), Parmesan cheese
  • Garnish 2 1 enoki mushroom, salt, pepper, olive oil

Steps (summary)

  1. Soak the rice for 30 minutes, clean the abalone, and separate the innards
  2. Boil 1 piece kelp in 450ml water for 5 minutes to make the broth
  3. Stir-fry the chopped abalone innards in olive oil and sesame oil
  4. Stir-fry the onion, garlic, and rice, then add the broth little by little to cook
  5. Add the abalone, 100ml cream, 30g cheese, butter, and seaweed and simmer, then add the garnishes

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

Ep. 325 · aired Jun 4, 2026

Soups & Stews

Sea Squirt Doenjang Stew (Mideodeok Doenjang-jjigae)

미더덕된장찌개

Ep. 325 · aired Jun 4, 2026 · 이정현

Ingredients

  • 300g sea squirts (mideodeok), 1 piece radish (100g), 1/3 onion, 1/3 zucchini, 1/2 pack tofu
  • 1 Cheongyang chili pepper, 1 red chili pepper, 1/2 large green onion, 700ml water, a handful of dried anchovies
  • Seasoning Korean-style doenjang 1 Tbsp, store-bought doenjang 1 Tbsp

Steps (summary)

  1. Dice the zucchini and onion, cut the radish into thin squares, slice the green onion and chili peppers, and cut the tofu into bite-size pieces
  2. Boil 700ml water and a handful of anchovies over high heat for 10 minutes and remove the anchovies
  3. Add the radish to the broth and, when cooked, add the onion and green onion
  4. Dissolve 1 Tbsp Korean doenjang and 1 Tbsp store-bought doenjang through a strainer and add the tofu and zucchini
  5. Add the sea squirts and chili peppers and boil for 5 more minutes

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

Rice & Noodles

Deodeok Pot Rice and Deodeok Gochujang (Deodeok Sotbap & Deodeok Yak-gochujang)

더덕 솥밥 & 더덕약고추장

Ep. 325 · aired Jun 4, 2026 · 이정현

Ingredients

  • Deodeok pot rice 2 cups (400ml) white rice, 1/2 cup (100ml) black rice (*ratio of white rice 4 : black rice 1!)
  • 10 deodeok roots (150g), sesame oil 2 Tbsp, soy sauce 1 Tbsp
  • pine nuts 2 Tbsp, avocado oil, 1.5 Cheongyang chili peppers, 1 red chili pepper
  • Deodeok yak-gochujang 2 deodeok roots, a generous 2 Tbsp gochujang, soy sauce 1/2 Tbsp, honey 2 Tbsp, minced garlic 1/2 Tbsp, sesame oil

Steps (summary)

  1. Dry-soak the rice for 30 minutes and soak the black rice in water for 30 minutes or more
  2. Pound the deodeok with a rolling pin, tear it, and coat with 2 Tbsp sesame oil and 1 Tbsp soy sauce
  3. Stir-fry the deodeok in a pot, add the rice and black rice and stir-fry, then add 500ml water and bring to a boil
  4. When it boils, cover and cook over medium-low heat for 10 minutes, then add the deodeok, chili peppers, and pine nuts and let steam for 10 minutes
  5. Yak-gochujang: stir-fry chopped deodeok and add 2 Tbsp gochujang, 1/2 Tbsp soy sauce, 2 Tbsp honey, and 1/2 Tbsp garlic

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

Meat

Deodeok Duruchigi (Stir-Fried Deodeok and Pork)

더덕두루치기

Ep. 325 · aired Jun 4, 2026 · 이정현

Ingredients

  • 10 deodeok roots (150g), 400g pork belly, rice wine, salt, pepper, avocado oil, perilla oil
  • 1 large green onion, 1/2 onion, 1 red chili pepper, 1/2 Cheongyang chili pepper, coarse chili flakes 2 Tbsp, sesame seeds
  • Seasoning sauce gochujang 2 Tbsp, fructo-oligosaccharide syrup 3 Tbsp, soy sauce 1 Tbsp, minced garlic 1 Tbsp, rice wine 1 Tbsp, sesame oil 1 Tbsp
  • Note: This recipe serves 2

Steps (summary)

  1. Score the deodeok, blanch for 30 seconds, peel, pound, and season with salt
  2. Oil the griddle with avocado oil and perilla oil, stir-fry the deodeok, and set aside
  3. Season the pork with 2 Tbsp rice wine, 1/2 tsp salt, and pepper and let sit for 10 minutes
  4. Seasoning sauce: 2 Tbsp gochujang, 3 Tbsp oligosaccharide syrup, 1 Tbsp soy sauce, 1 Tbsp garlic, 1 Tbsp rice wine, 1 Tbsp sesame oil
  5. Stir-fry the pork, add the onion, green onion, seasoning sauce, deodeok, and chili peppers, and sprinkle with sesame seeds

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

Ep. 324 · aired May 29, 2026

Rice & Noodles

Octopus and Abalone Pot Rice (Solbap)

문어 전복 솥밥

Ep. 324 · aired May 29, 2026 · 이정현

Ingredients

  • Cleaned abalone 2, rice 2 cups (400ml), water 2 cups (400ml), butter, avocado oil (can be replaced with cooking oil), salt, pepper
  • Seasoning soybean paste 1 Tbsp, plenty of sesame oil 1 Tbsp
  • Garnish chopped chives a little, abalone 1, cooked octopus leg 1, butter

Steps (summary)

  1. Soak the abalone in salt water for 5 minutes, wash with 60 degree water, and remove the mouth and the sand sac from the innards
  2. Soak the rice dry for 30 minutes, season the abalone and octopus, pan-fry in butter, and set aside
  3. Chop the innards and mix with 1 Tbsp soybean paste and 1 Tbsp sesame oil
  4. Stir-fry the abalone, add the rice and innards and stir-fry, then pour in 400ml water and bring to a boil over high heat
  5. When it boils, cover and cook on medium-low for 15 minutes, add the garnish, and let it steam for 5 minutes

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

Kimchi & Pickles

Abalone Kimchi (Jeonbok Kimchi)

전복 김치

Ep. 324 · aired May 29, 2026 · 이정현

Ingredients

  • Cleaned abalone 4, water dropwort 1 handful (50g), sesame oil
  • Seasoning sauce chili powder 3 Tbsp, fructo oligosaccharide syrup 2 Tbsp (regular oligosaccharide syrup can be used), sand lance fish sauce 1 Tbsp, plum extract 2 Tbsp, soy sauce 1 Tbsp, rice wine 1 Tbsp, minced garlic 1 Tbsp, minced ginger 1/2 tsp

Steps (summary)

  1. Soak the abalone in salt water for 5 minutes, wash with 60 degree water, and remove the mouth and the sand sac from the innards
  2. Sauce: mix 3 Tbsp chili powder, 2 Tbsp oligosaccharide syrup, 2 Tbsp plum extract, and 1 Tbsp fish sauce
  3. Add 1 Tbsp soy sauce, 1 Tbsp rice wine, 1 Tbsp garlic, and 1/2 tsp ginger to the sauce and mix
  4. Cut the abalone into bite-sized pieces and roughly chop the water dropwort
  5. Toss the abalone, water dropwort, sauce, and a little sesame oil together

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

Soups & Stews

Abalone Beef-Bone-Style Soup (Jeonbok Gomtang)

전복 곰탕

Ep. 324 · aired May 29, 2026 · 이정현

Ingredients

  • Abalone 7, sesame oil, avocado oil (can be replaced with cooking oil), salt 1 tsp, water 1L

Steps (summary)

  1. Soak the abalone in salt water for 5 minutes, scrub with 60 degree water, and remove the mouth and the sand sac from the innards
  2. Heat sesame oil and avocado oil in a pot and stir-fry the abalone until lightly golden
  3. Pour in 1L water and boil over high heat for 30 minutes
  4. Season with 1 tsp salt and boil a little longer

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

Ep. 323 · aired May 22, 2026

Meat

Yuja Pork Jowl Steak

유자항정스테이크

Ep. 323 · aired May 22, 2026 · 이정현

Ingredients

  • Pork jowl 300g, salt, pepper, lemon zest, chamnamul (pimpinella)
  • Soy sauce soy sauce 4 Tbsp, rice wine 2 Tbsp, fructo oligosaccharide syrup 3 Tbsp (regular oligosaccharide syrup can be used), water 1 Tbsp
  • Yuja sauce yuja marmalade 2 generous Tbsp, lemon juice 1 Tbsp, soy sauce 1 Tbsp, fructo oligosaccharide syrup 1 Tbsp (regular oligosaccharide syrup can be used), a few shakes of pepper

Steps (summary)

  1. Boil the pork jowl in boiling water for 5 minutes and season with salt and pepper
  2. Pan-fry in a preheated pan over medium heat until golden on both sides, then slice
  3. Pour in the soy sauce (4 Tbsp soy sauce, 2 Tbsp rice wine, 3 Tbsp oligosaccharide syrup, 1 Tbsp water) and simmer down
  4. Yuja sauce: 2 Tbsp chopped yuja marmalade, 1 Tbsp lemon juice, 1 Tbsp soy sauce, 1 Tbsp oligosaccharide syrup, and pepper
  5. Finish with lemon zest and chamnamul on top

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

Side Dishes

Crispy Perilla Oil Mugwort Pancake (Ssuk-jeon)

크리스피들기름쑥전

Ep. 323 · aired May 22, 2026 · 이정현

Ingredients

  • Cleaned mugwort 100g, frying mix 5 Tbsp, water 2 Tbsp, perilla oil (avocado oil can be used), brewed vinegar

Steps (summary)

  1. Put the mugwort, a little vinegar, and water in a bowl and soak for 10 minutes
  2. Rinse and drain in a colander
  3. Sprinkle 5 Tbsp frying mix and 2 Tbsp water over the slightly damp mugwort and toss lightly
  4. Oil a pan with perilla oil and pan-fry over medium-low heat until golden

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

Soups & Stews

Flounder and Mugwort Soup (Dodari Ssuk-guk)

도다리쑥국

Ep. 323 · aired May 22, 2026 · 이정현

Ingredients

  • Flounder 1 (700g), mugwort 3 big handfuls (50g), radish 1 piece (3cm thick, 150g), minced garlic 2 Tbsp, salt, brewed vinegar
  • Cheongyang chili 1, red chili 1, green onion 1 stalk
  • Broth water 1.5L, soup anchovies 7, dried shiitake mushrooms 2, kelp 1 sheet

Steps (summary)

  1. Soak the mugwort in vinegar water for 10 minutes, then rinse and drain
  2. Remove the scales, head, innards, and fins of the flounder and cut it into 3-4 pieces
  3. Boil 1.5L water with 7 anchovies, 2 dried shiitake, and the kelp for 10 minutes, then remove the solids
  4. Add the radish, 2 Tbsp minced garlic, and the flounder to the broth and boil over high heat for 20 minutes
  5. Season with salt, add the chilies and green onion, then add the mugwort and boil 1 more minute

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

Snacks & Desserts

Berry Bread with Greek Cream

베리빵

Ep. 323 · aired May 22, 2026 · 이정현

Ingredients

  • Cashew nuts 100g, eggs 3, Greek yogurt 3 Tbsp, honey 2 Tbsp, generous 3 Tbsp haskap berry powder, butter 10g
  • Greek cream Greek yogurt 10 Tbsp, honey 4 Tbsp
  • Decoration pistachio powder, haskap berry powder

Steps (summary)

  1. Blend 100g cashews, 3 eggs, 3 Tbsp yogurt, 2 Tbsp honey, and 3 Tbsp berry powder in a blender
  2. Pour the batter into a buttered heatproof container and microwave for 5 minutes
  3. Mix 10 Tbsp Greek yogurt and 4 Tbsp honey to make the cream
  4. Cut the cooled bread into 3 layers and stack the bread and cream in layers
  5. Dust berry powder on the cream and decorate with pistachio powder

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

Ep. 315 · aired Mar 27, 2026

Others

K-Eggs in Hell (Shakshuka-Style)

K-에그인헬

Ep. 315 · aired Mar 27, 2026 · 이정현

Ingredients

  • Eggs 4, butter 3 pieces (30g), green onion 1/3 stalk, onion 1/2, water 1/2 cup (100ml), sesame oil
  • Garnish perilla shoots
  • Sauce gochujang 1/2 Tbsp, fine chili powder 1 Tbsp, minced garlic 1/2 Tbsp, red crab fish sauce 1 Tbsp (other fish sauce can be used)

Steps (summary)

  1. Chop the green onion and slice the onion into strips
  2. Stir-fry the onion and green onion over high heat in a pot with melted butter
  3. Add 1/2 Tbsp gochujang, 1 Tbsp chili powder, 1/2 Tbsp garlic, and 1 Tbsp fish sauce and stir-fry
  4. Pour in 100ml water, and when it boils, crack in 4 eggs, cover, and cook on medium for 5 minutes
  5. Top with perilla shoots and drizzle with one round of sesame oil

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

Rice & Noodles

Chamnamul Egg Gimbap

참나물 계란김밥

Ep. 315 · aired Mar 27, 2026 · 이정현

Ingredients

  • Chamnamul (pimpinella) 1.5 handfuls, gimbap seaweed sheets 3
  • Rolled omelet, 3 rolls eggs 6, red crab fish sauce 2 Tbsp (other fish sauce can be used), fructo oligosaccharide syrup 2 Tbsp (regular oligosaccharide syrup can be used), water 1 cup (180ml, 12 Tbsp)
  • Seasoning the rice rice 2 bowls (420g), salt 1/2 Tbsp, whole perilla seeds 3 Tbsp, perilla oil 2 Tbsp
  • Note: This is for 3 rolls.

Steps (summary)

  1. Mix 6 eggs, 2 Tbsp fish sauce, 2 Tbsp oligosaccharide syrup, and 1 cup water
  2. Pour the egg mixture into a low-heat pan and, when half cooked, stir it into scrambled eggs
  3. Push to one side, add more egg mixture, and repeat the rolling to make 3 rolled omelets
  4. Mix 2 bowls of rice with 1/2 Tbsp salt, 3 Tbsp whole perilla seeds, and 2 Tbsp perilla oil
  5. Spread rice on the seaweed, place the rolled omelet and fresh chamnamul on top, and roll

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

Side Dishes

Hotel-Style Breakfast Omelet

호텔식 조식 오믈렛

Ep. 315 · aired Mar 27, 2026 · 이정현

Ingredients

  • Eggs 6, butter 1 piece (10g), milk 50ml
  • Oyster mushrooms 1/2 handful, cherry tomatoes 2, a little onion (about 1cm thick)

Steps (summary)

  1. Roughly cut the oyster mushrooms and chop the cherry tomatoes and onion
  2. Beat 6 eggs, strain them, and mix in 50ml milk and the vegetables
  3. Melt butter over low heat, pour in the egg mixture, and cook while stirring with chopsticks
  4. When half cooked, tilt the pan and fold the omelet from one side
  5. Cook over low heat for another 10-20 seconds

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

Side Dishes

Spinach Egg Salad Toast

시금치계란샐러드

Ep. 315 · aired Mar 27, 2026 · 이정현

Ingredients

  • Spinach 1 handful, eggs 3, bread (such as campagne or baguette)
  • Sauce sesame seeds 2 Tbsp, Greek yogurt 4 Tbsp, soy sauce 1 Tbsp, sesame oil 1 Tbsp, honey 1 Tbsp

Steps (summary)

  1. Boil the eggs in boiling water with a little salt and vinegar for 6 minutes 30 seconds, then peel
  2. Cut each egg into 3 pieces and season with salt and pepper
  3. Mix 2 Tbsp crushed sesame seeds, 4 Tbsp Greek yogurt, 1 Tbsp soy sauce, 1 Tbsp sesame oil, and 1 Tbsp honey
  4. Toss the raw spinach in the sauce
  5. Place the spinach and then the egg on the bread

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

Snacks & Desserts

Fruit Lunch Box

과일도시락

Ep. 315 · aired Mar 27, 2026 · 이정현

Ingredients

  • Apple Greek yogurt apple, Greek yogurt, olive oil, pepper
  • Shine Muscat Greek sandwich Shine Muscat grapes, Greek yogurt

Steps (summary)

  1. Apple: cut into 4 from the stem, remove the seeds, and scoop out a V shape in the center
  2. Apple: fill with Greek yogurt and sprinkle with olive oil and pepper
  3. Shine Muscat: halve the grapes and spread Greek yogurt on the cut side
  4. Shine Muscat: press two halves together as a sandwich and tidy the edges

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

Rice & Noodles

Chicken and Green Onion Rice Bowl (Dak-gogi Daepa Deopbap)

닭고기 대파 덮밥

Ep. 315 · aired Mar 27, 2026 · 이정현

Ingredients

  • Boneless chicken thighs 300g (2 pieces), salt, pepper
  • Avocado oil (cooking oil can be used), green onion 1 stalk, cabbage 1/8 head, rice 1 bowl (210g)
  • Sauce soy sauce 3 Tbsp, rice wine 1 Tbsp, fructo oligosaccharide syrup 2 Tbsp (regular oligosaccharide syrup can be used), vinegar 1 Tbsp
  • Garnish shishito peppers 2, soft-boiled egg 1

Steps (summary)

  1. Cut the green onion into 4cm lengths and the cabbage into thick strips
  2. Sprinkle the chicken thighs with salt, grill skin side first over medium heat, and cut into bite-sized pieces
  3. Stir-fry the green onion and cabbage in the chicken fat and boil the soy sauce until it almost burns
  4. Add 1 Tbsp rice wine, 2 Tbsp oligosaccharide syrup, and 1 Tbsp vinegar, stir-fry, and sear with a torch for a smoky flavor
  5. Serve rice, cabbage, chicken, and green onion in a bowl and top with a soft-boiled egg and shishito peppers

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

Ep. 313 · aired Mar 13, 2026

Rice & Noodles

Pollock Roe and Short Rib Rice Bowl (Myeongran Galbi-bap)

명란갈비밥

Ep. 313 · aired Mar 13, 2026 · 이정현

Ingredients

  • White pollock roe 1 sac (30g), Cheongyang chili 1/2, peeled garlic 1 clove, fine chili powder 1 Tbsp, sesame oil 1/2 Tbsp, sesame seeds 1/2 Tbsp
  • Chives 3-4 stalks, rice 1 bowl (210g), garlic bomb ribs (*see the Garlic Bomb Ribs recipe for the ribs)

Steps (summary)

  1. Finely chop the chives and mince the garlic and chili
  2. Separate the pollock roe from its skin
  3. Mix the roe with the garlic, chili, 1 Tbsp chili powder, 1/2 Tbsp sesame oil, and 1/2 Tbsp sesame seeds
  4. Put the rice on a plate and place the seasoned roe in the center
  5. Sprinkle chives around it and place the ribs along the edge

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

Soups & Stews

Wild Chive Doenjang Stew (Dallae Doenjang-jjigae)

달래 된장찌개

Ep. 313 · aired Mar 13, 2026 · 이정현

Ingredients

  • 1 handful of honey-tenderized beef short rib meat (*see the Garlic Bomb Ribs recipe for honey-tenderized ribs), 1 handful of fat and fascia
  • Wild chives 1 handful (100g), onion 1/3, zucchini 1/2, potato 1, green onion 1/2 stalk, tofu 1 block
  • Broth water 1.2L, soup anchovies 10, kelp 1 sheet, shiitake mushrooms 1/2 handful
  • Seasoning big 3 Tbsp doenjang, ssamjang 1 Tbsp, minced garlic 1 Tbsp, fine chili powder 1 Tbsp, red crab fish sauce 1 Tbsp (other fish sauce can be used)

Steps (summary)

  1. Trim and wash the wild chives, then pound and chop the bulbs
  2. Boil 10 anchovies, the kelp, and the shiitake in 1.2L water over high heat for 5 minutes and remove them
  3. Melt the fat in a pot, stir-fry the rib meat, then stir-fry 3 Tbsp doenjang and 1 Tbsp ssamjang
  4. Add the broth, garlic, chili powder, and fish sauce; boil the potato over high heat for 3 minutes, then the other vegetables and tofu for 3 minutes
  5. Add the wild chives and boil a little longer

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

Meat

Garlic Bomb Short Ribs (Maneul Pokbal Galbi)

마늘폭탄갈비

Ep. 313 · aired Mar 13, 2026 · 이정현

Ingredients

  • Beef short rib meat (rib finger meat) 1.8kg, salt 1/2 Tbsp, pepper 10 turns of the mill (2 tsp), generous 3 Tbsp honey
  • Sauce soy sauce 6 Tbsp, rice wine 4 Tbsp, plum syrup 2 Tbsp
  • Garlic bomb ribs peeled garlic 4 handfuls (300g), Cheongyang chilies 4, avocado oil (cooking oil can be used)

Steps (summary)

  1. Remove blood, fat, and fascia from the meat and slice it diagonally against the grain
  2. Coat the meat with 3 Tbsp honey and marinate in the refrigerator for 1 hour
  3. Mix the sauce with 6 Tbsp soy sauce, 4 Tbsp rice wine, and 2 Tbsp plum syrup
  4. Mince 4 handfuls of garlic and the Cheongyang chilies
  5. Stir-fry the meat and garlic in a pan, sear for a smoky flavor, and finish with the chilies

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

Kimchi & Pickles

Stonecrop Water Kimchi (Dolnamul Mul-kimchi)

돌나물 물김치

Ep. 313 · aired Mar 13, 2026 · 이정현

Ingredients

  • Stonecrop (dolnamul) 4 generous handfuls (400g), brewed vinegar, beet 1 piece (half of a 1cm-thick slice)
  • Pear 1, onion 1, peeled garlic 10 cloves, ginger 2 pieces
  • Water 2L, refined salt 3 Tbsp, sugar 3 Tbsp, plum syrup 3 Tbsp
  • Garnish yellow bell pepper, apple

Steps (summary)

  1. Gently shake and wash the stonecrop in water with 2 Tbsp vinegar, then rinse
  2. Blend the pear, onion, beet, and garlic, squeeze through cheesecloth, and mix with 2L water
  3. Season with 3 Tbsp salt, 3 Tbsp sugar, and 3 Tbsp plum syrup
  4. Cut the bell pepper and apple with a shape cutter for garnish
  5. Add the stonecrop and garnish to the broth to finish

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

Kimchi & Pickles

Wild Chive Kimchi (Dallae Kimchi)

달래 김치

Ep. 313 · aired Mar 13, 2026 · 이정현

Ingredients

  • Wild chives 6 handfuls (600g)
  • Flour paste hot water 200ml, flour 2 Tbsp
  • Regular chili powder 14 Tbsp (1 paper cup is about 200ml), red crab fish sauce 6 Tbsp (other fish sauce can be used), plum syrup 4 Tbsp, salted shrimp 2 Tbsp, sugar 2 Tbsp, refined salt 2 Tbsp

Steps (summary)

  1. Trim and wash the wild chives and shake off the water
  2. Dissolve 2 Tbsp flour in 200ml hot water to make a flour paste
  3. Mince 2 Tbsp salted shrimp and mix with 14 Tbsp chili powder, 6 Tbsp fish sauce, 4 Tbsp plum syrup, etc.
  4. Spread out the wild chives, coat evenly with the seasoning, and stack in layers

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

Ep. 308 · aired Feb 6, 2026

Side Dishes

Chamnamul Salad with Pollock Roe and Tofu (Myeongran Chamnamul Muchim)

명란참나물무침

Ep. 308 · aired Feb 6, 2026 · 이정현

Ingredients

  • chamnamul (pimpinella greens) 3 fistfuls (200 g), salt, tofu 1/2 block (150 g), minced green onion 1 Tbsp (3 cm of a large green onion), minced garlic 1 Tbsp, sesame oil 1 Tbsp, a sprinkle of sesame seeds
  • salted white pollock roe 2 pieces (100 g)
  • Preparing the roe salt water (500 ml water, 1 Tbsp salt), rice wine (cheongju) 1 cup (200 ml)

Steps (summary)

  1. Rinse the roe in salt water, then soak in rice wine for 10 minutes
  2. Halve the chamnamul, blanch for 30 seconds, rinse in cold water, and squeeze dry
  3. Toss the chamnamul with 1 Tbsp garlic and 1 Tbsp minced green onion
  4. Drain the tofu, mash it finely, and mix it with the chamnamul
  5. Remove the roe from its skin, mix with 1 Tbsp sesame oil and sesame seeds, and place on top

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

Soups & Stews

Pollock Roe Stew (Myeongran Jjigae)

명란찌개

Ep. 308 · aired Feb 6, 2026 · 이정현

Ingredients

  • salted white pollock roe 3 to 4 pieces (200 g)
  • Preparing the roe salt water (500 ml water, 1 Tbsp salt), rice wine (cheongju) 1 cup (200 ml)
  • tofu 1/2 block (150 g), potato 1/2, zucchini 1/3, onion 1/2, large green onion 1/2 stalk, cheongyang chili pepper 1, red chili pepper 1
  • Broth water 1 L, dried kelp 4 pieces, dried anchovies for broth 1 handful (10 anchovies), dried shiitake pieces half a handful (6 pieces), salted shrimp 1 Tbsp, minced garlic 1 Tbsp
  • Seasoning paste fine red pepper flakes 3 Tbsp, soup soy sauce 1.5 Tbsp, rice wine 1.5 Tbsp, sesame oil 1 Tbsp, pepper 4 pinches

Steps (summary)

  1. Rinse the roe in salt water, soak in rice wine for 10 minutes, then cut into 2 cm pieces
  2. Cut the tofu, zucchini, potato, onion, green onion, and chilies
  3. Boil the kelp, anchovies, and shiitake in 1 L water over high heat for 5 minutes, then remove them
  4. Add the onion, zucchini, potato, salted shrimp, and garlic to the broth and boil over high heat for 5 minutes
  5. Add the green onion, chilies, roe, and tofu and bring to a quick boil
  6. Seasoning paste: mix 3 Tbsp red pepper flakes, 1.5 Tbsp soup soy sauce, 1.5 Tbsp rice wine, 1 Tbsp sesame oil, and the pepper

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

Rice & Noodles

Beef Brisket and Pollock Roe Pot Rice (Chadol Myeongran Sotbap)

차돌명란솥밥

Ep. 308 · aired Feb 6, 2026 · 이정현

Ingredients

  • short-grain rice 300 ml (1.5 cups), water 300 ml (1.5 cups) (*rice to water is a 1:1 ratio!), a generous handful of water dropwort (minari)
  • beef brisket slices (chadolbagi) 200 g, minced garlic 1 Tbsp, rice wine 1 Tbsp, soy sauce 1 Tbsp, butter 1 piece (10 g), olive oil, sesame oil
  • salted white pollock roe 2 to 3 pieces
  • Preparing the roe salt water (500 ml water, 1 Tbsp salt), rice wine (cheongju) 1 cup (200 ml)

Steps (summary)

  1. Soak the rice for 30 minutes and chop the water dropwort
  2. Rinse the roe in salt water and soak in rice wine for 10 minutes
  3. Melt olive oil and butter in a pot, sear only the outside of the roe, and take it out
  4. Stir-fry the brisket, 1 Tbsp garlic, rice wine, and 1 Tbsp soy sauce until golden, then stir-fry the soaked rice
  5. Add 300 ml water, bring to a boil over high heat, then cover and cook on low heat for 10 minutes
  6. Sprinkle on the water dropwort, let it steam for 10 minutes, then top with the roe and sesame oil

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

Ep. 307 · aired Jan 30, 2026

Sauces & Seasonings

All-Purpose Cream Sauce

만능크림소스

Ep. 307 · aired Jan 30, 2026 · 이정현

Ingredients

  • ground pork 300 g, heavy cream 500 ml, kids' cheese slices 4
  • shiitake mushrooms 2 (*any mushrooms such as button, enoki, or oyster mushrooms can be used), onion 1/2
  • butter 3 pieces (30 g), olive oil (*cooking oil or avocado oil can be used instead), dried garlic powder 1 Tbsp

Steps (summary)

  1. Blot the blood from the ground pork and finely chop the shiitake and onion
  2. Melt the oil and butter in a pan over medium-low heat
  3. Slowly stir-fry the onion over low heat
  4. Add the pork, shiitake, and 1 Tbsp garlic powder and stir-fry over high heat for 5 minutes until deep brown
  5. Simmer 500 ml cream over medium heat, and when it reduces, melt in 4 cheese slices over low heat
  6. Storage: 2 to 3 days in the fridge, 1 to 2 months in the freezer

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

Soups & Stews

10-Minute Chicken Hot Pot (Dakgoki Jeongol)

10분 닭고기전골

Ep. 307 · aired Jan 30, 2026 · 이정현

Ingredients

  • boneless chicken thigh 350 g
  • Cleaning the chicken water, brewed vinegar
  • Seasoning the chicken a pinch of salt, a pinch of pepper, rice wine 2 Tbsp
  • cabbage 1/4 head (250 g), peeled garlic 3 cloves, cheongyang chili pepper 1/2, garlic chives 50 g, red chili pepper 1/2, shiitake mushroom 1
  • water 3 cups (600 ml), soy sauce 1/2 Tbsp, sand lance fish sauce 1 Tbsp, rice wine 1 Tbsp, salt 3 pinches, sesame oil 1/2 Tbsp

Steps (summary)

  1. Wash the chicken thighs with vinegar and drain
  2. Season with salt, pepper, and 2 Tbsp rice wine and rest for 10 minutes
  3. Cut the chicken, cabbage, and vegetables into bite-size pieces
  4. Bring 3 cups water, the soy sauce, fish sauce, rice wine, and chicken to a boil over high heat
  5. Add the cabbage, garlic, and cheongyang chili and cook over medium-low heat for 5 minutes, then finish for 1 minute

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

Rice & Noodles

Creamy Rosé Kimchi Fried Rice

크림로제볶음밥

Ep. 307 · aired Jan 30, 2026 · 이정현

Ingredients

  • cooked rice 2 bowls (420 g), kimchi 2 fistfuls, heavy cream half a cup (100 ml), cheddar cheese slices 2, butter 20 g
  • dakgalbi sauce 2 Tbsp, dakgalbi 2 spatulas' worth
  • Note: For the dakgalbi, see the iron-plate dakgalbi recipe!

Steps (summary)

  1. Squeeze the juice out of the kimchi and chop it finely
  2. Stir-fry the kimchi, 2 Tbsp sauce, and dakgalbi over medium heat in a pan with melted butter
  3. When the kimchi turns golden, add the rice and stir-fry together
  4. Make a hollow in the center of the fried rice
  5. Add half a cup (100 ml) cream and 2 cheese slices and mix when melted

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

Meat

Spicy Iron-Plate Dakgalbi

알싸한 철판 닭갈비

Ep. 307 · aired Jan 30, 2026 · 이정현

Ingredients

  • << Large batch version, for 8 to 9 servings >>
  • boneless chicken thigh 1.5 kg
  • Cleaning the chicken water, brewed vinegar
  • Seasoning the chicken salt 1 tsp, pepper 1/2 tsp, rice wine half a cup (100 ml)
  • cabbage 1/2 head, sweet potato 1, perilla leaves 20, cheongyang chili peppers 3, large green onions 2, onion 1, tteokbokki rice cakes 1 handful, avocado oil (*cooking oil can be used instead)
  • Sauce gochujang 6 Tbsp, red pepper flakes 12 Tbsp, soy sauce 12 Tbsp, rice wine 9 Tbsp, fructo-oligosaccharide syrup 9 Tbsp (*regular oligosaccharide syrup can be used instead)
  • minced garlic 3 Tbsp, sesame oil 3 Tbsp, curry powder 3 Tbsp, wasabi 1 Tbsp

Steps (summary)

  1. Wash the chicken with vinegar and season with salt, pepper, and rice wine for 10 minutes
  2. Cut the vegetables and sweet potato, and soak the rice cakes for 10 minutes
  3. Mix the sauce ingredients, including gochujang and red pepper flakes, in a bowl
  4. Grill the chicken over medium heat until golden and cut it with scissors
  5. Stir-fry the sauce in the chicken fat, then add the chicken, vegetables, and rice cakes and finish

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

Ep. 303 · aired Jan 2, 2026

Meat

Yuzu Marmalade Braised Short Ribs (Yujacheong Galbijjim)

유자청 갈비찜

Ep. 303 · aired Jan 2, 2026 · 이정현

Ingredients

  • boiled beef short ribs 1 kg, large green onions 2, chestnuts 4, kabocha squash 1/4, shiitake mushroom 1, dried jujubes 4
  • Sauce 4 ladles (300 ml) of the broth from boiling the ribs, yuzu marmalade 1 Tbsp, onion 1/2, soup soy sauce 2 Tbsp, rice syrup (jocheong) 1 Tbsp, nodu-yu (dark soy) 1/2 Tbsp
  • Note: For the rib broth, see the Clearer Galbitang recipe!
  • Garnish ginkgo nuts 8

Steps (summary)

  1. Cut the green onions and kabocha, grate the onion, and lightly stir-fry the ginkgo nuts
  2. Mix 1 Tbsp yuzu marmalade, 2 Tbsp soup soy sauce, 1 Tbsp rice syrup, and 1/2 Tbsp dark soy into the grated onion
  3. Put the boiled ribs, 4 ladles of broth, the sauce, vegetables, chestnuts, and dried jujubes in a pan
  4. Simmer over medium heat for 20 minutes until the liquid reduces
  5. Top the finished galbijjim with the ginkgo nuts

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

Soups & Stews

Clearer Beef Rib Soup (Galbitang)

더 맑은 갈비탕

Ep. 303 · aired Jan 2, 2026 · 이정현

Ingredients

  • beef short ribs for braising 2 kg, water, vinegar 1.5 Tbsp, soju 1/2 cup (100 ml)
  • salt, soup soy sauce 1 Tbsp, large green onions 2, onion 1, ginger 2 pieces, peppercorns 1 handful
  • Garnish green onion, shiitake mushrooms, ginseng sprouts, dried jujubes

Steps (summary)

  1. Soak the ribs in 1.5 L cold water with 1.5 Tbsp vinegar and the soju for 20 minutes to draw out the blood
  2. Blanch in 2 L boiling water for 10 minutes, wash, and trim off the fat
  3. Put 2 L water, the ribs, and 1 Tbsp salt in a pressure cooker and bring to a boil over high heat
  4. When it sounds, cook over medium-low heat for 20 minutes, rest for 10 minutes, and release steam for 5 minutes
  5. Add the aromatics and boil for 10 minutes, then season with soup soy sauce and salt

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

Rice & Noodles

Leftover Veggie Egg Roll Rice (Jatuli Gyeranmari-bap)

자투리 계란말이밥

Ep. 303 · aired Jan 2, 2026 · 이정현

Ingredients

  • gimbap seaweed sheet 1, salt, sesame seeds, cooking oil, a generous spatula of rice (150 g), cooking oil
  • Egg mixture eggs 4, a pinch of salt
  • Leftover vegetables a generous 2 Tbsp finely chopped vegetables (45 g)
  • Note: You can use leftover vegetables from the fridge (onion, carrot, zucchini, etc.)!

Steps (summary)

  1. Chop and stir-fry the leftover vegetables, then mix with the rice, salt, and sesame seeds
  2. Spread the vegetable rice thinly over the seaweed
  3. Beat 4 eggs with salt and strain them through a sieve
  4. On the half-cooked egg, place the rice-covered seaweed and press down
  5. Roll over low heat, roll once more with the remaining egg mixture, and slice

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

Side Dishes

Skewerless Egg-Battered Skewer Jeon (Kkochi-eopneun Kkochijeon)

꼬치없는 꼬치전

Ep. 303 · aired Jan 2, 2026 · 이정현

Ingredients

  • ham 4 pieces, pickled radish 4 pieces, imitation crab stick 2, green onion 6 stalks, egg 3, salt 2 pinches, cooking oil

Steps (summary)

  1. Cut the crab sticks in half lengthwise and pat the pickled radish dry
  2. Beat 3 eggs with 2 pinches of salt
  3. Pour the egg into a square pan and cook over medium-low heat
  4. When half set, layer ham, crab stick, green onion, then pickled radish, and drizzle on more egg
  5. When the bottom sets, flip and cook, then cut into 9 pieces

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

Side Dishes

Shiitake Jeon and Triangle Perilla Leaf Jeon

표고버섯전 / 삼각깻잎전

Ep. 303 · aired Jan 2, 2026 · 이정현

Ingredients

  • Meat patty ground pork 300 g, tofu 1/4 block, minced garlic a generous 1 Tbsp, minced ginger 1/2 tsp, rice wine 1 Tbsp, salt 1/2 Tbsp, ground pepper a little, egg 1/2
  • onion 1/3, carrot 1 piece (4 cm), green onion 3 to 4 stalks
  • Shiitake jeon shiitake mushrooms 6 to 7, rice pancake flour
  • Triangle perilla jeon perilla leaves 7 to 8, rice pancake flour
  • Egg wash eggs 3, a pinch of salt, cooking oil

Steps (summary)

  1. Mix ground pork, mashed tofu, chopped vegetables, and seasonings to make the meat filling
  2. Beat 3 eggs with a pinch of salt to prepare the egg wash
  3. Remove the shiitake stems, scoop out the centers, score them, and season
  4. Dip the filled side in pancake flour and egg wash and cook over low heat
  5. Place filling on perilla leaves, fold into triangles, coat with egg wash, and cook over low heat

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

Meat

Beef Blade Yukjeon (Buchaesal Yukjeon)

부채살 육전

Ep. 303 · aired Jan 2, 2026 · 이정현

Ingredients

  • beef blade (buchaesal) 400 g (10 slices), eggs 4, sesame oil 2 Tbsp, salt 1 Tbsp, sugar 1/2 Tbsp, a little pepper, glutinous rice flour, cooking oil

Steps (summary)

  1. Pound the meat to break the tendons and sprinkle with 1 Tbsp salt and 1/2 Tbsp sugar
  2. Press with paper towels to draw out the blood
  3. Beat 4 eggs with 2 Tbsp sesame oil and strain
  4. Cut the meat in half, coat thinly in glutinous rice flour, and dip in the egg mixture
  5. Cook in an oiled pan over low heat and flip only once when one side is cooked

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

Ep. 301 · aired Dec 12, 2025

Rice & Noodles

Dried Cabbage Leaf Doenjang Kalguksu (Ugeoji Doenjang Kalguksu)

우거지된장칼국수

Ep. 301 · aired Dec 12, 2025 · 이정현

Ingredients

  • kalguksu noodles 2 servings, outer napa cabbage leaves 5, potato 4, large green onion 1/2 stalk, cheongyang chili pepper 1
  • Broth dried anchovies for broth 5, dried filefish or Pacific anchovy (dipori) 3 to 4, dried kelp 2 pieces, water 1.5 L
  • Seasoning paste doenjang 1 Tbsp, red pepper flakes 1 Tbsp, minced garlic 1/3 Tbsp, soup soy sauce 1/2 Tbsp, red crab flavored fish sauce 1.5 Tbsp (*other fish sauce can be used), salt 1/2 tsp

Steps (summary)

  1. Blanch the outer cabbage leaves in salt water for 5 minutes, rinse, squeeze, and cut
  2. Boil the anchovies, dipori, and kelp in 1.5 L water for 5 minutes and remove them
  3. Toss the cabbage with the doenjang, red pepper flakes, and the rest of the seasoning
  4. Boil the potatoes in the broth over high heat for 3 minutes
  5. Add the cabbage and noodles, and when nearly cooked add the chili and green onion

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

Kimchi & Pickles

All-Purpose Fresh Kimchi (Mannung Geotjeori)

만능겉절이

Ep. 301 · aired Dec 12, 2025 · 이정현

Ingredients

  • (*This is for 3 heads!)
  • napa cabbage 3 heads, water 3 L, coarse salt, green onion 1 handful (60 g)
  • Seasoning sweet potato 1 (120 g), apple 1, onion 1/2, peeled garlic 8 cloves, red chili peppers 14, Korean radish 1 piece (120 g, 6 cm), ginger 1 piece (20 g)
  • sand lance fish sauce 14 Tbsp, salted shrimp 4 Tbsp, plum syrup 4 Tbsp, sugar 10 Tbsp, fine red pepper flakes 1 cup (200 ml), coarse red pepper flakes 1 cup (200 ml)

Steps (summary)

  1. Remove the outer leaves of the cabbage and cut it into bite-size pieces
  2. Dissolve 5 Tbsp coarse salt in 3 L water, brine the cabbage for 30 minutes, and drain
  3. Steam the sweet potato in the microwave for 5 minutes
  4. Blend the sweet potato, apple, onion, garlic, radish, fish sauce, sugar, and the rest in a blender
  5. Add both kinds of red pepper flakes to make the seasoning, then toss with the cabbage and green onion

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

Ep. 297 · aired Nov 14, 2025

Side Dishes

Stuffed Tomato Kimchi (Tomato Sobagi)

토마토소박이

Ep. 297 · aired Nov 14, 2025 · 이정현

Ingredients

  • tomato 5, nutritious garlic chives half a handful (50 g)
  • Seasoning red pepper flakes 4 Tbsp, sugar 6 Tbsp, soup soy sauce 2 Tbsp, red crab fish sauce 2 Tbsp, rice wine 2 Tbsp, minced garlic 1 Tbsp

Steps (summary)

  1. Cut the garlic chives into 3 cm lengths
  2. Mix 4 Tbsp red pepper flakes, 6 Tbsp sugar, and the rest into a seasoning paste
  3. Toss the chives in the seasoning paste
  4. Remove the tomato stems and cut into 8 wedges, or score deeply in a cross
  5. Fill the cuts with the seasoned filling

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

Meat

Perilla-Green Duck Jeyuk (Chamnamul Duck Jeyuk)

참나물 오리제육

Ep. 297 · aired Nov 14, 2025 · 이정현

Ingredients

  • fresh duck 800 g, cheongyang chili peppers 3, rice wine 2 Tbsp, onion 1, large green onion 1 stalk, chamnamul 2 handfuls, vinegar, tteok-sari (rice cake noodles), sweet potato
  • Seasoning gochujang 3 Tbsp, soy sauce 2 Tbsp, red crab fish sauce 2 Tbsp, oyster extract 2 Tbsp, minced garlic 2 Tbsp, sugar 3 Tbsp, red pepper flakes 2 Tbsp

Steps (summary)

  1. Soak the fresh duck in vinegar and rinse
  2. Marinate with minced cheongyang chili and 2 Tbsp rice wine for 30 minutes, then drain
  3. Make the sauce with 3 Tbsp gochujang and the rest
  4. Mix the duck with the sauce, onion, and green onion
  5. Stir-fry without oil, turn off the heat, and add the chamnamul to wilt

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

Ep. 295 · aired Oct 31, 2025

Kimchi & Pickles

Orange Radish Kimchi (Orange Kkakdugi)

오렌지깍두기

Ep. 295 · aired Oct 31, 2025 · 이정현

Ingredients

  • Korean radish 3, coarse salt 10 Tbsp, green onion 2 bunches
  • Flour paste hot water 200 ml, flour 3 Tbsp
  • Seasoning red chili peppers 12, onion 1.5, garlic 20 cloves, ginger 2 pieces, salted shrimp 3 Tbsp, sand lance fish sauce 3 Tbsp, orange 3, fine red pepper flakes 10 Tbsp

Steps (summary)

  1. Dissolve 3 Tbsp flour in 200 ml hot water to make a flour paste
  2. Cut 3 radishes into 2 to 3 cm cubes and brine with 10 Tbsp coarse salt for 1 hour 30 minutes
  3. Rinse the brined radish and drain
  4. Blend the red chilies, onion, garlic, ginger, fermented seafood, flour paste, and oranges in a blender
  5. Coat the radish with 10 Tbsp red pepper flakes first, mix in the seasoning, and pack into a container lined with green onion

Original recipe on KBS (Korean) ↗

Side Dishes

Pickled Onion (Yangpa Jeolim)

양파절임

Ep. 295 · aired Oct 31, 2025 · 이정현

Ingredients

  • onion 1, water 3 Tbsp, vinegar 3 Tbsp, sugar 3 Tbsp, salt 2 pinches

Steps (summary)

  1. Slice 1 onion into thin strips and soak in cold water for 10 minutes
  2. Mix 3 Tbsp water, 3 Tbsp vinegar, 3 Tbsp sugar, and 2 pinches of salt
  3. Pour over the drained onion and let it ripen for 30 minutes

Original recipe on KBS (Korean) ↗

Soups & Stews

Scorched Rice Chicken Soup (Nurungji Dakgomtang)

누룽지 닭곰탕

Ep. 295 · aired Oct 31, 2025 · 이정현

Ingredients

  • Chicken soup (dakgomtang), chicken thigh meat, 1 handful scorched rice (nurungji), 2 stalks of green onion

Steps (summary)

  1. Put the gomtang broth in a pot
  2. Add 1 handful (150g) of scorched rice and simmer for about 15 minutes
  3. Top with shredded chicken thigh and sliced green onion

Original recipe on KBS (Korean) ↗

Rice & Noodles

Chicken Rice Noodle Soup (Dak Ssalguksu)

닭쌀국수

Ep. 295 · aired Oct 31, 2025 · 이정현

Ingredients

  • Rice noodles 160g, chicken gomtang (chicken soup)
  • Note: For the broth, please see the recipe for Three-in-One Chicken Soup (Dakgomtang).

Steps (summary)

  1. Boil 160g of rice noodles in a pot for 4 minutes
  2. Put the noodles in the chicken soup broth
  3. Top with shredded chicken thigh and sliced green onion

Original recipe on KBS (Korean) ↗

Soups & Stews

Three-in-One Chicken Soup (Dakgomtang)

1석 3조 닭곰탕

Ep. 295 · aired Oct 31, 2025 · 이정현

Ingredients

  • Chicken thigh meat 1kg, 2 onions, 2 stalks of green onion (daepa), 2 Tbsp minced garlic, a little olive oil, vinegar, bean sprouts 200g

Steps (summary)

  1. Cut the onions and green onions into big pieces; soak the chicken thighs in vinegar water for 10 minutes, then rinse
  2. Sear the chicken thighs skin-side first in a pot with olive oil
  3. Add the onions, green onions, and 2 Tbsp minced garlic and stir-fry
  4. Pour in 2L of water, bring to a boil over high heat, then simmer over medium-low heat for 30 minutes
  5. Remove the vegetables and chicken, add 200g of bean sprouts, and boil for 3 minutes

Original recipe on KBS (Korean) ↗

Snacks & Desserts

Griddle Scorched Rice (Cheolpan Nurungji)

철판 누룽지

Ep. 295 · aired Oct 31, 2025 · 이정현

Ingredients

  • Cooked white rice 1200g, water 1200ml

Steps (summary)

  1. Mix 1200g of rice and 1200ml of water on a griddle tray and spread as thin as possible
  2. Bake at 100 degrees for about 1 hour, until the moisture is gone and it turns golden
  3. When crisp, lift it off with a scraper
  4. Let it cool, then break it into small pieces

Original recipe on KBS (Korean) ↗

Ep. 287 · aired Sep 5, 2025

Soups & Stews

Kimchi Cold Soup (Kimchi Naengguk)

김치냉국

Ep. 287 · aired Sep 5, 2025 · 이정현

Ingredients

  • Young radish kimchi juice 175g, water 175g, dongchimi (radish water kimchi) juice 625g (Note: The ratio is 2 parts young radish kimchi juice : 2 parts water : 7 parts dongchimi juice.)
  • 3.5 Tbsp brewed vinegar, 1.5 Tbsp plum syrup, 3.5 Tbsp sugar, 3.5 tsp hot mustard (3.5g)
  • 1/4 pear, 1/2 red chili pepper, ice

Steps (summary)

  1. Slice the pear thin and cut it with a cookie cutter; slice the red chili thin
  2. Strain the young radish kimchi juice and the dongchimi juice separately
  3. Mix 175g of kimchi juice, 625g of dongchimi juice, and 175g of water
  4. Add 3.5 Tbsp vinegar, 1.5 Tbsp plum syrup, 3.5 Tbsp sugar, and 3.5 tsp hot mustard and stir
  5. Add the pear, red chili, and ice

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

Rice & Noodles

Griddle Egg-Roll Gimbap (Cheolpan Gyeranmal Gimbap)

철판계란말이김밥

Ep. 287 · aired Sep 5, 2025 · 이정현

Ingredients

  • 1.5 bowls rice (320g), 4 pinches salt, 2 tsp sesame oil, sesame seeds
  • 4 sheets gimbap seaweed, 8 eggs, 1/2 tsp salt, 2 handfuls seasoned dried radish kimchi (about 80 pieces), 8 perilla leaves

Steps (summary)

  1. Mix the rice with 4 pinches of salt, 2 tsp sesame oil, and sesame seeds
  2. Squeeze out the seasoning from the dried radish kimchi and cut the seaweed to 2/3 size
  3. Put the rice, 2 perilla leaves, and the radish kimchi on the seaweed and roll
  4. Pour beaten egg onto a hot pan and when half cooked, place the gimbap on it and roll (medium-low heat, 150 degrees on a griddle)

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

Rice & Noodles

Sesame Cucumber Gimbap

참깨오이김밥

Ep. 287 · aired Sep 5, 2025 · 이정현

Ingredients

  • 3 bowls rice (640g), 1/2 tsp salt, 4 tsp sesame oil, sesame seeds
  • 4 sheets gimbap seaweed, 4 sheets rice paper (22cm diameter)
  • 4 cucumbers, 12 imitation crab sticks, 4 Tbsp mayonnaise, 2 tsp wasabi, 1/2 tsp salt, 1 Tbsp sugar

Steps (summary)

  1. Mix the rice with salt, sesame oil, and sesame seeds; cut the cucumbers in half and scrape out the seeds
  2. Sprinkle each cucumber with two pinches of salt and let sit for 10 minutes
  3. Shred the crab sticks and mix with 4 Tbsp mayonnaise, 2 tsp wasabi, 1/2 tsp salt, and 1 Tbsp sugar
  4. Put two filled cucumber halves together and roll in gimbap, then roll once more in rice paper
  5. Coat the outside with sesame seeds toasted in a dry pan

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

Ep. 286 · aired Aug 29, 2025

Rice & Noodles

Red Crab Ramyeon (Hong-ge Ramyeon)

홍게라면

Ep. 286 · aired Aug 29, 2025 · 이정현

Ingredients

  • Steamed red crab (leftover legs are fine), 1 pack Jin Ramyeon, cooking oil, water 500ml
  • Garnish a little green onion

Steps (summary)

  1. Heat oil in a pot, stir-fry the steamed crab legs over high heat for 3 minutes, and push to one side
  2. Stir-fry the ramyeon seasoning and dried vegetable packet in that oil over medium heat for 2 minutes
  3. Add 500ml of water and boil over high heat
  4. When it boils, add the noodles and boil for 4 minutes, then top with the crab shell, crab legs, and green onion

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

Seafood

Butter-Grilled Red Crab (Hong-ge Butter-gui)

홍게버터구이

Ep. 286 · aired Aug 29, 2025 · 이정현

Ingredients

  • 2 steamed red crabs, 1 heaping Tbsp minced garlic, 2 pieces butter (20g each)
  • Garnish garlic flakes, chopped small green onion

Steps (summary)

  1. Melt the butter in a pan and stir-fry 1 Tbsp minced garlic over medium heat
  2. When the garlic turns golden, add the steamed crabs and stir-fry briefly
  3. Top with garlic flakes and chopped small green onion

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

Seafood

Soy-Marinated Red Crab (Ganjang Hong-gejang)

간장홍게장

Ep. 286 · aired Aug 29, 2025 · 이정현

Ingredients

  • 2 red crabs, 1 onion, 1 handful garlic, 3 Korean green chili peppers
  • Sauce water 1.2L, brewed soy sauce 300ml, soju 150ml, sugar 210ml

Steps (summary)

  1. Wash and dry the crabs, and freeze them for 1 hour with the belly flap facing up
  2. Cut off one joint of each crab leg so the sauce soaks in
  3. Dissolve 300ml of soy sauce, 150ml of soju, and 210ml of sugar in 1.2L of water
  4. Roughly chop the onion and chili peppers and slice the garlic
  5. Pour the sauce and vegetables over the crabs, press them down to keep them submerged, and age in the refrigerator for 3 days

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

Seafood

Steamed Red Crab (Hong-ge Jjim)

홍게찜

Ep. 286 · aired Aug 29, 2025 · 이정현

Ingredients

  • 5 red crabs

Steps (summary)

  1. Soak the crabs in water for 10 minutes to stun them
  2. Pierce the mouth area and twist, then hold the crab upside down to drain the blood and seawater
  3. Scrub the whole body clean with a brush
  4. Put them in the steamer at a slant with the mouth facing down
  5. Cover and steam for 25 minutes, then let sit for 5 minutes

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

Ep. 284 · aired Aug 15, 2025

Rice & Noodles

Pyongyang Cold Rice (Pyeongyang Naengbap)

평양냉밥

Ep. 284 · aired Aug 15, 2025 · 이정현

Ingredients

  • Pyongyang cold noodle broth, cooked cold rice 130g
  • Garnish kimchi, a little green onion, boiled egg, boiled beef (shank, brisket)

Steps (summary)

  1. Rinse the kimchi and squeeze out the water; slice the green onion
  2. Put 130g of cold rice in a bowl and pour in the cold noodle broth to cover
  3. Top with kimchi, green onion, boiled beef, and boiled egg

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

Soups & Stews

Eobok Jaengban (Pyongyang-Style Beef Hot Pot)

어복쟁반

Ep. 284 · aired Aug 15, 2025 · 이정현

Ingredients

  • Pyongyang cold noodle broth 900ml, boiled beef (brisket, shank), 1/4 head napa cabbage hearts, 1 king oyster mushroom, 4 shiitake mushrooms, half a handful of crown daisy, 1 red chili pepper

Steps (summary)

  1. Cut the cabbage and crown daisy roughly, slice the beef and shiitake thin, and slice the red chili diagonally
  2. In a hot pot pan, layer the cabbage, mushrooms, beef, and crown daisy in that order
  3. Pour in 900ml of cold noodle broth and boil over medium heat for 10 minutes

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

Rice & Noodles

Pyongyang Cold Noodles (Pyeongyang Naengmyeon)

평양냉면

Ep. 284 · aired Aug 15, 2025 · 이정현

Ingredients

  • Korean beef shank 500g, Korean beef brisket 500g, 1 stalk green onion, ice 2kg, fine salt 1.3g, buckwheat noodles 150g
  • Garnish boiled egg, pickled radish, pickled cucumber (Note: Prepare the garnish to your taste.)

Steps (summary)

  1. Soak the shank and brisket in cold water for 3 hours to remove the blood
  2. Put them in 3L of water and boil over medium heat for 2 hours, then add the green onion and 1L of water and boil 1 more hour, skimming the foam
  3. Remove the meat and green onion, add 2kg of ice and let sit for 10 minutes, then skim the fat and strain through cheesecloth
  4. Wrap the meat in plastic wrap, soak in ice water for 30 minutes, and slice thin
  5. Dissolve 1.3g of salt in 250g of broth and boil the buckwheat noodles for 4 minutes and rinse

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

Snacks & Desserts

Sweet Rice Hotteok (Chapssal Hotteok)

찹쌀호떡

Ep. 284 · aired Aug 15, 2025 · 이정현

Ingredients

  • Glutinous rice flour (dry) 2.5 cups (500ml), all-purpose flour 1/2 cup (100ml), cooking oil
  • 2 Tbsp sugar, 1 tsp salt, 1 tsp baking powder, hot water 1.5 cups (300ml), 1 Tbsp butter
  • Filling brown sugar 3/4 cup (150ml), 1 tsp cinnamon powder, 1 Tbsp black sesame seeds, 1 Tbsp chopped walnuts, 1 Tbsp chopped peanuts, 1 Tbsp pumpkin seeds

Steps (summary)

  1. Mix 500ml of glutinous rice flour, 100ml of all-purpose flour, 2 Tbsp sugar, 1 tsp salt, and 1 tsp baking powder
  2. Pour in 300ml of hot water a little at a time to make the dough and mix in 1 Tbsp butter
  3. Make the filling with 150ml of brown sugar, 1 tsp cinnamon, black sesame seeds, and nuts
  4. Put 1 tablespoon of filling in about 110g of dough and pinch it closed
  5. Place seam-side down in a pan and cook over medium heat for 4 minutes, then flip, press flat, and cook 4 more minutes

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

Ep. 283 · aired Aug 8, 2025

Soups & Stews

Croaker Soup (Mineo Gomtang)

민어곰탕

Ep. 283 · aired Aug 8, 2025 · 이정현

Ingredients

  • Croaker bones (scraps) 1.8kg, croaker fillet, water 10L, 3 onions, 4 Tbsp cheongju (rice wine), 3 Tbsp coarse salt, crown daisy, red chili pepper

Steps (summary)

  1. Put 10L of water, 1.8kg of croaker bones, and 3 onions in a pot and boil over high heat for 3 hours
  2. Strain the broth through cheesecloth and remove the bones
  3. Add the croaker fillet to the clear broth and boil
  4. Top with crown daisy and red chili

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

Seafood

Croaker Steak (Mineo Steak)

민어회스테이크

Ep. 283 · aired Aug 8, 2025 · 이정현

Ingredients

  • Croaker fillet (skin on), olive oil (Note: avocado oil can be used instead), salt, pepper

Steps (summary)

  1. Pat the croaker fillet dry and season with pepper and salt
  2. Sear skin-side down in a pan with olive oil over high heat for 5 minutes
  3. Flip and cook the other side over high heat for 2 minutes
  4. Take it out, cover, and rest for 3 minutes

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

Sauces & Seasonings

Two Sauces for Croaker Sashimi (Doenjang Sauce, Lemon Olive Sauce)

민어회 소스 2종 (된장소스 ,레몬올리브소스)

Ep. 283 · aired Aug 8, 2025 · 이정현

Ingredients

  • Doenjang sauce 3 Tbsp doenjang, 1 Tbsp minced garlic, 1/2 Tbsp chili powder, 1 Tbsp fructo-oligosaccharide syrup (Note: regular oligosaccharide syrup can be used instead), 2 Tbsp sesame oil, 1 Tbsp sesame seeds, 1/2 Korean green chili pepper, 1/4 onion
  • Lemon olive sauce 3 Tbsp olive oil, 1 Tbsp lemon juice, 1/3 Tbsp salt, 10 turns of pepper, 1/2 Tbsp honey

Steps (summary)

  1. Doenjang sauce: finely chop the chili pepper and onion
  2. Mix 3 Tbsp doenjang, 1 Tbsp minced garlic, 1/2 Tbsp chili powder, and 1 Tbsp oligosaccharide syrup
  3. Add the chopped vegetables, 1 Tbsp sesame oil, and 1 Tbsp sesame seeds and mix
  4. Lemon sauce: dissolve the salt in the lemon juice first
  5. Mix the olive oil, pepper, and honey into the salted lemon juice

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

Snacks & Desserts

Milk Red Bean Shaved Ice and Watermelon Shaved Ice (Patbingsu)

우유팥빙수 & 수박빙수

Ep. 283 · aired Aug 8, 2025 · 이정현

Ingredients

  • Milk red bean shaved ice frozen milk carton, red beans, rice cake, roasted soybean powder, condensed milk
  • Watermelon shaved ice frozen watermelon, sunflower seed chocolate, condensed milk

Steps (summary)

  1. Milk red bean shaved ice: freeze the milk in its carton for 8 hours or more
  2. Grate the frozen milk with a grater
  3. Top with red beans, rice cake, soybean powder, and condensed milk
  4. Watermelon shaved ice: freeze seeded watermelon for 6 hours or more
  5. Grate the frozen watermelon and top with sunflower seed chocolate and condensed milk

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

Ep. 279 · aired Jul 4, 2025

Soups & Stews

Pollack Soup with Radish and Tofu (Yakdaegu Gomtang)

약대구곰탕

Ep. 279 · aired Jul 4, 2025 · 이정현

Ingredients

  • Yakdaegu (pollack-type fish) 1, radish 200g, bean sprouts 100g, tofu 200g, green onion 1 stalk, garlic 7 cloves, water 2.6L
  • Red chili 1, Cheongyang chili 1, water dropwort, crown daisy, perilla oil
  • Broth water 2.6L, fish head, kelp 2 sheets, green onion roots 5

Steps (summary)

  1. Soak the cut fish in rice-rinse water for over 1 hour
  2. Put the head, kelp, and green onion roots in 2.6L water, bring to a boil, then simmer on low for 15 minutes
  3. Heat perilla oil in a pot and stir-fry the fish on medium-low for 1 minute
  4. Add the broth and peeled garlic and boil on medium for 30 minutes
  5. Add radish and boil 10 more minutes
  6. Add bean sprouts, green onion, and chilies and bring to a boil once

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

Side Dishes

Seasoned Pollack Roe (Yakdaegu-al Muchim)

약대구알젓무침

Ep. 279 · aired Jul 4, 2025 · 이정현

Ingredients

  • Pollack roe 100g, green onion 1 piece (4cm), Cheongyang chili 1
  • Sauce fine chili powder 2 Tbsp, plum syrup 3 Tbsp, minced garlic 1 Tbsp, minced ginger 1/2 tsp, sesame oil 1 Tbsp, sesame seeds 1 Tbsp

Steps (summary)

  1. Peel off the dark skin and scrape out only the soft roe
  2. Mash the roe
  3. Finely chop the green onion and Cheongyang chili
  4. Mix with the sauce: 2 Tbsp chili powder, 3 Tbsp plum syrup, 1 Tbsp minced garlic, and the rest

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

Ep. 278 · aired Jun 27, 2025

Soups & Stews

Beef Tripe and Vegetable Hot Pot (Yachae Gopchang Jeongol)

야채곱창전골

Ep. 278 · aired Jun 27, 2025 · 이정현

Ingredients

  • Blanched beef small intestine 500g, garlic stems 3~4, a handful of Cheongyang chili, green onion 3~4 stalks
  • Green onion 1 stalk, small napa cabbage 4 leaves, onion 1/2, enoki mushrooms 1/2 pack, shiitake mushrooms 2, a handful of oyster mushrooms
  • Perilla leaves 5, beef bone broth 1L, a little ground perilla seeds
  • Seasoning paste intestine fat, chili powder 5 Tbsp, gochujang 1 Tbsp, soybean paste 1 Tbsp, minced garlic 2 Tbsp, soup soy sauce 4 Tbsp, rice wine 2 Tbsp (*mirin can be used instead), a pinch of pepper, a pinch of salt

Steps (summary)

  1. Skewer the blanched intestine with garlic stems, chilies, and green onion and grill both sides
  2. Stir-fry 5 Tbsp chili powder in the leftover fat to make chili oil
  3. Add garlic, gochujang, soybean paste, soup soy sauce, and the rest and stir-fry to make the seasoning paste
  4. Stir-fry green onion and intestine in the seasoning paste
  5. Put vegetables in a pan, add the intestine and 1L bone broth, and boil on high heat for 10 minutes
  6. Top with perilla leaves and ground perilla seeds

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

Kimchi & Pickles

Red Mustard Leaf Water Kimchi (Honggat Mul Kimchi)

홍갓물김치

Ep. 278 · aired Jun 27, 2025 · 이정현

Ingredients

  • Red mustard greens 1.6kg, radish 2/3 (800g), a handful of green onion, dried red chilies 5, apples 2
  • Brine water 2L, coarse salt 200ml
  • Kelp broth and flour paste water 700ml, dried kelp 1 sheet, generous flour 3 Tbsp + bottled water 4L
  • Seasoning liquid pear 1 (500g), radish 1/2 (500g), garlic 3 cloves, ginger 1/3, water 300ml
  • Anchovy sand lance fish sauce 5 Tbsp, plum syrup 5 Tbsp, coarse salt 6 Tbsp, fructooligosaccharide 5~6 rounds (*regular oligosaccharide syrup can be used instead)

Steps (summary)

  1. Cut the mustard greens in half lengthwise and slice radish and apples into thin squares
  2. Dissolve 200ml coarse salt in 2L water and brine the greens and radish for 1 hour
  3. Boil 3 Tbsp flour in the kelp broth, cool it, and mix into 4L water
  4. Blend pear, radish, garlic, ginger, and 300ml water and mix with fish sauce, plum syrup, and the rest
  5. Put the rinsed greens and radish in a container and pour in the flour paste and the strained seasoning liquid, then ripen at room temperature for 2~4 days

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

Ep. 277 · aired Jun 20, 2025

Sauces & Seasonings

Pickled Green Plums in Syrup (Maesil Jeolim)

매실절임

Ep. 277 · aired Jun 20, 2025 · 이정현

Ingredients

  • Green plums 1.5kg, fructooligosaccharide syrup 1kg
  • Note: Can be replaced with 1.5kg sugar or 1kg oligosaccharide syrup! A half-and-half mix of sugar and syrup also works!

Steps (summary)

  1. Wash the plums, wipe dry, remove stems, and cut into 6~8 pieces
  2. Syrup version: Pour in syrup, seal, ripen for one month, and store in the fridge
  3. Sugar version: Mix with 1,350g sugar, cover with plastic wrap, and ripen for a day
  4. Skim off the foam, ripen one more day, then put only the solids in a container
  5. Cover with 150g sugar, seal, ripen for a week, then keep in the fridge for a month

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

Rice & Noodles

Plum Spicy Cold Noodles (Maesil Bibim-myeon)

매실비빔면

Ep. 277 · aired Jun 20, 2025 · 이정현

Ingredients

  • Pickled green plum 100g, thin wheat noodles (somyeon) 160g, (for garnish) a little chopped green onion, a little sesame seeds
  • Sauce gochujang 2 Tbsp, plum pickling liquid 3 Tbsp, minced garlic 1 tsp, sesame oil 1 Tbsp, apple 1/3

Steps (summary)

  1. Chop the pickled plum small, mince the green onion, and grate the apple
  2. Mix the plum with 2 Tbsp gochujang, 3 Tbsp pickling liquid, 1 tsp minced garlic, 1 Tbsp sesame oil, and apple juice
  3. Boil the noodles in boiling water for 5 minutes, rinse in cold water, and drain
  4. Toss the noodles with the sauce
  5. Top with green onion and sesame seeds

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

Side Dishes

Giant Griddle Green Onion Pancake (Pajeon)

철판대왕파전

Ep. 277 · aired Jun 20, 2025 · 이정현

Ingredients

  • Green onions 200g, cooking oil, red chili 1, Cheongyang chili 1, squid 1, shrimp 6-7, eggs 2
  • Batter frying mix 2 cups (400ml), water 2 cups (400ml), blue crab fish sauce 1/2 Tbsp, dried garlic powder 1 Tbsp, shrimp powder to taste
  • Note: It can also be cooked in a regular pan if you have no griddle!
  • Note: This recipe serves about 4, so reduce the amount to 1/4 if using a pan!

Steps (summary)

  1. Slice the chilies and cut the squid into bite-size pieces
  2. Batter: 2 cups frying mix + 2 cups water + 1/2 Tbsp crab fish sauce + 1 Tbsp garlic powder
  3. Add plenty of oil to the griddle and lay down green onions coated with batter
  4. Pour batter and top with squid, shrimp, and chili, then cook on medium (170 degrees) for 15 minutes
  5. Crack 2 eggs on top, flip, and cook 10 more minutes

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

Ep. 273 · aired May 23, 2025

Rice & Noodles

Green Onion Cream Pasta with Bulgogi

대파크림 파스타

Ep. 273 · aired May 23, 2025 · 이정현

Ingredients

  • Green onion cream green onion 1 stalk, whipping cream 300ml, soy sauce 2 Tbsp
  • Bulgogi beef for bulgogi 200g, rice wine 1 Tbsp (*mirin can be used instead), minced garlic 1 Tbsp, sesame oil 2 Tbsp, fructooligosaccharide 3 Tbsp (*sugar can be used instead), soy sauce 4 Tbsp, cooking oil
  • Pasta boiled pasta 100g, garlic 3 cloves, onion 1/2, button mushrooms 2, olive oil 1.5 Tbsp, Parmesan cheese 1 Tbsp

Steps (summary)

  1. Boil the pasta for 5 minutes, cool it, and store mixed with olive oil
  2. Green onion cream: chill green onion + 300ml cream + 2 Tbsp soy sauce in the fridge for 30 minutes
  3. Bulgogi: season 200g beef, marinate for 30 minutes, and stir-fry on high heat for 5 minutes
  4. Stir-fry garlic, onion, mushrooms, and pasta, add the green onion cream, and reduce on high for 4 minutes
  5. Top with bulgogi and 1 Tbsp Parmesan cheese

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

Ep. 272 · aired May 16, 2025

Snacks & Desserts

Sweet Potato Pie

고구마 파이

Ep. 272 · aired May 16, 2025 · 이정현

Ingredients

  • Tortillas 2 (20cm diameter), boiled sweet potatoes 2 (250g total), mozzarella cheese 120g, milk 1/3 cup (70ml), egg 1

Steps (summary)

  1. Mash the boiled sweet potatoes and mix with 70ml milk to make a mousse
  2. Spread the mousse on a tortilla and sprinkle with mozzarella
  3. Brush egg wash on the edge, cover with a new tortilla, and press
  4. Brush egg wash on top
  5. Bake in a preheated 180 degree oven for 5 minutes

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

Sauces & Seasonings

Gochujang Butter

고추장버터

Ep. 272 · aired May 16, 2025 · 이정현

Ingredients

  • Gochujang 4 Tbsp, salted butter 4 sticks (113g each), garlic 4 cloves, green onion 20g, honey 1 Tbsp, Parmesan cheese 10g (1 Tbsp), fine chili powder 10 Tbsp

Steps (summary)

  1. Mince the garlic, slice the green onion, and leave the butter at room temperature for 1 hour
  2. Mix 4 Tbsp gochujang, 4 sticks butter, 1 Tbsp honey, 10g cheese, and 10 Tbsp chili powder
  3. Add the garlic and mix in the green onion last
  4. Roll in parchment paper and chill in the fridge for 20 minutes to firm up

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

Rice & Noodles

Bean Sprout Pot Rice

콩나물 솥밥

Ep. 272 · aired May 16, 2025 · 이정현

Ingredients

  • Cold cooked rice 1 bowl (210g), two handfuls of bean sprouts, a handful of oyster mushrooms, green onion 3 stalks, egg 1
  • Red crab-flavored fish sauce 1 Tbsp (*other fish sauce can be used instead), gochujang butter 20g (*for the gochujang butter, see the Gochujang Butter recipe!)

Steps (summary)

  1. Put bean sprouts on the bottom of the pot and the cold rice on top
  2. Tear the oyster mushrooms and arrange around, then put 1 egg on top
  3. Sprinkle 1 Tbsp red crab-flavored fish sauce
  4. Close the lid and cook on medium-low for 10 minutes
  5. Sprinkle green onion and top with 20g gochujang butter

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

Ep. 271 · aired May 9, 2025

Soups & Stews

Clear Cod Soup (Maek-eun Daegu-tang)

맑은 대구탕

Ep. 271 · aired May 9, 2025 · 이정현

Ingredients

  • Fresh cod 1, a large handful of cod milt (sperm sacs), a large handful of sea squirt (mideodeok), a handful of dried anchovies, kelp 2~3 sheets, water 4L
  • Radish 1 piece (5cm), onion 1/2, green onion 1 stalk, red chili 1, Cheongyang chili 1, a handful of water dropwort
  • Salted shrimp liquid 1 Tbsp, red crab-flavored fish sauce 4 Tbsp (*other fish sauce can be used instead)

Steps (summary)

  1. Boil anchovies and kelp in 4L water on high heat and take them out
  2. Pour hot water over the cod and milt
  3. Boil the radish in the broth, then add the cod, milt, and sea squirt
  4. Season with 1 Tbsp salted shrimp liquid and 4 Tbsp red crab-flavored fish sauce and skim the foam
  5. Add onion, green onion, chilies, and water dropwort and bring to a boil once

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

Sauces & Seasonings

Orange Butter

오렌지버터

Ep. 271 · aired May 9, 2025 · 이정현

Ingredients

  • Oranges 1.5, unsalted butter 200g, honey 1 Tbsp, orange juice 1 Tbsp

Steps (summary)

  1. Leave the butter at room temperature for 1 hour
  2. Soak the oranges in baking soda water for 1 minute and wipe clean
  3. Grate the peel for zest and squeeze out 1 Tbsp juice
  4. Mix the butter, zest, juice, and honey
  5. Roll in parchment paper and chill in the fridge for 20 minutes to firm up

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

Rice & Noodles

Egg Pasta

계란 파스타

Ep. 271 · aired May 9, 2025 · 이정현

Ingredients

  • Pasta 100g, olive oil, minced garlic 1 tsp, egg 1, dried garlic powder, Parmesan cheese

Steps (summary)

  1. Boil the pasta for 5 minutes, cool it, mix with olive oil, and keep in the fridge
  2. Stir-fry the minced garlic in olive oil on medium
  3. When the garlic is golden, add the boiled noodles and 1 egg and stir-fry
  4. When the egg is cooked, mix in garlic powder and Parmesan cheese

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

Rice & Noodles

Soy Sauce Perilla Leaf Pasta

간장깻잎파스타

Ep. 271 · aired May 9, 2025 · 이정현

Ingredients

  • Pasta 200g, olive oil, minced garlic 1/2 Tbsp, soy sauce 1 Tbsp, fructooligosaccharide 2 Tbsp (*oligosaccharide syrup can be used instead), a large handful of perilla leaves

Steps (summary)

  1. Boil the pasta for 5 minutes, cool it, mix with olive oil, and keep in the fridge
  2. Stir-fry the minced garlic in olive oil on medium
  3. When the garlic is golden, add the boiled noodles and stir-fry
  4. Add 1 Tbsp soy sauce, 2 Tbsp syrup, and a handful of perilla leaves and stir-fry until wilted

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

Ep. 255 · aired Jan 17, 2025

Sauces & Seasonings

Marinated Egg Yolks (Noreunja-jang)

업그레이드 노른자장

Ep. 255 · aired Jan 17, 2025 · 이정현

Ingredients

  • Eggs 10, scallion 50g, Cheongyang chili peppers 3, red chili pepper 1
  • Brewed soy sauce 200ml, oligosaccharide syrup 1 Tbsp (*Other syrup works too), plum syrup 1 Tbsp, whole sesame seeds 1 Tbsp, minced garlic 1 Tbsp, lemon 1/3

Steps (summary)

  1. Finely chop the scallion and chilies, and thinly slice the lemon
  2. Separate only the egg yolks and put them in an airtight container
  3. Mix the scallion, chilies, 200ml brewed soy sauce, 1 Tbsp syrup, and 1 Tbsp plum syrup
  4. Add 1 Tbsp sesame seeds and 1 Tbsp garlic to finish the sauce
  5. Add the sauce and lemon to the yolks and ripen in the fridge for 3-6 hours

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

Rice & Noodles

Namul Bibimbap and Soybean Paste Soup

1석2조 나물비빔밥&된장국

Ep. 255 · aired Jan 17, 2025 · 이정현

Ingredients

  • Namul bibimbap zucchini 1/3, a big handful of bean sprouts, a handful of spinach (30g), shiitake mushrooms 4, carrot 1/2, radish 1 piece (4cm thick)
  • Gochujang 2 heaping Tbsp, salt, cooked rice 260g, egg 1, water 3 Tbsp, sesame seeds, sesame oil
  • Water 800ml, kelp 2-3 pieces, dried shrimp 1/2 handful
  • Soybean paste soup a handful of chamnamul (pimpinella), enoki mushrooms 1/2, tofu 1/2 block (150g), soybean paste 2 Tbsp

Steps (summary)

  1. Cut the vegetables and wash the sprouts; put 800ml water, kelp, and dried shrimp in a steamer
  2. Put 3 Tbsp water, salt, and 1 egg in a small dish, place it in the center, and steam with the vegetables for 10 minutes on high heat
  3. Top the rice with the steamed namul and poached egg, and add 2 Tbsp gochujang, sesame seeds, and sesame oil
  4. Soybean paste soup: remove the kelp and dried shrimp from the broth and dissolve 2 Tbsp soybean paste
  5. Add the chamnamul, enoki, and tofu and boil briefly

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

Ep. 254 · aired Jan 10, 2025

Snacks & Desserts

Sweet Potato Chick Cake

고구마 병아리 케이크

Ep. 254 · aired Jan 10, 2025 · 이정현

Ingredients

  • Sweet potato 1 (200g), butter 10g, plain yogurt 7 heaping Tbsp (150g), egg 1, oligosaccharide syrup 1 Tbsp (*Other syrup or allulose works too)

Steps (summary)

  1. Peel 1 sweet potato (200g) and slice 1.5cm thick
  2. Put the sweet potato and 1 Tbsp water in a heatproof container, cover with plastic wrap, and microwave for 5 minutes
  3. Blend the sweet potato, 1 egg, 7 Tbsp (150g) yogurt, and 1 Tbsp syrup in a blender
  4. Pour the batter into a buttered container and microwave for 7 minutes

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

Side Dishes

Snowman Salad with Burrata

눈사람 샐러드

Ep. 254 · aired Jan 10, 2025 · 이정현

Ingredients

  • Burrata cheese 2, baby leaf greens 1.5 cups (350ml), cherry tomatoes 4-5
  • Salt, pepper, olive oil, black olives, rosemary

Steps (summary)

  1. Cut the cherry tomatoes in half
  2. Arrange the baby greens in a round ring on a plate
  3. Spread the cherry tomatoes evenly over the greens
  4. Place 2 burrata balls in the center in a snowman shape
  5. Finish with olive oil, salt, and pepper

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

Snacks & Desserts

Almond Pinecone Yogurt Balls

아몬드 솔방울

Ep. 254 · aired Jan 10, 2025 · 이정현

Ingredients

  • Greek yogurt 200g, garlic chives 10g, a handful of cranberries (20g), almonds, rosemary

Steps (summary)

  1. Finely chop the chives and cranberries
  2. Mix the chopped ingredients into 200g Greek yogurt
  3. Scoop a spoonful and shape into a ball
  4. Stick almonds into it starting from the bottom and decorate with rosemary

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

Meat

Butter-Roasted Whole Chicken (Tongdak Butter-gui)

통닭버터구이

Ep. 254 · aired Jan 10, 2025 · 이정현

Ingredients

  • Native Korean chicken (size 18) 1
  • Brine coarse salt 1 Tbsp, vinegar 3 Tbsp, water
  • Chicken stuffing peeled garlic 6 cloves, green onion 1, a little rosemary, minced garlic 1 Tbsp, butter 10g
  • Outer coating all-purpose butter 40g (*See our all-purpose butter recipe!)
  • Garnish shallots 7-8 (200g), baby cabbages 5-6 (200g), cherry tomatoes 8-9 (200g), lemon 1, a little rosemary

Steps (summary)

  1. Clean the chicken and soak it for 15 minutes in water with 1 Tbsp coarse salt and 3 Tbsp vinegar
  2. Preheat the oven to 200 degrees and stuff the chicken with garlic, green onion, and 10g butter
  3. Spread 40g all-purpose butter on the outside
  4. Roast in the 200 degree oven for 30 minutes, flip, and roast 15 minutes
  5. Add the vegetables and lemon, coat with the pan oil, and roast 15 more minutes

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

Ep. 253 · aired Dec 27, 2024

Side Dishes

Perilla Leaf Pancakes (Kkaennip-jeon)

깻잎전

Ep. 253 · aired Dec 27, 2024 · 이정현

Ingredients

  • Perilla leaves 10, squid 1/2, red chili pepper 1/2, avocado oil (*Cooking oil works too), breadcrumbs 4 Tbsp
  • Batter water 125ml, tempura flour 4 Tbsp, potato starch 1/2 Tbsp, dried garlic flakes 1/2 Tbsp, shrimp powder 1 Tbsp

Steps (summary)

  1. Clean the squid and slice thinly, and slice the red chili
  2. Mix 125ml water, 4 Tbsp tempura flour, and the rest to make the batter
  3. Coat one side of each perilla leaf in batter and stack them in a pan
  4. Top with the squid, red chili, and 4 Tbsp breadcrumbs and pan-fry on medium heat for 4 minutes
  5. Flip and pan-fry on low heat for 3 more minutes

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

Soups & Stews

Kimchi Bean Sprout Soup (Kimchi Kongnamul-guk)

김치콩나물국

Ep. 253 · aired Dec 27, 2024 · 이정현

Ingredients

  • Anchovy broth a handful of dried anchovies for broth (15), kelp 1 sheet, dried shiitake mushrooms 3, water 2L
  • Kimchi bean sprout soup soybean sprouts 2 big handfuls (250g), anchovy broth 1.8L
  • Kimchi 1.5 cups (300ml), blue crab fish sauce 1 Tbsp, minced garlic 1 Tbsp, salted shrimp 2 Tbsp
  • Coarse gochugaru (red pepper flakes) 1/2 Tbsp, coarse salt 1/2 Tbsp, red chili pepper 1, a little scallion

Steps (summary)

  1. Boil the anchovies, kelp, and dried shiitake in 2L water over high heat for 15 minutes and strain the broth
  2. Add bite-size kimchi to 1.8L broth and boil on high heat for 10 minutes
  3. Season with 2 Tbsp salted shrimp, 1 Tbsp crab fish sauce, and 1 Tbsp minced garlic
  4. Add the sprouts and boil uncovered until wilted
  5. Add 1/2 Tbsp each of red pepper flakes and salt, the red chili, and the scallion, and boil briefly

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

Snacks & Desserts

Kabocha Squash Pizza

단호박 피자

Ep. 253 · aired Dec 27, 2024 · 이정현

Ingredients

  • Tortilla 1 (20cm), mini kabocha squash 1, mayonnaise 2 Tbsp, a pinch of salt
  • Mozzarella cheese 120g, a handful of sliced almonds, a handful of cranberries, parsley

Steps (summary)

  1. Halve the mini kabocha, remove the seeds, and microwave with 1 Tbsp water for 6 minutes
  2. Toast the sliced almonds over high heat
  3. Mash half the kabocha and mix with 2 Tbsp mayonnaise and salt
  4. Warm the tortilla on low heat and spread on the kabocha mousse and toppings
  5. Sprinkle with mozzarella, cover, and cook on low heat for 4 minutes

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

Ep. 249 · aired Nov 15, 2024

Rice & Noodles

Walnut and Garlic Scape Rice Bowl (Hodu Maneuljong Deopbap)

호두마늘종덮밥

Ep. 249 · aired Nov 15, 2024 · 이정현

Ingredients

  • Ground pork 200g, minced ginger 1.5 tsp, a handful of garlic scapes, 2 handfuls of garlic, Cheongyang chili pepper 1/2, red chili pepper 1, a handful of walnuts, cooked rice 220g, cooking oil
  • Seasoning brewed soy sauce 4 Tbsp, brown sugar 2 Tbsp, cheongju (rice wine) 1 Tbsp

Steps (summary)

  1. Slice the garlic, prep the garlic scapes, chilies, and walnuts, and drain the blood from the ground pork
  2. Mix 4 Tbsp soy sauce, 2 Tbsp brown sugar, and 1 Tbsp cheongju to make the seasoning
  3. Stir-fry the sliced garlic to make garlic oil, then stir-fry the ground pork and minced ginger
  4. Add the garlic scapes and walnuts and stir-fry
  5. Add the seasoning and chilies, stir-fry on high heat until reduced, and serve over rice

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

Snacks & Desserts

Walnut Bread

호두빵

Ep. 249 · aired Nov 15, 2024 · 이정현

Ingredients

  • Walnuts 350ml, apple 1/2, carrot 1/2, plain yogurt 3 Tbsp, eggs 2, butter 40g, a little salt
  • Lemon cream cheese butter 30g, cream cheese 6 Tbsp, honey 1 Tbsp, lemon juice 1 tsp

Steps (summary)

  1. Melt 30g butter in the microwave for 30 seconds
  2. Blend the walnuts, apple, carrot, 3 Tbsp yogurt, 2 eggs, and the melted butter in a blender
  3. Mix in chopped walnuts and pour into a buttered container
  4. Microwave for 8 minutes
  5. Mix 6 Tbsp cream cheese, 30g butter, 1 Tbsp honey, and 1 tsp lemon juice and spread on top to finish

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

Ep. 247 · aired Nov 1, 2024

Snacks & Desserts

Bell Pepper Canapes with Greek Yogurt

파프리카 카나페

Ep. 247 · aired Nov 1, 2024 · 이정현

Ingredients

  • 1 red tri-belly bell pepper, 1 yellow tri-belly bell pepper, 1 handful almonds, 3 stalks chives
  • Greek yogurt filling 100g Greek yogurt, 1 Tbsp dried cranberries, 1 Tbsp honey

Steps (summary)

  1. Cut the tri-belly bell peppers in half lengthwise and remove the seeds
  2. Prepare chopped almonds, chives and cranberries
  3. Mix 1 Tbsp honey, 100g Greek yogurt and chopped cranberries to make the filling
  4. Fill the pepper halves with the yogurt filling
  5. Top with chopped almonds and chives to taste

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

Rice & Noodles

Rainbow Bell Pepper Rice Balls (Jumeokbap)

빨주노초 파프리카 주먹밥

Ep. 247 · aired Nov 1, 2024 · 이정현

Ingredients

  • 1/4 each of red, orange, yellow and green bell pepper (*green bell pepper can be replaced with green pepper), cooking oil, 280g cooked rice, sesame oil, salt, sesame seeds
  • 100g ground beef
  • Beef sauce 1/2 Tbsp soy sauce (brewed), 1/2 Tbsp oligosaccharide syrup (*can be substituted), 1/2 Tbsp sesame oil

Steps (summary)

  1. Mix the beef sauce (1/2 Tbsp each of soy sauce, oligosaccharide syrup and sesame oil)
  2. Season 280g rice with a little sesame oil, salt and sesame seeds
  3. Chop each of the 4 bell pepper colors, add salt and stir-fry each color separately
  4. Stir-fry the ground beef on high heat, then add the sauce and stir-fry
  5. Mix 20g beef and 70g rice into each pepper color and shape into round balls

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

Ep. 246 · aired Oct 25, 2024

Sauces & Seasonings

Plum Stir-Fried Gochujang (Maesil Bokkeum Gochujang)

매실볶음고추장

Ep. 246 · aired Oct 25, 2024 · 이정현

Ingredients

  • 1/2 onion, 2 shiitake mushrooms, 3 Cheongyang chili peppers, 8 pickled plums, sesame oil, 2 Tbsp minced garlic
  • 4 Tbsp pine nuts, 16 pieces walnuts, 20 almonds, 1-2 Tbsp pumpkin seeds, 2 handfuls dried shrimp
  • 500g gochujang, 180g plum syrup, 10 Tbsp sesame oil, cooking oil, sesame seeds

Steps (summary)

  1. Stir-fry the dried shrimp and grind them, then chop the nuts, vegetables and pickled plums
  2. Stir-fry 2 Tbsp minced garlic in cooking oil over medium heat
  3. Add the chopped vegetables and pickled plums and stir-fry
  4. Stir-fry the nuts, shrimp powder, 500g gochujang, 180g plum syrup and 10 Tbsp sesame oil over medium-low heat
  5. Finish with sesame seeds

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

Rice & Noodles

Mediterranean-Style Paella

지중해식 파에야

Ep. 246 · aired Oct 25, 2024 · 이정현

Ingredients

  • Broth 1 handful mussels, 1 piece kelp, 1/2 handful dried shrimp, 500ml water
  • 200g cooked brown rice (cold), 5~6 frozen shrimp, 1/2 whole squid, avocado oil (*can be replaced with cooking oil)
  • 1/2 Tbsp gochujang, a little chili powder, 2 rounds oligosaccharide syrup (*can be substituted)
  • 2/3 Tbsp minced garlic, 1/3 onion, 3 large Tbsp canned whole tomatoes, 1/4 lemon, basil, Grana Padano cheese, parsley flakes

Steps (summary)

  1. Boil mussels, kelp and dried shrimp in 500ml water on high heat for 10 minutes to make the broth
  2. Over low heat, stir-fry the minced garlic first, then the chopped onion
  3. Stir-fry the shrimp and squid over medium heat and mix in 3 Tbsp whole tomatoes
  4. Add gochujang dissolved in 100ml broth, chili powder and oligosaccharide syrup
  5. Add the cold brown rice and stir-fry until the broth reduces, then top with the mussels and the rest

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

Side Dishes

Mediterranean-Style Salad

지중해식 샐러드

Ep. 246 · aired Oct 25, 2024 · 이정현

Ingredients

  • 1/2 cucumber, 120g mozzarella bocconcini, 6 cherry tomatoes, 1/2 lemon
  • Oligosaccharide syrup (*can be substituted), avocado oil, salt, pepper, basil, dill

Steps (summary)

  1. Remove the cucumber seeds and cut into cubes; halve the cherry tomatoes
  2. Put the cucumber, tomatoes and mozzarella bocconcini in a bowl
  3. Add oil, oligosaccharide syrup, salt, pepper and lemon juice and toss
  4. Finish with basil leaves and dill

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

Ep. 245 · aired Oct 18, 2024

Rice & Noodles

Spicy Mixed Noodle Soup with Mussels

얼큰혼합탕면

Ep. 245 · aired Oct 18, 2024 · 이정현

Ingredients

  • Mussel broth 1kg mussels, 1L water, 1 Tbsp rice wine (cheongju), 1 green onion (*For the mussel broth, see the Mussel Soup (Honghap-tang) recipe!)
  • 3 Tbsp cooking oil, 1 Tbsp minced garlic, 1 tsp minced ginger, 1/2 green onion, 1 Tbsp regular chili powder, 1 pack ramyeon, 3 stalks water dropwort (minari)

Steps (summary)

  1. Take the mussels out of the mussel broth, and slice the green onion and water dropwort
  2. Stir-fry the minced garlic and green onion in 3 Tbsp oil over high heat
  3. Stir-fry 1 Tbsp chili powder and 1 tsp minced ginger over low heat
  4. Boil 600ml broth, the ramyeon seasoning packet and flakes over high heat
  5. Add the ramyeon noodles, water dropwort and boiled mussels and bring to a boil once

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

Soups & Stews

Mussel Soup (Honghap-tang)

홍합탕

Ep. 245 · aired Oct 18, 2024 · 이정현

Ingredients

  • 1kg mussels, 1L water, 1 Tbsp rice wine (cheongju), 1 green onion

Steps (summary)

  1. Wash the mussels by rubbing the shells together and remove the beards
  2. Put 1L water, the mussels, 1 Tbsp rice wine and the green onion in a pot
  3. Boil on high heat for 10 minutes, skimming off the white foam
  4. Do not go over 10 minutes

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

Rice & Noodles

Small Anchovy Pot Rice (Janmyeolchi Sot-bap)

잔멸치솥밥

Ep. 245 · aired Oct 18, 2024 · 이정현

Ingredients

  • 400ml white rice, 400ml water, 1 Tbsp rice wine (cheongju), 60g small dried anchovies, 1 dried shiitake mushroom, 4 stalks garlic scapes, 1/2 red chili pepper
  • Seasoning sauce 2 Tbsp soy sauce (brewed), 1 Tbsp oligosaccharide syrup (*can be substituted), 1 Tbsp sesame oil, 1 Tbsp sesame seeds, 1 Tbsp regular chili powder

Steps (summary)

  1. Soak the rice for 30+ minutes and drain
  2. Soak the dried shiitake in 400ml water for 30+ minutes and chop
  3. In a pot, boil the rice, 400ml soaking water, shiitake and 1 Tbsp rice wine on high heat for 5 minutes
  4. Lower to medium heat, add garlic scapes and anchovies, cover and cook for 5 minutes
  5. Turn off the heat, top with red chili, let steam for 10 minutes, then mix with the seasoning sauce

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

Snacks & Desserts

Potato Tortilla Pizza

감자토르티야

Ep. 245 · aired Oct 18, 2024 · 이정현

Ingredients

  • 1 tortilla (20cm diameter), 1/2 boiled potato, 4~5 stalks spinach, 4 cherry tomatoes, 60g pizza cheese (1 bag)
  • 2 Tbsp mayonnaise, 1/2 Tbsp minced garlic, 2 Tbsp Greek yogurt

Steps (summary)

  1. Spread 2 Tbsp mayonnaise, 1/2 Tbsp minced garlic and 2 Tbsp Greek yogurt on the tortilla
  2. Top with small pieces of boiled potato
  3. Put it in a pan and add cherry tomatoes and pizza cheese
  4. Cover and cook on low heat for 5 minutes 30 seconds
  5. Top with spinach, let it wilt in the leftover heat, then fold in half

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

Rice & Noodles

Thin-Sliced Pork Belly and Green Onion Kimchi Gimbap

대패쪽파김밥

Ep. 245 · aired Oct 18, 2024 · 이정현

Ingredients

  • 200g thinly sliced pork belly, 200g cooked rice, pepper, salt, sesame oil, sesame seeds, 1 sheet gimbap seaweed, 2 perilla leaves, 1 handful green onion kimchi

Steps (summary)

  1. Season the rice with salt, sesame oil and sesame seeds
  2. Sprinkle the pork belly with pepper and salt and cook on high heat until golden
  3. Spread the rice thinly on the seaweed and lay the perilla leaves on top
  4. Pile the meat and green onion kimchi 1:1 generously
  5. Roll up, brush with sesame oil and cut into bite-size pieces

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

Ep. 243 · aired Oct 4, 2024

Sauces & Seasonings

Shiitake Soy Sauce Condiment (Pyogo-jang)

표고장

Ep. 243 · aired Oct 4, 2024 · 이정현

Ingredients

  • 4 dried shiitake mushrooms, 1 Tbsp wasabi, 1 Cheongyang chili pepper, 1 red chili pepper, water
  • 3 Tbsp soy sauce (brewed), 2 Tbsp apple vinegar, 2 Tbsp oligosaccharide syrup (*can be substituted)

Steps (summary)

  1. Soak 4 dried shiitake for 30+ minutes and chop them not too finely
  2. Slice the Cheongyang chili and red chili
  3. Put 100g soaking water, 3 Tbsp soy sauce, 2 Tbsp each of vinegar and syrup, the shiitake and chilies in a pan
  4. Simmer on medium-low heat for 3 minutes, then mix in 1 Tbsp wasabi

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

Rice & Noodles

Korean Beef Skillet Rice

한우프라이팬 밥

Ep. 243 · aired Oct 4, 2024 · 이정현

Ingredients

  • 250g sirloin beef steak, 1 handful spinach, 5 cherry tomatoes, 1 handful peeled garlic, 1/3 onion, 2 button mushrooms
  • 1 Tbsp soy sauce (brewed), 20g butter, avocado oil, 100g white rice
  • All-purpose broth 1L water, 1 handful dried anchovies, 1 handful dried shrimp, 1 green onion, 1/2 onion, 1 dried shiitake mushroom, 2 pieces kelp

Steps (summary)

  1. Soak the rice for 30+ minutes and drain
  2. Cook the sirloin rare and cut into bite-size pieces
  3. In the beef fat, stir-fry the garlic, then the onion, tomatoes and mushrooms, then the soaked rice
  4. Add 200ml broth and 1 Tbsp soy sauce, cover and cook on medium heat for 6 minutes
  5. Turn off the heat, top with spinach and steak, let steam for 4 minutes, then add 20g butter

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

Ep. 240 · aired Sep 13, 2024

Seafood

Spicy Stir-Fried Eel (Jangeo Duruchigi)

장어두루치기

Ep. 240 · aired Sep 13, 2024 · 이정현

Ingredients

  • 230g cleaned eel, 1 green onion, 1/2 onion, 1 knob ginger, 1 Cheongyang chili pepper, 1 red chili pepper, sesame seeds
  • Avocado oil, 3 Tbsp rice wine (cheongju) (*can be replaced with soju)
  • Sauce 2 Tbsp chili powder, 3 Tbsp soy sauce (brewed), 2 Tbsp rice wine (cheongju) (*can be replaced with soju), 1 Tbsp oligosaccharide syrup (*can be replaced with oligosaccharide syrup or sugar), 1 Tbsp gochujang, 1 Tbsp minced garlic, a little pepper

Steps (summary)

  1. Cut the eel into 3cm pieces, slice the green onion and chilies diagonally, and cut the onion and ginger into strips
  2. Mix the sauce with 2 Tbsp chili powder, 3 Tbsp soy sauce, 2 Tbsp rice wine and the rest
  3. Stir-fry the white part of the green onion and ginger in oil on medium heat to bring out the aroma
  4. Stir-fry the eel, then add 3 Tbsp rice wine to burn off the alcohol
  5. On medium-low heat, stir-fry the sauce, then add the onion, green onion and chilies and stir-fry

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

Soups & Stews

Eel Bone Broth Soup (Jangeo Gomtang)

장어곰탕

Ep. 240 · aired Sep 13, 2024 · 이정현

Ingredients

  • 5 eels (3kg), 1 bottle sesame oil, coarse salt
  • 1 handful peeled garlic, 3 green onions, 2 jujubes, 1 root ginger, 2.5 Tbsp whole black peppercorns, 8L water

Steps (summary)

  1. Rub the eels with coarse salt to wash and wipe off the slime
  2. Heat 1 bottle of sesame oil in a large pot and stir-fry the eels on medium heat
  3. Wrap the garlic, 3 green onions, jujubes, ginger and 2.5 Tbsp peppercorns in cheesecloth
  4. Add 8L water and the cheesecloth bundle and boil on high heat for 2 hours, stirring
  5. Take out the eels, mash them through a strainer to filter the broth and boil it once more

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

Ep. 231 · aired Jun 28, 2024

Seafood

Beef Bulgogi Stir-Fried Octopus (Nakji Bokkeum)

소불고기낙지볶음

Ep. 231 · aired Jun 28, 2024 · 이정현

Ingredients

  • 2 small octopus (about 500g), 100g beef sliced for bulgogi, 200g onion, 3 green chili peppers, 2 red chili peppers, 30g crown daisy, 1 green onion, 1 Tbsp sesame oil, flour, coarse salt
  • Seasoning 1 Tbsp doenjang, 1 Tbsp soy sauce, 3 Tbsp plum syrup, 1 Tbsp anchovy sauce, 1/2 Tbsp vinegar, 1 Tbsp sugar, 1 Tbsp minced garlic

Steps (summary)

  1. Wash the octopus with flour and coarse salt, blanch for 1 minute and slice.
  2. Prepare the vegetables and make the sauce with doenjang, soy sauce, 3 Tbsp plum syrup and the rest.
  3. Stir-fry the onion first, then the beef, in a pan.
  4. Add the sauce and octopus, then the green onion and chilies, and stir-fry quickly.
  5. Add the crown daisy and 1 Tbsp sesame oil and stir-fry briefly.

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

Soups & Stews

Gyeongsang-Style Tangguk (Beef and Seafood Soup)

경상도식 탕국

Ep. 231 · aired Jun 28, 2024 · 이정현

Ingredients

  • 2L water, 1 dried octopus, 100g surf clam meat, 100g cooked mussel meat, 200g raw shrimp, 1/2 radish, 200g beef brisket, 1 block tofu, 1 Tbsp soup soy sauce

Steps (summary)

  1. Wash the dried octopus, boil it in 2L water for 1 hour, then slice and return it to the pot.
  2. Add the radish and boil for 15 minutes.
  3. Stir-fry the beef with 1 Tbsp soup soy sauce, then add the shrimp, clams and mussels and stir-fry.
  4. Add the stir-fried ingredients to the pot and boil for 5 minutes.
  5. Add grilled tofu and bring to a quick boil.

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

Kimchi & Pickles

Korean Melon Pickles

참외피클

Ep. 231 · aired Jun 28, 2024 · 이정현

Ingredients

  • 1 Korean melon (chamoe), 1.5 cups (300ml) water, 1/2 cup (100ml) apple cider vinegar, 1/2 cup (70g) sugar, 1/3 Tbsp salt

Steps (summary)

  1. Boil 1.5 cups water, 1/2 cup vinegar, 1/2 cup sugar and 1/3 Tbsp salt.
  2. Boil 1 more minute after it starts boiling, turn off the heat and let it cool.
  3. Halve the melon, remove the seeds and slice 0.5cm thick.
  4. Put the melon in a heat-sterilized jar and pour in the cooled brine.
  5. Refrigerate for a day, then eat.

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

Snacks & Desserts

Pollock Roe Potato Pizza

명란감자피자

Ep. 231 · aired Jun 28, 2024 · 이정현

Ingredients

  • 6 potatoes, a little salt, 2 Tbsp mayonnaise, 1 white pollock roe sac, 1 bag mozzarella cheese, pepper, olive oil, parsley flakes

Steps (summary)

  1. Boil 6 potatoes in salted water for 20-30 minutes.
  2. Cool and flatten by pressing with a cup.
  3. Top each with 1 tsp mayonnaise and 1 tsp peeled pollock roe.
  4. Sprinkle with mozzarella, pepper and olive oil.
  5. Bake in a 180 degree oven for 10 minutes, then sprinkle with parsley.

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

Others

Korean Melon and Cucumber Juice

참외&오이 주스

Ep. 231 · aired Jun 28, 2024 · 이정현

Ingredients

  • 1 Korean melon (chamoe), one 5cm piece of cucumber, 1 Tbsp honey, 100ml water

Steps (summary)

  1. Remove the melon peel and seeds and cut into 4 pieces.
  2. Put the melon, cucumber, 1 Tbsp honey and 100ml water in a blender.
  3. Blend until smooth.

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

Ep. 229 · aired Jun 14, 2024

Rice & Noodles

Chicken Kalguksu (Knife-Cut Noodle Soup)

닭칼국수

Ep. 229 · aired Jun 14, 2024 · 이정현

Ingredients

  • Kalguksu noodles, leftover whole-chicken soup (about 400ml), 1 Tbsp water-chili sauce, 1/2 Tbsp gochujang, 1/2 Tbsp minced garlic, water dropwort

Steps (summary)

  1. Rinse the kalguksu noodles in water and boil in boiling water for 1 minute.
  2. Add the noodles and 1 Tbsp water-chili sauce to the leftover broth and boil.
  3. Add 1/2 Tbsp gochujang and 1/2 Tbsp minced garlic to taste.
  4. Finish with water dropwort.

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

Side Dishes

Chicken Salad with Spicy Mustard Sauce (Dak Muchim)

닭무침

Ep. 229 · aired Jun 14, 2024 · 이정현

Ingredients

  • 3 pieces (about 100g) chicken breast, 6 Tbsp spicy mustard sauce, 1/4 onion, 1 large cabbage leaf, 1/4 Korean melon, a handful of chamnamul (pimpinella), 1 Tbsp sesame oil, a little sesame seeds

Steps (summary)

  1. Julienne the onion and soak in cold water for 10 minutes.
  2. Prepare and slice the chamnamul, cabbage and melon.
  3. Take the chicken breast meat off the bone.
  4. Toss the vegetables, chicken, 6 Tbsp spicy mustard sauce and 1 Tbsp sesame oil together.
  5. Sprinkle with sesame seeds.

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

Sauces & Seasonings

Spicy Mustard Sauce

매운겨자소스

Ep. 229 · aired Jun 14, 2024 · 이정현

Ingredients

  • 9 Tbsp chicken broth, 6 level Tbsp fine red pepper flakes, 3 Tbsp soy sauce, 6 Tbsp oligosaccharide syrup, 6 Tbsp apple cider vinegar, 1 Tbsp prepared mustard, 1 Tbsp minced garlic

Steps (summary)

  1. Mix 9 Tbsp chicken broth with 6 Tbsp fine red pepper flakes and let them soften briefly.
  2. Add 3 Tbsp soy sauce, 6 Tbsp oligosaccharide syrup and 6 Tbsp apple cider vinegar.
  3. Add 1 Tbsp mustard and 1 Tbsp minced garlic and mix.

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

Soups & Stews

Whole Chicken Hot Pot (Dak Hanmari)

닭한마리

Ep. 229 · aired Jun 14, 2024 · 이정현

Ingredients

  • Chicken broth 1kg chicken cut for braising, 1.5L water, a handful of garlic, 1/2 onion, 3 green onions (with roots), 1 Tbsp whole peppercorns
  • Dak hanmari a handful of wheat rice cakes, 3 potatoes, 2 green onions, a handful of garlic, 1/2 Tbsp salt, a handful of chives

Steps (summary)

  1. Soak the wheat rice cakes in lukewarm water for 30 minutes and cut the green onions and potatoes.
  2. Boil the chicken with 1.5L water, green onions, onion, garlic and 1 Tbsp peppercorns for 30 minutes.
  3. Remove the broth vegetables, add the potatoes and garlic and boil for 10 minutes.
  4. Add the rice cakes and green onions, boil for 10 minutes and season with 1/2 Tbsp salt.
  5. Top with chives and boil until just cooked.

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

Snacks & Desserts

Peanut Bread (Microwave Peanut Cake)

땅콩빵

Ep. 229 · aired Jun 14, 2024 · 이정현

Ingredients

  • 2 cups (180g) roasted peanuts, 2 pieces (20g) butter, 3 eggs, 3 Tbsp honey, 1 pinch salt

Steps (summary)

  1. Put 180g peanuts, 20g butter and 3 eggs in a blender.
  2. Add 3 Tbsp honey and 1 pinch salt and blend.
  3. Grease a heatproof container with oil or butter and press the batter in.
  4. Microwave for 6 minutes, cool slightly and flip it out.

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

Ep. 222 · aired Apr 26, 2024

Rice & Noodles

Stir-Fried Noodles with Leftover Webfoot Octopus and Pork

쭈삼볶음면

Ep. 222 · aired Apr 26, 2024 · 이정현

Ingredients

  • Leftover webfoot octopus and pork stir-fry, 1-2 packs ramen, 1 ladle of noodle water (or yeonpotang broth)

Steps (summary)

  1. Boil the ramen noodle block in boiling water for 3 minutes.
  2. Add the ramen noodles and 1/4 of the ramen soup packet to the leftover stir-fry.
  3. Add 1 ladle of noodle water and stir-fry.

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

Soups & Stews

Webfoot Octopus Hot Pot (Jjukkumi Yeonpotang)

주꾸미연포탕

Ep. 222 · aired Apr 26, 2024 · 이정현

Ingredients

  • 500g cleaned webfoot octopus, 1.5L water, 300g clams, 100g radish, 1 green onion, 1 piece of kelp, 1 red chili pepper, 1 Cheongyang chili pepper, 30g water dropwort, 1 Tbsp salted shrimp, a little salt

Steps (summary)

  1. Cut the octopus into bite-size pieces and soak the clams in salt water for 1 hour.
  2. Slice the radish thinly, cut the green onion and chilies on the diagonal and trim the water dropwort.
  3. Boil the clams, kelp, radish and green onion in 1.5L water for 15 minutes and remove the solids.
  4. Add the octopus and 1 Tbsp salted shrimp to season.
  5. Add water dropwort stems then leaves, then chilies and green onion, boil and season with salt.

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

Seafood

Spicy Octopus and Pork Belly Stir-Fry with Rajang (Ra-Jjusam)

라쭈삼 (라조장쭈삼)

Ep. 222 · aired Apr 26, 2024 · 이정현

Ingredients

  • Blanching octopus 500g cleaned webfoot octopus, 1 Tbsp rice wine (can be replaced with soju)
  • Ra-jjusam 300g thin-sliced pork belly, 1/2 onion, 1 green onion, 2 Cheongyang chili peppers, ramen noodle block, 1/4 ramen soup packet
  • Seasoned chives a handful of chives, 1 Tbsp sesame oil, 1 pinch salt, 1/2 Tbsp sesame seeds
  • Sauce 2 Tbsp gochujang, 3 Tbsp red pepper flakes, 4 Tbsp soy sauce, 2 Tbsp oligosaccharide syrup, 1 Tbsp minced garlic, 1 Tbsp sesame oil, 1 Tbsp rajang (Chinese chili sauce)

Steps (summary)

  1. Blanch the octopus for 30 seconds in boiling water with 1 Tbsp rice wine and rinse in cold water.
  2. Mix the sauce ingredients and marinate the octopus in 1/3 of the sauce for 1 hour.
  3. Blanch the chives for 30 seconds, squeeze dry and toss with 1 Tbsp sesame oil, salt and 1/2 Tbsp sesame seeds.
  4. Stir-fry the pork belly to release the fat, then add the onion and the remaining sauce and stir-fry.
  5. When the onion turns translucent, quickly stir-fry the octopus, then finish with the green onion, chilies and 1 Tbsp rajang.

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

Seafood

Chamnamul and Octopus Salad

참나물주꾸미샐러드

Ep. 222 · aired Apr 26, 2024 · 이정현

Ingredients

  • Blanching octopus 500g cleaned webfoot octopus, 1 Tbsp rice wine (can be replaced with soju)
  • Chamnamul octopus salad 1/4 red onion, 1/4 yellow bell pepper, 1/4 red bell pepper, a handful of chamnamul (pimpinella), 5 cherry tomatoes, 10 lettuce leaves, salad greens
  • Yuja soy dressing 4 Tbsp soy sauce, 4 Tbsp olive oil, 3 Tbsp yuja syrup, 4 Tbsp vinegar, 1 Tbsp dried garlic powder, a little pepper

Steps (summary)

  1. Blanch the octopus for 30 seconds in boiling water with 1 Tbsp rice wine, rinse in cold water and cut.
  2. Cut the chamnamul and lettuce, dice the bell peppers, halve the tomatoes and slice the red onion thinly.
  3. Mix 4 Tbsp each of soy sauce and olive oil, 3 Tbsp yuja syrup, 4 Tbsp vinegar and the rest to make the dressing.
  4. Put the vegetables and octopus in a bowl and pour in the dressing.

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

Others

Cleaning Webfoot Octopus

주꾸미 손질하기

Ep. 222 · aired Apr 26, 2024 · 이정현

Ingredients

  • 1.5kg webfoot octopus, 1 cup flour, a handful of coarse salt

Steps (summary)

  1. Cut out the eye in the center of the octopus with scissors.
  2. Push the legs upward to remove the mouth.
  3. Turn the head inside out, cut the joint where the legs connect, and remove the innards.
  4. Sprinkle with 1 cup flour and a handful of coarse salt and rub.
  5. Rinse clean in cold water.

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

Ep. 220 · aired Apr 12, 2024

Soups & Stews

Mushroom Pesto Cream Soup

버섯페스토크림수프

Ep. 220 · aired Apr 12, 2024 · 이정현

Ingredients

  • 3 Tbsp mushroom pesto, 1 Tbsp butter, 2 button mushrooms, 1 Tbsp flour, 300ml heavy cream, 2 pinches salt, parsley flakes

Steps (summary)

  1. Chop the button mushrooms finely.
  2. Melt 1 Tbsp butter in a pot, stir-fry the mushrooms, then stir-fry 1 Tbsp flour.
  3. Add 3 Tbsp mushroom pesto and 300ml heavy cream and boil.
  4. When it thickens, season with 2 pinches salt.
  5. Serve and sprinkle with parsley flakes.

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

Meat

Mushroom Pesto Steak

버섯페스토스테이크

Ep. 220 · aired Apr 12, 2024 · 이정현

Ingredients

  • Beef tenderloin 200g, butter 1 Tbsp, garlic 5 cloves
  • Steak sauce mushroom pesto 4 Tbsp, heavy cream 150ml, Korean garlic chives half a handful, lemon juice 1/2 Tbsp, salt 3 pinches, black pepper ground 5 turns

Steps (summary)

  1. Season the beef with salt and pepper and slice the garlic
  2. Melt 1 Tbsp butter in a pan and sear the beef and garlic; remove the garlic when crispy
  3. Sear the beef 2 minutes per side on high heat, then 5 minutes per side on low heat, and rest 5 minutes
  4. Sauce: mix and boil pesto 4 Tbsp, cream 150ml, chives, lemon juice, salt and pepper
  5. Spread the sauce on a plate and top with the beef and garlic

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

Snacks & Desserts

Mushroom Pesto Tortilla Pizza

버섯페스토피자

Ep. 220 · aired Apr 12, 2024 · 이정현

Ingredients

  • Tortilla 1, oyster mushrooms half a handful, shiitake mushrooms 2, button mushrooms 2, onion 1/4, butter 1 Tbsp, egg 1, minced garlic 1 tsp, mushroom pesto 2 heaping Tbsp
  • Mozzarella cheese 2 bags (150g), sliced black olives 1 handful, cherry tomatoes 5, basil a little

Steps (summary)

  1. Prep the mushrooms, onion, olives and tomatoes, and beat the egg
  2. Spread 1 tsp minced garlic and 2 Tbsp mushroom pesto on the tortilla
  3. Melt 1 Tbsp butter in a pan, stir-fry the mushrooms and onion, spread them out, and pour in the egg to make a thin omelet
  4. Place the tortilla on top with the pesto side down, press, and flip
  5. Add mozzarella, olives and cherry tomatoes, cover, and cook 1 minute on low heat; top with basil

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

Rice & Noodles

Mushroom Pesto Pasta

버섯페스토파스타

Ep. 220 · aired Apr 12, 2024 · 이정현

Ingredients

  • Fettuccine 100g, butter 1 tsp, mushroom pesto 2 heaping Tbsp, heavy cream 250ml, pasta water 50ml, onion 1/8, garlic 2 cloves, button mushrooms 3, shiitake mushroom 1
  • Grana Padano cheese 1 Tbsp, salt 1 tsp, black pepper ground 5 turns, arugula, crushed red pepper

Steps (summary)

  1. Boil the fettuccine for 9 minutes and prep the mushrooms, garlic and onion
  2. Put olive oil and 1 tsp butter in a pan and stir-fry the garlic, onion and mushrooms
  3. When the onion turns golden, stir-fry 2 Tbsp mushroom pesto and add 250ml cream
  4. Add 50ml pasta water and 1 Tbsp cheese and simmer, then add 1 tsp salt and pepper
  5. Add the boiled noodles, stir-fry 1 minute, and top with arugula and crushed red pepper

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

Sauces & Seasonings

Mushroom Pesto

버섯페스토

Ep. 220 · aired Apr 12, 2024 · 이정현

Ingredients

  • Button mushrooms 100g, king oyster mushrooms 100g, enoki mushrooms 100g, oyster mushrooms 100g, shiitake mushrooms 200g, olive oil 200g, pine nuts 20g, garlic 10 cloves
  • Salt 1 Tbsp, black pepper ground 20 turns, bay leaf 1, Grana Padano cheese 50g, truffle oil 1 Tbsp
  • (Note: you can adjust the types and amounts of mushrooms to taste.)

Steps (summary)

  1. Tear the mushrooms into small pieces and slice the garlic
  2. Lightly toast the pine nuts in a dry pan
  3. Cook the garlic, mushrooms, bay leaf, 1 Tbsp salt and pepper in a pan over medium-high heat for 15 minutes until the moisture is gone
  4. Remove the bay leaf and blend the rest with 200g olive oil, 50g cheese and 1 Tbsp truffle oil
  5. Cool, put in a jar, add the bay leaf, and store in the fridge

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

Others

Celery, Carrot, Ginger and Lemon Juice

정현표 활력주스

Ep. 220 · aired Apr 12, 2024 · 이정현

Ingredients

  • Celery 2 stalks, carrot 1/2, ginger 1 piece (5g), lemon 1/3, water 100ml

Steps (summary)

  1. Peel the celery and cut it up, and cut the carrot into pieces
  2. Peel the lemon
  3. Put the celery, carrot, ginger, lemon and 100ml water in a blender
  4. Blend for about 1 minute 30 seconds

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

Ep. 219 · aired Apr 5, 2024

Snacks & Desserts

Fruit Stuffed Rice Cakes (Chapssaltteok)

과일찹쌀떡

Ep. 219 · aired Apr 5, 2024 · 이정현

Ingredients

  • Chapssaltteok (glutinous rice cakes) 8, strawberries 4, Shine Muscat grapes 4

Steps (summary)

  1. Wash the strawberries and cut off the stems, and wash the grapes too
  2. Cut the rice cake halfway through from the bottom, open it, and put in the fruit
  3. Press to close the gap, then cut in half with a knife

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

Bar Snacks

Shrimp Scallion Skewers with Sriracha Mayo

새우대파꼬치 & 스리라차마요

Ep. 219 · aired Apr 5, 2024 · 이정현

Ingredients

  • Raw shrimp 15, green parts of scallions 3 stalks
  • Sriracha mayo mayonnaise 4 heaping Tbsp, sriracha 2 Tbsp, lemon juice 1 Tbsp, sugar 2 Tbsp, parsley and pepper a little

Steps (summary)

  1. Slice the scallions a little thick
  2. Wrap the scallion around each shrimp and thread onto skewers
  3. Grill 2 minutes in an oiled pan, torching until golden
  4. Mix 4 Tbsp mayonnaise, 2 Tbsp sriracha, 1 Tbsp lemon juice, 2 Tbsp sugar, parsley and pepper
  5. Dip the skewers in the sauce and eat

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

Side Dishes

Steamed Egg in Mini Sweet Pumpkin (Danhobak Gyeran-jjim)

단호박계란찜

Ep. 219 · aired Apr 5, 2024 · 이정현

Ingredients

  • Mini sweet pumpkins 2, egg 1, red bell pepper 1/8, green onion 1/4 stalk, onion 1/8, crab sticks 2, salt 1/3 tsp

Steps (summary)

  1. Chop the bell pepper, green onion and onion, and shred the crab sticks
  2. Mix the vegetables, crab sticks and 1/3 tsp salt into 1 egg
  3. Microwave the mini pumpkins for 5 minutes and scoop out the seeds
  4. Sprinkle salt in the pumpkins and fill them only 2/3 with the egg mixture
  5. Microwave for 5 minutes, then cut into 4 pieces

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

Bar Snacks

Stuffed Button Mushroom Pizza

양송이피자

Ep. 219 · aired Apr 5, 2024 · 이정현

Ingredients

  • Button mushrooms 10, onion 1/4, bacon 1 strip, butter 1 Tbsp, green bell pepper 1/4, salt a little, sliced cheddar cheese 2 slices, sliced black olives 10, parsley flakes
  • Pizza sauce ketchup 4 Tbsp, olive oil 1 Tbsp, black pepper 3 pinches, salt 1 pinch, dried garlic powder 1/2 Tbsp (Note: you can use minced garlic instead of dried garlic powder.)

Steps (summary)

  1. Chop the mushroom stems, and chop the onion, bacon and bell pepper
  2. Make the sauce with 4 Tbsp ketchup, 1 Tbsp olive oil, 1 Tbsp garlic powder, 3 pinches pepper and 1 pinch salt
  3. Melt 1 Tbsp butter in a pan, stir-fry the chopped vegetables, bacon and stems, and set aside
  4. Sprinkle salt on the mushroom caps and grill them, then fill with sauce and the stir-fried mixture
  5. Top with cheddar and olives, cover and melt for about 5 minutes, then sprinkle with parsley

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

Rice & Noodles

Gamtae Seaweed Rice Balls with Doenjang Mayo

감태주먹밥 & 된장마요

Ep. 219 · aired Apr 5, 2024 · 이정현

Ingredients

  • Cooked rice 2 bowls, soy sauce 1 Tbsp, salt 4 pinches, dried garlic powder 1 Tbsp, sesame oil 2 Tbsp, whole sesame seeds a little, gamtae (fine seaweed) 4 sheets
  • Doenjang mayo soybean paste 1 Tbsp, mayonnaise 6 Tbsp, perilla oil 4 Tbsp, whole sesame seeds 1 Tbsp, cheongyang chili peppers 2, dried garlic powder 1 Tbsp (Note: you can use minced garlic instead of dried garlic powder.)

Steps (summary)

  1. Mix 2 bowls of rice with the soy sauce, salt, garlic powder, sesame oil and sesame seeds and shape into balls
  2. Crumble the 4 sheets of gamtae into small pieces
  3. Roll the rice balls in the gamtae to coat
  4. Sauce: mix the soybean paste, mayonnaise, perilla oil, sesame seeds, chopped cheongyang chili and garlic powder
  5. Top the rice balls with the doenjang mayo

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

Ep. 218 · aired Mar 29, 2024

Soups & Stews

Soybean Curd Pork Potato Stew (Kongbiji Gamjatang)

콩비지감자탕

Ep. 218 · aired Mar 29, 2024 · 이정현

Ingredients

  • Pork tenderloin 1kg, water 1L, soybean paste 1 heaping Tbsp, rice wine 1/2 cup (about 100ml), aged kimchi 300g, boiled dried radish greens 1 handful, potatoes 4, green onions 3 stalks, perilla leaves 30g, beef bone broth 1L, ground perilla seeds 2 Tbsp
  • Seasoning gochujang 1 Tbsp, red pepper flakes 3 Tbsp, soup soy sauce 1 Tbsp, tuna fish sauce 1 Tbsp, sugar 1 Tbsp, minced garlic 1 Tbsp, minced ginger 1 tsp, ground pepper a little, salt 1 pinch
  • Soybean curd white soybeans 1/4 cup, water 1 cup (about 200ml)

Steps (summary)

  1. Soak 1/4 cup white soybeans for 5 hours, boil 3 minutes, and blend with 1 cup water
  2. Soak 1kg tenderloin in water for 1 hour to remove blood, then cut; prep the aged kimchi and radish greens
  3. In a pressure cooker, put the meat, 1L water, soybean paste and rice wine on high heat, and after the weight rattles, cook 10 minutes on low heat
  4. In a pot, add the meat, broth, aged kimchi, radish greens, potatoes, seasoning and 1L beef bone broth and cook 20 minutes
  5. Add the soybean curd, green onions, perilla leaves and 2 Tbsp ground perilla seeds and boil 10 more minutes

Original recipe on KBS (Korean) ↗

Side Dishes

Shrimp Rolled Omelet (Saeu Gyeranmari)

새우계란말이

Ep. 218 · aired Mar 29, 2024 · 이정현

Ingredients

  • Eggs 4, frozen shrimp 100g, water 3 Tbsp, green onion 1 stalk, sugar 1/2 Tbsp, salt 1 pinch, rice wine 1 Tbsp, all-purpose broth 3 Tbsp
  • Note: see the website for the all-purpose broth recipe.
  • Note: all-purpose broth adds richer flavor, but you can use water to keep it simple.

Steps (summary)

  1. Thaw the shrimp with 3 Tbsp water in the microwave for 1 minute 30 seconds
  2. Shred the green onion, and beat 4 eggs and strain 3 times through a sieve
  3. Mix 1/2 Tbsp sugar, salt and 3 Tbsp all-purpose broth into the eggs
  4. Spread the egg thinly in a hot pan and cook lightly
  5. Line up the shrimp and green onion in a straight row and roll

Original recipe on KBS (Korean) ↗

Meat

Doubanjiang Spicy Pork Stir-Fry (Jeyuk Bokkeum)

두반장제육볶음

Ep. 218 · aired Mar 29, 2024 · 이정현

Ingredients

  • Pork shoulder 300g, minced ginger 1 tsp, rice wine 1 Tbsp, onion 1/2, green onion 1/2 stalk, garlic scapes 2 stalks
  • Sauce all-purpose soy sauce 4 Tbsp, red pepper flakes 5 Tbsp, sugar 3 Tbsp, sesame oil 1.5 Tbsp, doubanjiang (chili bean paste) 2.5 Tbsp, whole sesame seeds a little
  • Note: see the website for the all-purpose soy sauce recipe. Instead, you can mix 1 Tbsp regular soy sauce, 1 Tbsp sugar and 6 Tbsp water.

Steps (summary)

  1. Cut the vegetables into large pieces, shred the ginger, and mix 1 tsp ginger and 1 Tbsp rice wine into the meat
  2. Make the sauce with 4 Tbsp all-purpose soy sauce, 5 Tbsp red pepper flakes, 3 Tbsp sugar, etc.
  3. Toss the meat with the sauce and vegetables and marinate 10 minutes
  4. Cook evenly in an oiled pan on medium-low heat
  5. Put in a bowl and top with shredded ginger

Original recipe on KBS (Korean) ↗

Rice & Noodles

Shepherd's Purse and Doenjang Skillet Rice (Naengi Doenjang Frying Pan Rice)

냉이된장프라이팬밥

Ep. 218 · aired Mar 29, 2024 · 이정현

Ingredients

  • Rice 100g, onion 1/4, shepherd's purse (naengi) 15g, all-purpose broth about 150ml, soybean paste 1/2 Tbsp
  • All-purpose broth anchovies 1 handful, dried shrimp 1 handful, green onion 1 stalk, onion 1/2, dried shiitake mushroom 1, kelp 2 pieces
  • (Note: all-purpose broth adds richer flavor, but you can use water to keep it simple.)

Steps (summary)

  1. Simmer the anchovies, dried shrimp, green onion, onion, shiitake and kelp for about 30 minutes to make broth
  2. Soak the rice for 30 minutes and drain
  3. Stir-fry 1 Tbsp chopped onion and the rice in a pan
  4. Dissolve 150ml broth and 1/2 Tbsp soybean paste, cover, and cook on medium-low heat for 6 minutes
  5. Turn off the heat, add the shepherd's purse, cover, and let it steam for 5 minutes

Original recipe on KBS (Korean) ↗

Others

Golden Milk

골드밀크

Ep. 218 · aired Mar 29, 2024 · 이정현

Ingredients

  • Milk 200ml, turmeric powder 1 tsp, cinnamon 1/2 tsp, pepper a little

Steps (summary)

  1. Add 1 tsp turmeric powder to 200ml milk
  2. Add 1/2 tsp cinnamon and mix well
  3. Sprinkle with pepper to taste

Original recipe on KBS (Korean) ↗

Ep. 217 · aired Mar 22, 2024

Rice & Noodles

Red Scallop Ramyeon (Hong Gari-bi Ramyeon)

홍가리비라면

Ep. 217 · aired Mar 22, 2024 · 이정현

Ingredients

  • Ramyeon 1 pack, steamed red scallop meat 5 to 6 pieces, cooking oil 2 Tbsp, fine red pepper flakes 2 level Tbsp, red scallop broth 3 ladles (about 550 to 600ml), green onion 1 stalk, cheongyang chili pepper 1

Steps (summary)

  1. Stir-fry 2 Tbsp oil and 2 Tbsp fine red pepper flakes on low heat in a pot to make chili oil
  2. Stir-fry the sliced green onion
  3. Add 3 ladles of red scallop broth and the ramyeon soup powder and flakes
  4. When it boils, add the noodles and scallop meat
  5. After 4 minutes, when the noodles are cooked, add the cheongyang chili

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

Rice & Noodles

Red Scallop Oil Pasta

홍가리비오일파스타

Ep. 217 · aired Mar 22, 2024 · 이정현

Ingredients

  • Pasta noodles 1 serving, olive oil 1/2 Tbsp, salt 1 pinch, steamed red scallops 500g, olive oil 5 Tbsp, dried garlic powder 1 Tbsp, parsley flakes a sprinkle, red scallop broth 1 ladle (about 200ml)
  • Dried chili flakes (peperoncino) 1 Tbsp, chamnamul (pimpinella) 1 handful, Grana Padano cheese, black pepper 1 pinch, chicken stock powder 1 Tbsp

Steps (summary)

  1. Boil the noodles for 5 minutes in boiling water with 1/2 Tbsp olive oil and salt
  2. Stir-fry 5 Tbsp olive oil, the scallops, 1 Tbsp garlic powder and parsley on medium-low heat
  3. Add 1 ladle of scallop broth and cheese and boil
  4. When thick, add the boiled noodles and 1 Tbsp peperoncino and stir-fry
  5. Put in a bowl and top with chamnamul and cheese

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

Bar Snacks

Grilled Red Scallops with Cheese

홍가리비구이

Ep. 217 · aired Mar 22, 2024 · 이정현

Ingredients

  • Steamed red scallops 500g, butter 20g, mozzarella cheese, sweet chili gochujang 3 Tbsp, ketchup 3 Tbsp, onion 1/4, cheongyang chili pepper 1, minced garlic 1 tsp, parsley flakes

Steps (summary)

  1. Chop the onion and cheongyang chili and mix with 3 Tbsp chogochujang and 3 Tbsp ketchup to make the sauce
  2. Cut the butter to the size of a pinky fingernail
  3. Remove one half of the shell from each steamed scallop and place in a pan without overlapping
  4. Top with butter and mozzarella and grill on medium heat until the cheese melts
  5. Turn off the heat, melt the cheese with a torch, and top with sauce and parsley

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

Seafood

Cleaning and Steaming Red Scallops

홍가리비 손질&홍가리비찜

Ep. 217 · aired Mar 22, 2024 · 이정현

Ingredients

  • Red scallops 2kg, water 500ml, rice wine 100ml, lemon 1/2

Steps (summary)

  1. Soak in a basin of water with 1 Tbsp salt for 30 minutes to purge sand
  2. Scrub the shells clean with a brush
  3. Put a rack in a steamer pot and place the scallops on it
  4. Add 500ml water, 100ml rice wine and lemon slices and steam on high heat for 10 minutes

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

Ep. 216 · aired Mar 15, 2024

Side Dishes

Accordion Potatoes

아코디언 감자구이

Ep. 216 · aired Mar 15, 2024 · 이정현

Ingredients

  • Potatoes 2 to 3, butter 2 pats, salt, pepper, sliced cheese 2 slices, bacon, basil mayonnaise

Steps (summary)

  1. Microwave 2 pats of butter for 30 seconds to melt
  2. Cut the bottom of the potato flat, make close slits, and brush with butter
  3. Put bacon between the slits and sprinkle with salt and pepper
  4. Bake in a 220 degree oven for 30 minutes
  5. Take out and top with cheese

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

Meat

Chicken Steak

치킨스테이크

Ep. 216 · aired Mar 15, 2024 · 이정현

Ingredients

  • Boneless chicken thigh 150g, salt 2 pinches, pepper a few shakes, olive oil 1 tsp, dried garlic powder 1 tsp

Steps (summary)

  1. Blot the chicken dry and score the skin
  2. Coat with 2 pinches of salt, pepper, 1 tsp olive oil and 1 tsp garlic powder and marinate 10 minutes
  3. Add plenty of olive oil to a pan and place the chicken skin side down
  4. Pan-fry on medium heat until the skin is crispy
  5. Flip and press while cooking, drain the oil, and serve

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

Sauces & Seasonings

All-Purpose Basil Mayo

만능 바질마요

Ep. 216 · aired Mar 15, 2024 · 이정현

Ingredients

  • Basil 10g, mayonnaise 12 Tbsp, lemon juice 3 Tbsp, brown rice vinegar 3 Tbsp, sugar 1 Tbsp, salt 2 pinches, milk 2 Tbsp, Grana Padano cheese 6 heaping Tbsp, egg yolk 1

Steps (summary)

  1. Finely chop the basil and separate the egg yolk
  2. Mix 12 Tbsp mayonnaise, 3 Tbsp lemon juice, 3 Tbsp brown rice vinegar, 1 Tbsp sugar and 2 pinches salt
  3. Add and mix 2 Tbsp milk, 6 Tbsp cheese, 1 egg yolk and the chopped basil
  4. Store in the fridge for about 1 week

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

Ep. 209 · aired Jan 26, 2024

Snacks & Desserts

Easy Potato Croquette Sandwich Bites

초간단 크로켓

Ep. 209 · aired Jan 26, 2024 · 이정현

Ingredients

  • 3 eggs, 300g potatoes (about 3), 1 Tbsp water, 1/8 carrot, 2 Tbsp mayonnaise, 1 tsp salt, a little pepper, 1/2 Tbsp sugar
  • Sandwich bread, 100ml milk, mozzarella cheese (*Use as you like!), cooking oil, parsley flakes

Steps (summary)

  1. Boil the eggs for 11 minutes and microwave the potatoes for 7 minutes
  2. Mash the potatoes and eggs and mix with the carrot, 2 Tbsp mayonnaise, 1 tsp salt, and pepper to make the filling
  3. Brush thinly rolled bread with milk, add the filling and cheese, and cover
  4. Cut out rounds with a rice bowl and press the edges to seal
  5. Fry in 170 degree oil for 3 minutes on each side

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

Kimchi & Pickles

Asparagus Kimchi

아스파라거스 김치

Ep. 209 · aired Jan 26, 2024 · 이정현

Ingredients

  • 10 asparagus spears, 1 Tbsp salt, 50g garlic chives, 1 red chili, 1/2 Cheongyang chili, 1/4 onion
  • 3 Tbsp chili powder, 2 Tbsp anchovy fish sauce, 2 Tbsp plum syrup, 1 Tbsp minced garlic, 1/4 tsp salt, 1/2 Tbsp sugar

Steps (summary)

  1. Blanch the asparagus in salted water for 30 seconds
  2. Mix the chopped onion and chilies with 1 Tbsp chili powder and 2 Tbsp each of fish sauce and plum syrup
  3. Add 1 Tbsp garlic, 1/4 tsp salt, and 1/2 Tbsp sugar to finish the seasoning
  4. Mix the garlic chives into the seasoning
  5. Coat the blanched asparagus with 2 Tbsp chili powder, then toss with the seasoning

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

Rice & Noodles

No-Water Rice Cooker Curry

무수분 밥솥 카레

Ep. 209 · aired Jan 26, 2024 · 이정현

Ingredients

  • 5 Tbsp curry powder, 200g cherry tomatoes, 1 tomato, 1/2 onion, 1/2 potato, 1/2 sweet potato, 1/2 carrot, 2 pieces broccoli
  • 1/2 zucchini, 200g pork loin for curry, parsley flakes, 1 bowl of rice

Steps (summary)

  1. Cut the vegetables, tomatoes, and pork into cubes or halves
  2. Put the ingredients in the rice cooker and sprinkle 5 Tbsp curry powder on top
  3. Cook for 50 minutes on the multi-steam mode
  4. Mash the tomatoes while mixing, and serve with rice

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

Snacks & Desserts

Carrot Cake with Lemon Cream Cheese

당근케이크

Ep. 209 · aired Jan 26, 2024 · 이정현

Ingredients

  • 150g carrots, 3 eggs, 1 Tbsp butter, 1 cup almonds (100g), 1 Tbsp yuja marmalade, olive oil
  • Lemon cream cheese 6 Tbsp cream cheese, 3 Tbsp butter, 2 Tbsp honey, 1 tsp lemon juice

Steps (summary)

  1. Blend 3 eggs, 150g carrots, 1 cup almonds, butter, and 1 Tbsp yuja marmalade in a blender for 2 minutes
  2. Pour the batter into an oiled container and remove air bubbles
  3. Microwave for 8 minutes
  4. Melt 3 Tbsp butter for 30 seconds and mix with 6 Tbsp cream cheese, 2 Tbsp honey, and 1 tsp lemon juice
  5. Spread the cream cheese on the cooled cake

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

Snacks & Desserts

Misugaru Bread (Roasted Grain Powder Cake)

미숫가루빵

Ep. 209 · aired Jan 26, 2024 · 이정현

Ingredients

  • 2 eggs, 1 Tbsp sugar, 1 Tbsp butter, 1 cup (200ml) milk, 1 cup (70g) misugaru, olive oil, blueberries, powdered sugar

Steps (summary)

  1. Microwave 1 Tbsp butter for 20 seconds to melt
  2. Mix 2 eggs, 1 Tbsp sugar, the butter, and 1 cup milk
  3. Sift in 1 cup misugaru little by little and mix
  4. Pour into an oiled container and microwave for 8 minutes
  5. Dust with powdered sugar and top with blueberries

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

Ep. 207 · aired Jan 12, 2024

Rice & Noodles

Napa Cabbage Rice (Baechu-bap)

배추밥

Ep. 207 · aired Jan 12, 2024 · 이정현

Ingredients

  • 3 cups rice, 8 outer leaves of napa cabbage heart, 150g radish, 4 dried shiitake mushrooms, 2.5 cups water, 1 Tbsp perilla oil

Steps (summary)

  1. Wash the rice, slice the cabbage and radish, and soak the dried shiitake in 2.5 cups water for 30 minutes
  2. Put 3 cups rice and the 2.5 cups shiitake soaking water in the rice cooker
  3. Top with cabbage, radish, and shiitake and cook on the white rice setting
  4. Drizzle the finished rice with 1 Tbsp perilla oil

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

Soups & Stews

Oyster Soybean Paste Stew (Gul Gang-doenjang)

굴강된장

Ep. 207 · aired Jan 12, 2024 · 이정현

Ingredients

  • 300g washed oysters, 1/3 block tofu, 2 dried shiitake mushrooms, 3/4 cup (150ml) water, 1/2 onion, 2 Cheongyang chilies, 1 red chili, 1/2 white part of green onion
  • 2 Tbsp traditional soybean paste, 1 Tbsp gochujang, 1/2 Tbsp minced garlic, 1 Tbsp chili powder, 1 level Tbsp sugar, 1 Tbsp perilla oil

Steps (summary)

  1. Soak the dried shiitake in 3/4 cup water for 30 minutes and slice
  2. Stir-fry the green onion and onion in an earthenware pot, then stir-fry 2 Tbsp soybean paste, 1 Tbsp gochujang, and 1/2 Tbsp garlic
  3. Pour in 3/4 cup shiitake water, boil, and add sugar, 1 Tbsp chili powder, tofu, and shiitake
  4. Spread the oysters over high heat, simmer down, and add the chilies
  5. Turn off the heat and drizzle with 1 Tbsp perilla oil

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

Soups & Stews

Oyster and Napa Cabbage Soup (Gul Baechu-guk)

굴배춧국

Ep. 207 · aired Jan 12, 2024 · 이정현

Ingredients

  • 200g washed oysters, 200g white part of radish, 1/2 Tbsp perilla oil, 1.2L water
  • 5 napa cabbage heart leaves, 1 clove garlic, 1 Cheongyang chili, 1 red chili, a handful of garlic chives, 1 Tbsp salted shrimp solids, 1/2 Tbsp sea salt

Steps (summary)

  1. Heat 1/2 Tbsp perilla oil in a pot and stir-fry the radish for 1 minute
  2. Add 1.2L water and boil for 5 minutes, then add the cabbage and boil for 10 minutes
  3. Add the oysters, garlic, 1 Tbsp salted shrimp, and 1/2 Tbsp sea salt and boil for 2 minutes
  4. When the oysters turn white, add the chilies and garlic chives and bring to a quick boil

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

Side Dishes

Seasoned Oysters (Gul-muchim)

굴무침

Ep. 207 · aired Jan 12, 2024 · 이정현

Ingredients

  • 200g washed oysters, 1/2 Tbsp rice wine, 1/2 tsp soup soy sauce
  • 100g green part of radish, 1/2 Tbsp salt, 3 thin green onions, 3 stalks water dropwort
  • 2 Tbsp chili powder, 1/3 Tbsp rice syrup, 1/3 Tbsp minced garlic, a pinch of minced ginger, 1/2 Tbsp chopped salted shrimp, 1/2 Tbsp plum syrup, a little sesame seeds

Steps (summary)

  1. Mix the oysters with 1/2 Tbsp rice wine and 1/2 tsp soup soy sauce
  2. Salt the shredded radish with 1/2 Tbsp salt for 10 minutes and squeeze out the water
  3. Make the seasoning with 2 Tbsp chili powder, rice syrup, garlic, ginger, salted shrimp, and plum syrup
  4. Toss the radish with the seasoning, then add the green onion and water dropwort in order
  5. Gently mix in the oysters without breaking them and sprinkle with sesame seeds

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

Ep. 202 · aired Dec 1, 2023

Rice & Noodles

Spicy Cockle Sauce Bibimbap

매콤꼬막장 비빔밥

Ep. 202 · aired Dec 1, 2023 · 이정현

Ingredients

  • 3 heaping Tbsp seasoned cockle sauce, 3 Tbsp cockle sauce liquid, 1 bowl of rice, a handful of garlic chives, 5 perilla leaves, 1/2 Tbsp sesame oil, 1 Tbsp perilla oil, sesame seeds

Steps (summary)

  1. Chop the garlic chives and shred the perilla leaves
  2. Put 3 heaping Tbsp seasoned cockle sauce on one side of the rice
  3. Add the garlic chives and perilla leaves and pour 3 Tbsp cockle sauce liquid on top
  4. Drizzle with 1/2 Tbsp sesame oil and 1 Tbsp perilla oil, sprinkle with sesame seeds, and mix

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

Rice & Noodles

Soy Sauce Cockle Butter Bibimbap

간장꼬막장 버터비빔밥

Ep. 202 · aired Dec 1, 2023 · 이정현

Ingredients

  • 1 bowl of rice, 3 heaping Tbsp soy sauce cockles, 5 Tbsp cockle sauce liquid, 1 piece butter (margarine), 1/4 red onion, 1 handful of garlic chives, sesame seeds

Steps (summary)

  1. Finely chop the red onion and garlic chives
  2. Put 3 heaping Tbsp soy sauce cockles on one side of the rice
  3. Put the onion and garlic chives on the other side and 1 piece of butter in the middle
  4. Sprinkle with 5 Tbsp cockle sauce liquid and sesame seeds and mix

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

Side Dishes

Spicy Seasoned Cockles (Maekom Kkomak-jang)

매콤꼬막장

Ep. 202 · aired Dec 1, 2023 · 이정현

Ingredients

  • Main ingredients 2kg cockles, sparkling water, 1/2 Tbsp salt / 5 whole garlic cloves, 1/4 onion, 3 Cheongyang chilies, 4 red chilies, 1.5 cups (300ml) all-purpose broth
  • (*Please refer to the Fun-Staurant website for the all-purpose broth recipe!)
  • Seasoning ingredients 10 Tbsp brewed soy sauce, 3 Tbsp rice wine, 2 Tbsp sesame oil, 2 Tbsp minced garlic, a little pepper, 6 Tbsp fine chili powder, 4 Tbsp oligosaccharide syrup, 1 Tbsp sesame seeds

Steps (summary)

  1. Wash the cockles and soak in sparkling water and 1/2 Tbsp salt for 30 minutes to remove grit
  2. Cool boiled water, add the cockles, 1/3 bottle of soju, and 2 Tbsp soy sauce, and blanch
  3. When it boils, remove, take off the shells, and rinse in the cooking water
  4. Mix the chopped vegetables with the seasoning, including 10 Tbsp soy sauce and 6 Tbsp chili powder
  5. Mix 1.5 cups all-purpose broth and 4 Tbsp oligosaccharide syrup, toss with the cockles, and let age

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

Side Dishes

Soy Sauce Seasoned Cockles (Ganjang Kkomak-jang)

간장꼬막장

Ep. 202 · aired Dec 1, 2023 · 이정현

Ingredients

  • Main ingredients 2kg cockles, sparkling water, 1/2 Tbsp salt / 5 whole garlic cloves, 1/4 onion, 3 Cheongyang chilies, 2 red chilies, 1/2 lemon
  • Pickling liquid 2 cups all-purpose broth, 1 cup brewed soy sauce, 2/3 cup oligosaccharide syrup, 1 Tbsp yuja marmalade, a little pepper (**1 cup = 200ml)
  • (*Please refer to the Fun-Staurant website for the all-purpose broth recipe!)

Steps (summary)

  1. Soak the cockles in sparkling water and 1/2 Tbsp salt for 30 minutes to remove grit
  2. Cool boiled water, add the cockles, 1/3 bottle of soju, and 2 Tbsp soy sauce, and blanch
  3. Shell the cockles and rinse them in the cooking water
  4. Boil the pickling liquid ingredients over high heat, turn off the heat, and cool
  5. Put garlic, onion, and chilies with the cockles, pour in the pickling liquid, and top with lemon

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

Ep. 201 · aired Nov 17, 2023

Rice & Noodles

Aged Kimchi and Pork Belly Pasta

묵은지 삼겹 파스타

Ep. 201 · aired Nov 17, 2023 · 이정현

Ingredients

  • 2 cups aged kimchi, 150g thinly sliced pork belly, 1 serving pasta noodles, 1/2 Tbsp minced garlic, 1 Tbsp dried garlic powder, a pinch of salt, 4 to 5 Tbsp pasta water
  • 4 Tbsp Grana Padano cheese, whole pepperoncino, chamnamul, perilla oil

Steps (summary)

  1. Boil the pasta noodles in boiling water with salt for 9 minutes (save the pasta water)
  2. Wash the aged kimchi and cut into bite-size pieces
  3. Grill the pork belly in a pan, then stir-fry 1/2 Tbsp garlic and the aged kimchi in the fat
  4. Add the pork belly and 1 Tbsp dried garlic powder and stir-fry
  5. Add 4 to 5 Tbsp pasta water, the noodles, and 4 Tbsp cheese, mix, and sprinkle with perilla oil

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

Rice & Noodles

Barley-Dried Yellow Croaker Risotto (Boriguleobi Risotto)

보리굴비 리소토

Ep. 201 · aired Nov 17, 2023 · 이정현

Ingredients

  • 1 barley-dried yellow croaker, rice-rinse water as needed, 20g green tea leaves, 1 cup rice, 1 cup all-purpose anchovy broth (*can be replaced with water)
  • 1/2 cup heavy cream, 1 Tbsp green tea powder, 1 Tbsp butter, Grana Padano cheese, salt, pepper
  • (*Please check the all-purpose anchovy broth recipe on the Fun-Staurant website!)

Steps (summary)

  1. Cook 1 cup rice with 1 cup anchovy broth over medium heat for 15 minutes
  2. Soak the yellow croaker in rice-rinse water for 20 minutes
  3. Spread green tea leaves, steam the croaker over medium heat for 15 minutes, and pick out the meat
  4. Mix 1 Tbsp green tea powder into 1/2 cup heavy cream
  5. Stir-fry the rice in a pan with melted butter, add the green tea cream and cheese, and simmer down

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

Ep. 200 · aired Nov 10, 2023

Kimchi & Pickles

Pickled Eggplant

가지피클

Ep. 200 · aired Nov 10, 2023 · 이정현

Ingredients

  • 3 eggplants, 2 Tbsp salt, 1 cup water, 1 cup apple cider vinegar, 1/2 cup sugar, 6 cloves garlic, olive oil
  • 1.5 tsp dried oregano (*can be replaced with other dried herbs such as basil or parsley), 1 sprig rosemary (*optional)
  • (*1 cup = 200 ml)

Steps (summary)

  1. Cut eggplants into half-moons, sprinkle with 2 Tbsp salt, and let sit for 1 hour
  2. Squeeze the salted eggplant to remove water
  3. Boil 1 cup water, 1 cup apple cider vinegar, and 1/2 cup sugar, and blanch the eggplant for 2 minutes
  4. Squeeze the eggplant, then toss with garlic, 1.5 tsp oregano, and 1.5 Tbsp olive oil and leave for 30 minutes
  5. Pack into a glass jar, fill with olive oil, and age in the fridge for half a day

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

Side Dishes

Roasted Carrots with Yogurt Sauce

요구르트 소스 당근구이

Ep. 200 · aired Nov 10, 2023 · 이정현

Ingredients

  • 100-120 g carrot, 3 pinches salt, a little pepper, 2 Tbsp olive oil, parsley flakes
  • Yogurt sauce 80 g plain yogurt, 2.5 Tbsp mayonnaise, 1/2 Tbsp lemon juice, 2 pinches salt, a little white pepper, parsley flakes

Steps (summary)

  1. Cut carrots to finger size and sprinkle with 3 pinches salt, pepper, and 2 Tbsp olive oil
  2. Roast in a 200°C oven for 15 minutes
  3. Make the sauce with 80 g yogurt, 2.5 Tbsp mayonnaise, 1/2 Tbsp lemon juice, and the rest
  4. Spread the sauce on the plate and top with the roasted carrots and parsley flakes

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

Side Dishes

Spanish Omelet (Tortilla)

스패니시 오믈렛

Ep. 200 · aired Nov 10, 2023 · 이정현

Ingredients

  • 5 eggs, 1 potato, 1/2 onion, a handful of spinach, 3 button mushrooms, olive oil, 1 Tbsp butter, a little salt, a little pepper

Steps (summary)

  1. Add salt to 5 eggs and beat
  2. Slice the potato, onion, and mushrooms, and chop the spinach
  3. Heat olive oil and 1 Tbsp butter in a pan and stir-fry the potato first
  4. Add the onion, spinach, and mushrooms, stir-fry, then pour in the egg
  5. Cover and cook on very low heat for 15 minutes

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

Ep. 199 · aired Nov 3, 2023

Meat

Old-Style Pork Cutlet (Donkatsu)

옛날 돈가스

Ep. 199 · aired Nov 3, 2023 · 이정현

Ingredients

  • Frying the cutlets 500 g pork loin (pre-cut for pork cutlet), 1 Tbsp dried garlic powder, 1/2 cup milk, 1 cup flour, 2 eggs, 1 Tbsp pepper, 1 Tbsp salt, breadcrumbs, cooking oil
  • Cutlet sauce 2 Tbsp flour, 2 pieces butter (20 g), 3 Tbsp Worcestershire sauce, 2 Tbsp ketchup, 1 Tbsp soy sauce, 2 Tbsp strawberry jam, 1 cup water (180 ml), 1/2 cup milk (90 ml), 2 button mushrooms, pepper

Steps (summary)

  1. Make a batter with 1/2 cup milk, 1 cup flour, and 2 eggs
  2. Add 1 Tbsp each of salt and pepper and 1 Tbsp dried garlic powder, and marinate the pork for 15 to 30 minutes
  3. Coat with breadcrumbs and fry in 170 to 180 degree oil for 7 to 8 minutes
  4. Sauce: stir-fry 20 g butter and 2 Tbsp flour for 3 minutes
  5. Add the Worcestershire sauce and the rest, then add 180 ml water and 90 ml milk and put in the mushrooms

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

Rice & Noodles

Napolitan Pasta

나폴리탄 파스타

Ep. 199 · aired Nov 3, 2023 · 이정현

Ingredients

  • 1 serving pasta, 3 whole canned tomatoes, 2 Tbsp ketchup, 1/2 Tbsp chicken stock (liquid), 1 Tbsp sugar, 1 Tbsp butter, 1/2 onion, 5 sausages, 2-3 eggs, parsley flakes

Steps (summary)

  1. Slice the onion and cut a cross into the sausages
  2. Boil the pasta for about 10 minutes and make egg sheets
  3. Melt butter in a pan and stir-fry the onion and sausages
  4. Add 3 whole tomatoes, 1/2 Tbsp chicken stock, 1 Tbsp sugar, and 2 Tbsp ketchup and simmer
  5. Add the noodles and stir-fry, place on the egg sheet, and sprinkle with parsley

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

Side Dishes

Seasoned Pollock Roe and Pollock Roe Bibimbap

양념명란 & 양념명란 비빔밥

Ep. 199 · aired Nov 3, 2023 · 이정현

Ingredients

  • Seasoned pollock roe 10 white pollock roe sacs (400 g), 5 Cheongyang chili peppers, 1.5 Tbsp minced garlic, 5 Tbsp red pepper flakes, 8 Tbsp sesame oil, 5 Tbsp ground sesame, 1.5 Tbsp lemon juice, 1 Tbsp sugar
  • Pollock roe bibimbap 1 bowl of rice, 1 handful of garlic chives, 2 heaping Tbsp seasoned pollock roe, 1 egg yolk, black sesame seeds, seaweed

Steps (summary)

  1. Peel the roe sacs and scoop out only the roe
  2. Chop the Cheongyang chili peppers and mix with the roe and the seasoning (5 Tbsp red pepper flakes and the rest)
  3. Keep the seasoned pollock roe in the fridge for about 2 weeks
  4. Bibimbap: top the rice with chopped garlic chives, 2 Tbsp seasoned roe, and the egg yolk
  5. Sprinkle with black sesame seeds and mix

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

Ep. 198 · aired Oct 27, 2023

Snacks & Desserts

Fig Canapés

무화과 카나페

Ep. 198 · aired Oct 27, 2023 · 이정현

Ingredients

  • (*Makes about 30 pieces)
  • 80 g mini toasts, 200 g cream cheese, 50 g dried figs, 50 g honey

Steps (summary)

  1. Cut the dried figs into quarters
  2. Put cream cheese on the mini toasts
  3. Top with dried figs and drizzle with honey

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

Bar Snacks

Caprese Skewers

꼬치 카프레제

Ep. 198 · aired Oct 27, 2023 · 이정현

Ingredients

  • (*Makes about 30 pieces)
  • 1 kg small cherry tomatoes, 750 g bocconcini cheese, 100 ml balsamic sauce, 100 g basil pesto

Steps (summary)

  1. Thread a cherry tomato and then bocconcini onto each skewer
  2. Thread on the same order once more
  3. Drizzle balsamic sauce over the skewers
  4. Top the cheese with basil pesto

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

Snacks & Desserts

Fruit Sandwich (Fruit Sando)

과일샌드

Ep. 198 · aired Oct 27, 2023 · 이정현

Ingredients

  • (*Makes about 30 pieces)
  • 900 ml heavy cream, 200 g cream cheese, 16 slices sandwich bread, 500 g strawberries, 8 kiwis, 1 bunch green grapes

Steps (summary)

  1. Whip the cream, add the cream cheese, and whip again
  2. Wash and prepare the fruit
  3. Cut the crusts off the bread and spread with cream
  4. Place kiwi, strawberries, and green grapes on top, cover with bread, and wrap in plastic wrap
  5. Chill in the fridge for 30 minutes, then cut diagonally into 4 pieces

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

Bar Snacks

Smoked Salmon Canapés

연어 카나페

Ep. 198 · aired Oct 27, 2023 · 이정현

Ingredients

  • (*Makes about 30 pieces)
  • 360 g smoked salmon, 8 sheets rice paper, cooking oil, 4 onions, 8 Tbsp mayonnaise, 4 tsp wasabi, 4 tsp sugar, 2 pinches salt, 50 g sprouts

Steps (summary)

  1. Slice the salmon thinly into 10 cm pieces and roll them up
  2. Slice the onions and soak in cold water for 10 minutes
  3. Cut the rice paper into quarters and fry for 5 seconds
  4. Make the sauce by mixing 8 Tbsp mayonnaise, 4 tsp wasabi, and the rest
  5. Top with sprouts, salmon, and onion in that order, and add the sauce

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

Bar Snacks

Egg Burger Skewers

달걀 버거

Ep. 198 · aired Oct 27, 2023 · 이정현

Ingredients

  • (*Makes about 30 pieces)
  • 30 eggs, 1 tsp salt, 1 tsp vinegar, 8 slices cheese, 15 cherry tomatoes, 8 slices ham, 50 g salad greens, 50 g sriracha sauce, 50 g mayonnaise

Steps (summary)

  1. Add 1 tsp each of salt and vinegar to boiling water and boil the eggs for 12 minutes
  2. Cool in cold water, peel, and cut in half lengthwise
  3. Slice the cherry tomatoes and cut the ham and cheese into quarters
  4. Cut the salad greens to the size of the egg
  5. Stack egg, mayonnaise, greens, and the rest in order and insert a skewer

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

Meat

Garlic Syrup Stir-Fried Pork

마늘청 돼지고기볶음

Ep. 198 · aired Oct 27, 2023 · 이정현

Ingredients

  • 300 g pork shoulder, 1/4 onion, 3.5 Tbsp garlic syrup (garlic preserved in sugar), 6 Tbsp soy sauce, 1.5 Tbsp rice wine, 0.5 tsp minced ginger, 1 Tbsp sesame oil, 2 pinches ground pepper, whole sesame seeds

Steps (summary)

  1. Cut the pork shoulder into bite-size pieces
  2. Make the seasoning with 3.5 Tbsp garlic syrup, 6 Tbsp soy sauce, 1.5 Tbsp rice wine, and the rest
  3. Coat the meat with the seasoning, one piece at a time
  4. Cook the meat for 1 minute on each side in a pan over high heat
  5. Pour over the remaining seasoning, cook for 1 more minute, and sprinkle with sesame seeds

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

Side Dishes

Chili Syrup Anchovy Stir-Fry and Chili Syrup Potato Stir-Fry

고추청 멸치볶음 & 고추청 감자채볶음

Ep. 198 · aired Oct 27, 2023 · 이정현

Ingredients

  • 200 g anchovies, 6 Tbsp chili syrup (chili peppers preserved in sugar), 6 Tbsp soy sauce, whole sesame seeds / 1 green onion, 4 small potatoes, 3 Tbsp chili syrup, 3 Tbsp soy sauce, perilla oil, whole sesame seeds

Steps (summary)

  1. Anchovies: stir-fry 200 g anchovies in an oiled pan for 1 minute
  2. Add 6 Tbsp chili syrup and 6 Tbsp soy sauce, stir-fry for 2 minutes, then add sesame seeds
  3. Potatoes: stir-fry the green onion for 30 seconds, add the julienned potatoes, and stir-fry for 3 minutes
  4. Add 3 Tbsp chili syrup and 3 Tbsp soy sauce, stir-fry for 2 minutes, then add perilla oil and sesame seeds

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

Sauces & Seasonings

Garlic Syrup and Chili Syrup

마늘청 & 고추청

Ep. 198 · aired Oct 27, 2023 · 이정현

Ingredients

  • 2 kg peeled garlic, 2 kg sugar / 2 kg Cheongyang chili peppers, 2 kg sugar

Steps (summary)

  1. Garlic: wash and drain the peeled garlic and mince it coarsely
  2. Put the minced garlic and the same amount of sugar in a sterilized jar
  3. Chili: drain the Cheongyang chili peppers, remove the stems, and mince
  4. Pour the same amount of sugar into the jar and keep at room temperature for one day
  5. Age in the fridge for about 5 days

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

Ep. 193 · aired Sep 15, 2023

Snacks & Desserts

Small Anchovy and Green Onion Tortilla Pizza

잔멸치대파피자

Ep. 193 · aired Sep 15, 2023 · 이정현

Ingredients

  • 1 tortilla, 1 stalk green onion, cooking oil, a handful of small anchovies, 2 Tbsp sugar, a handful of pizza cheese, 1 tsp yogurt, 1 tsp mayonnaise, a little minced garlic, a little dried garlic powder, 1 pinch salt, honey

Steps (summary)

  1. Toast the small anchovies and 2 Tbsp sugar in a dry pan on low heat until crispy
  2. Stir-fry the green onion and dried garlic powder in oil
  3. Spread mayonnaise, minced garlic, and yogurt on the tortilla
  4. Sprinkle with cheese and salt and bake in a 180 degree oven for 5 minutes
  5. Top with the stir-fried green onion and anchovies, bake 1 more minute, and drizzle with honey

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

Snacks & Desserts

Creme Brulee French Toast

크림브륄레 프렌치토스트

Ep. 193 · aired Sep 15, 2023 · 이정현

Ingredients

  • Sandwich bread, 300 ml milk, 3 eggs, 1 Tbsp butter, sugar, blueberries, raspberries, banana

Steps (summary)

  1. Cut thick slices of bread and soak in the milk and egg mix in order
  2. Put oil and butter in a pan and cook both sides over low heat
  3. Turn off the heat, sprinkle with sugar, and caramelize with a torch
  4. Decorate with fruit

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

Bar Snacks

Whelk Escargot-Style

골뱅이 에스카르고

Ep. 193 · aired Sep 15, 2023 · 이정현

Ingredients

  • 1 can whelk (140 g), 2 heaping Tbsp all-purpose garlic herb butter, 1/2 Tbsp breadcrumbs, lemon, parsley

Steps (summary)

  1. Drain the whelk and cut large pieces
  2. Slice the all-purpose butter into small rounds
  3. Melt 2 Tbsp of the butter in a pan and stir-fry the whelk
  4. Add 1/2 Tbsp breadcrumbs and stir-fry on medium-low heat for 3 to 4 minutes
  5. Plate, pour over the sauce, and sprinkle with lemon zest and parsley

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

Sauces & Seasonings

All-Purpose Garlic Herb Butter

만능버터

Ep. 193 · aired Sep 15, 2023 · 이정현

Ingredients

  • 2 Tbsp coarse black pepper flakes, 20 g basil, 70 g garlic, 300 g salted butter, olive oil

Steps (summary)

  1. Leave 300 g salted butter at room temperature for 1 hour
  2. Chop the basil, roast 70 g garlic over low heat until yellow, and mash
  3. Mix the basil, garlic, and 2 Tbsp pepper flakes into the butter
  4. Shape into a log, roll in parchment paper, and chill in the fridge for 15 minutes

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

Snacks & Desserts

Souffle Omelet

수플레 오믈렛

Ep. 193 · aired Sep 15, 2023 · 이정현

Ingredients

  • 2 eggs, 1 tsp sugar, blueberries, raspberries, maple syrup, olive oil

Steps (summary)

  1. Separate the yolks and whites of 2 eggs
  2. Add 1 tsp sugar to the whites and whip into a stiff meringue
  3. Gently fold the yolks into the meringue
  4. Spread the batter in an oiled pan, cover, and cook on low heat for 2 to 3 minutes
  5. When puffed, fold in half and top with fruit and maple syrup

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

Ep. 192 · aired Sep 8, 2023

Seafood

Braised Hairtail (Galchi-jorim)

갈치조림

Ep. 192 · aired Sep 8, 2023 · 이정현

Ingredients

  • 2 hairtail fish, 1 tsp vinegar, 400 ml all-purpose anchovy broth, 1-2 sheets wide kelp, 500 g radish, 1 green onion, 1/2 onion, 2 Cheongyang chili peppers, 1 red chili pepper, 3 Tbsp dark soy sauce
  • 1.5 Tbsp gochujang, 0.5 Tbsp soybean paste, 4.5 Tbsp red pepper flakes, 3 Tbsp minced garlic, 3 Tbsp plum syrup, 2 Tbsp sugar, 1 pinch salt, crown daisy, blanched bracken
  • (*For the all-purpose anchovy broth recipe, please see the Pyeonstaurant website!)

Steps (summary)

  1. Soak the kelp for 30 minutes, clean the hairtail, and rinse in water with 1 tsp vinegar
  2. Cut the radish, onion, chili peppers, green onion, and crown daisy and mix the seasoning
  3. In a pot, layer the radish, onion, green onion, bracken, and hairtail in that order
  4. Top with the seasoning, pour in 400 ml anchovy broth, and boil uncovered on high heat for 5 minutes
  5. Cover with kelp and cook on medium-low heat for 10 minutes, then add chili peppers and crown daisy and simmer for 13 to 15 minutes

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

Rice & Noodles

Sweet Multigrain Rice (Chalbap)

찰밥

Ep. 192 · aired Sep 8, 2023 · 이정현

Ingredients

  • 1.5 cups glutinous rice, 1 cup glutinous sorghum, 1 cup millet, 1/3 cup black beans, 1 cup red beans, 4 cups water, 7 peeled chestnuts, 1/2 Tbsp salt, 2 tsp sugar, a little sesame oil

Steps (summary)

  1. Soak the black beans for 2 to 3 hours and the glutinous rice, sorghum, and millet for 30 minutes
  2. Boil the red beans for 3 minutes, discard the first water, then boil in 4 cups water on medium-high heat for 20 minutes
  3. Strain the red beans and add 1/2 Tbsp salt and 2 tsp sugar to the bean water to make 3.5 cups
  4. Mix the grains, black beans, and red beans in the rice cooker, add the bean water and chestnuts, and use the multigrain course
  5. When done, mix with a rice paddle and mix in sesame oil

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

Ep. 191 · aired Sep 1, 2023

Snacks & Desserts

Sweet Pumpkin Bread

단호박빵

Ep. 191 · aired Sep 1, 2023 · 이정현

Ingredients

  • 1 mini sweet pumpkin, 2 eggs
  • (*For adults, seasoning with salt and honey makes it even tastier~!)

Steps (summary)

  1. Remove the seeds from the pumpkin, wrap in plastic wrap, and microwave for 2 to 3 minutes
  2. Mash the cooked pumpkin and mix with 2 eggs
  3. Microwave the batter for 4 to 5 minutes
  4. Cut out shapes with a cookie cutter

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

Others

Tofu Sandwich

두부 샌드

Ep. 191 · aired Sep 1, 2023 · 이정현

Ingredients

  • Pan-fried tofu 1 block tofu (300 g), 1 pinch salt, 1 pinch pepper, tempura mix, perilla oil, cooking oil
  • Tofu mushroom sandwich a handful of arugula, lettuce, 1 tomato, 1 egg, 100 g king oyster mushrooms, 1/4 onion, 1 pinch salt, 1 pinch pepper, 2 Tbsp balsamic vinegar, 1 Tbsp honey, 1 slice cheese
  • 1 Tbsp whole grain mustard, 1 Tbsp mayonnaise

Steps (summary)

  1. Drain the tofu, slice lengthwise, and coat with salt, pepper, and tempura mix
  2. Mix perilla oil and cooking oil and pan-fry the tofu until crispy
  3. Stir-fry the mushrooms, add 2 Tbsp balsamic vinegar and 1 Tbsp honey, and cook off the moisture
  4. Fry the egg sunny-side up, slice the tomato and onion, and prepare only the arugula leaves
  5. Spread 1 Tbsp each of mayonnaise and mustard on the tofu, stack the ingredients, and cut

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

Soups & Stews

Baby's Bean Curd Stew and Pollock Roe Bean Curd Stew (Biji-jjigae)

아기 비지찌개 & 명란 비지찌개

Ep. 191 · aired Sep 1, 2023 · 이정현

Ingredients

  • Baby bean curd stew 100 g ground pork, 1 block tofu, 200 ml anchovy broth, 1 Tbsp minced garlic, 1 cup white kimchi, minced thin green onion, broccoli
  • Pollock roe bean curd stew white pollock roe, minced thin green onion, black sesame seeds, perilla oil

Steps (summary)

  1. Mash and mince the tofu, and mince the white kimchi and blanched broccoli
  2. Stir-fry 100 g ground pork and 1 Tbsp garlic in a pan, then add the white kimchi
  3. Add the mashed tofu and 200 ml anchovy broth and simmer on medium-low heat for 5 minutes without stirring
  4. Put in a bowl and top with the blanched broccoli
  5. Pollock roe version: season with minced pollock roe, top with green onion and black sesame seeds, and drizzle with perilla oil

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

Ep. 190 · aired Aug 25, 2023

Rice & Noodles

Red Cold Noodles (Mul-naengmyeon) and Red Triangle Rice Balls

빨간 물냉면 & 빨간 삼각김밥

Ep. 190 · aired Aug 25, 2023 · 이정현

Ingredients

  • Super easy all-purpose soy sauce 2 1/4 cups water, 1.5 cups soy sauce, 1 cup yuzu syrup (full), 1/2 cup rice wine, 1 Tbsp lemon juice, a handful of bonito flakes
  • All-purpose soy sauce bulgogi 150 g pork shoulder for bulgogi, 3 Tbsp super easy all-purpose soy sauce, 1/2 Tbsp oligosaccharide syrup
  • Red seasoning sauce 2 tsp sugar, 2 2/3 Tbsp brewed soy sauce, 1/2 Tbsp plum syrup, 2 Tbsp gochujang, 1/2 Tbsp minced garlic, 1 tsp sesame oil, 1 Tbsp fine red pepper flakes, 1 Tbsp beef stock powder, 2.5 Tbsp yuzu syrup, 1 1/3 Tbsp onion juice, 1 1/3 Tbsp apple juice, 1 1/3 Tbsp pear juice (*Grate the onion, apple, and pear, then strain through cheesecloth to squeeze out the juice~!)
  • Red cold noodles pickled radish, egg, cold noodles, 300 g cold noodle broth (3 parts beef bone broth to 1 part dongchimi radish water kimchi broth), 150 g red seasoning sauce, 2 Tbsp apple cider vinegar, 1 Tbsp sugar, 1 tsp soup soy sauce, 1/2 tsp mustard
  • Red triangle rice balls 1 pack instant cooked rice (210 g), 2.5 Tbsp red seasoning sauce, 50 g all-purpose soy sauce bulgogi, 30 g green onion kimchi, perilla leaves, pickled radish

Steps (summary)

  1. All-purpose soy sauce: boil water, soy sauce, yuzu syrup, and rice wine, simmer on low heat for 15 minutes, and steep bonito flakes
  2. Bulgogi: marinate the pork with 3 Tbsp all-purpose soy sauce and 1/2 Tbsp oligosaccharide syrup for 1 to 2 hours and cook
  3. Mix 150 g seasoning sauce, 2 Tbsp apple cider vinegar, and 1 Tbsp sugar into 300 g noodle broth
  4. Boil the cold noodles for 30 seconds, rinse in cold water, and top with the broth, soft-boiled egg, pickled radish, and bulgogi
  5. Rice balls: mix the rice with 2.5 Tbsp seasoning sauce, shape into 2 triangles, pan-grill, and wrap with the bulgogi

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

Ep. 189 · aired Aug 18, 2023

Side Dishes

Green Onion Kimchi Pancake (Pagimchi-jeon)

파김치전

Ep. 189 · aired Aug 18, 2023 · 이정현

Ingredients

  • 200g green onion kimchi, 1.5 cups frying mix, 1 cup water, 1 Tbsp dried garlic powder, 2 Tbsp green onion kimchi juice, plenty of soybean oil, 1/2 Cheongyang chili, 1/2 red chili

Steps (summary)

  1. Mix 1.5 cups frying mix, 1 cup water, and the kimchi juice into a smooth batter without lumps
  2. Add the kimchi and mix; slice the green and red chilies
  3. Spread the batter in a generously oiled pan, top with kimchi and chilies, and press down while cooking
  4. When the batter moves as you shake the pan, flip it and press firmly
  5. Flip 2-3 times on each side until golden, then slice and serve

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

Rice & Noodles

Beef Bone Broth Pork Noodles (Gomtang Gogi-guksu)

곰탕 고기국수

Ep. 189 · aired Aug 18, 2023 · 이정현

Ingredients

  • 300g whole pork belly, 1 green onion stalk, 1/2 onion, 5 whole garlic cloves, 1 Tbsp soup soy sauce, 2 Tbsp anchovy fish sauce, 1/2 Tbsp soybean paste, 500ml beef bone broth, 1L water, 1-2 servings medium wheat noodles, 1/2 red chili, a handful of bean sprouts

Steps (summary)

  1. Dissolve 1/2 Tbsp soybean paste in 500ml bone broth; grill 300g pork belly fat side first
  2. Add green onion, onion, and whole garlic and lightly char only the surface
  3. Add 1L water, 1 Tbsp soup soy sauce, 2 Tbsp anchovy fish sauce, and 1/2 Tbsp soybean paste and simmer for 20 minutes
  4. Take out the pork and slice thinly; mash the vegetables into the broth and add the bone broth and bean sprouts
  5. Boil the noodles for 4-5 minutes, top with pork, pour in the broth, and add red chili and bean sprouts

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

Snacks & Desserts

Homemade Rice Cake Puffs (Tteok-ppeong)

수제 떡뻥

Ep. 189 · aired Aug 18, 2023 · 이정현

Ingredients

  • Sliced rice cakes (tteokguk tteok), heat-safe glass container

Steps (summary)

  1. Wash the rice cakes and pat dry with a paper towel
  2. Spread them on a drying rack without overlapping and dry in a cool place for 3 days
  3. Put them in a heat-safe glass container and microwave at 700W for 1 minute
  4. Let cool for 2-3 minutes, then eat

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

Ep. 188 · aired Aug 11, 2023

Rice & Noodles

Red Cold Buckwheat-Style Noodles (Red Mul-naengmyeon)

빨간 물냉면

Ep. 188 · aired Aug 11, 2023 · 이정현

Ingredients

  • Red Sauce 3 Tbsp brewed soy sauce, 3 Tbsp plum syrup, 2 heaping Tbsp gochujang, 1/2 Tbsp minced garlic, 1 tsp sesame oil, 1 Tbsp minced onion, 1/2 apple
  • Cold Noodles 1 serving naengmyeon noodles, beef bone broth and radish water kimchi broth in a 3:1 ratio, 150g red spicy sauce, 2 Tbsp apple vinegar, 1 Tbsp sugar, 1/3 Tbsp soup soy sauce, 1/2 cucumber, 1 egg

Steps (summary)

  1. Mix 3 Tbsp brewed soy sauce, 3 Tbsp plum syrup, and 2 Tbsp gochujang with 3 Tbsp grated apple
  2. Seed and julienne the cucumber; boil the egg in boiling water for 8 minutes and halve it
  3. Boil the noodles in boiling water for 50 seconds and rinse in cold water
  4. Mix 300g of bone broth and radish water kimchi broth (3:1) with 2 Tbsp apple vinegar, 1 Tbsp sugar, and the rest
  5. Pour the broth over the noodles and top with the sauce, cucumber, and egg

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

Ep. 187 · aired Aug 4, 2023

Others

Bulgogi Sandwich (Toddler-Friendly)

불고기 샌드위치

Ep. 187 · aired Aug 4, 2023 · 이정현

Ingredients

  • whole wheat bread, 1/4 onion, 100g toddler-style bulgogi, 1 toddler-style tofu pancake, 1 Tbsp mayonnaise, 1 slice cheese, lettuce, one drizzle of truffle oil

Steps (summary)

  1. Toast the whole wheat bread and cut the lettuce to the size of the bread
  2. Slice the onion thinly and soak in cold water for 10 minutes
  3. Spread mayonnaise on one slice of bread
  4. Layer the onion, tofu pancake, bulgogi, and 1 slice of cheese, then drizzle with truffle oil
  5. Add the lettuce and cover with the other slice of bread

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

Rice & Noodles

Pine Nut Porridge for Babies (Jat-juk)

아기용 잣죽

Ep. 187 · aired Aug 4, 2023 · 이정현

Ingredients

  • 500ml goji berry tea, 1 pinch baby salt, 1/2 cup pine nuts, 100ml water, 3 Tbsp rice flour, 1 pinch baby seasoning powder

Steps (summary)

  1. Steep goji berries in boiling water for about 10 minutes
  2. Mix 3 Tbsp rice flour into 100ml water
  3. Remove the goji berries, add the rice flour water, and boil while stirring
  4. Coarsely grind 1/2 cup pine nuts and add them
  5. Season with 1 pinch salt and sprinkle with seasoning powder

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

Soups & Stews

Bean Sprout Soup for Babies

아기용 콩나물국

Ep. 187 · aired Aug 4, 2023 · 이정현

Ingredients

  • All-Purpose Anchovy Stock a handful of anchovies, a handful of dried shrimp, 1 green onion stalk, 1/2 onion, 1 dried shiitake mushroom, 2 pieces kelp
  • Baby Bean Sprout Soup 150g bean sprouts, 1 pinch baby salt, 1 pinch baby soy sauce, 1L all-purpose stock

Steps (summary)

  1. Stock: boil anchovies, dried shrimp, green onion, onion, shiitake, and kelp for 30 minutes, then strain
  2. Wash 150g bean sprouts, remove the heads, and finely chop
  3. Add the bean sprouts to 1L of stock and boil
  4. Season with 1 pinch each of salt and soy sauce

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

Meat

Bulgogi for Babies

아기용 불고기

Ep. 187 · aired Aug 4, 2023 · 이정현

Ingredients

  • 200g beef for bulgogi, 4 Tbsp baby soy sauce, a handful of spinach

Steps (summary)

  1. Blanch spinach in boiling water for 30 seconds and cool in cold water
  2. Cook 200g beef evenly in a heated pan
  3. Add the spinach and 4 Tbsp baby soy sauce and stir-fry
  4. Chop the bulgogi and spinach into small pieces
  5. Lay spinach in a bowl and top with the bulgogi

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

Side Dishes

Tofu Pancakes for Babies

아기용 두부전

Ep. 187 · aired Aug 4, 2023 · 이정현

Ingredients

  • 1/2 block tofu, 1/4 carrot, 1/4 onion, 1 Tbsp frying mix, 1 pinch baby seasoning powder, 1 pinch baby salt, 1 egg, soybean oil, baby cheese, black sesame seeds

Steps (summary)

  1. Drain the tofu and mash finely
  2. Finely mince 1/4 carrot and 1/4 onion
  3. Mix the tofu and vegetables with 1 Tbsp frying mix, 1 egg, and the rest to make batter
  4. Spoon the batter in small rounds into an oiled pan and cook
  5. When golden, top with cheese and black sesame seeds to finish

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

Sauces & Seasonings

Three Natural Baby Seasonings (Soy Sauce, Salt, Seasoning Powder)

천연 아기 조미료 3종(아기 간장&아기 소금&아기 맛가루)

Ep. 187 · aired Aug 4, 2023 · 이정현

Ingredients

  • Baby Soy Sauce 2 cups brewed soy sauce, 8 cups goji berry tea, 1 onion, 1 apple, 2 Tbsp fructooligosaccharide syrup, 1/2 lemon
  • Baby Salt 1 cup sea salt, 2 cups rice flour
  • Baby Seasoning Powder a handful of dried small shrimp, a handful of small anchovies, 3 dried shiitake mushrooms, 1/2 handful of dried pollack strips

Steps (summary)

  1. Soy sauce: boil 2 cups soy sauce, 8 cups goji berry tea, onion, and apple
  2. Soy sauce: after it boils, simmer on low heat for 10 more minutes, then add 1 Tbsp lemon juice
  3. Salt: roast sea salt over medium heat for 20 minutes, grind it, and mix in rice flour
  4. Seasoning powder: stir-fry anchovies, dried small shrimp, dried pollack strips, and the rest, then grind in a blender
  5. Seasoning powder: sift and use only the fine powder

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

Others

Homemade Soy Milk for Babies

아기용 수제 두유

Ep. 187 · aired Aug 4, 2023 · 이정현

Ingredients

  • 1 cup white soybeans, water

Steps (summary)

  1. Soak 1 cup soybeans in 4 times the water for 7 hours
  2. Boil the soaked soybeans in boiling water for 20 minutes
  3. Blend the boiled soybeans with 700ml water in a blender

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

Meat

Mala Broth Pork Trotters (Mala Gukmul Jokbal)

마라국물족발

Ep. 187 · aired Aug 4, 2023 · 이정현

Ingredients

  • First Boil of the Meat 1kg pork shank (front leg), 4 bay leaves, 15-20 whole peppercorns, 200ml soju, a little ginger
  • Jokbal Sauce 150ml soy sauce, 200ml cooking wine, 400ml water, 2 Tbsp dark soy sauce, 2 Tbsp brown sugar, 10 cloves garlic, 2 bay leaves, a little ginger, 2 red chilies, 2 Cheongyang chilies, 1/2 onion, 1 green onion stalk, 1 Tbsp sesame oil
  • Broth Ingredients 500ml beef bone broth, 400ml water, 1.5 Tbsp gochujang, 2 Tbsp red pepper flakes, 2 Tbsp mala sauce, 1 Tbsp minced garlic, 1/2 Tbsp minced ginger, 1 tsp sugar, 7 Tbsp soy sauce, 6 Tbsp corn syrup, 5 shakes of pepper, 1/2 tsp MSG seasoning
  • 300g bean sprouts, 2 Cheongyang chilies, 1 red chili, 1 green onion stalk, perilla leaves, mayonnaise

Steps (summary)

  1. Soak the shank to remove blood and singe off fine hairs with a torch
  2. Bring to a boil with bay leaves, peppercorns, and soju, then boil for 10 minutes
  3. Put it in a pressure cooker with the sauce; cook 25 minutes after the weight starts rocking, then rest 10 minutes
  4. Boil 10 more minutes, let cool, and slice 1cm thick
  5. Boil the bone broth, water, sauce, bean sprouts, and pork for 15 minutes

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

Ep. 186 · aired Jul 28, 2023

Meat

Mala Broth Pork Trotters (Whole Front Trotter)

마라국물족발

Ep. 186 · aired Jul 28, 2023 · 이정현

Ingredients

  • First Boil of the Meat 1 pork front trotter (about 2kg), 4 bay leaves, 15-20 whole peppercorns, 200ml soju, a little ginger
  • Jokbal Sauce 400ml soy sauce, 200ml rice wine, 800ml water, 4 Tbsp dark soy sauce, 4 Tbsp brown sugar, 20 cloves garlic, 4 bay leaves, a little ginger, 4 red chilies, 4 Cheongyang chilies, 1 onion, 2 green onion stalks, 2 Tbsp sesame oil
  • Broth Ingredients 900ml water, 1.5 Tbsp gochujang, 2 Tbsp red pepper flakes, 2 Tbsp mala sauce, 1 Tbsp minced garlic, 1/2 Tbsp minced ginger, 1 tsp sugar, 7 Tbsp soy sauce, 6 Tbsp corn syrup, a few shakes of pepper, 1L water, 300g bean sprouts
  • 2 Cheongyang chilies, 1 red chili, 1/2 green onion stalk, 1/2 Tbsp whole sesame seeds

Steps (summary)

  1. Soak the trotter for 1-2 hours to remove blood, singe with a torch, and score it
  2. Bring to a boil with bay leaves, peppercorns, and soju, then boil for 10 minutes
  3. Put it in a pressure cooker with the sauce; cook 35 minutes over medium-low heat, then rest 15 minutes
  4. Boil 10 more minutes, let cool, debone, and slice 1cm thick
  5. Boil 900ml water, bean sprouts, pork, and sauce for 15 minutes

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

Ep. 185 · aired Jul 21, 2023

Snacks & Desserts

Truffle Ice Cream

트러플 아이스크림

Ep. 185 · aired Jul 21, 2023 · 이정현

Ingredients

  • 1 Tbsp truffle oil, 1 pinch pink salt, 1 scoop vanilla ice cream, raspberries, fried lotus root

Steps (summary)

  1. Scoop 1 scoop of vanilla ice cream
  2. Drizzle with 1 Tbsp truffle oil and sprinkle with 1 pinch pink salt
  3. Top with fried lotus root and raspberries

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

Rice & Noodles

Eel Rice Bowl with All-Purpose Soy Sauce (Jangeo Deopbap)

만능간장 장어덮밥

Ep. 185 · aired Jul 21, 2023 · 이정현

Ingredients

  • 2 freshwater eels, 1 cup all-purpose soy sauce, 5 perilla leaves, thin green onion, 1 piece kelp, 2 servings rice, 1/2 cup rice wine, 2 cups all-purpose anchovy stock

Steps (summary)

  1. Cook the rice with 1 piece of kelp and 1/2 cup rice wine
  2. Mince the green onion and julienne the perilla leaves
  3. Pre-grill the eel in a pan
  4. Cut into bite-size pieces, pour in the all-purpose soy sauce, and grill while it reduces
  5. Top the rice with eel, green onion, and perilla leaves and serve with the anchovy stock

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

Side Dishes

Yuja Dressing Salad

유자청 샐러드

Ep. 185 · aired Jul 21, 2023 · 이정현

Ingredients

  • 4 Tbsp yuja (citron) syrup, 4 Tbsp olive oil, a little minced garlic, 1 tsp salt, salad greens

Steps (summary)

  1. Wash the salad greens
  2. Mix 4 Tbsp yuja syrup, 4 Tbsp olive oil, minced garlic, and 1 tsp salt to make the dressing
  3. Drizzle the dressing over the greens

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

Others

Pine Mushroom Tea

송이버섯차

Ep. 185 · aired Jul 21, 2023 · 이정현

Ingredients

  • 1 pine mushroom, 1 piece kelp, 1 pinch salt, 1L water

Steps (summary)

  1. Tear the pine mushroom by hand
  2. Put the mushroom, kelp, and 1 pinch salt in 1L water
  3. Boil for 10 minutes, removing the kelp as soon as it starts to boil

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

Soups & Stews

Beef Bone Chicken Porridge (Sagol Samgye-juk)

사골삼계죽

Ep. 185 · aired Jul 21, 2023 · 이정현

Ingredients

  • 1.5L beef bone broth, 2 cups glutinous rice, 1kg chicken cut for braising, 1/4 onion, 2 green onion stalks, 5 whole garlic cloves, 1 tsp minced ginger, pine nuts, sprouted ginseng, raspberries, black sesame seeds

Steps (summary)

  1. Marinate the chicken in milk for at least 30 minutes
  2. Soak the glutinous rice in lukewarm water for 1 hour
  3. Put the chicken, 1.5L bone broth, and 1L water in a pot and boil
  4. Add the rice, ground pine nuts, onion, green onion, garlic, and ginger and boil for 40-50 minutes
  5. Shred the chicken, place it on the porridge, and add the garnishes

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

Ep. 184 · aired Jul 14, 2023

Seafood

Squid, Shrimp and Chive Pancake (Ojingeo-saeu Buchu-jeon)

오징어새우부추전

Ep. 184 · aired Jul 14, 2023 · 이정현

Ingredients

  • a handful of chives, 1/2 onion, 1/2 Cheongyang chili, 1/2 red chili, 1 squid, 10 shrimp, frying mix and water at a 1.5:1 ratio, soybean oil, 1 Tbsp dried garlic powder, 1 Tbsp shrimp powder

Steps (summary)

  1. Prepare the chives, squid, onion, and chilies
  2. Make the batter with frying mix and water at a 1.5:1 ratio
  3. Mix the chives, onion, and squid into the batter and add 1 Tbsp each of garlic powder and shrimp powder
  4. Cook in a generously oiled pan and top with the shrimp and chilies
  5. When the batter moves, flip and cook until golden

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

Rice & Noodles

Apple Spicy Noodles (Sagwa Bibim-guksu)

사과비빔국수

Ep. 184 · aired Jul 14, 2023 · 이정현

Ingredients

  • 2 servings medium wheat noodles, 2 Tbsp gochujang, 1 Tbsp minced onion, 0.5 tsp minced garlic, 1 Tbsp plum syrup, 0.5 Tbsp sugar, 1 Tbsp sesame oil, 1 Tbsp ground sesame seeds, 3 Tbsp apple flesh

Steps (summary)

  1. Boil the noodles for 5 minutes to 5 minutes 30 seconds and rinse in cold water
  2. Mix 2 Tbsp gochujang and the rest to make the sauce
  3. Coarsely scrape the apple and add it to the sauce
  4. Toss the noodles in the sauce

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

Kimchi & Pickles

Fresh Napa Cabbage Geotjeori and Melon Geotjeori

얼갈이배추 겉절이 & 참외 겉절이

Ep. 184 · aired Jul 14, 2023 · 이정현

Ingredients

  • 1 bunch young napa cabbage (eolgari), 1 oriental melon (chamoe), lukewarm water with coarse salt (for brining), 6 Tbsp red pepper flakes, 6 Tbsp sand lance fish sauce
  • 6 Tbsp water, 3 Tbsp sugar, 4.5 Tbsp minced onion, 1.5 Tbsp whole sesame seeds, 1.5 Tbsp vinegar, 1.5 tsp minced garlic

Steps (summary)

  1. Cut the cabbage into 5cm pieces and brine in salt water for 30 minutes
  2. Peel and seed the melon and cut into cubes
  3. Mix red pepper flakes, fish sauce, sugar, and the rest to make the seasoning
  4. Discard only the water from the brined cabbage and toss with the seasoning
  5. Toss the melon in the leftover seasoning and sprinkle with sesame seeds

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

Kimchi & Pickles

Mom's Water Kimchi (Mul-kimchi)

엄마표 물김치

Ep. 184 · aired Jul 14, 2023 · 이정현

Ingredients

  • 3 bunches young summer radish greens (yeolmu), 3 bunches young napa cabbage (eolgari), lukewarm water with coarse salt (for brining), 1.5 cups flour, 6L bottled water, 45 red chilies, 3 onions, 3 Tbsp minced garlic, 1.5 Tbsp minced ginger
  • 1.5 cups sand lance fish sauce, 9 Tbsp coarse salt, 9 Tbsp sugar, 3 Tbsp red pepper flakes, 30 stalks thin green onion

Steps (summary)

  1. Trim the greens and cabbage, brine in salt water for 1 hour, and rinse
  2. Blend the red chilies and 1.5 onions in a blender
  3. Dissolve the flour in 750ml of the 6L water, boil the rest, simmer on low heat for 10 minutes, and cool
  4. Mix the blended ingredients, seasonings, and green onions into the cooled liquid and toss with the brined vegetables
  5. Leave at room temperature for a day, then refrigerate

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

Ep. 180 · aired Jun 16, 2023

Rice & Noodles

Barley Soybean Paste Rice Wraps (Boriddoenjang Ssambap)

보리된장 쌈밥

Ep. 180 · aired Jun 16, 2023 · 이정현

Ingredients

  • 2 cups glutinous barley, 2 Tbsp soybean paste, 1/4 onion, 1 Tbsp minced garlic, perilla leaves

Steps (summary)

  1. Wash the barley, soak for 1 hour, and cook barley rice in a rice cooker
  2. Finely mince 1/4 onion
  3. Stir-fry 2 Tbsp soybean paste, the minced onion, and 1 Tbsp minced garlic in an earthenware pot
  4. Add a scoop of barley rice and stir-fry over low heat to make barley soybean paste
  5. Cut slits in a perilla leaf, fold it, top with barley rice and barley soybean paste, and sprinkle with black sesame seeds

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

Soups & Stews

Spinach Soybean Paste Soup (Sigeumchi Doenjang-guk)

시금치 된장국

Ep. 180 · aired Jun 16, 2023 · 이정현

Ingredients

  • 2 cups spinach, 3 Tbsp soybean paste, 1.5L all-purpose anchovy stock, 1/2 Cheongyang chili, 1/2 red chili, 1 Tbsp perilla oil

Steps (summary)

  1. Cut off the spinach roots and wash; slice the chilies
  2. Pour 1.5L anchovy stock into a pot and dissolve 3 Tbsp soybean paste
  3. When the paste dissolves, add the spinach and boil
  4. Drizzle with 1 Tbsp perilla oil, serve in a bowl, and top with chilies

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

Side Dishes

Anchovy Broth Steamed Egg (Gyeran-jjim)

멸치육수 계란찜

Ep. 180 · aired Jun 16, 2023 · 이정현

Ingredients

  • 2 eggs, 1/2 cup anchovy broth, 2 pinches salt, 1 piece carrot, 1 piece sliced shiitake mushroom, 1 sprig crown daisy

Steps (summary)

  1. Beat 2 eggs and strain through a sieve
  2. Mix in 2 pinches salt and 1/2 cup warm anchovy broth
  3. Cut the carrot 1mm thick into a star shape and chop the crown daisy and shiitake small
  4. Put the egg mixture in a ceramic bowl and steam over medium-low heat for 20 minutes
  5. When half cooked, add the carrot, mushroom, and crown daisy and cover to finish cooking

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

Side Dishes

Stir-Fried Garlic Stems with All-Purpose Soy Sauce (Maneuljong-bokkeum)

만능간장 마늘종볶음

Ep. 180 · aired Jun 16, 2023 · 이정현

Ingredients

  • 2 cups garlic stems, 1/2 cup dried shrimp, 4 Tbsp all-purpose soy sauce, a little whole sesame seeds

Steps (summary)

  1. Cut the garlic stems into 3-5cm lengths
  2. Stir-fry the garlic stems in oil in a heated pan
  3. Add 1/2 cup dried shrimp, stir-fry, then add 4 Tbsp all-purpose soy sauce and stir-fry more
  4. Sprinkle with sesame seeds

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

Meat

Bulgogi with All-Purpose Soy Sauce

만능간장 불고기

Ep. 180 · aired Jun 16, 2023 · 이정현

Ingredients

  • 300g beef for bulgogi, a handful of dried shiitake mushrooms, 1/2 cup all-purpose soy sauce

Steps (summary)

  1. Soak a handful of dried shiitake in water for 30 minutes
  2. Oil a pan and cook the beef until half done
  3. Add the soaked shiitake and stir-fry
  4. When the shiitake is half cooked, mix in 1/2 cup all-purpose soy sauce and stir-fry

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

Sauces & Seasonings

Easy All-Purpose Soy Sauce

초간단 만능간장

Ep. 180 · aired Jun 16, 2023 · 이정현

Ingredients

  • 2 and 1/4 cups water, 1.5 cups soy sauce, 1 full cup yuja (citron) syrup, 1/2 cup rice wine, 1/2 lemon, a handful of bonito flakes, 10 Vietnamese chili peppers, 1 Tbsp Cheongyang chili flakes

Steps (summary)

  1. Boil 2 and 1/4 cups water, 1.5 cups soy sauce, 1 cup yuja syrup, and 1/2 cup rice wine over high heat
  2. When it starts to boil, reduce to low and boil 15 more minutes
  3. Turn off the heat, steep the bonito flakes in a strainer for 1-2 minutes, and add lemon juice
  4. Cool slightly and strain out only the soy sauce
  5. Spicy version: add 1 Tbsp Cheongyang chili flakes and 10 Vietnamese chilies and boil 5 more minutes

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

Ep. 29 · aired May 15, 2020

Rice & Noodles

Spicy Tuna Mixed Noodles (Bibimmyeon)

고추참치비빔면

Ep. 29 · aired May 15, 2020 · 이정현

Ingredients

  • Spicy tuna noodles thick udon-style noodles 200g, 1 can tuna (150g), 0.5 chopped onion, red pepper flakes 2T, sand lance fish sauce 1T, soy sauce 1T, chili oil 7T, black sesame seeds 1T, a little seaweed flakes, sesame oil 1T, a little chives
  • Tuna floss 1 can tuna (150g), sand lance fish sauce 1T, all-purpose soy sauce 1T, brewed soy sauce 1T, red pepper flakes 1T, sesame seeds 0.5T, minced garlic 1T, sugar 1T, chopped onion 2T

Steps (summary)

  1. Boil 200g thick noodles and rinse in cold water
  2. Mix tuna, chopped onion, red pepper flakes, fish sauce, soy sauce, and chili oil
  3. Add the seasoning to the noodles and toss
  4. Top with black sesame seeds, seaweed flakes, sesame oil, and chives
  5. Tuna floss: dry the seasoned tuna at 70 degrees for 10 hours, then grind

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

Seafood

Tuna Toast Fritters (Menbosha)

참치 멘보샤

Ep. 29 · aired May 15, 2020 · 이정현

Ingredients

  • Tuna menbosha 3 slices of bread, 1 can tuna (150g), all-purpose mayo sauce 3T, red pepper flakes 2T, cooking oil 1L
  • All-purpose mayo mayonnaise 300g, Grana Padano cheese 1 cup, fresh parsley 5g, chopped onion 2T, 2 anchovies, lemon juice 0.5T

Steps (summary)

  1. Cut the crusts off 3 lightly frozen bread slices and cut each into 4 pieces
  2. Mix the tuna with all-purpose mayo sauce 3T and red pepper flakes 2T
  3. Spread the tuna mixture in a round shape on the bread
  4. Stand them in 180 degree oil and fry from the edges, front and back
  5. All-purpose mayo: blend all the ingredients

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

Ep. 28 · aired May 8, 2020

Side Dishes

Spicy Stir-fried Tuna (Lazi Tuna)

라조참치

Ep. 28 · aired May 8, 2020 · 이정현

Ingredients

  • 1 can tuna (150g), la-zi sauce 2T, 1 handful thin green onions

Steps (summary)

  1. Put 1 whole can (150g) of tuna in a pan
  2. Add la-zi sauce 2T and stir-fry
  3. Add a handful of thin green onions and stir-fry once more

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

Side Dishes

Homemade Spicy Pepper Tuna

수제 고추 참치

Ep. 28 · aired May 8, 2020 · 이정현

Ingredients

  • 1 can tuna (150g), 1 ladle chili oil, chopped onion 3T, minced garlic 1/3T, red pepper flakes 1/3T, sand lance fish sauce 0.5T

Steps (summary)

  1. Put 1 can (150g) of tuna and 1 ladle of chili oil in a pot
  2. Add chopped onion 3T, garlic 1/3T, and red pepper flakes 1/3T and stir-fry
  3. Add sand lance fish sauce 0.5T and stir-fry once more

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

Ep. 27 · aired May 1, 2020

Sauces & Seasonings

Basil Pesto

바질페스토

Ep. 27 · aired May 1, 2020 · 이정현

Ingredients

  • Basil 50g, pine nuts 1 cup, olive oil 1 cup, Grana Padano cheese 1 cup, 3 anchovies, minced garlic 1/4T, dried garlic powder 1/4T, salt 0.5T, lemon juice 1T, a little pepper

Steps (summary)

  1. Wash only the basil leaves in vinegar water and drain
  2. Toast 1 cup of pine nuts over low heat
  3. Put basil, pine nuts, olive oil, cheese, anchovies, and garlic in a blender
  4. Add salt 0.5T, lemon juice 1T, and pepper, then blend

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

Ep. 26 · aired Apr 24, 2020

Rice & Noodles

Fresh Kimchi-Style Ramen (Geotjeori Ramyeon)

겉절이라면

Ep. 26 · aired Apr 24, 2020 · 이정현

Ingredients

  • Red pepper flakes 2T, chopped onion 1T, sugar 1T, 6 spring cabbage leaves, a little chives, 2 abalone, 1 ramen, water 1T

Steps (summary)

  1. Make a seasoning with red pepper flakes 2T, chopped onion 1T, and sugar 1T
  2. Mix the seasoning with long-cut spring cabbage, chives, and boiled abalone
  3. Rinse 1 portion of slightly undercooked ramen noodles in cold water
  4. Add the ramen noodles to the seasoned ingredients and mix

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

Rice & Noodles

Abalone Soy Cream Ramen

전복간장크림라면

Ep. 26 · aired Apr 24, 2020 · 이정현

Ingredients

  • Garlic 2T, low-salt pollock roe 2T, whipping cream 200g, 2 abalone, all-purpose soy sauce 2T, 1 ramen, olive oil

Steps (summary)

  1. Stir-fry garlic 2T in olive oil, then stir-fry pollock roe 2T
  2. Add whipping cream 200g and stir
  3. Add 2 boiled abalone, cut into strips
  4. Add all-purpose soy sauce 2T and slightly undercooked ramen noodles, then mix

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

Rice & Noodles

Basil Pesto Ramen

바질페스토라면

Ep. 26 · aired Apr 24, 2020 · 이정현

Ingredients

  • Basil pesto 4T, 2 abalone, 1 ramen

Steps (summary)

  1. Cut 2 boiled abalone into strips
  2. Put basil pesto 4T and abalone in a pan and stir-fry
  3. Add 1 portion of slightly undercooked ramen noodles and mix

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

Ep. 24 · aired Apr 10, 2020

Rice & Noodles

Pollock Roe and Garlic Scape Pasta

명란 마늘종 파스타

Ep. 24 · aired Apr 10, 2020 · 이정현

Ingredients

  • 1 portion pasta (100g), cooking oil 1 cup, garlic 2T, 1 pollock roe, 1 garlic scape, Grana Padano cheese 1 cup

Steps (summary)

  1. Boil 100g pasta in boiling water for 8 minutes
  2. Add minced garlic 2T to 1 cup of oil to release its aroma
  3. Slice 1 pollock roe and 1 garlic scape, add them, and stir-fry with the boiled noodles
  4. Add 1 cup Grana Padano cheese and melt

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

Others

Mango Cocktail

망고 칵테일

Ep. 24 · aired Apr 10, 2020 · 이정현

Ingredients

  • 2 cups soju, 4 cups sparkling water, apple mango jam 5T, honey 4T, orange juice 2T, lemon juice 1T

Steps (summary)

  1. Mix 2 cups soju, 4 cups sparkling water, mango jam 4T, honey 4T, juice 2T, and lemon juice 1T
  2. Put apple mango jam 1T in the glass first
  3. Pour in the mixed drink to finish

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

Ep. 23 · aired Apr 3, 2020

Kimchi & Pickles

Abalone Stuffed Cucumber Kimchi (Oi Sobagi)

전복 오이소박이

Ep. 23 · aired Apr 3, 2020 · 이정현

Ingredients

  • 5 cucumbers, water 1/3 cup, salt 1/2T, 2 abalone, 1/3 carrot, 1/2 bunch chives, red pepper flakes 4T, sugar 2T, minced garlic 1/3T, chopped onion 4T, sand lance fish sauce 4T, sesame seeds 1/2T

Steps (summary)

  1. Wash the cucumbers with coarse salt, cut into 3 pieces, and cut a cross in each
  2. Salt the cucumbers for 20 minutes in 1/3 cup water mixed with 1/2T salt
  3. Blanch the abalone and cut into strips, shred the carrot, and cut chives into 1cm pieces
  4. Make a seasoning with red pepper flakes 4T, sugar 2T, fish sauce 4T, and the rest
  5. Toss the carrot, chives, and abalone in the seasoning and stuff into the cucumbers

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

Snacks & Desserts

Dalgona Affogato

달고나 아포가토

Ep. 23 · aired Apr 3, 2020 · 이정현

Ingredients

  • Instant mix coffee, hot water, 1/2 cup milk, 3 scoops vanilla ice cream, cinnamon powder 1T, 1 cinnamon stick

Steps (summary)

  1. Stir instant coffee and hot water at 1:1 until thick
  2. Put 1/2 cup milk and 3 scoops of vanilla ice cream in a glass
  3. Top with the coffee cream and add cinnamon powder 1T and 1 cinnamon stick

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

Ep. 22 · aired Mar 27, 2020

Meat

Squid Rice Sausage

오징어 밥 소시지

Ep. 22 · aired Mar 27, 2020 · 이정현

Ingredients

  • Ground pork hind leg 300g, 1 squid, glutinous rice 2 cups, 1/2 onion, 4 perilla leaves, 1 green onion, soju 2 cups, pepper 0.5T, gochujang 2.5T
  • Red pepper flakes 1T, sugar 2T, soy sauce 1T, mirin 1T, minced garlic 1T, sesame oil 1T, sesame seeds 1t, 1.5 mozzarella cheese, salt 0.5T, sausage casing

Steps (summary)

  1. Cut the squid into 1cm pieces and soak 2 cups of glutinous rice for at least 1 hour
  2. Add soju to the squid and 300g ground pork to remove odor
  3. Mix chopped onion, perilla leaves, green onion, seasonings, soaked glutinous rice, and cheese to make the filling
  4. Wrap the filling in plastic wrap and rest for 20-30 minutes
  5. Stuff the filling into casing soaked in soju, tie, and steam for 20-30 minutes

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

Ep. 21 · aired Mar 20, 2020

Side Dishes

Garlic Chive and Chamnamul Fresh Salad (Geotjeori)

부추 참나물 겉절이

Ep. 21 · aired Mar 20, 2020 · 이정현

Ingredients

  • Garlic chives 50g, chamnamul (pimpinella greens) 10g, red pepper flakes 2T, chopped onion 1.5T, chopped green onion 1/3T, sugar 1T, soy sauce 1T, sand lance fish sauce 2T, vinegar 1/3T, water 3T, sesame seeds 1T, chamnamul 1T

Steps (summary)

  1. Rinse 50g garlic chives and 10g chamnamul in vinegar water
  2. Cut garlic chives into 1.5cm pieces and chamnamul into bite-size pieces
  3. Make a seasoning with red pepper flakes 2T, onion 1.5T, soy sauce 1T, and fish sauce 2T
  4. Toss the vegetables with 2T of the seasoning
  5. Finish with sesame seeds 1T and sesame oil 1T

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

Ep. 20 · aired Mar 13, 2020

Rice & Noodles

Crispy Rice Pizza with Tteokbokki Sauce

떡볶이국물 누룽지 피자

Ep. 20 · aired Mar 13, 2020 · 이정현

Ingredients

  • 1 bowl of rice, 2 cups tteokbokki sauce, 1 handful mozzarella cheese, 1/2 bunch thin green onions, 1 egg

Steps (summary)

  1. Spread 1 bowl of cold rice wide in a frying pan and cook over low heat
  2. Spread tteokbokki sauce, sprinkle mozzarella, cover, and bake until crispy
  3. When the cheese melts, move to a plate and sprinkle thin green onions
  4. Finely chop 1 hard-boiled egg and place on top

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

Rice & Noodles

Seafood Rice Cake Pasta

해산물떡 파스타

Ep. 20 · aired Mar 13, 2020 · 이정현

Ingredients

  • Bottled water 3L, chamnamul 10g, salt 1/3 cup, pasta 100g, olive oil 1/3 cup, minced garlic 1t, oysters 150g
  • 3 shrimp, dried garlic powder 1T, a pinch of dried basil powder, Grana Padano cheese powder 1/2 cup, a little peperoncino, a little whole black pepper

Steps (summary)

  1. Boil 100g pasta for 7-8 minutes in 3L of water with 1/3 cup salt
  2. Add minced garlic 1t to 1/3 cup olive oil and make garlic oil over low heat
  3. Stir-fry oysters 150g, 3 shrimp, whole pepper, and basil powder, then add 2 ladles of pasta water
  4. Add garlic powder and 1/2 cup cheese powder, cover, and cook
  5. Stir-fry the boiled noodles, sprinkle peperoncino, and top with 10g chamnamul

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

Rice & Noodles

Octopus and Egg Yolk Rice Bowl

달걀덮밥

Ep. 20 · aired Mar 13, 2020 · 이정현

Ingredients

  • - 1 green onion, 2 Cheongyang chili peppers, 1 octopus, all-purpose soy sauce 3T, salted butter 15g, 1 handful thin green onions, 1 soy-cured egg yolk, perilla oil 0.5T, wasabi 0.5t, cooking oil 1/2 cup, 1 bowl of rice

Steps (summary)

  1. Add green onion and 2 Cheongyang chili peppers to 1/2 cup cooking oil to make green onion oil
  2. Add the cleaned octopus and all-purpose soy sauce 2T and simmer
  3. Season hot rice with butter 15g, thin green onions, and all-purpose soy sauce 1T
  4. Top the rice with the simmered octopus and 1 soy-cured egg yolk
  5. Add perilla oil 0.5T and wasabi 0.5t

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

Ep. 19 · aired Mar 6, 2020

Rice & Noodles

All-Purpose Egg Sauce Rice Bowl

만능 달걀장 덮밥

Ep. 19 · aired Mar 6, 2020 · 이정현

Ingredients

  • Beef chuck neck 200g, 1 green onion, cooking oil 1/2 cup, 1 bowl of rice, butter 50g, all-purpose soy sauce 7T, 2 shiitake mushrooms, 1/3 block tofu, 1 all-purpose soy-cured egg, 1 handful garlic chives

Steps (summary)

  1. Cut green onion leaves into large pieces and make green onion oil in 1/2 cup cooking oil
  2. Mix 1 bowl of rice with butter 50g and all-purpose soy sauce 2T to make butter soy sauce rice
  3. Toss beef 200g and 2 shiitake mushrooms with all-purpose soy sauce 5T
  4. Stir-fry in the green onion oil, add 1/3 block tofu and simmer, then add a smoky char with a torch
  5. Top the rice with meat, the all-purpose egg sauce egg, and garlic chives

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

Rice & Noodles

All-Purpose Egg Sauce Pasta

만능 달걀장 파스타

Ep. 19 · aired Mar 6, 2020 · 이정현

Ingredients

  • Pasta 1 portion (100g), 1 green onion, 1 octopus, cooking oil 1/2 cup, all-purpose soy sauce 4T, 1 all-purpose soy-cured egg

Steps (summary)

  1. Boil 100g pasta in boiling water for 8 minutes
  2. Shred the green onion and cut the octopus into bite-size pieces
  3. Make green onion oil with 1/2 of the shredded green onion in 1/2 cup cooking oil, then add the octopus
  4. Add all-purpose soy sauce 4T, cover and simmer, then add the noodles and stir-fry for 2 minutes
  5. Stir-fry with a handful of thin green onions, plate it, and top with the all-purpose egg sauce egg

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

Ep. 18 · aired Feb 28, 2020

Soups & Stews

Dried Pollack Soup (Hwangtaeguk)

황태국

Ep. 18 · aired Feb 28, 2020 · 이정현

Ingredients

  • 1 fistful dried pollack strips, all-purpose soy sauce 3T, cooking oil 1T, perilla oil 1T, anchovy broth, 1 egg, sand lance fish sauce 2T, chives 1T, 1/3 radish

Steps (summary)

  1. Cut the dried pollack and toss with all-purpose soy sauce 3T, cooking oil 1T, and perilla oil 1T
  2. Lightly stir-fry in a pot and pour in anchovy broth to cover
  3. Slice 1/3 radish into squares and boil
  4. Add 1 beaten egg yolk and sand lance fish sauce 2T
  5. Finish with chives 1T

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

Side Dishes

Tomato and Egg Stir-fry

토마토 달걀볶음

Ep. 18 · aired Feb 28, 2020 · 이정현

Ingredients

  • 10 cherry tomatoes, 4 eggs, salt 1T, dried garlic powder 1T, sugar 1T, 2 peperoncino

Steps (summary)

  1. Cut 10 cherry tomatoes in half and stir-fry over low heat until they release juice
  2. Beat 4 eggs with salt 1T, garlic powder 1T, and sugar 1T to make egg mixture
  3. Push the tomatoes to the edge and pour in the egg mixture through a sieve
  4. Stir-fry mixing with the tomatoes, plate, and sprinkle 2 chopped peperoncino

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

Ep. 17 · aired Feb 21, 2020

Rice & Noodles

Ra-Jjajang Noodles with Poached Egg

라짜면

Ep. 17 · aired Feb 21, 2020 · 이정현

Ingredients

  • 1 green onion, olive oil 3T, 2 packs black bean ramen, vinegar 1T, salt 1T, 1 egg, 1 jar la-zi sauce

Steps (summary)

  1. Shred green onion and make green onion oil in olive oil 3T
  2. Boil only the noodles of 2 packs of black bean ramen, drain, and put in the green onion oil pan
  3. Add the black bean soup powder and the olive oil from the pack and toss
  4. Make a poached egg by cooking 1 egg for 2 minutes in a whirlpool of water with vinegar 1T and salt 1T
  5. Top the tossed noodles with the poached egg and la-zi sauce

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

Rice & Noodles

Egg Rice Porridge

에그 죽

Ep. 17 · aired Feb 21, 2020 · 이정현

Ingredients

  • 1 bowl of rice, 3 cups anchovy broth, all-purpose soy sauce 3T, 1 egg yolk, 1 handful chamnamul

Steps (summary)

  1. Pour just enough anchovy broth over 1 bowl of cold rice and boil
  2. When it boils, loosen the rice grains and add all-purpose soy sauce 3T
  3. Add 1 egg yolk and stir before it sets
  4. Top with a handful of washed chamnamul

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

Others

Egg Coffee

에그커피

Ep. 17 · aired Feb 21, 2020 · 이정현

Ingredients

  • 2 egg yolks, sugar 2T, 2/3 cup americano, cocoa powder 1T

Steps (summary)

  1. Whip 2 egg yolks with sugar 2T until it becomes custard cream
  2. Fill the cup 2/3 full with americano
  3. Top with the cream and sprinkle cocoa powder 1T

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

Ep. 16 · aired Feb 14, 2020

Meat

Braised Chicken Croquettes

닭볶음빵

Ep. 16 · aired Feb 14, 2020 · 이정현

Ingredients

  • - perilla leaves, 3 potatoes, pepper 1t, salt 1t, rice paper, flour, 4 eggs, fresh breadcrumbs, frying oil

Steps (summary)

  1. Add finely chopped perilla leaves to the braised spicy chicken so the aroma soaks in
  2. Press steamed potatoes through a sieve and mix with pepper and flour
  3. Wrap the braised chicken in rice paper and cover it in a ball of mashed potato
  4. Coat in flour, egg, and fresh breadcrumbs in that order
  5. Fry golden in oil above 180 degrees

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

Ep. 15 · aired Feb 7, 2020

Soups & Stews

Spicy Braised Chicken (Dakbokkeumtang)

닭볶음탕

Ep. 15 · aired Feb 7, 2020 · 이정현

Ingredients

  • Cooking ingredients 1 cleaned chicken / 0.5 onion / 0.5 carrot / 1 green onion /
  • gochujang 3T / red pepper flakes 2T / soy sauce 2T / pepper 0.5T / doubanjiang 3T / beer 1 can (500ml)

Steps (summary)

  1. Add beer to the chicken to remove the gamey smell and rinse in cold water
  2. Pour water over the chicken and boil once more to remove the smell
  3. Cut the onion, carrot, and green onion into large pieces and add to the chicken
  4. Dissolve gochujang 3T, red pepper flakes 2T, soy sauce 2T, and pepper in two ladles of chicken broth and pour in
  5. Add doubanjiang 3T and boil vigorously

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

Ep. 13 · aired Jan 28, 2020

Rice & Noodles

Spicy Seafood Pasta with Crispy Rice

와! 해장? 파스타로 바꿔!

Ep. 13 · aired Jan 28, 2020 · 이정현

Ingredients

  • Ingredients (for 1 serving) anchovy broth 800ml, gochujang 3T, sugar 2T, 1 stalk green onion, olive oil 2t, 1 fist Manila clams, 1 fist mussels, 1 squid, white wine 2t, minced garlic 1T, dried garlic 2T, red pepper flakes 1T, peperoncino 1T, 2 stalks aged kimchi, spaghetti 1 portion, salt 1T, Chinese-style glutinous crispy rice, 1 bottle frying oil
  • Anchovy broth ingredients water 2L, a fistful of roasted anchovies for broth, a fistful of dried shrimp for broth, 1/2 radish, 1 stalk green onion, 2 onions, 10 pieces of kelp

Steps (summary)

  1. Boil anchovies, dried shrimp, vegetables, and kelp for 1 hour to make the broth
  2. Add gochujang, sugar, and green onion to the broth and boil
  3. Stir-fry clams, mussels, and squid, add wine and garlic, then pour in the broth
  4. Add aged kimchi and half-cooked spaghetti and boil
  5. Top with crispy glutinous rice fried at 180 degrees and serve

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

Snacks & Desserts

Candied Sweet Potato with Black Sesame Ice Cream

고카롱

Ep. 13 · aired Jan 28, 2020 · 이정현

Ingredients

  • 1 sweet potato, water 500ml, cooking oil 3T, sugar 1T, black sesame ice cream 1T

Steps (summary)

  1. Slice the sweet potato thin and soak in water to remove starch
  2. Pat dry with a paper towel
  3. Melt sugar over medium-low heat in a pan with 3 rounds of oil
  4. Add the sweet potato and cook until crisp outside to make candied sweet potato
  5. Sandwich a spoonful of black sesame ice cream between the candied slices

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

Ep. 10 · aired Jan 3, 2020

Rice & Noodles

Butter Soy Triangle Rice Balls

버터 간장 삼각밥

Ep. 10 · aired Jan 3, 2020 · 이정현

Ingredients

  • (For 2 rice balls) ground pork 4T, 1 chopped onion, minced garlic 1T, 2 stalks chopped green onion, basil powder 1/2T, dried garlic 1/2T, sugar 1T, all-purpose soy sauce 4T, soy sauce 1.5T, pepper 1/2t, rice wine 1T, 1 lemon, oligosaccharide syrup 2T, butter 1 tsp, 2 pollock roe, 1 handful bonito flakes, 1 bowl of rice

Steps (summary)

  1. Add chopped vegetables and seasonings to the pork and marinate for 30 minutes
  2. Stir-fry the marinated meat over medium-low heat and add oligosaccharide syrup 2T
  3. Top the pollock roe with lemon slices and let it marinate
  4. Mix the rice with butter, soy sauce, pollock roe, and chopped green onion
  5. Put the meat in the middle of the rice, shape into triangles, grill, and coat with bonito flakes

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

Ep. 8 · aired Dec 13, 2019

Sauces & Seasonings

All-Purpose Soy Sauce

만능 간장

Ep. 8 · aired Dec 13, 2019 · 이정현

Ingredients

  • Bottled water 4L, 1 fistful anchovies, half fistful small dried shrimp, 3 green onion roots, 1 onion, 1 stalk green onion, 1/3 radish
  • 1 fistful dried shiitake mushrooms, 10 pieces kelp
  • Brewed soy sauce
  • 4 white parts of green onion, 1 onion
  • Rice wine 1 cup (paper cup)
  • Yuja syrup (as you like)
  • 1 fistful bonito flakes, juice of half a lemon

Steps (summary)

  1. Boil roasted anchovies, small dried shrimp, vegetables, shiitake, and kelp in 4L of bottled water for at least 1 hour
  2. Mix brewed soy sauce and the broth at 6:4 and boil
  3. Add grilled green onion and onion, 1 cup rice wine, yuja syrup, and juice of half a lemon
  4. Turn off the heat, soak the bonito flakes for 1-2 minutes, and remove
  5. Cool, strain through a sieve, and put in a bottle

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

See recipes by other cast members →