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문정희's Funstaurant Recipes

25 recipes 문정희 and family/team 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. 323 · aired May 22, 2026

Kimchi & Pickles

Gamtae Kimchi (Seaweed Kimchi)

감태김치

Ep. 323 · aired May 22, 2026 · 문정희

Ingredients

  • Kimchi brine (any kimchi brine works, such as from ponytail radish kimchi or cubed radish kimchi), fresh gamtae seaweed

Steps (summary)

  1. Wash the gamtae under running water and drain it in a colander
  2. Put the gamtae and kimchi brine in a bowl and toss gently so it soaks in between the strands
  3. Let it ripen for one day, then eat

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

Rice & Noodles

Seaweed Root Rice Bowl (Miyeokgwi-bap)

미역귀밥

Ep. 323 · aired May 22, 2026 · 문정희

Ingredients

  • Fresh miyeokgwi (seaweed root) 3 generous handfuls, red onion 1/2 (regular onion can be used)
  • Sauce soy sauce 2 Tbsp, persimmon vinegar 2 Tbsp, perilla oil 5 Tbsp, yuja marmalade 1 Tbsp
  • Millet rice rice 2 cups, millet 1 handful, water 2 to 2.5 cups, olive oil
  • Fried egg. Whole perilla seeds, perilla oil

Steps (summary)

  1. Wash the seaweed root, remove the center core, and chop only the leaves until they release their sticky juice
  2. Chop the red onion and yuja marmalade and mix into the seaweed root with 2 Tbsp soy sauce, 2 Tbsp persimmon vinegar, and 5 Tbsp perilla oil
  3. Soak the rice for 30 minutes, then boil with the millet, water, and olive oil over high heat
  4. When it boils, cook on low heat for another 17 minutes, then turn off the heat and let it steam for 10 minutes
  5. Top the millet rice with the seasoned seaweed root and a fried egg, and sprinkle with whole perilla seeds and perilla oil

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

Ep. 321 · aired May 8, 2026

Soups & Stews

Perilla Chicken Gomtang (Deulkkae Dak-gomtang)

들깨닭곰탕

Ep. 321 · aired May 8, 2026 · 문정희

Ingredients

  • Chicken broth chicken 1kg (1 whole), raw chicken feet 400g (frozen is fine), ginger 1 piece, green onion 2 stalks (white parts), green onion roots 2, whole onion 1 (with skin), water 2L
  • Perilla chicken soup shiitake mushrooms 4, oyster mushrooms 1 fistful, enoki mushrooms 1 bunch, onion 1/2, ground perilla seeds 6 generous Tbsp, sun-dried salt 2.5 tsp, perilla leaves 1 handful, perilla oil
  • Garnish julienned perilla leaves

Steps (summary)

  1. Put 2L water, the chicken, chicken feet, ginger, green onion, and onion in a pressure cooker and boil
  2. When it whistles, cook on medium heat for 20 minutes and let it rest for 10 minutes, then shred the chicken and strain the broth
  3. Stir-fry the garlic, onion, and mushrooms in perilla oil in that order
  4. Pour in the broth and boil over high heat for 5 minutes
  5. Add the shredded chicken, 6 Tbsp ground perilla seeds, and 2.5 tsp salt and boil, then top with perilla leaves and perilla oil

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

Rice & Noodles

Yam Perilla Oil Buckwheat Noodles (Makguksu)

마들기름막국수

Ep. 321 · aired May 8, 2026 · 문정희

Ingredients

  • Mountain yam 1, pear 1/2, buckwheat noodles 1 serving (100g), salt 1 Tbsp, generous 1 Tbsp whole perilla seeds, perilla leaves 3-4
  • Sauce soy sauce 3 Tbsp, persimmon vinegar 5 Tbsp, perilla oil 6 Tbsp

Steps (summary)

  1. Boil the buckwheat noodles in boiling water with 1 Tbsp salt for 5 minutes, then let them rest for 5 minutes
  2. Rinse several times in cold water and drain
  3. Peel the perilla leaves, pear, and yam where needed and cut into strips
  4. Make the sauce with 3 Tbsp soy sauce, 5 Tbsp persimmon vinegar, and 6 Tbsp perilla oil
  5. Put the noodles in a bowl with the sauce and top with pear, yam, whole perilla seeds, and perilla leaves

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

Ep. 320 · aired May 1, 2026

Soups & Stews

Octopus Beef-Bone-Style Soup (Muneo Gomtang)

문어곰탕

Ep. 320 · aired May 1, 2026 · 문정희

Ingredients

  • Giant octopus 1 (2kg), sugar, salt, abalone 2, water dropwort 1 handful
  • Whole beef brisket 1kg, radish 1/2, ginger 1 piece, green onion 2 stalks, water 4L

Steps (summary)

  1. Boil the brisket, radish, 2 green onions, and ginger in 4L water, then simmer on medium-high for 40 minutes
  2. Turn off the heat and rest for 10 minutes, remove the solids, and shred the brisket
  3. Remove the octopus innards, mouth, and eyes, and wash it by rubbing with sugar
  4. Dip the octopus legs into the boiling broth for 3 seconds each, then boil the whole octopus for 12 minutes
  5. Put the radish, brisket, octopus, and abalone in the broth, season with salt, and top with water dropwort

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

Ep. 305 · aired Jan 16, 2026

Soups & Stews

Winter Spinach Chicken Soup (Seomcho Baeksuk)

섬초백숙

Ep. 305 · aired Jan 16, 2026 · 문정희

Ingredients

  • size 10 chicken (1 kg), a large handful of winter spinach (seomcho), a handful of whole garlic, onion 1 (with skin), ginger 2 pieces, water 1.5 L
  • Ggodeul Sauce (nutty perilla sauce) chicken broth 500 ml, 1/2 onion boiled in the chicken broth, pine nuts 1 handful, pumpkin seeds 1 handful, a generous 5 Tbsp ground perilla seeds (about 200 ml), unrefined coarse salt (topanyeom) 1.5 Tbsp

Steps (summary)

  1. Put 1.5 L water, the chicken, ginger, garlic, and whole onion in a pressure cooker and bring to a boil
  2. When it sounds, cook for 20 minutes over medium heat, rest for 10 minutes, and shred the chicken
  3. Briefly blanch the seomcho in the chicken broth, roots first
  4. Blend 500 ml broth, the boiled onion, pine nuts, 5 Tbsp ground perilla seeds, and the rest in a blender
  5. Pour the sauce into a bowl and top with the shredded chicken and seomcho

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

Soups & Stews

Tomato Pork Shabu-Shabu

토마토돼지고기샤부샤부

Ep. 305 · aired Jan 16, 2026 · 문정희

Ingredients

  • raw pork neck sliced for shabu-shabu 400 g, sweet potato 1, potato 1, bok choy 2, Korean radish 1/3, baby napa cabbage 1/2, enoki mushrooms 1 pack, shiitake mushrooms 2
  • Kelp broth water 1 L, dried kelp 1 piece
  • Tomato broth cherry tomatoes 8 to 10, whole garlic 4 cloves, ginger 1 piece, salt 1/2 tsp, kelp broth
  • Black sesame sauce a generous 2 Tbsp black sesame powder, dark soy sauce 2 Tbsp, allulose 1 Tbsp, apple cider vinegar 3 drops (about 1/2 Tbsp), minced garlic 1 Tbsp, a generous 1 Tbsp mayonnaise

Steps (summary)

  1. Boil the kelp in 1 L water over medium heat for 10 minutes and remove it
  2. Blend the cherry tomatoes, garlic, ginger, salt, and 3 ladles of kelp broth
  3. Mix the blended tomato broth with the remaining kelp broth
  4. Prepare the vegetables and mushrooms and mix the black sesame sauce ingredients
  5. Cook the hard vegetables first, blanch the meat, and dip it in the sauce

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

Rice & Noodles

Eggplant Rice with Whole Perilla Seeds (Tongdeulggae Gaji-bap)

통들깨 가지밥

Ep. 305 · aired Jan 16, 2026 · 문정희

Ingredients

  • eggplant 1, ground pork 100 g, ground beef 100 g, rice 1 cup (200 ml), water 3/4 cup (150 ml)
  • olive oil, minced garlic 1 tsp, a pinch of salt, a generous 2 Tbsp whole perilla seeds, tsuyu 3 tsp (*1.5 Tbsp dark soy sauce can be used instead)

Steps (summary)

  1. Soak the rice for at least 30 minutes, drain it, and cut the eggplant
  2. Stir-fry olive oil and 1 tsp minced garlic in a pan over medium heat
  3. Add the pork and beef and stir-fry until half cooked
  4. Add the eggplant, salt, 1 cup soaked rice, and 3/4 cup water and stir-fry
  5. Stir-fry the perilla seeds and 3 tsp tsuyu, pour in the water, cook on low heat for 20 minutes, then rest for 10 minutes

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

Sauces & Seasonings

Invincible Vegetable Sauce (Muyaso)

무적의 야채 소스(무야소)

Ep. 305 · aired Jan 16, 2026 · 문정희

Ingredients

  • a generous 3 Tbsp olive oil, whole grain mustard 1 tsp, balsamic vinegar 1 tsp, minced garlic 1 tsp, unrefined coarse salt (topanyeom) 1 tsp, pepper 1/2 tsp
  • dried basil 1 tsp, smoked paprika powder 1 tsp, Parmesan cheese 1 piece (10 g)
  • (
  • Note: Choose vegetables freely to your taste.)

Steps (summary)

  1. Mix 3 Tbsp olive oil, 1 tsp mustard, 1 tsp balsamic vinegar, and 1 tsp garlic
  2. Add 1 tsp coarse salt, 1/2 tsp pepper, 1 tsp basil, and 1 tsp smoked paprika
  3. Grate 10 g Parmesan cheese and mix it in

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

Ep. 304 · aired Jan 9, 2026

Seafood

Ghee-Butter Flatfish (Ghee Gamiji Gui)

기버터 가자미구이

Ep. 304 · aired Jan 9, 2026 · 문정희

Ingredients

  • semi-dried flatfish 1, ghee, potato starch, unrefined coarse salt (topanyeom)

Steps (summary)

  1. Pat the semi-dried flatfish dry and remove the fins and head
  2. Score the skin and coat evenly with potato starch
  3. Add ghee to a pan and cook skin side first over medium-low heat for 15 minutes
  4. Flip only once and cook for 5 minutes
  5. Sprinkle with coarse salt and cook 5 more minutes

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

Seafood

Ghee-Butter Oyster Gambas

기버터 굴감바스

Ep. 304 · aired Jan 9, 2026 · 문정희

Ingredients

  • a generous 5 Tbsp ghee, a handful of garlic, oysters 5, cleaned shrimp 6, fine red pepper flakes 3 Tbsp, pepper, salt
  • Garnish lemon slices 3, green onion

Steps (summary)

  1. Toss the shrimp with 3 Tbsp red pepper flakes, 10 turns of pepper, and 8 turns of salt
  2. Slice the garlic thickly
  3. Heat 5 Tbsp ghee in a pan over medium heat and stir-fry the garlic until golden
  4. Cook the shrimp, and when nearly done add the oysters and cook quickly, then turn off the heat
  5. Top with lemon slices and green onion

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

Meat

Ghee Beef Shabu-Shabu

기버터 샤부샤부

Ep. 304 · aired Jan 9, 2026 · 문정희

Ingredients

  • beef round (udunsal) 1 piece (200 g) (*any lean cut of beef will do!)
  • ghee, salt, pepper

Steps (summary)

  1. Freeze the beef lightly and slice thinly with a bread knife
  2. Season with salt and pepper
  3. Bring 4 to 5 Tbsp ghee to a boil in a small pan
  4. When it boils, cook the meat briefly on both sides as if blanching, and remove at once

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

Sauces & Seasonings

Ghee (Clarified Butter)

기버터

Ep. 304 · aired Jan 9, 2026 · 문정희

Ingredients

  • unsalted butter 1 block (454 g)

Steps (summary)

  1. Melt 454 g unsalted butter in a pot over medium-low heat
  2. When foam rises, do not stir; lower to low heat and simmer
  3. When the foam settles and the sediment sinks, turn off the heat
  4. Strain only the clear fat through a coffee filter or fine sieve
  5. Cool slightly and store at room temperature or in the fridge

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

Snacks & Desserts

Kabocha Basque Cheesecake

밤호박 바스크 치즈케이크

Ep. 304 · aired Jan 9, 2026 · 문정희

Ingredients

  • mini kabocha squash 2, a generous 1 Tbsp Greek yogurt (100 g), a generous 1 Tbsp mascarpone cheese (100 g), (*Greek yogurt 1 : mascarpone 1 ratio)
  • potato starch 1 Tbsp (10 g), egg 1, a pinch of salt, honey 1/2 tsp
  • Garnish Maldon salt, lemon zest

Steps (summary)

  1. Microwave the kabocha for 4 minutes, cut off the lid, and scoop out the insides
  2. Mix the mascarpone, Greek yogurt, starch, egg, honey, and salt into a thin batter
  3. Fill the squash with the batter and put the lid back on
  4. Bake in a 170 degree oven for 20 minutes, then remove the lid and bake at 200 degrees for 7 more minutes
  5. Eat cooled, or chill overnight in the fridge to set

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

Soups & Stews

Easy-Digestion Veggie Soup (Kwaebyeon Soup)

쾌변수프

Ep. 304 · aired Jan 9, 2026 · 문정희

Ingredients

  • beet, tomato, broccoli, carrot, bell pepper (*100 g each, a 1:1:1:1:1 ratio!)
  • water 150 ml, salt 1 tsp, pepper, olive oil

Steps (summary)

  1. Cut the beet, tomato, carrot, and broccoli stems and steam over low heat for 8 minutes
  2. Add the bell pepper and broccoli, steam for 3 more minutes, then rest for 1 minute
  3. Blend the steamed vegetables, 150 ml water, and 1 tsp salt in a blender
  4. Drizzle with olive oil and pepper and serve

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

Snacks & Desserts

Mugwort Soy Milk (Ssuk Duyu)

쑥두유

Ep. 304 · aired Jan 9, 2026 · 문정희

Ingredients

  • soy milk 1 pack (190 ml), a generous 1 Tbsp mugwort powder

Steps (summary)

  1. Add 1 Tbsp mugwort powder to 1 pack (190 ml) of soy milk
  2. Stir well with a spoon until no lumps remain
  3. It is done when well mixed

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

Ep. 300 · aired Dec 5, 2025

Others

Ma-Mandu and Garlic Persimmon-Vinegar Sauce

마만두 & 마늘감식초소스

Ep. 300 · aired Dec 5, 2025 · 문정희

Ingredients

  • Making the dumplings ground beef 300 g, ground pork 300 g, aged kimchi 1/2 head (1 kg), tofu 1 block 500 g, glass noodles 300 g
  • dark soy sauce 6 Tbsp, plum syrup 4 Tbsp, sesame oil 5 Tbsp, pepper 50 turns (1/2 Tbsp ground pepper), salt 1/2 Tbsp, dumpling wrappers
  • Making the garlic persimmon-vinegar sauce peeled garlic 30 cloves, dark soy sauce 2 Tbsp, persimmon vinegar 1 Tbsp

Steps (summary)

  1. Soak and blanch the glass noodles, and squeeze and mash the tofu
  2. Shake off the filling from the aged kimchi, chop it finely, and squeeze out the liquid
  3. Mix the ground meat, tofu, kimchi, and glass noodles with the seasonings
  4. Fill the dumpling wrappers, shape them, and steam for 15 minutes
  5. Steam and mash 30 garlic cloves and mix with 2 Tbsp soy sauce and 1 Tbsp persimmon vinegar

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

Sauces & Seasonings

K-Perilla Leaf Pesto

K-깻잎페스토

Ep. 300 · aired Dec 5, 2025 · 문정희

Ingredients

  • perilla shoots 400 g, peeled garlic 2 handfuls (120 g), pine nuts 80 g, cheongyang chili peppers 6, red chili peppers 2
  • a generous 2 Tbsp (60 g) yukjeot (salted shrimp), sesame oil 250 ml, unrefined coarse salt (topanyeom) 1 Tbsp, sugar 1 tsp, pepper 10 turns

Steps (summary)

  1. Wash the perilla shoots and drain them completely
  2. Toast the pine nuts in a dry pan over low heat until brown
  3. Cut the cheongyang and red chilies in half
  4. Blend the perilla shoots, pine nuts, chilies, garlic, salted shrimp, sesame oil, and the rest in batches
  5. Put in a jar, pour sesame oil over the top, and seal

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

Meat

Corn Syrup Boiled Pork (Mulyeot Suyuk)

물엿 수육

Ep. 300 · aired Dec 5, 2025 · 문정희

Ingredients

  • pork front leg 1 kg, salt 1 Tbsp, corn syrup 1 Tbsp, water 2 L

Steps (summary)

  1. Blot the blood from the meat with paper towels
  2. Add the pork, 1 Tbsp salt, and 1 Tbsp corn syrup to 2 L boiling water
  3. Cover and boil over medium heat for at least 1 hour
  4. Turn off the heat and let it steam for 10 to 15 minutes
  5. Cool and slice thinly

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

Ep. 299 · aired Nov 28, 2025

Sauces & Seasonings

Persimmon Vinegar Soy Sauce (Gamsikcho Ganjang)

감식초간장

Ep. 299 · aired Nov 28, 2025 · 문정희팀

Ingredients

  • peeled garlic 1 clove, persimmon vinegar 2.5 Tbsp, brewed soy sauce 1.5 Tbsp

Steps (summary)

  1. Mince the garlic
  2. Mix the minced garlic into 2.5 Tbsp persimmon vinegar and 1.5 Tbsp soy sauce

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

Meat

Pressed Beef Brisket (Yangji Suyuk)

양지수육

Ep. 299 · aired Nov 28, 2025 · 문정희팀

Ingredients

  • beef brisket 1 kg, beef fat (skin), dried kelp 1 piece (20 cm or more in diameter), water 3 L

Steps (summary)

  1. Blot the blood from the brisket with paper towels
  2. Add the kelp to 3 L water and remove it once it boils
  3. Cover the meat with the fat and tie it with string
  4. Boil in the kelp broth over medium-low heat for 1 hour to 1 hour 30 minutes
  5. Wrap in damp cheesecloth, press with a stone for 30 minutes to cool, then slice thinly

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

Side Dishes

Lard Potato Pancake (Lard Gamja-jeon)

라드감자전

Ep. 299 · aired Nov 28, 2025 · 문정희팀

Ingredients

  • potato 3, sesame oil 1 Tbsp, a pinch of salt, lard

Steps (summary)

  1. Peel the potatoes and grate finely on a grater
  2. Drain in a sieve and let the potato liquid sit for 10 minutes
  3. Discard the top liquid and keep only the starch that settled
  4. Mix the starch, 1 Tbsp sesame oil, and a pinch of salt into the grated potato
  5. Heat a pan over medium heat, add 4 Tbsp lard, spread the batter thin, and cook crisp over medium-low heat

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

Bar Snacks

Two Kinds of Lard Potato Wedges

라드웨지감자 2종

Ep. 299 · aired Nov 28, 2025 · 문정희

Ingredients

  • potato 1, salt, pepper, smoked paprika powder, lard

Steps (summary)

  1. Wash the potato and cut it into half-moon wedges
  2. Blanch briefly in boiling water to remove starch
  3. Fry in lard in a medium-heat pan until golden
  4. Toss the potato in a bowl with salt and pepper
  5. If you like, also mix in smoked paprika powder

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

Sauces & Seasonings

Homemade Lard

수제 라드

Ep. 299 · aired Nov 28, 2025 · 문정희

Ingredients

  • pork fat with skin attached 1 kg, water 1.5 cups (300 ml)

Steps (summary)

  1. Cut the pork fat into thumbnail-size pieces
  2. Put the fat and 1.5 cups of water in a pot and boil over medium heat
  3. When the water reduces, lower the heat and simmer for about 40 minutes
  4. When the fat renders and the skin turns crisp, strain it and pour into a glass jar
  5. Store for 3 months in the fridge or 6 months in the freezer

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

Side Dishes

Sweet Persimmon Salad (Dangam Salad)

단감샐러드

Ep. 299 · aired Nov 28, 2025 · 문정희

Ingredients

  • persimmon 2, olive oil 2 to 3 turns, salt (topanyeom) 1 to 2 turns, pepper 2 to 3 turns, white balsamic vinegar 1 tsp

Steps (summary)

  1. Cut the persimmons into bite-size pieces and plate them
  2. Drizzle with olive oil, pepper, salt, and 1 tsp white balsamic

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

See recipes by other cast members →