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명세빈's Funstaurant Recipes

20 recipes 명세빈 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. 193 · aired Sep 15, 2023

Meat

Makgeolli Bossam Skewers

막걸리 보쌈 꼬치

Ep. 193 · aired Sep 15, 2023 · 명세빈

Ingredients

  • Basic ingredients 600 g whole pork belly, 1.5 bottles makgeolli, 1 Tbsp dark soy sauce, 1 Tbsp oyster sauce, a little green onion, whole-head kimchi, perilla leaves, wooden skewers
  • Sauce ingredients leftover makgeolli sauce, 2 Tbsp ssamjang, 4 Tbsp water, a little ground pepper

Steps (summary)

  1. Sear the surface of the pork belly until golden and wipe off the fat
  2. Add 1.5 bottles makgeolli and 1 Tbsp each of soy sauce and oyster sauce and simmer over medium heat for 30 minutes
  3. Slice the cooled meat and thread 6 to 7 pieces onto each skewer
  4. Boil the leftover sauce with 2 Tbsp ssamjang, 4 Tbsp water, and pepper
  5. Place the skewers on green onion and serve with perilla leaves and kimchi

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

Rice & Noodles

Barley-Aged Dried Corvina with Gondre Rice

보리굴비 곤드레나물밥

Ep. 193 · aired Sep 15, 2023 · 명세빈

Ingredients

  • (2 servings)
  • Basic ingredients 2 barley-aged dried yellow corvina (boribgulbi), 2 L rice-rinse water, 150 ml soju, 500 g green onion, 4 pieces ginger, 1 green tea bag, a little shredded chili
  • Gondre rice ingredients 100 g boiled gondre (thistle greens), 1 Tbsp perilla oil, 0.5 Tbsp salt, 1.5 cups rice, water

Steps (summary)

  1. Gondre rice: put seasoned gondre on soaked rice and cook 5 min on high, 10 min on low, and rest 10 min
  2. Soak the corvina in 2 L rice-rinse water mixed with 150 ml soju for 2 hours
  3. Stuff the belly with green onion and ginger and steam over green tea water for 20 minutes
  4. Pick out the flesh and put it on the rice
  5. Top with shredded chili and pour on green tea

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

Ep. 191 · aired Sep 1, 2023

Side Dishes

Whelk Som Tam (Spicy Thai-Style Salad)

골뱅이 솜땀

Ep. 191 · aired Sep 1, 2023 · 명세빈

Ingredients

  • Basic ingredients 2 cans whelk (140 g each), 2/3 carrot, 1/2 radish, 1/2 pear, 5 cherry tomatoes, 30 g cilantro, 1 Tbsp crushed peanuts
  • Sauce ingredients 7 dried chili peppers (peperoncino), 3 cloves garlic, 3 Tbsp fish sauce, 2 Tbsp sugar, 1 lemon

Steps (summary)

  1. Julienne the carrot, radish, and pear and cut 5 cherry tomatoes and the cilantro
  2. Pound 7 dried chili peppers and 3 cloves garlic in a mortar
  3. Mix 2 Tbsp sugar, 3 Tbsp fish sauce, and the juice of 1 lemon to make the sauce
  4. Put the carrot, radish, tomato, and sauce in a bowl and toss while pounding lightly
  5. Mix in the whelk, pear, and cilantro and sprinkle with 1 Tbsp crushed peanuts

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

Side Dishes

Open-Faced Salmon Avocado

오픈 연어 아보카도

Ep. 191 · aired Sep 1, 2023 · 명세빈

Ingredients

  • (2 servings)
  • Basic ingredients 2 ripe avocados, 200 g smoked salmon, 2 stalks celery, 3 mini cucumber pickles
  • 2 Tbsp mayonnaise, 2 Tbsp plain yogurt, 2 Tbsp raspberry vinegar, 1 Tbsp sugar, 1 tsp pepper, capers, dill, edible flowers

Steps (summary)

  1. Pit the avocados and scoop out the flesh to make bowls (save the flesh)
  2. Cut 200 g smoked salmon into 1 cm pieces and chop the celery and cucumber pickles small
  3. Put the salmon, celery, and pickles in a bowl with 2 Tbsp mayonnaise and 2 Tbsp yogurt
  4. Add 2 Tbsp raspberry vinegar, 1 Tbsp sugar, 1 tsp pepper, and the chopped avocado flesh and toss
  5. Fill the avocados and top with capers, dill, and edible flowers

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

Side Dishes

Pufferfish Skin Salad (Bogeo Kkeopjil Muchim)

복어 껍질 무침

Ep. 191 · aired Sep 1, 2023 · 명세빈

Ingredients

  • Basic ingredients 1 bowl blanched pufferfish skin, 100 g water dropwort (only the middle of 300 g), vinegar, a little sesame oil, a few edible flowers
  • Yuzu soy sauce ingredients 2 Tbsp dark soy sauce, 1 Tbsp yuzu syrup, 1 Tbsp water, 0.5 Tbsp honey, 1/2 lemon

Steps (summary)

  1. Soak the water dropwort in water with vinegar for 10 minutes and rinse
  2. Cut only the tender middle stems into 5 cm lengths
  3. Mix 2 Tbsp soy sauce, 1 Tbsp yuzu syrup, 1 Tbsp water, 0.5 Tbsp honey, and lemon juice
  4. Toss the pufferfish skin and water dropwort in the sauce
  5. Drizzle sesame oil once around and mix lightly

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

Soups & Stews

Bouquet Pufferfish Soup (Bokguk)

꽃다발 복국

Ep. 191 · aired Sep 1, 2023 · 명세빈

Ingredients

  • 3-4 pieces prepared pufferfish, pufferfish soup broth, water dropwort, baby napa cabbage, bean sprouts, carrot, radish, bok choy, enoki mushrooms

Steps (summary)

  1. Cut the water dropwort and baby napa cabbage and lay them in the pot bottom with the bean sprouts
  2. Place 3 to 4 pieces of prepared pufferfish on one side of the pot
  3. Peel the carrot and radish into thin ribbons with a peeler and roll them; trim the bok choy base into a tulip shape
  4. Fill in between with the rolled vegetables, enoki mushrooms, and water dropwort leaves
  5. Pour pufferfish broth to 1/3 of the pot and boil for 10 to 15 minutes to cook the pufferfish

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

Ep. 92 · aired Aug 13, 2021

Seafood

Nurungji Seafood Stew

누룽지 해물 스튜

Ep. 92 · aired Aug 13, 2021 · 명세빈

Ingredients

  • 2 boiled octopus legs, 7 garlic cloves, half a fennel bulb, half an onion, 8 basil leaves, 5 Tbsp olive oil, 3 dried peperoncino, 8 clams, 8 mussels, 1 cup white wine, 2 cups water, 2 cups tomato sauce, 1/4 tsp salt, two pinches pepper, 8 shrimp, scorched rice, cooking oil

Steps (summary)

  1. Slice the garlic, shred the fennel, onion and basil, and cut the octopus into bite-size pieces
  2. In 5 Tbsp olive oil, stir-fry the garlic, 3 peperoncino, fennel and onion, then the clams and mussels
  3. Add 1 cup wine, 2 cups water, 2 cups tomato sauce, salt and pepper, and simmer for 15 minutes
  4. Add 8 shrimp and the basil and simmer for 5 minutes
  5. Fry the scorched rice for 30-40 seconds on each side, then top with the stew, octopus and basil

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

Seafood

Nurungji Seafood Green Onion Pancake Pizza

누룽지 해물파전 피자

Ep. 92 · aired Aug 13, 2021 · 명세빈

Ingredients

  • 1.5 bowls of rice, 4 stalks green onion, 1 Korean hot green chili, 1 red chili, 1 boiled octopus leg, 6 Tbsp tomato sauce, 110g pizza cheese, 8 clam meat pieces, 8 mussel meat pieces, a little Parmesan cheese

Steps (summary)

  1. Make scorched rice by pressing 1.5 bowls of rice thin and cooking on low heat without oil
  2. Cut the green onion, chilies and octopus
  3. Spread 6 Tbsp tomato sauce and 2 Tbsp pizza cheese on the scorched rice
  4. Top with green onion, octopus, 8 clam meat pieces, 8 mussel meat pieces and chilies, then sprinkle with cheese
  5. Bake in a 160-degree oven for 10 minutes and grate Parmesan on top

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

Bar Snacks

Super Easy Simple Nurungji Canapes

초간단 심플 누룽지 카나페

Ep. 92 · aired Aug 13, 2021 · 명세빈

Ingredients

  • half a bowl of Saechungmu rice, 4 Tbsp cream cheese, a handful of arugula, 4 cherry tomatoes, 4 Tbsp olive oil, 2 Tbsp balsamic sauce

Steps (summary)

  1. Cook half a bowl of rice thin on low heat without oil to make scorched rice
  2. Spread 4 Tbsp cream cheese thinly and top with arugula
  3. Top with sliced cherry tomatoes
  4. Drizzle with 4 Tbsp olive oil and 2 Tbsp balsamic sauce

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

Snacks & Desserts

Three-Color Sweet Rice Tarts (Yakbap Tarts)

삼색약밥타르트

Ep. 92 · aired Aug 13, 2021 · 명세빈

Ingredients

  • 750g glutinous rice, steamer, cheesecloth, 6 peeled chestnuts, 7 jujubes, 6 tart shells, honey, sprinkles
  • Basic yakbap 4.5 Tbsp unrefined sugar, 2¼ Tbsp sesame oil, 1.8 Tbsp dark soy sauce, 3/4 Tbsp cinnamon powder, 1.5 Tbsp jujube paste, 1.5 Tbsp pine nuts
  • Green tea yakbap 4.5 Tbsp sugar, 2¼ Tbsp sesame oil, 1.8 Tbsp dark soy sauce, 3/4 Tbsp cinnamon powder, 1.5 Tbsp green tea powder, 1.5 Tbsp pine nuts
  • Prickly pear yakbap 4.5 Tbsp sugar, 2¼ Tbsp sesame oil, 1.8 Tbsp dark soy sauce, 3/4 Tbsp cinnamon powder, 1.5 Tbsp prickly pear powder, 1.5 Tbsp pine nuts

Steps (summary)

  1. Soak 750g glutinous rice for 4-5 hours and steam on high heat for 1 hour
  2. Cut 6 chestnuts and 6 jujubes into 9-10 pieces each, and cut 1 jujube into a flower shape
  3. Divide the rice into 3 parts and mix each with seasoning and jujube paste, green tea powder or prickly pear powder
  4. Steam again for 30 minutes, then mix in 3/4 Tbsp sesame oil and 1.5 Tbsp pine nuts
  5. Bake the tart shells at 210 degrees for 13 minutes, fill with yakbap, and bake at 160 degrees for 2 minutes

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

Ep. 91 · aired Aug 7, 2021

Rice & Noodles

Donut-Shaped Sushi

도넛초밥

Ep. 91 · aired Aug 7, 2021 · 명세빈

Ingredients

  • 6 Tbsp vinegar, 4 Tbsp sugar, 1 Tbsp salt, 3 bowls of 3-color rice, donut mold, plastic wrap, croaker sashimi, wasabi, edible flowers

Steps (summary)

  1. Mix 6 Tbsp vinegar, 4 Tbsp sugar and 1 Tbsp salt to make sushi vinegar
  2. Cut 2 Tbsp sushi vinegar into each bowl of 3-color rice
  3. Line the donut mold with plastic wrap and add three slices of croaker sashimi and wasabi
  4. Fill with the 3-color rice and wrap to shape into a donut
  5. Flip it over, remove the plastic wrap, and decorate with edible flowers

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

Rice & Noodles

Three-Color Rice

3색 밥

Ep. 91 · aired Aug 7, 2021 · 명세빈

Ingredients

  • 600g Samgwang rice, 2 Tbsp gardenia powder, 2 Tbsp blue gardenia powder, 2 Tbsp prickly pear powder, cheesecloth, steamer

Steps (summary)

  1. Divide 600g rice into 200g portions and soak each in 3 cups water with 2 Tbsp colored powder for at least 30 minutes
  2. Place on a steamer lined with wet cheesecloth and boil on high heat for 15 minutes
  3. When steam rises, sprinkle with 1 cup of water, stir, and reduce to medium heat
  4. After 15 minutes, sprinkle with another cup of water and stir
  5. Cover and cook on medium for 10 minutes, then turn off the heat and let it rest for 5 minutes

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

Soups & Stews

Croaker Soup (Mineotang)

민어탕

Ep. 91 · aired Aug 7, 2021 · 명세빈

Ingredients

  • 1 sea bream head, croaker bones, 1.5L water, 10 garlic cloves, 0.5 Tbsp salt, 1 Korean hot green chili, 1 red chili, 3 stalks water dropwort, 1 sprout ginseng

Steps (summary)

  1. Wash the croaker head and bones well
  2. Boil 1.5L water and add the croaker, 10 garlic cloves and 0.5 Tbsp salt
  3. Boil as it is for 1 hour
  4. Slice 1 hot green chili and 1 red chili, and cut 3 stalks water dropwort into 5cm pieces
  5. Top the soup with the chilies, water dropwort and sprout ginseng

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

Ep. 83 · aired Jun 11, 2021

Meat

Kabocha Dumpling Gratin

단호박 만두 그라탕

Ep. 83 · aired Jun 11, 2021 · 명세빈

Ingredients

  • Preparing kabocha 1 kabocha squash, 2 Tbsp baking soda
  • Final assembly 1/4 onion, 1/4 red bell pepper, 2 shiitake mushrooms, 5 meat dumplings, 1 meat and perilla leaf dumpling, 1 spicy chili dumpling, 1 kimchi dumpling, 1 Tbsp minced garlic, 7 Tbsp tomato sauce, 110g pizza cheese, salt, pepper

Steps (summary)

  1. Wash the kabocha with baking soda and microwave for 10 minutes
  2. Cut off the top 2cm and scoop out the inside
  3. Separate the wrappers and filling of the heated dumplings and stir-fry with the vegetables and 7 Tbsp tomato sauce
  4. Put the sauce and dumplings in the kabocha and top with 110g pizza cheese
  5. Bake in a 200-degree oven for 15 minutes

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

Rice & Noodles

Red Chili Pesto Pasta

홍고추 페스토 파스타

Ep. 83 · aired Jun 11, 2021 · 명세빈

Ingredients

  • 6 shrimp, 4 garlic cloves, 100g penne, 2 Tbsp red chili pesto, olive oil, salt, pepper, a little basil

Steps (summary)

  1. Score the backs of the shrimp and season with salt and pepper
  2. Boil 100g penne for 10 minutes in boiling water with 1 Tbsp salt
  3. Grill sliced garlic in olive oil, then stir-fry the shrimp
  4. When the shrimp change color, add 1 ladle of pasta water
  5. Add the penne and 2 Tbsp pesto, stir-fry until slightly saucy, and top with basil

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

Snacks & Desserts

Wild Garlic Pesto Sandwich

명이 페스토 샌드위치

Ep. 83 · aired Jun 11, 2021 · 명세빈

Ingredients

  • 1 croissant, 1/4 tomato, 2/3 Tbsp wild garlic pesto, 1 slice of Gouda cheese, 3 slices of sandwich ham, a handful of arugula, 2/3 Tbsp cloudberry jam

Steps (summary)

  1. Split the croissant in half and slice the tomato
  2. Spread 2/3 Tbsp wild garlic pesto on one side
  3. Layer the cheese, tomato, ham and arugula
  4. Spread 2/3 Tbsp berry jam on the other side and close

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

Sauces & Seasonings

Three-Color Pesto

3색 페스토

Ep. 83 · aired Jun 11, 2021 · 명세빈

Ingredients

  • 40 wild garlic leaves, 50g cashew nuts, 120ml olive oil, 80g Gouda cheese, 2 garlic cloves, 2 tsp salt, 2 Tbsp lemon juice

Steps (summary)

  1. Wash 40 wild garlic leaves with the stems removed, drain, and roughly chop
  2. Toast 50g cashews in a pan until golden
  3. Put the wild garlic, nuts, 120ml olive oil and 80g cheese in a blender
  4. Add 2 garlic cloves, 2 tsp salt and 2 Tbsp lemon juice and blend smooth

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

Ep. 82 · aired Jun 4, 2021

Seafood

Sea Bream Flower Dumplings

도미꽃만두

Ep. 82 · aired Jun 4, 2021 · 명세빈

Ingredients

  • 400g sea bream fillet, 200g bean sprouts, half an onion, 50g chives, half a block of tofu, 1 Tbsp minced garlic, 0.5 tsp minced ginger, 0.5 Tbsp sesame oil, 4 egg yolks, 1 tsp salt, a little pepper, dumpling wrappers
  • Raspberry soy dipping sauce 1 Tbsp dark soy sauce, 1 Tbsp raspberry vinegar

Steps (summary)

  1. Chop the sea bream, blanch the bean sprouts for 1 minute, and chop them
  2. Prepare the onion, chives and tofu and mix everything with the seasoning to make the filling
  3. Overlap 4 dumpling wrappers by 1cm and stick them together, and put a long line of filling on top
  4. Fold in half and press to seal, then roll up into a rose shape
  5. Steam in a steamer with rising steam for 10 minutes

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

Rice & Noodles

Sea Bream Pot Rice

도미솥밥

Ep. 82 · aired Jun 4, 2021 · 명세빈

Ingredients

  • 300g rice, 200g sea bream fillet, 10g ginger, half a shiitake mushroom, 2 jujubes, 1.5 Tbsp rice wine, 1.5 Tbsp soy sauce, 7 ginkgo nuts, 1 piece of 5cm kelp, a little scallion, salt, pepper

Steps (summary)

  1. Wash 300g rice and soak it briefly
  2. Season the sea bream with salt and pepper and slice the ginger and other ingredients
  3. Put the rice, 250g water, rice wine, soy sauce and ingredients in the pot and boil on medium heat
  4. When it boils, reduce to low heat and cook for 10 minutes
  5. Remove from the heat, add the ginger, let it rest for 10 minutes, and top with scallion

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

Seafood

Salt-Crusted Sea Bream Head

도미머리구이

Ep. 82 · aired Jun 4, 2021 · 명세빈

Ingredients

  • 1 sea bream head, 1 cup rice wine, 6 lemon slices, 4 whole garlic cloves, 10g rosemary, 10g dill, 1kg coarse salt, 8 egg whites

Steps (summary)

  1. Pour 1 cup rice wine over the sea bream head to remove the fishy smell and wipe it
  2. Put lemon, garlic, dill and rosemary inside
  3. Mix 1kg coarse salt and 8 egg whites to make a salt dough
  4. Place the head on the salt dough and cover with herbs and more dough
  5. Bake in a 200-degree oven for 35 minutes and break the salt crust to eat

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

See recipes by other cast members →