Gimjang season is an important time that comes around every November as families get together to make kimchi at home. Suyuk is a dish commonly enjoyed alongside the kimchi just made on the day of gimjang. It's sliced pork, usually made with pork belly after fully cooked in boiling water. The soft texture of the meat goes superbly well with the crunchiness of the fresh and refreshing kimchi!
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The sweet and fierce dessert war begins among the ten contenders.
Farming leads to more challenges within the group, particularly one's passion for farming.
Amidst crop growth, the friends handle challenges like heavy rain and celebrate their harvest.
Jangwoo's debut results are in. Major league competition kicks off in San Sebastián!
Manager Jangwoo's debut struggles with low customers. Will 24-hour service help?
Edward Lee heads to the countryside for K-grandmas' flavors with Yo-han, A-sung, and Shi-ah!
Chef Ryan shares with us how to make goguma mattang, or candied sweet potatoes, one of the most popular after-school snacks in Korea. Sweet potatoes are deep-fried and coated in caramelized sugar to make this beloved snack that is crispy on the outside and soft on the inside. The chef gives a special tip to make the candy shell extra crunchy.
In this special episode to celebrate malbok, the last of the three hottest days in Korean summer, Chef Ryan shares with us how to make subak hwachae, or watermelon punch. He adds ginger syrup and five-flavor berry syrup to the original recipe to add rich flavors and aromas. Beat the heat with this refreshing summer dessert drink served in a watermelon bowl.
Chef Ryan shares with us how to make Andong jjimdak, a braised chicken recipe originating from the Andong region in Gyeongsangbuk-do Province. Chicken, assorted vegetables, and glass noodles are braised in a soy sauce-based savory sauce. Surprise your family with this delicious crowd-pleaser.
Chef Ryan shares with us how to make mulhoe, a cold and spick raw fish soup. It is one of the most popular seafood dishes during the sizzling Korean summer, especially at the beach. Sliced raw flounder and assorted vegetables are tossed in a spicy and sweet sauce for a refreshing, wholesome summer dish.
Chef Ryan shares with us how to make tteokgalbi, or grilled beef rib patties. It is a traditional Korean royal dish where finely minced beef ribs are marinate d in a sweet and salty sauce. Learn how to make this juicy, flavorful dish perfect for the summer grilling season.
Explore Daegu's food scene with Youngja & Seri: star chefs, foodie experts, & more!
Gourmet Queens Youngja & Seri's Healing Food Tour: Off to Cheongdo & Jirisan Delights!
With the oldest guest Joon-hyung gone, who will be the next guest on Muscle Farmers?
Joon-hyung Park, the oldest guest on Muscle Farmers, trains to harvest jicama in Uiseong.
From Gangwon's mountain village to Yeosu's seas, ingredients shine in Country Cook's finale!
New pals join, aiding the group's farming efforts, leading to both harvest and unexpected setback.
The friends face challenges and friendly competitions as they begin their rural life journey.
The 2nd location opens with new stars: Michelin chefs, Hyo-yeon, and Eric.
Chef Ryan shares with us how to make Korean fried chicken, a Korean variation of fried chicken that has become incredibly popular across the world. Crispy on the outside and tender on the inside, it is a modern twist to American fried chicken with a sweet and spicy glaze. Pair it with beer or enjoy it as a side dish.
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