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.
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Youn's Kitchen has charmed even a group of chefs! The group is busier than ever with so many orders.
Chef Ryan shares with us how to make tteokguk, or a rice cake soup to celebrate the New Year. Thin slices or rice cakes are cooked in a milky beef broth and garnished with various toppings, such as julienned egg omelet, chopped scallions, red chili slices and seasoned laver strips. Try making this hearty and comforting soup for your loved ones to ring in the new year for a fresh start.
Chef Ryan shares with us how to make a Korean-style pork crown roast. A full rack of pork loin ribs, marinated in galbi sauce, is arranged into an elegant crown. The cavity of the crown is filled with a stuffing made from braised kimchi, cinnamon powder, onion and apple. This stunning centerpiece dish may take a while to prepare but it is guaranteed to bring the holiday cheer to your dinner table.
Chef Ryan shares with us how to make gulmuchim and guljeon, or raw oyster salad and oyster pancakes. Plump oysters are seasoned with sweet and spicy sauce and combined with crispy slices of Korean pear and cucumber to make a refreshing raw oyster salad. For oyster pancakes, oysters and chopped scallions and chilies are coated in flour and egg batter and pan-fried to a golden perfection.
Chef Ryan shares with us how to make bungeo-ppang, or fish-shaped bread. Batter is poured in a fish-shaped mold, filled with sweet red bean paste and cooked until crispy on the edges and soft on the inside. Vanilla bean seeds are mixed into the red bean filling, creating a rich and complex flavor. Try making this iconic Korean winter treat at home with any other filling of your choice.
In celebration of American Thanksgiving, Chef Ryan shares with us how to make Korean duck roulade. A whole deboned duck is cured and stuffed with dates, garlic, ginseng roots and more. It is then rolled into a roulade, pan-seared and roasted to perfection. The chef gives an easy tip on how to tie a roulade with butcher's twine. Pair the dish with pickled perilla leaves for an extra Korean touch.
Chef Ryan shares with us how to make kimjang kimchi, or winter kimchi. Salted napa cabbages are mixed with a seasoning paste and left to ferment for months. In the past, families would gather to make tens of cabbages worth of kimchi to last for the next year. This easy recipe for beginners uses just one cabbage.
Chef Ryan shares with us how to make samchi sotbab, or Spanish Mackerel stone pot rice. Pieces of Spanish mackerel is served on a bed of perfectly cooked rice in a stone pot. The dish is garnished with chopped scallions and dried red chili ribbons to enhance both visual appeal and aroma. Pair it with a special soy sauce-based sauce to add extra flavor.
Chef Ryan shares with us how to make sweet potato bites and kimchi canapé that make perfect finger foods for holiday parties. Baked sweet potato bases are topped with Korean pear-based sauce and alfalfa sprouts. Kimchi-wrapped camembert is served on scorched rice crackers. Impress your guests with these Korean-inspired festive flavors.
Chef Ryan shares with us how to make gaeseong juak, or traditional Korean rice donuts. Small balls of glutinous rice flour dough is deep-fried until golden brown and coated in a sweet glaze. Feel free to customize the toppings to your liking, including pumpkin seeds, sesame seeds and yuja marmalade. Learn how to make this classic K-dessert that is trending among Gen Z.
Chef Ryan shares with us how to make bindaetteok, or mung bean pancakes. A batter made from ground mung beans, meat and vegetables is pan-fried until golden brown with perfect crispness. This popular dish is commonly found in traditional markets and has become a must-try food for foreigners visiting Korea. Using pork lard instead of cooking oil for frying adds a depth of flavor.
Chef Ryan shares with us how to make ojingeo sundae, or stuffed squid. Plump, in-season squid is stuffed with chopped vegetables, glutinous rice, and starch noodles, then steamed to perfection. The springy squid and the soft filling come together in a blend of flavors and textures. Serve it with a special soy sauce for an extra boost. Learn how to make this autumn delicacy easily at home.
Chef Ryan shares with us how to make janchi guksu, or banquet noodle soup. In Korea, long thin noodles are traditionally associated with longevity and are served at weddings to wish the couple a long and healthy life together. The springy noodles are garnished with Korean zucchini, egg, kimchi, and seasoned laver, and topped with a special sauce to make this popular dish.
Chef Ryan shares with us how to make kkotgetang, or crab stew. Seasonal Asian blue crabs and vegetables are cooked in a flavorful broth made from dried anchovies, dried kelp and Korean radish. The stew is garnished with chrysanthemum greens for an extra kick of flavor. As the cool breeze fills the air, this comforting dish is sure to warm you up this fall.
After saying goodbye to Young-woong, Kim Go-eun arrives as the second guest at Three Meals a Day!
Lim Young-woong is the first guest, adapting to the chaos of Three Meals a Day House!
Chefs have to create a dessert that looks exactly like the real thing along with the taste.
The chefs have prepared 100 desserts for evaluation, and now they need to secure better spots.
On the first day of business, Baek sells only 7 servings without any grand opening buzz!
The challenging beginning of Italian cuisine's peak has begun!
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