Gimbap is a staple in lunch boxes, but making traditional gimbap rolls can be a hassle. There is an easier and quicker way to make this healthy and delicious dish. Fold the ingredients inside the laver into a square shape instead of rolling it. Pack it with spicy fish cake stir-fry, another popular lunch box recipe.
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The Youn's family is finally leaving for a vacation! To the mountains, the beach, and downtown!
The second mission kicks off with a '3:3:3 Team Battle' to determine team members.
The first mission kicks off, requiring the contenders to create large anniversary cakes
The sweet and fierce dessert war begins among the ten contenders.
Third guest Kim Nam-gil arrives, showering praise on the brothers in a lively island life!
Haejin and Seungwon team up for summer recipes, including a special menu reveal!
The remaining three chefs, who are closer to winning, await a mission to showcase their brands.
Baek goes all out, preparing a life-defining pork belly rice bowl for the special guest!
Having suffered the shame of being last place, Team Baek is now determined to deal with it.
Hojuni returns, Chef Cha makes handmade tofu, and Haejin goes on a fishing adventure.
The family returns to the island, Haejin showcases inventions, and a special guest arrives.
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.
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