On this Buddha's birthday, chef Ryan shares with us how to make beoseot sotbab, or mushroom hot pot rice. It is a healthy plant-based rice dish made with aromatic shiitake mushrooms and served in a hot pot. A poached egg is added on top to complete this filling and nutritious recipe.
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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.
Chef Ryan shares with us how to make sujebi, or hand-torn noodle soup. Hand-pulled pieces of dough are dropped into a clear broth and simmered with vegetables to make this savory dish. Known as one of the most popular comfort foods in Korea, the noodles offer a soft taste and a chewy texture.
Chef Ryan shares with us how to make jeyuk bokkeum taco, or spicy stir-fried pork taco. For this Korean-Mexican fusion dish, tortillas are topped with spicy stir-fried pork, one of the staples of Korean cuisine. Get ready for a tantalizing blend of spicy and savory flavors, perfect for brunch or any meal.
Chef Ryan shares with us how to make galbi jjim, or braised beef short ribs, one of the most popular foods to celebrate a special occasion in Korea. But he adds American bourbon to give a refreshing twist to the traditional recipe. Beef short ribs are braised in soy sauce alongside a variety of vegetables and glazed with bourbon. Learn how to make this delightful recipe.
On this Buddha's birthday, chef Ryan shares with us how to make beoseot sotbab, or mushroom hot pot rice. It is a healthy plant-based rice dish made with aromatic shiitake mushrooms and served in a hot pot. A poached egg is added on top to complete this filling and nutritious recipe.
Chef Ryan shares with us how to make red radish kimchi, a twist on the traditional Korean yeolmu (young radish) kimchi with a more readily available ingredient – radish. Join us to learn more about this unique recipe for refreshing fusion kimchi with a crisp and crunchy texture.
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