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.
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Corn harvests, cool creeks, and a wild eel chase—Goseong heats up with laughs and chaos!
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.
Young-ja & Se-ri's Gangnam “Taste of Love” tour - food, romance, and surprises!
A taste of Baekje! Yeong-ja and Se-ri enjoy lotus feasts, royal tales, and Buyeo's heritage!
Udo Tavern's final day! Staff work tirelessly to deliver the perfect dinner.
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.
Celebrating their hard work with various dishes made from their produce.
As Fall arrives, the friends eagerly await their harvest, especially sesame leaves and watermelons.
Improved teamwork, the introduction of new dishes, and surprising moments during the guests' stay.
At 3AM in Yeongdeok, a rough sea and slick sole fish spark a wild, woozy boat ride!
Chef Ryan shares with us how to make gamja jorim, a popular Korean side dish made with potatoes braised in a soy sauce-based sweet glaze. Made of freshly harvested potatoes, this dish is best enjoyed with a bowl of rice. The potatoes are crispy on the outside while fluffy and soft on the inside.
Chef Ryan shares with us how to make hobangnip ssambap, or pumpkin leaf wraps with rice. Cooked short grain rice is wrapped in steamed pumpkin leaves, a seasonal ingredient in summer. A savory sauce made of soybean paste and assorted vegetables known as gangdoenjang is added for an extra kick. Stay healthy this summer with this nutritious and delicious recipe.
To celebrate chobok, one of the three hottest days of Korean summer, Chef Ryan shares with us how to make fusion samgyetang, a popular dish eaten to beat the heat. It is a hearty dish made by simmering a young chicken stuffed with rice, ginseng, jujubes and other ingredients. Instead of ginseng and licorice, the chef uses more easily available ingredients in Western countries, such as fennel bulb.
Chef Ryan shares with us how to make kongguksu, or cold soy milk noodle soup. It is a refreshing noodle dish served in icy-cold soy milk that is especially popular in the summer months. Pine and cashew nuts are added for nuttiness, with julienned cucumber strips for extra texture. Learn how to make this beloved summer delicacy.
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