Chestnut Tiramisu From Culinary Class Wars, Rebuilt for a Home Kitchen
The marron tiramisu from a convenience-store mission on Culinary Class Wars, rebuilt with chestnut paste, cream cheese and coffee-dipped biscuits.
As Seen on Screen
Korean dishes that reached viewers through dramas, films and food shows, with the title and year checked and a version you can cook at home.
Sujebi, the Hand-Torn Noodle Soup Koreans Make on Rainy Days
Sujebi in Korean sources: a summer farm staple with upper-class roots, the institute’s dough and stock figures, and a tearing method for silky pieces.
How to Make Sundubu Jjigae, the Soft Tofu Stew From Itaewon Class
Sundubu is tofu stopped before pressing. See how Korean sources describe the stew, why the egg waits for the heat to go off, and which swaps hold up.
Why Parasite’s Ram-Don Is Really Jjapaguri, and How to Cook It
Parasite’s subtitle calls it ram-don, while Koreans call it jjapaguri. See who made up the word, why the 2013 craze came first, and how to cook the bowl.
Making Squid Game Dalgona with Just Sugar, Baking Soda and a Ladle
Sugar, a pinch of soda and a ladle make dalgona. Take the sugar to pale gold, keep the soda to 1/8 tsp, then play the needle round without a crack.
Korean Ramen Hacks Koreans Actually Use, Packet by Packet
Seven add-ins for Korean instant noodles, matched to the packet each suits, with launch dates, the Parasite bowl and fixes for thin or soft noodles.