14:49Maangchi
Chicken gimbap (Dakgogi-gimbap: 닭고기김밥)
Learn the essential techniques of rolling, seasoning, and slicing Korean chicken gimbap (dakgogi-gimbap) for clean, professional presentation.
Cuisine
Korean
Korean cooking on the pass: gochujang and doenjang depth, banchan discipline, and grill work that runs hot and fast. Fermentation does the heavy lifting long before service starts.
Korean cooking on the pass: gochujang and doenjang depth, banchan discipline, and grill work that runs hot and fast. Fermentation does the heavy lifting long before service starts.
14:49
11:37Maangchi
Kimchi made with chayote (Chayote kkakdugi: 차이오티 깍두기)
Discover how to utilise chayote as a brilliant, crisp alternative to Korean radish in this masterclass on cubed kimchi (kkakdugi) by Maangchi.
3:34The London Chef
Vegan Kimchi
Learn a scaleable, zero-waste formula for vegan kimchi with The London Chef. This professional guide swaps fish sauce for soy sauce and uses percentage-based ratios to ensure flawless fermentation every time.
11:06Maangchi
Beef and mushrooms stir-fried over rice (Soegogi-beoseot-deopbap: 쇠고기버섯덮밥)
Discover how to master Soegogi-beoseot-deopbap, a comforting Korean beef and mushroom stir-fry over rice, using standard kitchen staples for maximum umami and fast-paced service.
18:12Maangchi
Braised semi-dried pollock (Kodari-jorim: 코다리조림)
Discover the culinary mechanics of Kodari-jorim, a traditional Korean braised dish. Learn how semi-dried pollock and radish interact to create a masterclass in texture, moisture control, and deep glaze reduction.
16:15Maangchi
Spicy seafood and meat mixed noodle soup (Jjamppong: 짬뽕)
Master the art of authentic Korean-Chinese Jjamppong. Learn how to balance fiery, smoky wok-seared aromatics with delicate seafood in this professional culinary overview.
13:05Maangchi
Kimchi Fried Rice with Seafood (Haemul kimchi bokkeumbap: 해물김치볶음밥)
Discover how to master Haemul Kimchi Bokkeumbap (Korean seafood kimchi fried rice) with our professional culinary guide. Learn essential techniques for managing seafood moisture, utilising aged fermentation, and achieving the perfect rice texture.
11:41Maangchi
Soybean paste soup with Spinach and Clams (Sigeumchi-jogae doenjangguk: 시금치조개 된장국)
Learn the culinary secrets behind Maangchi's Sigeumchi-jogae doenjangguk, a rustic Korean spinach and clam soup that balances deep fermented umami with fresh, briny flavours.
9:20Maangchi
Korean meatballs with sauce (Wanja: 완자)
Master the art of Korean meatballs (Wanja) with Maangchi's bulgogi-inspired recipe, designed for efficient prep and robust flavour profiles on modern menus.
11:36Maangchi
Chicken dumplings (Dakgogi mandu: 닭고기 만두)
Discover the art of crafting Dakgogi mandu (Korean chicken dumplings) with this expert overview. Master the techniques of moisture control, filling prep, and professional steaming.
24:25Alvin Zhou Films
The Famous Korean Street Food Vendor Of Anyang Market
Go behind the scenes of Anyang Market to discover the intricate techniques of Mr. Song, a legendary Korean street food vendor crafting thirty varieties of artisan fish cakes.
10:32Maangchi
Korean Street Toast (Gilgeori-toast: 길거리토스트)
Discover the culinary secrets of Korean street toast (Gilgeori-toast) with this editorial breakdown. Learn how to balance the sweet-and-savoury profile, master the egg-to-vegetable ratio, and execute high-speed griddle cooking for a busy breakfast service.
6:08Maangchi
Spicy Korean Stir-Fried Pork (Dwaejigogi-bokkeum: 돼지고기볶음)
Discover the professional techniques behind Korean spicy stir-fried pork (dwaejigogi-bokkeum). Learn to manage high-heat caramelisation and emulsify fats with rich chilli paste to achieve a glossy finish in just fifteen minutes.
9:50Serious Eats
Kenji's Kimchi-Brined Fried Chicken Sandwich | Serious Eats
Discover how J. Kenji López-Alt utilises active lactic-acid-rich kimchi brine to tenderise and deeply season fried chicken, fusing bold Korean aromatics with a classic Southern-style technique.
65:27MICHELIN Guide
MICHELIN Guide Ceremony Seoul | Busan 2026
An editorial analysis of the MICHELIN Guide Ceremony Seoul & Busan 2026, exploring the evolving culinary benchmarks, regional gastronomy, and strategic takeaways for ambitious chefs worldwide.
5:48Maangchi
Chive pancake (Buchujeon: 부추전)
Discover the art of crafting authentic Korean chive pancakes (Buchujeon). This guide explores the essential techniques for balancing delicate batters, managing pan temperatures, and achieving a signature shatteringly crisp edge.
11:23Maangchi
Stir-fried oyster mushrooms (Neutari-beoseot-bokkeum: 느타리버섯볶음)
Discover how the traditional Korean blanch-and-squeeze method transforms the texture and flavour profile of oyster mushrooms in this classic side dish.
9:20Maangchi
Korean Fried Chicken (Yangnyeom-tongdak: 양념통닭)
Discover the professional techniques behind authentic Korean fried chicken (Yangnyeom-tongdak). Learn how starch coatings, double-frying, and a perfectly emulsified glaze combine to create a world-class dish that stays crispy on the pass.
10:02Maangchi
Cheonggukjang-jjigae (Extra-strong fermented soybean paste stew) 청국장찌개
Discover the art of balancing Korea's most pungent ingredient in this professional guide to Cheonggukjang-jjigae, featuring techniques from Maangchi.
15:57Maangchi
Layered rice cake with red beans (Pat-sirutteok: 팥시루떡)
Discover the traditional art of crafting Korean pat-sirutteok. Learn key techniques for hydrating rice flour, texturing red beans, and layering for a perfect steamed finish.
15:18Maangchi
Ground Soybean Stew (Kongbiji-jjigae: 콩비지찌개)
Discover the rustic depth of traditional Korean comfort food with this editorial overview of Maangchi's ground soybean stew (kongbiji-jjigae), highlighting texture management and flavor balancing.
15:46Maangchi
Spicy Korean Fish Stew (Maeuntang : 매운탕)
Discover the art of crafting authentic Maeuntang, the classic Korean spicy fish stew. Learn how to balance clean, oceanic sweetness with complex, fermented heat using whole black sea bass and fresh aromatics.
83:44MICHELIN Guide
MICHELIN Guide Ceremony Seoul|Busan 2025 미쉐린 가이드 서울|부산 2025 발간행사
A professional analysis of the MICHELIN Guide Seoul & Busan 2025 ceremony, exploring the culinary standards, regional trends, and strategic takeaways for chefs aiming for international acclaim.
11:50Maangchi
Potato Dumpling Soup (Gamja-ongsimi-guk: 감자옹심이국)
Discover the art of Korean starch extraction with Maangchi's guide to Gamja-ongsimi-guk, a rustic, naturally gluten-free potato dumpling soup with an incredibly chewy texture.
14:23Maangchi
Easy japchae, Korean stir-fried noodles and vegetables (잡채)
Discover how to streamline the preparation of traditional Korean japchae. This professional guide explores Maangchi's efficient ten-minute method for cooking sweet potato starch noodles and vibrant vegetables.
12:46Maangchi
Homemade rice syrup (Ssal-jocheong: 쌀조청)
Learn the traditional Korean technique of saccharifying rice with malt barley to craft your own rich, artisanal ssal-jocheong (rice syrup) for professional glazing and sweetening.
8:41Maangchi
Salt-roasted shrimp (Saeu-sogeum-gui: 새우소금구이)
Master the traditional Korean technique of saeu-sogeum-gui—roasting whole, head-on prawns over a bed of coarse sea salt to lock in juices and concentrate pure coastal flavours.
6:41Maangchi
Pan fried tofu with spicy sauce (Dububuchim-yangnyeomjang: 두부부침양념장)
Discover how to master Dububuchim-yangnyeomjang, the classic Korean pan-fried tofu with a spicy seasoning sauce. A quick, high-margin, plant-based banchan that takes under ten minutes.
10:34Maangchi
Kimchi made with mustard greens (gat-kimchi:갓김치)
Discover how to master Korean mustard green kimchi (gat-kimchi) with Maangchi's streamlined technique. Perfect for chefs seeking to introduce a sharp, peppery ferment to their menus.
13:10Maangchi
Roasted Whole Chicken (Tongdak gui: 통닭구이)
Master the art of Tongdak-gui with Maangchi’s guide to traditional Korean whole roasted chicken, focusing on crisp skin and succulent meat.
Shorts & reels
Quick hits from the pass
Sixty-second clips — one idea, one trick, no preamble.
1:00Maangchi
Korean dumplings (mandu) 3 ways! #recipe #cooking #dumplings
0:36Chef James Makinson
Jamie Oliver vs. Uncle Roger: THE KOREAN FRIED RICE WARS!
2:42MICHELIN Guide
Layered Like the Rings of an Oak Tree: Chef Moo-hyun Park of Muoki
1:59Danny Kim
Kimchi Jjigae like professional chef 🇰🇷@choibites
1:00Danny Kim
Korean Grandma's Korean Fried Chicken 🇰🇷👵
0:48Chef James Makinson