Ryu Soo-young's Lifetime Recipe
 |
Description
Book Introduction
- A word from MD
-
'Eonamseonsaeng' Ryu Su-young's first cookbookWith 300 million cumulative views, the recipe of 'Mr. Eo-nam' Ryu Su-young from 'Convenience Store Restaurant', which has become a hot topic every time.
We've selected 79 of the most popular menu items and added key tips that weren't included on the show.
A book that will be good to keep by your side from the moment you first start cooking until cooking becomes a familiar part of your daily life.
July 8, 2025. Home Life PD Song Go-woon
“I added vinegar to the soybean paste stew, and it added flavor and got rid of the fishy smell.”
“Kimbap made by stir-frying all the ingredients in just carrot oil has the best aroma and flavor.”
“Simple, restaurant-quality, one-pan pasta without the hassle of washing up. This is revolutionary!”
“You’re boiling seaweed soup with apples? Oh, this is amazing.
“You should definitely try it.”
Proven by the reviews pouring in every day
The first cookbook by Korea's representative home cooking master, Ryu Su-young!
Ryu Su-young, the self-proclaimed master of home cooking, who has turned Korean dining tables upside down with his recipes that are so easy and so delicious.
We have compiled and published over 300 recipes that we have developed over the years into a single book.
From menus that will satisfy the taste buds of people of all ages to special dishes that will set the mood, we have carefully selected 79 of the most beloved menus from recipes introduced on TV shows, including “Convenience Store Restaurant.”
During the process of making this book, the ingredients, measurements, and time required were meticulously checked once again, resulting in a more refined and perfect recipe.
This is a must-read for all Korean citizens, regardless of age or gender, including those living alone with a small kitchen, those just starting out in society struggling to make ends meet, newlyweds, parents raising children, and even retired fathers.
The food Ryu Su-young makes is not characterized by complicated or difficult recipes, but by being simple and easy to make with inexpensive, everyday ingredients, yet producing a deep flavor.
In addition, we pursue extreme convenience by using rice spoons, teaspoons, water cups, and shot glasses instead of measuring spoons or measuring cups, and by measuring pepper and cooking oil directly from the container without having to pour them out separately.
In particular, this book is designed so that all dishes can be made with just a frying pan, pot, knife, and other cooking utensils, and can be completed without the common oven or air fryer.
One of the biggest attractions of this book is that it explains even the smallest details in detail, so even beginner cooks can easily follow along.
Some of the things that you should know about Jeyukbokkeum are that the seasoning for Jeyukbokkeum is well mixed if you close the lid of the airtight container and shake it; that the potatoes for Dakbokkeumtang won't fall apart if you put them around the edge of the wok; that the pan is sufficiently preheated when you put cooking oil in it and ripples appear at the bottom; that when you make Dak-baek-suk, you should make a cut next to the tendon of the chicken leg and twist the other leg in; that the flavor is much better if you add minced garlic at the end; and that a fork mixes well when kneading curry or batter.
The vivid tips written at almost every step are so friendly that it feels like they are guiding you right next to them.
As this is a sophisticated recipe honed through years of repeated failures and successes, Ryu Su-young hopes that readers will experience as little trial and error as possible.
When you search for 'Ryu Soo-young's recipe' or 'Mr. Eo-nam's recipe' on YouTube, the total number of videos that appear is over 300 million views.
(As of May 2025) If you add shorts and social media channels like Instagram, it becomes difficult to count any more, but the plentiful and delicious home-cooked meals prepared at a low cost and the daily flood of reviews are a guarantee.
“I am a complete beginner in cooking.
“Thanks to you, our table becomes richer.” “Teacher Eo-nam is just a cooking genius.” “I’ve tried many recipes, but none are as easy and delicious as Ryu Su-young’s.” “It was so delicious that I wondered if I had really made it.” In fact, many viewers are posting reviews, proof shots, or videos of themselves cooking according to Ryu Su-young’s recipes on SNS, and each related YouTube video is receiving a high level of participation and response, with hundreds of comments.
“Kimbap made by stir-frying all the ingredients in just carrot oil has the best aroma and flavor.”
“Simple, restaurant-quality, one-pan pasta without the hassle of washing up. This is revolutionary!”
“You’re boiling seaweed soup with apples? Oh, this is amazing.
“You should definitely try it.”
Proven by the reviews pouring in every day
The first cookbook by Korea's representative home cooking master, Ryu Su-young!
Ryu Su-young, the self-proclaimed master of home cooking, who has turned Korean dining tables upside down with his recipes that are so easy and so delicious.
We have compiled and published over 300 recipes that we have developed over the years into a single book.
From menus that will satisfy the taste buds of people of all ages to special dishes that will set the mood, we have carefully selected 79 of the most beloved menus from recipes introduced on TV shows, including “Convenience Store Restaurant.”
During the process of making this book, the ingredients, measurements, and time required were meticulously checked once again, resulting in a more refined and perfect recipe.
This is a must-read for all Korean citizens, regardless of age or gender, including those living alone with a small kitchen, those just starting out in society struggling to make ends meet, newlyweds, parents raising children, and even retired fathers.
The food Ryu Su-young makes is not characterized by complicated or difficult recipes, but by being simple and easy to make with inexpensive, everyday ingredients, yet producing a deep flavor.
In addition, we pursue extreme convenience by using rice spoons, teaspoons, water cups, and shot glasses instead of measuring spoons or measuring cups, and by measuring pepper and cooking oil directly from the container without having to pour them out separately.
In particular, this book is designed so that all dishes can be made with just a frying pan, pot, knife, and other cooking utensils, and can be completed without the common oven or air fryer.
One of the biggest attractions of this book is that it explains even the smallest details in detail, so even beginner cooks can easily follow along.
Some of the things that you should know about Jeyukbokkeum are that the seasoning for Jeyukbokkeum is well mixed if you close the lid of the airtight container and shake it; that the potatoes for Dakbokkeumtang won't fall apart if you put them around the edge of the wok; that the pan is sufficiently preheated when you put cooking oil in it and ripples appear at the bottom; that when you make Dak-baek-suk, you should make a cut next to the tendon of the chicken leg and twist the other leg in; that the flavor is much better if you add minced garlic at the end; and that a fork mixes well when kneading curry or batter.
The vivid tips written at almost every step are so friendly that it feels like they are guiding you right next to them.
As this is a sophisticated recipe honed through years of repeated failures and successes, Ryu Su-young hopes that readers will experience as little trial and error as possible.
When you search for 'Ryu Soo-young's recipe' or 'Mr. Eo-nam's recipe' on YouTube, the total number of videos that appear is over 300 million views.
(As of May 2025) If you add shorts and social media channels like Instagram, it becomes difficult to count any more, but the plentiful and delicious home-cooked meals prepared at a low cost and the daily flood of reviews are a guarantee.
“I am a complete beginner in cooking.
“Thanks to you, our table becomes richer.” “Teacher Eo-nam is just a cooking genius.” “I’ve tried many recipes, but none are as easy and delicious as Ryu Su-young’s.” “It was so delicious that I wondered if I had really made it.” In fact, many viewers are posting reviews, proof shots, or videos of themselves cooking according to Ryu Su-young’s recipes on SNS, and each related YouTube video is receiving a high level of participation and response, with hundreds of comments.
- You can preview some of the book's contents.
Preview
index
preface
Here's how to measure it
PART 1 Lifetime Specials
Lifelong stir-fried pork
Emergency Rescue 119
10,000 won spicy stir-fried chicken
10,000 won galbijjim
One-pan ribs
Anchovy Chicken
Pot BBQ
Super Easy Crispy Bulgogi
Galbi Chicken
Fish sauce eggplant
Everyone's Chicken Stew
Kimchi stew
Butter Shrimp
Butter Gambas
pork belly
Seasoned raw beef
10,000 won steamed chicken
Gochujang Butter Ribs
10,000 won half and half chicken
Squid salad and 1,000 won perilla leaf pancake
soy sauce marinated crab
Seasoned crab
PART 2 Lifetime Meals
Lifelong Kimbap
Kimchi fried rice for life
Egg fried rice
Spicy Crab Fried Rice
Spam rice bowl
10-minute risotto
10-minute egg rice bowl
Mr. Eonam's Paella
Egg abalone porridge
Waterless Garlic Curry
PART 3 Lifetime Cotton
One Pan Tomato Butter Pasta
Stir-fried Chadol Pasta
Spam Ketchup Pasta
Cod roe butter pasta
One Pan Milk Butter Pasta
One Pan Milk Butter Vongole
One Pan Carbonara
Boiling Crab
Golbaengi Somen
Chamganchomyeon
One-pan Samgyeopsal Japchae
Snack restaurant rabokki
Fish cake noodles
Seolma Gochujang Bibimyeon
PART 4 Lifelong Soup/Tang/Jjigae
Super Easy Mussel Soup
Korean beef and seaweed soup
The Complete Edition of Mr. Eonam's Gamjatang
Kimchi stew for life
Lifelong Doenjang Jjigae
Spam Sundubu Jjigae
Gochujang stew
Rose Budae Jjigae
Mung bean samgyetang
Love Hwangtae Haejangguk
Yukgaejang for life
PART 5 Lifelong Snacks
Instant tteokbokki
Tteokbokki for life
Jjajang Tteokbokki
Royal Tteokbokki
Rest area butter potatoes
Crazy Sweet Potato
egg sandwich
Corn cheese
Honey Shrimp Pizza
A game of oysters
A plate of tteok-kkochi
Cream Cheese Salmon Sandwich
Original Street Toast
Cheese Fondue
Honey Mayo Tteokbokki
Dumpling skin churros
French toast
Luxury bread
potato soup
Good Feeling Soup
carrot soup
Shrimp Tapas
Here's how to measure it
PART 1 Lifetime Specials
Lifelong stir-fried pork
Emergency Rescue 119
10,000 won spicy stir-fried chicken
10,000 won galbijjim
One-pan ribs
Anchovy Chicken
Pot BBQ
Super Easy Crispy Bulgogi
Galbi Chicken
Fish sauce eggplant
Everyone's Chicken Stew
Kimchi stew
Butter Shrimp
Butter Gambas
pork belly
Seasoned raw beef
10,000 won steamed chicken
Gochujang Butter Ribs
10,000 won half and half chicken
Squid salad and 1,000 won perilla leaf pancake
soy sauce marinated crab
Seasoned crab
PART 2 Lifetime Meals
Lifelong Kimbap
Kimchi fried rice for life
Egg fried rice
Spicy Crab Fried Rice
Spam rice bowl
10-minute risotto
10-minute egg rice bowl
Mr. Eonam's Paella
Egg abalone porridge
Waterless Garlic Curry
PART 3 Lifetime Cotton
One Pan Tomato Butter Pasta
Stir-fried Chadol Pasta
Spam Ketchup Pasta
Cod roe butter pasta
One Pan Milk Butter Pasta
One Pan Milk Butter Vongole
One Pan Carbonara
Boiling Crab
Golbaengi Somen
Chamganchomyeon
One-pan Samgyeopsal Japchae
Snack restaurant rabokki
Fish cake noodles
Seolma Gochujang Bibimyeon
PART 4 Lifelong Soup/Tang/Jjigae
Super Easy Mussel Soup
Korean beef and seaweed soup
The Complete Edition of Mr. Eonam's Gamjatang
Kimchi stew for life
Lifelong Doenjang Jjigae
Spam Sundubu Jjigae
Gochujang stew
Rose Budae Jjigae
Mung bean samgyetang
Love Hwangtae Haejangguk
Yukgaejang for life
PART 5 Lifelong Snacks
Instant tteokbokki
Tteokbokki for life
Jjajang Tteokbokki
Royal Tteokbokki
Rest area butter potatoes
Crazy Sweet Potato
egg sandwich
Corn cheese
Honey Shrimp Pizza
A game of oysters
A plate of tteok-kkochi
Cream Cheese Salmon Sandwich
Original Street Toast
Cheese Fondue
Honey Mayo Tteokbokki
Dumpling skin churros
French toast
Luxury bread
potato soup
Good Feeling Soup
carrot soup
Shrimp Tapas
Detailed image
Into the book
There has never been a better time standing in the kitchen for someone.
It made me proud to see my family and friends enjoying the food I made.
As videos and posts of people cooking according to my recipes pile up, I feel a sense of mission and responsibility.
It's been over 20 years since I debuted as an actor, but now cooking has become an inseparable part of my daily life and work.
It's a truly joyful and rewarding time to be able to share various recipes with so many people.
--- p.13, from “‘Preface’”
Sweet and salty pork rib stew that sticks to your tongue.
It is easier to cook than short ribs and takes less time to cook.
And this filling dish costs just 10,000 won? Make this easy and enjoy it for a special occasion, whether you're celebrating a family holiday or inviting guests over.
--- p.35, from “10,000 Won Galbijjim”
In the oil, in the batter, in the chicken marinade… .
Maybe buying chicken is the right answer.
But if you're serious about cooking, you should definitely try chicken.
If you have children, this is a must.
The taste of freshly fried chicken at home is something only those who have tried it know.
The reward of being the best dad you can be to your kids is a bonus.
--- p.81, from “‘Ten Thousand Won Half and Half Chicken’”
When I feel good, I like to cook too.
Even if you make it in a whirlpool, it still tastes delicious.
Cooking on a sad day always ends up being bland.
Perhaps cooking is an act that requires deeper emotions than acting.
--- p.95, 「From
Did you know that even store-bought kimchi can be fermented in the refrigerator for three to four weeks, reviving the rich flavor of your grandmother's kimchi? With just well-fermented kimchi, kimchi juice, and fish sauce, you can make kimchi fried rice bursting with flavor—no MSG required.
--- p.100, from “Lifetime Kimchi Fried Rice”
As easy as ramen! This super-simple pasta is ready in just 10 minutes in one pan.
With just milk, butter, and garlic, you can create a truly impressive dish, and all you need is a pan! It's so simple it's hard to believe, but trust me, you should definitely try it.
This is the most loved one-pan pasta recipe I've ever made.
--- p.140, from “One Pan Milk Butter Pasta”
Unparalleled value for money! This gamjatang is made with pork spine, available inexpensively at markets and butcher shops.
Making gamjatang at home may seem a bit difficult, but it's actually a great way to fill up your family with ingredients like cabbage, potatoes, and bean sprouts.
It's not spicy, it's clean, but it has a deep flavor.
It has a refreshing and invigorating taste that will make you feel better.
--- p.177, from “The Complete Edition of Mr. Eonam’s Gamjatang”
I've been curious about cooking since I was little.
When I was nine, I baked bread using baking powder, flour, water, salt, sugar, and other things I had at home.
Put it in the microwave.
The old lady next door said that this strange bread was delicious and ate half of it.
That was the first time I felt it.
Cooking is such a fun and enjoyable thing.
--- p.209, 「From
Fondue is a dish that was created to survive the harsh winters in rural Switzerland.
Because all you need is cheese, bread, and a little wine to make a warm meal.
Even at home, you can make a cost-effective party menu with just Emmental and Gruyere cheese.
Even if you don't have a fondue bowl, enjoy a heart-warming, heart-melting cheese fondue using a traditional Korean earthenware pot.
It made me proud to see my family and friends enjoying the food I made.
As videos and posts of people cooking according to my recipes pile up, I feel a sense of mission and responsibility.
It's been over 20 years since I debuted as an actor, but now cooking has become an inseparable part of my daily life and work.
It's a truly joyful and rewarding time to be able to share various recipes with so many people.
--- p.13, from “‘Preface’”
Sweet and salty pork rib stew that sticks to your tongue.
It is easier to cook than short ribs and takes less time to cook.
And this filling dish costs just 10,000 won? Make this easy and enjoy it for a special occasion, whether you're celebrating a family holiday or inviting guests over.
--- p.35, from “10,000 Won Galbijjim”
In the oil, in the batter, in the chicken marinade… .
Maybe buying chicken is the right answer.
But if you're serious about cooking, you should definitely try chicken.
If you have children, this is a must.
The taste of freshly fried chicken at home is something only those who have tried it know.
The reward of being the best dad you can be to your kids is a bonus.
--- p.81, from “‘Ten Thousand Won Half and Half Chicken’”
When I feel good, I like to cook too.
Even if you make it in a whirlpool, it still tastes delicious.
Cooking on a sad day always ends up being bland.
Perhaps cooking is an act that requires deeper emotions than acting.
--- p.95, 「From
Did you know that even store-bought kimchi can be fermented in the refrigerator for three to four weeks, reviving the rich flavor of your grandmother's kimchi? With just well-fermented kimchi, kimchi juice, and fish sauce, you can make kimchi fried rice bursting with flavor—no MSG required.
--- p.100, from “Lifetime Kimchi Fried Rice”
As easy as ramen! This super-simple pasta is ready in just 10 minutes in one pan.
With just milk, butter, and garlic, you can create a truly impressive dish, and all you need is a pan! It's so simple it's hard to believe, but trust me, you should definitely try it.
This is the most loved one-pan pasta recipe I've ever made.
--- p.140, from “One Pan Milk Butter Pasta”
Unparalleled value for money! This gamjatang is made with pork spine, available inexpensively at markets and butcher shops.
Making gamjatang at home may seem a bit difficult, but it's actually a great way to fill up your family with ingredients like cabbage, potatoes, and bean sprouts.
It's not spicy, it's clean, but it has a deep flavor.
It has a refreshing and invigorating taste that will make you feel better.
--- p.177, from “The Complete Edition of Mr. Eonam’s Gamjatang”
I've been curious about cooking since I was little.
When I was nine, I baked bread using baking powder, flour, water, salt, sugar, and other things I had at home.
Put it in the microwave.
The old lady next door said that this strange bread was delicious and ate half of it.
That was the first time I felt it.
Cooking is such a fun and enjoyable thing.
--- p.209, 「From
Fondue is a dish that was created to survive the harsh winters in rural Switzerland.
Because all you need is cheese, bread, and a little wine to make a warm meal.
Even at home, you can make a cost-effective party menu with just Emmental and Gruyere cheese.
Even if you don't have a fondue bowl, enjoy a heart-warming, heart-melting cheese fondue using a traditional Korean earthenware pot.
--- p.245, from “Cheese Fondue”
Publisher's Review
In this era of high prices, a hearty and filling "10,000 Won Recipe" offers unparalleled value.
A simple, restaurant-quality, one-pan recipe that eliminates the need for dishwashing.
"What should I eat today?" The question, solved forever! A "lifelong recipe" that will feed you until you die.
This book is divided into five parts.
The first 'Special Food' section is full of representative Korean delicacies, from the Korean soul food 'Je-yuk-bokkeum', 'Half-and-half Chicken' fried healthily at home, to 'Soy Sauce Crab' and 'Seasoned Crab' that are simple to make but have a deep flavor.
In these times of high prices, where eating out is scary, it's no different when you invite guests over with a special menu prepared at home at a low cost, or even on a family gathering after a long time.
The second 'Rice' part presents various rice dishes.
Transforming your everyday meal is a sin! Kimbap, kimchi fried rice, of course, but also fried rice, rice bowls, risotto, paella, porridge, curry…
A feast of international rice dishes spreads across all genres.
A miraculous rice dish that will make anyone who takes a bite devour every single grain of rice.
The third 'Noodle' part covers noodle dishes using pasta, somen, ramen noodles, and rice noodles.
One-pan pasta that eliminates the need for dishwashing, golbaengi noodles that are a timeless drinking snack, chamgancho noodles perfect for dieting, samgyeopsal japchae layered with seasoning in a single pan, seolma gochujang bibim noodles loved by people of all ages, and more! We'll reveal everything from Mr. Eo-nam's convenient noodle measuring method to appetizing plating know-how.
In the fourth 'Soup/Tang/Jjigae' part, we introduce soup dishes that are essential to the Korean dining table.
It is a collection of soup dishes that touch the soul of Koreans, including the basics of kimchi stew, soybean paste stew, and soft tofu stew, as well as mussel soup, gochujang stew, budaejjigae, and yukgaejang.
A hearty Hwangtae Haejangguk that will warm you up, a seaweed soup made with plenty of simmered seaweed for a special someone's birthday, a spicy mung bean samgyetang that will make you want to fight tooth and nail - it's all good to try depending on the situation.
The fifth 'Snack' section is full of dishes that will make you feel good just thinking about them.
The instant tteokbokki we used to enjoy in front of the school, the egg sandwiches our mom used to make when we were young, corn cheese that is light and rich without butter, the street food stall toast and rest stop butter potatoes that are 100% in sync, the potato soup that moved my wife to tears, oyster pancakes and tteok skewers grilled in one go, the cream cheese salmon sandwich that instantly turns our house into a brunch restaurant, churros made with king dumpling skins - it would be a shame if there weren't snacks to satisfy our hunger when we're out and about.
“Now, all you have to do is open the refrigerator.
From now on, just trust me and follow me step by step!”
The taste of 'kick genius' Ryu Su-young. No. No.
Winning Recipe Tips Revealed
Ryu Su-young's dishes may seem ordinary, but they contain his own secret weapon: a tablespoon of vinegar added at the end of kimchi stew, soybean paste stew, and red pepper paste stew; kimbap stir-fried with just carrot oil; and seaweed soup boiled with apples in their skins.
Moreover, the creative menus developed by the readers are recipes with a devilish charm that will make you laugh with their originality and make you feel even better when you taste them.
No matter which page you open or which dish you make, we are responsible for providing a table that is so delicious that you can trust that it will be delicious.
This book contains a total of 79 recipes, and the number of variations increases significantly when you add additional menus or side dishes derived from each dish.
Honey garlic pesto using the meat fat from the pot barbecue, raw beef bibimbap using seasoned raw beef, risotto made with the leftover sauce from eating gochujang butter ribs, 1,000 won perilla leaf pancakes to go with marinated squid, rose budaejjigae that transforms into risotto, and even boiling crab pasta that catches both the taste and the appearance.
However, by avoiding unnecessary page expansion and maximizing the space, a well-made best recipe cookbook was born, a reliable companion in the kitchen.
I hope this book can bring a ray of joy to all those who have ever wondered, "What should I eat today?" every time mealtime approached.
In addition to practical recipes that can be made with ingredients found in the refrigerator, you can also get a glimpse of actor and culinary researcher(?) Ryu Soo-young's sincerity and passion for cooking, which are filled throughout the pages.
He guides readers to simply open the refrigerator and follow the book step by step.
Before being a celebrity or broadcaster, 'Ryu Su-young', I hope that the sincerity of 'Eo Nam-seon', who simply loves cooking and wants to share that joy with others, can convey warm empathy and courage to many people through this book.
A simple, restaurant-quality, one-pan recipe that eliminates the need for dishwashing.
"What should I eat today?" The question, solved forever! A "lifelong recipe" that will feed you until you die.
This book is divided into five parts.
The first 'Special Food' section is full of representative Korean delicacies, from the Korean soul food 'Je-yuk-bokkeum', 'Half-and-half Chicken' fried healthily at home, to 'Soy Sauce Crab' and 'Seasoned Crab' that are simple to make but have a deep flavor.
In these times of high prices, where eating out is scary, it's no different when you invite guests over with a special menu prepared at home at a low cost, or even on a family gathering after a long time.
The second 'Rice' part presents various rice dishes.
Transforming your everyday meal is a sin! Kimbap, kimchi fried rice, of course, but also fried rice, rice bowls, risotto, paella, porridge, curry…
A feast of international rice dishes spreads across all genres.
A miraculous rice dish that will make anyone who takes a bite devour every single grain of rice.
The third 'Noodle' part covers noodle dishes using pasta, somen, ramen noodles, and rice noodles.
One-pan pasta that eliminates the need for dishwashing, golbaengi noodles that are a timeless drinking snack, chamgancho noodles perfect for dieting, samgyeopsal japchae layered with seasoning in a single pan, seolma gochujang bibim noodles loved by people of all ages, and more! We'll reveal everything from Mr. Eo-nam's convenient noodle measuring method to appetizing plating know-how.
In the fourth 'Soup/Tang/Jjigae' part, we introduce soup dishes that are essential to the Korean dining table.
It is a collection of soup dishes that touch the soul of Koreans, including the basics of kimchi stew, soybean paste stew, and soft tofu stew, as well as mussel soup, gochujang stew, budaejjigae, and yukgaejang.
A hearty Hwangtae Haejangguk that will warm you up, a seaweed soup made with plenty of simmered seaweed for a special someone's birthday, a spicy mung bean samgyetang that will make you want to fight tooth and nail - it's all good to try depending on the situation.
The fifth 'Snack' section is full of dishes that will make you feel good just thinking about them.
The instant tteokbokki we used to enjoy in front of the school, the egg sandwiches our mom used to make when we were young, corn cheese that is light and rich without butter, the street food stall toast and rest stop butter potatoes that are 100% in sync, the potato soup that moved my wife to tears, oyster pancakes and tteok skewers grilled in one go, the cream cheese salmon sandwich that instantly turns our house into a brunch restaurant, churros made with king dumpling skins - it would be a shame if there weren't snacks to satisfy our hunger when we're out and about.
“Now, all you have to do is open the refrigerator.
From now on, just trust me and follow me step by step!”
The taste of 'kick genius' Ryu Su-young. No. No.
Winning Recipe Tips Revealed
Ryu Su-young's dishes may seem ordinary, but they contain his own secret weapon: a tablespoon of vinegar added at the end of kimchi stew, soybean paste stew, and red pepper paste stew; kimbap stir-fried with just carrot oil; and seaweed soup boiled with apples in their skins.
Moreover, the creative menus developed by the readers are recipes with a devilish charm that will make you laugh with their originality and make you feel even better when you taste them.
No matter which page you open or which dish you make, we are responsible for providing a table that is so delicious that you can trust that it will be delicious.
This book contains a total of 79 recipes, and the number of variations increases significantly when you add additional menus or side dishes derived from each dish.
Honey garlic pesto using the meat fat from the pot barbecue, raw beef bibimbap using seasoned raw beef, risotto made with the leftover sauce from eating gochujang butter ribs, 1,000 won perilla leaf pancakes to go with marinated squid, rose budaejjigae that transforms into risotto, and even boiling crab pasta that catches both the taste and the appearance.
However, by avoiding unnecessary page expansion and maximizing the space, a well-made best recipe cookbook was born, a reliable companion in the kitchen.
I hope this book can bring a ray of joy to all those who have ever wondered, "What should I eat today?" every time mealtime approached.
In addition to practical recipes that can be made with ingredients found in the refrigerator, you can also get a glimpse of actor and culinary researcher(?) Ryu Soo-young's sincerity and passion for cooking, which are filled throughout the pages.
He guides readers to simply open the refrigerator and follow the book step by step.
Before being a celebrity or broadcaster, 'Ryu Su-young', I hope that the sincerity of 'Eo Nam-seon', who simply loves cooking and wants to share that joy with others, can convey warm empathy and courage to many people through this book.
GOODS SPECIFICS
- Date of issue: June 25, 2025
- Page count, weight, size: 272 pages | 714g | 190*240*17mm
- ISBN13: 9791194087700
- ISBN10: 1194087701
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