Home Cooking and Weekend Dishes with Chef Lee Won-il

This is a good pick when you want to revisit familiar jeyuk bokkeum through a chef's cooking process. It's the video from the applied part of the Jeyuk 101 series on the Chef Lee Won-il channel that covers cooking the jeyuk, so you can go a step beyond choosing a finished dish and follow the actual stir-frying process.

The series also has a separate, earlier applied episode on the marinade. If you plan to start with the marinade, look that episode up as well, and use this video to focus on the stage of stir-frying the meat and finishing the dish. It's well suited to watching while comparing what you might do differently from the jeyuk you usually make.

If you bought perilla oil and have only been adding it to bibimbap, this video is worth watching to broaden how you use it. The official description introduces not only perilla oil garlic sauce, yujang (soy-oil seasoning), and ssamjang, but also seaweed soup with mussel meat and a seasoned dried persimmon side dish, so one bottle can bring very different dishes to mind.

On days you need a sauce, go for the three seasonings, and on days you're preparing soup or side dishes, choose the seaweed soup and the seasoned dish. The ingredients and quantities are listed in the description, so it's easy to decide what to make and then check just the part you need. This is a cooking-application video, separate from the theory episode that compares perilla oil products.

This episode suits days when you want to enjoy hot broth and noodles all at once. The official Chef Lee Won-il video introduces pork backbone kalguksu topped with plenty of minari (water dropwort). The combination of meaty broth and fragrant greens brings to mind a meal different from the kalguksu you usually eat.

The video itself is short, but that doesn't mean preparing and cooking the backbone takes little time. If you decide to make it, first look over the whole process, from trimming the meat to adding the noodles. It's a starting point for choosing a menu for anyone who wants to make a soup dish on the weekend.

If you want to change up what you serve with bossam, check out the siraegi doenjang bossam episode. It's a dish Lee Won-il suggested in the first episode of Sapiens Studio's Namneunge Eopsoyong, and the official chapters break down the flow of making braised siraegi (dried radish greens) with doenjang and plating it together with suyuk (boiled pork).

Rather than a home-cooking class, it's restaurant menu-solution content made with Sikbom. At home, it's good for getting ideas on how to put together a full spread, and when you actually cook it, check the quantities and cooking conditions in the video first. It's a combination worth considering when you're wondering what meat dish to make for guests.

If you're looking for a one-bowl meal instead of the usual meat side dish, pick the pork basil rice bowl episode. It's a clip from Dahaemeongneun Cooking School released by Olive, in which Lee Won-il makes a Thai dish, an option that changes the direction of a rice meal with pork and basil at its center.

As it's an older broadcast clip released in 2019, it's different from recent new-menu introductions. Check the ingredients you need for the rice bowl first, and watch while comparing how its aroma and makeup differ from the jeyuk bokkeum you usually make. It suits days when you'd rather settle on one main bowl than lay out lots of side dishes.