Ryu Soo-young's Lifetime Recipe

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.
The dilemma of "What should I eat today?" is solved forever! This book, a collection of "lifelong recipes" that will feed you until the day you die, is divided into five parts. The first section, "Special Dishes," is filled with Korea's representative delicacies, ranging from the Korean soul food "Jeyuk-bokkeum" and healthy "Half-and-Half Chicken" fried at home, to "Soy Sauce Marinated Crab" and "Spicy Marinated Crab," which are simple to make yet offer a deep flavor. In this era of high prices where eating out is frightening, these special menus allow you to prepare a wonderful and hearty meal at home at an affordable cost, making them perfect for inviting guests or for long-awaited family gatherings.
The second "Rice" segment showcases a variety of rice dishes. Transforming everyday rice is a no-brainer! From kimbap and kimchi fried rice to fried rice, rice bowls, risotto, paella, porridge, and curry... a feast of international rice dishes awaits, transcending genres. These miraculous rice dishes will have anyone munching on every last bite, leaving no grain untouched.
The third "Noodles" section covers noodle dishes using pasta, somen, ramen noodles, and rice noodles. One-pan pasta with no dishwashing worries, golbaengi somen, the eternal drinking snack, chamgancho noodles perfect for dieting, samgyeopsal japchae, seasoned with layers of seasoning in a single pan, and everyone's favorite, Seolma gochujang bibim noodles! Everything is revealed, from Chef Eonam's convenient noodle measuring method to appetizing plating know-how.
The fourth section, "Soup/Tang/Jjigae," introduces the soups that are a staple on Korean dining tables. It includes the classics—kimchi jjigae, doenjang jjigae, and soft tofu jjigae—as well as mussel soup, gochujang jjigae, budae jjigae, and yukgaejang, all of which resonate deeply with the Korean soul. Whether it's a heartwarming Hwangtae Haejangguk (dried pollack soup), a seaweed soup simmered with brisket for a special someone's birthday, or a fiery mung bean samgyetang (chicken soup with green onions), you can try them out to suit the occasion.
The fifth "Snack" section is full of dishes that make you feel good just thinking about them. Instant tteokbokki (stir-fried rice cakes) we used to enjoy in front of our school, egg sandwiches my mom used to make when I was young, corn cheese that's light and savory without butter, street food toast and rest stop butter potatoes that are 100% in sync, potato soup that made my wife cry, oyster pancakes and tteok skewers grilled in one go, cream cheese salmon sandwiches that instantly transform our home into a brunch restaurant, churros made with giant dumpling skins—you'd be remiss without snacks to satisfy your hunger when you'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!”
"Kick Genius" Ryu Soo-young reveals his winning recipe tips for a delicious, no-frills meal.

Ryu Soo-young's dishes may seem ordinary, but they contain his own secret weapon: a tablespoon of vinegar added at the end of kimchi stew, doenjang stew, and gochujang stew; kimbap stir-fried with just carrot oil; and seaweed soup made with apples in their skins. Furthermore, his creative, independently developed menus are recipes that are both humorous and captivating, and each bite will leave you feeling even happier. Open any page and create any dish you like, and you'll be assured of a meal that's "delicious" and guaranteed to be delicious.
This book contains 79 recipes, and the number of variations increases significantly when you add side dishes or side dishes derived from each dish. There's honey garlic pesto using the meat fat from a pot barbecue, yukhoe bibimbap using seasoned yukhoe, risotto made with the leftover sauce from gochujang butter galbi, 3 won perilla leaf pancakes to accompany squid sashimi salad, rose budaejjigae that transforms into risotto, and boiling crab pasta that delivers both flavor and presentation. Yet, by avoiding unnecessary page expansion and maximizing space, this well-made, best-recipe cookbook is born, a reliable ally in the kitchen.
I hope this book can bring joy to everyone who has ever wondered, "What should I eat today?" every time mealtime approaches. It offers practical recipes using ingredients found in the fridge, and its pages are filled with the sincerity and passion for cooking of actor and culinary expert(?) Ryu Soo-young. He guides readers to simply open their fridge and follow the book step-by-step. Before being a celebrity or broadcaster, Ryu Soo-young is simply a person who loves cooking and wants to share that joy with others. I hope this book will bring warmth and courage to many through the sincerity of Eo Nam-seon.