Food and Recipes from ‘Jinny’s Kitchen 2’
Have you wanted to taste the food featured in ‘Jinny’s Kitchen 2‘? This Korean variety show has become a beloved series, showcasing the rich tapestry of flavors, textures, and traditions that define Korean cuisine.
From hearty soups to spicy side dishes, the show provides viewers with an intimate look at the recipes and techniques that have been passed down through generations. This article delves into some of the standout recipes featured on ‘Jinny’s Kitchen 2,’ offering step-by-step guides to recreate these delicious dishes at home. Whether you’re a seasoned cook or a curious beginner, these recipes will transport your taste buds to the heart of Korea, celebrating the timeless appeal of its culinary heritage.
How to Make Dduk-bulgogi (뚝불고기)

Ingredients for 20 Servings of Dduk-bulgogi:

- 20 servings of bulgogi meat
- 250g of soy sauce
- 1 tablespoon of sesame oil
- 480g of sugar
- 50g of chopped green onion
- 30g of minced garlic
- A pinch of pepper
- 1 tablespoon of sesame seeds
Scaled-Down Ingredients for Dduk-bulgogi:
- 400g of bulgogi meat
- 100g of sweet potato noodles (dangmyeon)
- 1/2 stalk of green onion
- 1/2 onion
- 200g of broth (or anchovy-dashima stock)
- 1 tablespoon of cooking wine
- 4 tablespoons of soy sauce
- 2 tablespoons of sugar
- 1/2 tablespoon of minced garlic
- A sprinkle of sesame seeds
- 1/2 tablespoon of sesame oil
- A pinch of pepper
Preparation Steps:
- Prepare the Meat: Trim any excess fat from the beef intended for bulgogi. Soak the sweet potato noodles in warm water for 20 minutes, then cut them into manageable lengths.
- Slice the Vegetables: For the Jinny’s Kitchen 2 Dduk-bulgogi, julienne the onion and green onion. You can skip the carrot if you prefer, focusing on just the onion and green onion.
- Marinate the Meat: In a bowl, mix the bulgogi marinade with the following ingredients: 4 tablespoons of soy sauce, 2 tablespoons of sugar, 1/2 tablespoon of minced garlic, 1/2 tablespoon of sesame oil, a pinch of pepper, and a sprinkle of sesame seeds. Combine well and marinate the meat for about 1 hour in the refrigerator.
- Cook the Dduk-bulgogi: After marinating, place the meat in a stone pot (뚝배기). Add the broth and cooking wine. I used 1 cup of anchovy-dashima stock instead of regular broth. Bring it to a boil!
- Add the Noodles: Once it’s bubbling, toss in the soaked sweet potato noodles and let everything cook together until the noodles are tender and the flavors meld.
- Adjust the Seasoning: If you find the broth lacking, feel free to add more according to your taste. Balance the flavor with additional soy sauce and sugar as needed.
And there you have it! Your delicious Dduk-bulgogi is ready to serve. You can adjust the seasoning to your liking, ensuring that every bite is packed with flavor. Enjoy your meal!
Soondubu Jjigae (순두부찌개): A Spicy Korean Tofu Stew

Soondubu Jjigae, also known as Soft Tofu Stew, is a popular Korean dish known for its rich, spicy flavor and comforting qualities. This hearty stew features silky smooth tofu (soondubu), typically combined with ingredients such as pork, seafood, or vegetables, and is seasoned with gochugaru (Korean red pepper flakes) and gochujang (Korean red pepper paste). It is often cooked and served in a traditional Korean earthenware pot, which keeps the stew bubbling hot.
The dish is not only loved for its delicious taste but also for its versatility and health benefits. The soft tofu provides a creamy texture that balances perfectly with the spicy broth, making it a favorite among spice lovers. Soondubu Jjigae is typically enjoyed with a bowl of steamed rice and an assortment of banchan (Korean side dishes), making it a complete and satisfying meal.
Ingredients:
- 200g soft tofu (silken tofu)
- 100g pork belly (cut into small pieces)
- 1/2 onion (sliced)
- 1 green onion (chopped)
- 1 clove garlic (minced)
- 1/2 zucchini (sliced)
- 1/2 cup kimchi (chopped)
- 1 tbsp Korean red pepper flakes (gochugaru)
- 1 tbsp Korean red pepper paste (gochujang)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
- 2 cups water or anchovy broth
- 1 egg
- Salt and pepper to taste
Instructions:
- Prepare Ingredients:
- Slice the onion and zucchini.
- Chop the green onion and kimchi.
- Mince the garlic.
- Cook Pork Belly:
- In a pot, heat the sesame oil over medium-high heat.
- Add the pork belly pieces and cook until they start to brown.
- Add Aromatics:
- Add the minced garlic and sliced onion to the pot.
- Stir-fry until the onion becomes translucent.
- Add Kimchi and Seasonings:
- Add the chopped kimchi to the pot and stir-fry for a few minutes.
- Add the gochugaru (Korean red pepper flakes) and gochujang (Korean red pepper paste).
- Stir well to combine all the ingredients.
- Add Liquid:
- Pour in 2 cups of water or anchovy broth.
- Bring the mixture to a boil.
- Add Vegetables:
- Add the sliced zucchini to the pot.
- Reduce the heat to medium and let it simmer for about 10 minutes.
- Add Tofu:
- Gently add the soft tofu (silken tofu) to the pot in large chunks.
- Let it simmer for another 5 minutes.
- Season:
- Add soy sauce, sugar, salt, and pepper to taste.
- Stir gently to avoid breaking the tofu.
- Add Egg and Green Onion:
- Crack an egg into the pot and let it cook to your desired doneness.
- Add the chopped green onion on top.
- Serve:
- Serve the Soondubu Jjigae hot with a bowl of steamed rice and side dishes.
Enjoy your delicious Soondubu Jjigae!
Delicious Recipes from ‘Jinny’s Kitchen 2’: Dakgalbi (닭갈비)and Bibim Noodles(비빔면)

‘Jinny’s Kitchen 2’ has been captivating audiences with its mouth-watering dishes, and two standout recipes from the show are Dakgalbi (spicy stir-fried chicken) and Bibim Noodles. Here’s how you can recreate these delectable dishes at home.
Dakgalbi (Spicy Stir-Fried Chicken)
Ingredients:
- 500g chicken thigh, boneless and skinless
- 1/2 cabbage, chopped
- 1 sweet potato, sliced
- 1 carrot, sliced
- 1 onion, sliced
- 2 green onions, chopped
- 1 cup rice cakes (tteokbokki)
- 2 tbsp vegetable oil
For the Marinade:
- 3 tbsp gochujang (Korean red chili paste)
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 1 tbsp sugar
- 1 tbsp honey
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp sesame oil
- 1 tsp black pepper
Instructions:
- Prepare the Chicken: Cut the chicken thighs into bite-sized pieces.
- Make the Marinade: In a bowl, mix gochujang, soy sauce, rice wine, sugar, honey, minced garlic, minced ginger, sesame oil, and black pepper.
- Marinate the Chicken: Add the chicken pieces to the marinade and mix well. Let it sit for at least 30 minutes.
- Cook the Vegetables: Heat vegetable oil in a large pan over medium-high heat. Add the cabbage, sweet potato, carrot, and onion. Stir-fry for about 5 minutes until the vegetables start to soften.
- Add the Chicken: Add the marinated chicken and rice cakes to the pan. Stir-fry for another 10-15 minutes until the chicken is cooked through and the vegetables are tender.
- Finish with Green Onions: Add the chopped green onions and stir well. Cook for an additional 2-3 minutes.
- Serve: Serve hot, preferably with steamed rice.
Bibim Noodles (Spicy Mixed Noodles)비빔면
Ingredients:
- 200g somyeon (thin wheat noodles)
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/2 apple, thinly sliced
- 1 hard-boiled egg, halved
- Sesame seeds for garnish
For the Sauce:
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp apple cider vinegar
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tsp Korean red chili flakes (gochugaru)
- 1 tbsp honey
Instructions:
- Cook the Noodles: Cook the somyeon according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Sauce: In a bowl, mix gochujang, soy sauce, sugar, apple cider vinegar, sesame oil, minced garlic, gochugaru, and honey until well combined.
- Mix the Noodles: In a large bowl, combine the cooked noodles with the sauce. Mix thoroughly so the noodles are evenly coated.
- Add Vegetables and Fruit: Add the julienned cucumber, carrot, and apple slices to the noodles. Toss well to combine.
- Serve: Transfer the noodles to a serving plate. Top with the halved hard-boiled egg and sprinkle with sesame seeds.
- Enjoy: Serve immediately and enjoy the spicy, tangy flavors of this refreshing dish.
Spicy Galbijjim (매운 갈비찜) Recipe from ‘Jinny’s Kitchen 2’

‘Jinny’s Kitchen 2’ has been capturing hearts and palates with its delightful array of dishes. One of the standout recipes from the show is Spicy Galbijjim (braised short ribs). This dish combines tender beef ribs with a spicy and savory sauce, creating a meal that’s both comforting and exhilarating. Here’s how you can make this delicious dish at home.
Spicy Galbijjim (Braised Short Ribs) from Jinny’s Kitchen 2
Ingredients:
- 1 kg beef short ribs
- 2 potatoes, peeled and cut into chunks
- 2 carrots, cut into chunks
- 1 onion, cut into chunks
- 4 shiitake mushrooms, sliced
- 3 green onions, chopped
- 4 cups water
- 2 tbsp vegetable oil
For the Sauce:
- 4 tbsp gochujang (Korean red chili paste)
- 3 tbsp soy sauce
- 2 tbsp gochugaru (Korean red chili flakes)
- 2 tbsp sugar
- 1 tbsp honey
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp rice wine (mirin)
- 1 tbsp sesame oil
- 1 tsp black pepper
Instructions:
- Prepare the Ribs: Soak the beef short ribs in cold water for about 30 minutes to remove excess blood, changing the water once or twice. Drain and rinse the ribs.
- Blanch the Ribs: In a large pot, bring water to a boil. Add the ribs and boil for 5 minutes. Drain and rinse the ribs again to remove any impurities.
- Make the Sauce: In a bowl, mix gochujang, soy sauce, gochugaru, sugar, honey, minced garlic, minced ginger, rice wine, sesame oil, and black pepper until well combined.
- Cook the Ribs: In a large pot, heat vegetable oil over medium-high heat. Add the ribs and brown them on all sides.
- Add Water and Sauce: Pour 4 cups of water into the pot with the ribs. Add the sauce mixture and stir well. Bring to a boil.
- Simmer: Reduce the heat to low and cover the pot. Let it simmer for about 45 minutes, stirring occasionally.
- Add Vegetables: Add the potatoes, carrots, onion, and shiitake mushrooms to the pot. Continue to simmer for another 30-40 minutes, or until the ribs and vegetables are tender.
- Finish with Green Onions: Add the chopped green onions and stir well. Cook for an additional 2-3 minutes.
- Serve: Serve hot, preferably with steamed rice.
Gomtang Recipe from ‘Jinny’s Kitchen 2’

‘Jinny’s Kitchen 2’ has been winning hearts with its array of comforting Korean dishes. One of the standout recipes from the show is Gomtang (beef bone soup). This traditional Korean soup is known for its deep, rich flavor and nourishing qualities, making it a perfect dish for any occasion. Here’s how you can make this delightful soup at home.
Gomtang (Beef Bone Soup) from Jinny’s Kitchen 2
Ingredients:
- 1 kg beef bones (preferably leg bones and knuckle bones)
- 500g beef brisket
- 1 onion
- 10 cloves garlic
- 2 green onions, cut into large pieces
- Salt to taste
- Pepper to taste
- Cooked rice (for serving)
- Sliced green onions (for garnish)
Instructions:
- Prepare the Bones: Soak the beef bones in cold water for at least 2 hours, preferably overnight, to remove excess blood. Change the water several times during this period. Drain and rinse the bones thoroughly.
- Blanch the Bones: In a large pot, bring water to a boil. Add the bones and boil for about 10 minutes. Drain and rinse the bones again to remove impurities.
- Make the Broth: In a clean large pot, add the blanched bones, beef brisket, onion, garlic, and green onions. Fill the pot with enough water to cover the ingredients completely.
- Simmer: Bring the water to a boil, then reduce the heat to low. Let it simmer for at least 4-5 hours, skimming off any foam or impurities that rise to the surface. The longer you simmer, the richer the broth will become.
- Remove the Brisket: After about 2 hours of simmering, remove the beef brisket from the pot. Let it cool slightly, then slice it thinly. Set aside.
- Season the Broth: Once the broth has reached your desired depth of flavor, season it with salt and pepper to taste. Remove the bones and vegetables from the pot.
- Serve: To serve, place a portion of cooked rice in a bowl. Top with slices of beef brisket and ladle the hot broth over it. Garnish with sliced green onions.
- Enjoy: Serve the Gomtang hot, accompanied by kimchi or other side dishes.
Kkakdugi(깍두기) Recipe from ‘Jinny’s Kitchen 2’

‘Jinny’s Kitchen 2’ has been impressing viewers with its array of traditional Korean dishes. One of the standout recipes is Kkakdugi (cubed radish kimchi). This spicy and crunchy side dish is a staple in Korean cuisine, offering a refreshing and tangy complement to any meal. Here’s how you can make this delicious Kkakdugi at home.
Kkakdugi (Cubed Radish Kimchi) from Jinny’s Kitchen 2
Ingredients:
- 1 large Korean radish (mu) or daikon radish, about 1.5 kg
- 3 tbsp coarse sea salt
- 2 tbsp sugar
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp gochugaru (Korean red chili flakes)
- 2 tbsp fish sauce
- 2 tbsp salted shrimp (saeujeot), finely chopped
- 3 green onions, chopped
- 1 tbsp sesame seeds (optional)
Instructions:
- Prepare the Radish: Peel the radish and cut it into 1-inch cubes. Place the radish cubes in a large bowl.
- Salt the Radish: Sprinkle the radish cubes with the coarse sea salt and sugar. Mix well to ensure all the pieces are evenly coated. Let it sit for about 1-2 hours, tossing occasionally, until the radish has released some of its moisture and become slightly softened.
- Rinse and Drain: After the radish has softened, rinse it thoroughly under cold water to remove excess salt. Drain well and return the radish cubes to the bowl.
- Prepare the Seasoning: In a separate bowl, combine the finely chopped onion, minced garlic, minced ginger, gochugaru, fish sauce, and finely chopped salted shrimp. Mix well until a thick paste forms.
- Mix the Radish and Seasoning: Add the seasoning paste to the drained radish cubes. Mix thoroughly to ensure each radish cube is well coated with the seasoning. Add the chopped green onions and sesame seeds (if using) and mix again.
- Ferment: Transfer the seasoned radish into a clean, airtight container or jar. Press down firmly to remove any air pockets. Leave the container at room temperature for 1-2 days to start the fermentation process. After this initial period, transfer the container to the refrigerator.
- Serve: Kkakdugi can be enjoyed immediately, but it will develop a deeper flavor as it continues to ferment in the refrigerator. Serve as a side dish with rice, soups, or any Korean meal.
Dolsot Bibimbap(돌솥비빔밥)Recipe from ‘Jinny’s Kitchen 2’

Dolsot Bibimbap (Stone Pot Mixed Rice) is a beloved Korean dish that combines a variety of vegetables, meat, and a flavorful gochujang sauce, all served over crispy rice in a hot stone pot. Featured on ‘Jinny’s Kitchen 2,’ this dish showcases the vibrant and nutritious qualities of Korean cuisine. Here’s how you can make this delicious and visually appealing dish at home.
Ingredients:
- 1 cup short-grain rice
- 200g beef (ground or thinly sliced)
- 1 carrot, julienned
- 1 zucchini, julienned
- 100g spinach
- 100g bean sprouts
- 4 shiitake mushrooms, sliced
- 1 egg
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp sesame oil
- 2 tsp soy sauce
- 1 garlic clove, minced
- Salt and pepper to taste
- Sesame seeds for garnish
- 1 tbsp vegetable oil
Instructions:
- Cook the Rice: Rinse the rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stovetop according to the package instructions.
- Prepare the Vegetables:
- Blanch the spinach in boiling water for 1 minute, then rinse under cold water and squeeze out excess moisture. Season with a pinch of salt and sesame oil.
- Blanch the bean sprouts in boiling water for 2 minutes, then rinse under cold water and drain. Season with a pinch of salt.
- Sauté the carrots, zucchini, and mushrooms separately in a pan with a little vegetable oil until tender. Season each with a pinch of salt.
- Cook the Beef: In a pan, heat a little vegetable oil over medium heat. Add the minced garlic and sauté until fragrant. Add the beef and cook until browned. Season with soy sauce, salt, and pepper.
- Prepare the Stone Pot: Heat a stone pot (dolsot) over medium heat. Add a tablespoon of vegetable oil and spread it evenly on the bottom and sides of the pot. Add the cooked rice and press it down gently to create a crust.
- Assemble the Bibimbap: Arrange the cooked vegetables and beef on top of the rice in the stone pot. Place the egg yolk (or a fried egg) in the center.
- Serve: Just before serving, add a dollop of gochujang on top of the vegetables and drizzle with sesame oil. Sprinkle with sesame seeds.
- Mix and Enjoy: To eat, mix all the ingredients together with a spoon, making sure to scrape up the crispy rice from the bottom of the pot. Enjoy the combination of textures and flavors!
Features of Dolsot Bibimbap:
- Crispy Rice: The hot stone pot creates a delightful crispy layer of rice at the bottom, adding a unique texture to the dish.
- Colorful and Nutritious: The dish incorporates a variety of colorful vegetables, making it not only visually appealing but also packed with nutrients.
- Customizable: You can easily customize the ingredients based on your preference or dietary restrictions, making it a versatile dish.
- Balanced Flavors: The combination of savory beef, fresh vegetables, and spicy gochujang sauce creates a harmonious balance of flavors.
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