[K-Drama Food] Cook Like a Royal Chef: Recipes from “The Tyrant’s Chef”

Hello. This is JH from My Korean Guide.

In my last post, we explored the real menu that appeared in the hit drama “The Tyrant’s Chef.” After reading it, many of you asked, “So, how do I make it?” You don’t need to be a genius chef to enjoy these dishes. Today, I have prepared simple recipes for the 5 iconic dishes from the show that you can try at home.

1. Gochujang Butter Bibimbap (The 5-Minute Magic)

The dish that saved the chef’s life is actually the easiest to make.

• Ingredients: 1 bowl of hot steamed rice (barley rice is best), 1 tbsp Gochujang (Red Chili Paste), 10g Butter, 1 Fried Egg.
• How to Make:
  1. Put hot rice in a bowl.
  2. Place the slice of butter in the center so it starts melting.
  3. Add the Gochujang and the fried egg on top.
  4. Mix vigorously while it’s hot. The creamy butter neutralizes the spice!

2. Doenjang (Soybean Paste) Pasta

Experience the fusion that shocked the Joseon Dynasty.

• Ingredients: Pasta noodles, 1 tbsp Korean Doenjang (Soybean Paste), Garlic (sliced), Clams (or Shrimp), Olive Oil.
• How to Make:
  1. Boil the pasta noodles. Save 1 cup of pasta water before draining.
  2. In a pan with olive oil, stir-fry sliced garlic and clams/shrimp.
  3. Add the pasta water and dissolve the Doenjang into it to make a sauce.
  4. Add the noodles to the pan and toss until the sauce coats them well.

3. Rice Wine Beef Bourguignon (Galbi-jjim Style)

A luxurious stew perfect for a weekend dinner.

• Ingredients: Beef Ribs (Galbi), Red Wine (substitute for Wild Grape Wine), Carrots, Onions, Soy Sauce, Sugar.
• How to Make:
  1. Sear the beef ribs in a pot until brown.
  2. Add chopped vegetables and sauté briefly.
  3. Pour Red Wine until the meat is submerged. Add a splash of soy sauce and sugar for seasoning.
  4. Simmer on low heat for 1.5 to 2 hours until the meat falls off the bone.

4. Snowflake Schnitzel (Crispy Pork Cutlet)

The texture that revolutionized the royal kitchen.

• Ingredients: Pork loin (pounded thin), Flour, Egg wash, Breadcrumbs (Panko), Parmesan Cheese block.
• How to Make:
  1. Coat the thin pork in this order: Flour -> Egg -> Breadcrumbs.
  2. Deep fry in oil until golden brown.
  3. The Key Step: Grate a generous amount of Parmesan cheese over the hot cutlet immediately, so it looks like “snow.”

5. Black Sesame Macaron (No-Bake Hack)

Making macaron shells is hard, so here is a “Home Cafe” version using store-bought shells or crackers.

• Ingredients: Black Sesame Powder, Cream Cheese, Powdered Sugar, Store-bought Macaron Shells (or plain biscuits).
• How to Make:
  1. Mix Cream Cheese, Black Sesame Powder, and a little sugar to make the filling.
  2. Pipe the thick grey cream between two shells.
  3. Refrigerate for 30 minutes before serving. The savory nuttiness is sophisticated and elegant.

Actually, this is sold at Tour les Jours(Korean chain bakeries). You can buy it anytime during your trip to Korea if you want.

---

Summary & Comments

• Bibimbap: Just mix Butter and Gochujang. Simple and addictive.
• Pasta: Use Doenjang instead of salt/tomato sauce.
• Stew: Braise beef in wine for a long time.
• Schnitzel: Don’t forget the “Snow” (Cheese) on top!

Now you can open your own “Royal Kitchen” at home. Which one will you try first? I strongly recommend starting with the Gochujang Butter Bibimbap for a quick and delicious lunch!