A feast for Yun Nam-no: Giant dumplings and jokbal atop a cabbage flower

A special "incentive" meal was prepared for Chef Yun Nam-no. According to footage from JTBC's 'Chef & My Fridge' (released September 20, 2026), the cast prepared a lavish spread to ensure Yun felt he was receiving a truly significant reward.

Cabbage flowers and giant dumplings: 'Namno-du I-mandu' for Yun Nam-no

The core of this dish lies in its overwhelming size and an ingredient profile tailored to Yun's personal tastes. Titled 'Namno-du I-mandu' by the production team and cast, the dish aims to satisfy Yun so thoroughly that his "stomach bursts." To capture three distinct flavors within a single dumpling, the team used jokbal (braised pig's trotters), sweet shrimp, and beef as fillings.

To enhance the visual presentation, the team utilized cabbage to create a massive floral arrangement, upon which a steamed dish featuring jokbal was presented. The culinary design specifically accounted for Yun's fondness for vegetables and noodle dishes. The goal was to elevate the meal beyond a simple incentive, aiming for a reward level comparable to a vacation to China.

A tense cooking process: Combining jokbal with three distinct fillings

The cooking process was intense. The cast performed complex tasks, including kneading dumpling skins by hand and simmering jokbal, meat, and bones together to create a rich broth. The jokbal was boiled and stir-fried to serve as a primary filling, combined with beef entrails and jokbal skin. The dumpling filling consists of three main ingredients: jokbal, sweet shrimp, and beef, seasoned with ramen soup powder and Hapjajang (fermented soybean paste).

To manage the scale of the dumplings, the cast had to carefully adjust the thickness of the skins. Kim Poong was heavily involved in the process, such as mixing chili oil with Honghapjang (mussel paste). To complete the massive dumplings within the time limit, the cast moved rapidly through shaping, filling, and steaming. Tension rose during the noodle preparation, as a large quantity of noodles was required. Kim Poong worked to prevent clumping, tearing wide strips of dough in a style similar to sujebi (hand-torn dough soup).

The visual composition of the finished dish

The final dish featured a giant dumpling resting atop a cabbage flower. Prepared noodles were placed on top of the dumpling; according to the broadcast, these noodles function as a seasoning to be enjoyed alongside the dumpling rather than just a side. The dish harmonizes the collagen from the jokbal with the soft texture of the noodles.

The cast remarked that the finished dish's visuals were reminiscent of a high-end Sichuan restaurant. The final result achieved a perfect balance between the moisture of the cabbage, the jokbal, and the dumpling filling, blending the collagen of the jokbal with the soft texture of the noodles.