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Kim Dae-seok's Dried Mulmegi Soup
A premium hangover remedy that delivers a deeper, refreshingly clear flavor than dried cod soup, made by simmering thoroughly dried yellow croaker with rice washing water.
Kim Dae-seok's Fried Boiled Eggs
A special dish featuring soft-boiled eggs with a crisp, crunchy breadcrumb coating, fried to perfection and topped with a homemade spaghetti sauce for a delightful contrast of textures and flavors.
Kim Dae-seok's Ganghwa Radish Kimchi
A traditional radish kimchi made by soaking radish with New Sugar instead of salt to reduce its spicy heat, then mixing in fresh shrimp and dried chili for a refreshing flavor.
Kim Dae-seok Chef's Radish Water Kimchi
Ground red chili peppers to eliminate the raw aroma, and use barley rice to create a refreshing, deep-flavored summer water kimchi.
Kim Dae-seok's Chicken Gomtang
Simple, hearty nourishing chicken gomtang with chicken feet for a richer, deeper broth
Kim Dae-seok's Kohlrabi Jangjji Banchan
A special side dish made by drying kohlrabi in a food dehydrator and mixing it with a spicy-sweet seasoning—sweeter and more chewy than radish jangjji.
Kim Si-hyun's Namunjae Vegetable Raw Beef
A premium raw beef dish where the chewy texture of aged sirloin meets the crisp, savory umami of Namunjae vegetables from tidal flats.
Kim Dae-seok's Taro Soup
A traditional autumn festival taro soup made with beef brisket broth and doenjang to neutralize the sharp, irritating taste of tubers, delivering a rich and smooth flavor perfect for Chuseok celebrations.
Kim Dae-seok's Three-Color Wheat Crepes with Smoked Duck
A luxurious delicacy featuring three-color miljeonbyeong made from scallion and carrot juice, wrapped with golden smoked duck, scallion strips, and cucumber, enjoyed with a savory chunjang sauce.
Kim Dae-seok's Kohlrabi Dongchimi
A refreshing instant dongchimi made without a blender, using the natural red broth from beets and crisp, sweet kohlrabi
Kim Dae-seok's Dalgona
A nostalgic dalgona recipe made by mixing white sugar and yellow sugar for a deep flavor, with precise pressure and timing to help prevent sticking.
Chinese Cuisine Witch's Non-Soggy Japchae
This is a hotel-style japchae recipe where the sweet potato noodles are boiled directly in a soy sauce seasoning liquid to prevent sogginess.