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Kim Dae-seok's Tonkatsu Restaurant Kkakdugi
A sensational tonkatsu restaurant-style kkakdugi that uses cider and New Sugar to remove the radish's spiciness and maximize crunchiness with a sweet and sour flavor.
Kim Dae-seok's Myeolchi Gim Muchim
A delightful side dish combining crispy fried small anchovies and savory roasted seaweed, tossed in a special fish sauce-based seasoning.
Kim Dae-seok's Young Napa Cabbage Water Kimchi
A spring seasonal water kimchi that uses blended cold rice instead of flour paste, with tomatoes for a refreshing, tangy, and deep savory taste.
Kim Dae-seok's Kongnamul Gimguk
A refreshing hangover soup where the nuttiness of lightly grilled gopchang-gim (seaweed) and the clean taste of squid harmonize with crunchy bean sprouts to soothe your stomach.
Kim Dae-seok's Chicken Breast Rolled Omelet
A nutritious and unique omelette roll packed with protein-rich chicken breast and savory mozzarella cheese, rolled thickly for a satisfying bite.
Kim Dae-seok's Oyster Soup
Winter radish marinated in soy sauce broth for maximum freshness, enhanced with water dropwort for a clear and clean fresh oyster soup
Kim Dae-seok's Dried Pollock Hangover Soup
A hangover remedy soup that achieves a clear, rich, and creamy broth by marinating yellow croaker in seasoning without frying it in oil, avoiding greasiness and heaviness.
Kim Dae-seok's Stir-Fried Chili Peppers
Spicy side dish made by marinating ground pork with chopped green chili peppers and seasoning with soybean paste and anchovy sauce, aged for a week and served as a flavorful rice companion.
Kim Dae-seok's Mung Bean Sprout and Egg Stir-Fry
A simple main dish quickly stir-fried over high heat with crisp bean sprouts, tender shrimp, and smooth scrambled eggs, delivering rich smoky flavor in just minutes.
Kim Dae-seok's Mapo Eggplant Stir-Fry
A Sichuan-style mapo eggplant stir-fry made without doubanjiang, using soybean paste and oyster sauce instead—perfect for mixing into rice with a quick stir.
Kim Dae-seok's Large Cabbage Dumpling Kimchi
A refreshing summer kimchi made by soaking large cabbage in a light wheat flour slurry and freshly blended pear juice, seasoned with a savory broth that delivers a clean, crisp, cool flavor without any fishy aftertaste.
Kim Dae-seok's Summer Doenjang Jjigae
A summer seasonal doenjang jjigae featuring fresh potatoes and zucchini, where the doenjang is first sautéed to eliminate its pungent aroma and enhanced with a touch of ssamjang for a rich, savory depth.