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Kim Dae-seok's Shiitake and Shishito Pepper Stir-Fry
A summer side dish featuring chewy shiitake mushrooms, fragrant shishito peppers, and sweet dried surimi, stir-fried together for a deliciously savory and slightly sweet flavor.
Ttukdak Hyung's Beef Stir-Fry with Gochujang
A savory beef stir-fry with green onion, beef, and onion simmered in gochujang seasoning, perfect as a side dish for rice.
Kim Dae-seok's Dried Shrimp and Garlic Scape Stir-Fry
A side dish made by first stir-frying dried shrimp without oil, then using soju to eliminate the sharpness of garlic scapess for a glossy, savory result.
Kim Dae-seok's Seasoned Grilled Flounder
flounder grilled with a clean, savory homemade soy sauce marinade after removing fishy odor with flour water, resulting in a crisp exterior and moist interior
Kim Dae-seok's Sweet Persimmon Kimchi
An autumn specialty kimchi made in just 10 minutes by combining sweet and crisp persimmons with a refreshing salted shrimp seasoning
Kim Dae-seok's Blanched Scallion Muchim
A simple, quick side dish that pairs crisp blanched scallions with a spicy-sweet, savory gochujang dressing—perfect as a rice-boosting accompaniment.
Kim Dae-seok's Perilla Leaf Stir-Fry
A side dish that enhances the aroma of fresh perilla leaves by stir-frying them with onion and adds a rich, nutty flavor with perilla seed powder.
Ttukdak Hyung's Clear Gomtang and Gomtang Noodles
A hearty gomtang noodles dish served with clear gomtang broth made by simmering front leg meat and radish, topped with glass noodles and garnishes.
Ttukdak Hyung's Pumpkin Leaf Ssam Rice
Pumpkin leaf ssam rice with stir-fried pork and cabbage in a savory doenjang seasoning
Ttukdak Hyung's Squid Tofu Jjigae
A spicy, savory stew made by simmering tofu and squid in gochujang-based seasoning, delivering a tangy yet deeply flavorful dish.
Kim Dae-seok's Seoul-Style Shepherd's Purse Muchim
A refreshing and tangy shepherd's purse salad seasoned with gochujang and vinegar to stimulate the appetite.
Yoon Yi-ryeon's Winter Dongchimi
Winter dongchimi made by salting small radishes for two days and adding fermented chili peppers and kelp, keeping the radishes crisp for a long time.