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This Man's Cook Perilla Seed Kimchi Cabbage and Square Fish Cake Salad
Blanching kimchi cabbage briefly in hot water preserves its crisp texture, then mixing it with soft square fish cakes using a savory anchovy sauce dressing for a unique side dish.
This Man's Cook Gochu Doenjang Muchim
A summer side dish that steals your appetite, made by lightly mixing gochujang and jujube syrup into doenjang to toss with crisp ojigochu peppers
This Man's Cook Gwasaeri Namul Bokkeum
Soaked dried ferns are stir-fried with a secret seasoning and perilla seed powder, resulting in a dish that stays moist and tender for a long time.
This Man's Cook Dotori-muk-bap
A refreshing dotori-muk-bap served with tangy fermented kimchi, crisp cucumber, and savory jidan, all in a clean and light anchovy broth.
This Man's Cook Ketchup Ojingeo-silchae-bokkeum
A stir-fried squid thread dish made with ketchup and gochujang, creating a tender texture and a spicy-sweet flavor reminiscent of gangjeong.
Kim Dae-seok's Egg Rice Noodles
An innovative rice noodle dish made on the spot by extruding dough from glutinous rice flour, potato starch, and eggs—without using wheat flour—then boiled in a refreshing coin broth.
Kim Dae-seok's Garlic Chive and Radish Pickles
A simple, refreshing side dish that preserves crispness by using soju instead of boiling the soy sauce, delivering a fragrant, savory punch perfect as a rice companion.
Kim Dae-seok's Hijiki and Tofu Muchim
A light side dish made by mixing firm, briny-free hijiki with mashed tofu, seasoned simply with salt and sesame oil for a clean, refreshing taste. The hijiki are cleaned using flour washing technique to remove fishy odor while maintaining their texture.
Kim Dae-seok's Daeboreum Dried Chwinamul Stir-Fry
A traditional holiday dish featuring dried chwinamul simmered gently without bitterness, marinated in soy sauce and perilla oil, then stir-fried with the rich, nutty aroma of perilla seed powder.
Ttukdak Hyung's Dried Pollack Chomuchim
A sweet and sour side dish made by soaking dried pollack strips in apple vinegar and apple juice, then mixing with a spicy sauce and aging for at least two days.
Sung Si-kyung's Oyster Ramyeon
A spicy oyster ramyeon where large green onions and gochugaru are stir-fried to release their oil, and oysters are added just before the noodles finish cooking to keep them plump and tender.
Yoon Yi-ryeon's Dodari Spicy Fish Stew
A deep and spicy Gyeongsang-style dodari spicy fish stew, enhanced with a seasoning made by stir-frying gochujang and gochugaru, and the fragrance of banga leaves.