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137 recipes found.
Kim Dae-seok's Sweet Pumpkin Makgeolli Bread
A nostalgic wellness snack made by mixing sweet pumpkin with milk, eggs, fermented rice wine, and rice flour, then fermenting for 5 hours before steaming to perfection for a soft, melt-in-your-mouth texture.
Kim Dae-seok's Acorn Kimchi Jeonbyeong
A delicious jeonbyeong made by rolling up a chewy acorn dough filled with spicy and savory stir-fried meat kimchi filling, enhanced with glutinous rice flour for extra texture.
Kim Dae-seok's Semi-Dried Pollock Gangjeong
A premium dish featuring tender, boneless cod fillets fried to a crisp in a sweet-savory homemade soy sauce glaze enhanced with half a spoon of vinegar for depth and flavor.
Kim Dae-seok's Glutinous Rice Flour Beef Jeon
A traditional beef jeon that’s even smoother and richer, thanks to glutinous rice flour and a secret trick using a soju bottle.
Yoon Yi-ryeon's Seoul-Style Red Bean Porridge
A winter solstice red bean porridge with a smooth, soup-like texture from rice flour paste instead of whole rice grains, accompanied by chewy glutinous rice balls.
Ttukdak Hyung's Beef Tripe Janchiguksu
A hearty janchiguksu featuring crispy beef tripe coated in glutinous rice flour and egg, perfectly balanced with savory broth made from dried anchovies and kelp
Lim Sung-geun's Carrot Jeon
A sweet carrot jeon made crispy by coating julienned carrots with glutinous rice flour and starch, then adding a small amount of broth or water before pan-frying.
Lee Hye-jung's Lettuce Water Kimchi
An instant water kimchi that comes together in a day by pouring a light broth over lettuce and thinly sliced apple for a refreshing finish.
Ttukdak Hyung's Microwave Strawberry Chapssaltteok
A homemade dessert made by microwaving glutinous rice flour dough in 1-minute intervals to make it chewy, then wrapping fresh strawberries and red bean paste.
Kim Dae-seok's Butterbur Stem Perilla Seed Soup
A traditional nourishing soup made by perfectly removing the bitterness and astringency of butterbur stems with salt water, and simmering with the savory flavor of shrimp and glutinous rice flour for a thick, nutty finish.
Kim Dae-seok's Old Pumpkin Injeolmi
Steamed with glutinous rice flour and generously coated with mung bean paste, this chewy and sweet pumpkin injeolmi highlights the natural sweetness of fully ripe old pumpkins.
Kim Dae-seok's Chili Leaf Kimchi
A specialty kimchi made by aging chili leaves in brine for three days to eliminate rawness, then enhanced with rich umami from hwangseokeo-jeot brine