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137 recipes found.
Kim Dae-seok's Pumpkin Mochi
A nostalgic hand-made texture recreated by blending the sweetness of dried old pumpkin with the nutty richness of red bean paste, combined with moist rice flour for a traditional treat.
Kim Dae-seok's Secret Mustard Greens Kimchi
A secret kimchi with a natural sweetness from persimmon and a clean, crisp flavor from chili seeds—crisp and refreshing to the bite.
Ttukdak Hyung's Yagwa
A traditional yagwa made by mixing all-purpose flour, bread flour, and wet glutinous rice flour into a dough, pressing it into molds, frying until crisp, then soaking in a sweet syrup infused with whole cinnamon sticks and ginger for a deliciously fragrant finish.
Kim Dae-seok Chef's Watercress Stir-Fry
A traditional steamed dish made by steaming fragrant watercress stems coated with rice flour and perilla seed powder, along with cranberries, for 10 minutes—deliciously savory and aromatic.
Ttukdak Hyung's Gaeseong Juak
Sweet Gaeseong juak made by kneading wet glutinous rice flour with makgeolli, frying, and coating in a syrup of jocheong, cinnamon, and ginger
Kim Dae-seok's Eggplant and Beef Jeon
A savory jeon made by mixing minced eggplant and beef with only eggs and sand lance fish sauce, without water, resulting in a rich, juicy, and deeply flavorful pancake.
Kim Dae-seok's Grilled Seasoned Dried Pollock
Coated with glutinous rice flour to enhance a soft, chewy texture, this delicious dried pollock is marinated in a secret spicy-sweet gochujang sauce—perfect as a rice companion dish.
Yoon Yi-ryeon's Nabak Mul Kimchi
A refreshing and subtly sweet nabak mul kimchi made with winter cabbage, Jeju radish, apple juice, and glutinous rice paste.
Yoon Yi-ryeon's Chorongmu Chonggak Kimchi
Chonggak kimchi made by salting whole chorong radishes for a long time to preserve crispness and mixing with a seasoning centered on salted shrimp.
Yoon Yi-ryeon's Autumn Scallion Kimchi
A pa kimchi that harmonizes the fragrance of autumn scallions with a savory, umami-rich seasoning.
Yoon Yi-ryeon's Myeongi Kimchi
A kimchi made with myeongi leaves, fermented anchovy sauce, glutinous rice paste, and pear juice for deep savory flavor, with red chili peppers adding fragrance. After about 1 month of fermentation, it turns golden and becomes a perfect rice-stealing side dish.
Aha Bujang's Spicy Napa Cabbage Geotjeori
A fiery and savory napa cabbage geotjeori made with Vietnamese chili powder and blended fruits and vegetables for an intensely spicy yet umami-rich flavor.