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Kim Dae-seok's Aged Kimchi Rolled Omelet
Delicious omelette enhanced with savory flavor and crisp texture from stir-fried aged kimchi and dried anchovies
Kim Dae-seok's Braised Chickpeas
A savory side dish made by lightly frying soaked chickpeas in vegetable oil, then gently simmering them with tiny dried anchovies until tender and smooth.
Kim Dae-seok's Flounder and Mugwort Soup
A refreshing spring soup made with flounder fish and wild mugwort, simmered without fishy odor using doenjang and anchovy broth for a rich, clean flavor.
Kim Dae-seok's Sweet and Sour Pork Neck
Fried pork neck coated with glutinous rice flour, served with a tangy-sweet spaghetti sauce-based sauce for an easy and delicious sweet and sour pork dish.
Kim Dae-seok's Chili Jeotgal Jangajji
A pickle made by aging green chili and cheongyang chili in a marinade of salted fresh anchovies and salted shrimp.
Kim Dae-seok's Duck Roast with Perilla Seed Sauce
Duck roast seasoned with sesame oil and ginger wine to eliminate gamey odor, served with a special sauce made from perilla seed and vinegared gochujang sauce
Kim Dae-seok's Cabbage with Butter
A simple, high-value side dish that elevates crisp cabbage with the rich aroma of butter and the deep umami of finely ground dried shrimp, creating a sophisticated flavor profile.
Kim Dae-seok's Tofu and Chives Pancake
A bite-sized pancake that combines the rich, nutty flavor of mashed tofu with the fresh aroma of chives
Kim Dae-seok's Soy Sauce Small Anchovy Stir-Fry
Stir-fried small anchovies with garlic, soy sauce, and tuna essence, finished with rock sugar and sesame oil for a savory, rich side dish.
Ttukdak Hyung's Beef Intestine Tofu Jjigae
A rich and savory jjigae simmered with tofu and spicy seasoning in the fragrant oil from pre-cooked beef intestines.
Ttukdak Hyung's Dongpa Jeonyuk
Dongpa Jeonyuk made by searing pork belly like frying, simmering in a soy sauce and mirin marinade, served with green onions
Yoon Yi-ryeon's Garlic-Anchovy Gochujang Ssamjang
A rice-stealing gochujang ssamjang made by stir-frying whole garlic cloves in oil to remove their spiciness, then simmering them with savory anchovies and Korean mild crunchy green chili peppers.