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Kim Dae-seok's Steamed Red Scallops
Removing fishy odor by surrounding the clams with soju, then steaming for 6 minutes and resting for 1 minute to achieve tender and sweet red scallops
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 Bomdong Water Kimchi
A refreshing bomdong (spring napa cabbage) water kimchi made with kelp broth and blended fruits, enhanced with soju to eliminate raw aroma and maintain crispness and coolness for longer.
Kim Dae-seok's Kombu Pickled in Soy Sauce
A tangy soy-based pickle made by soaking salted kombu in a seasoned brine of doenjang and soju after removing its salty taste.
Kim Dae-seok's Bean Sprout Bulgogi
A crisp and spicy large-cut bean sprout bulgogi enhanced with a savory flavor from a marinade made by finely grinding oman-dongi and onion.
Kim Dae-seok's Sweet Potato Stem Pickle
A pickle made by pouring a seasoned soy sauce mixture, enriched with doenjang, onto fresh sweet potato stems without blanching, resulting in a crisp and savory flavor.
Kim Dae-seok's Miyeok Chomuchim
A tangy fresh-seaweed salad with radish, lemon juice, and crisp sliced vegetables.
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.
Ttukdak Hyung's Cold Noodle Broth Pickled Mustard Greens Chicken Stew
A spicy and refreshing chicken stew made by simmering pickled mustard greens, chicken, and potatoes in cold noodle broth with gochugaru seasoning.
Ttukdak Hyung's Spicy Odeng Kalguksu
A spicy, hearty noodle dish made by boiling fish-flavored kalguksu ramen with a fiery seasoning and skewered odeng in a rich broth.
Yoon Joomo's Eel Soup
A nourishing soup made with a rich one-hour eel-bone broth, seasoned young napa cabbage, mung bean sprouts, and enoki mushrooms.
Kim Dae-seok's Cucumber and Seaweed Salad
A refreshing summer side dish made by marinating slightly blanched seaweed and pickled cucumber in a tangy tuna sauce.