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2,546 recipes found.
Kim Dae-seok's Dandelion Jeon
A unique chewy pancake made with dandelion greens' bitterness and cabbage's sweetness bound in acorn flour batter.
Kim Dae-seok's Spam Rice Pancakes
A nutritious rice pancake made by mixing leftover cold rice, savory Spam, and leftover vegetables from the fridge, then pan-frying until golden and nutty.
Kim Dae-seok's Dried Mulmegi Soup
A premium hangover remedy that delivers a deeper, refreshingly clear flavor than dried cod soup, made by simmering thoroughly dried yellow croaker with rice washing water.
Kim Dae-seok Chef's Perilla Leaf Kimchi
A simple no-fire perilla leaf kimchi with a refreshing and savory flavor, made by adding apple and onion juice for a crisp, vibrant taste.
Kim Dae-seok Chef's Super Simple Soy Sauce Noodles
A super simple soy sauce cold noodles dish that awakens the appetite with the rich aroma of soy sauce and sesame oil, enhanced by a refreshing lemon juice kick.
Kim Dae-seok's Chicken Gomtang
Simple, hearty nourishing chicken gomtang with chicken feet for a richer, deeper broth
Kim Dae-seok's Kohlrabi Jangjji Banchan
A special side dish made by drying kohlrabi in a food dehydrator and mixing it with a spicy-sweet seasoning—sweeter and more chewy than radish jangjji.
Kim Dae-seok's Clam Soup
A clear and refreshing clam soup simmered with a small amount of doenjang and finely minced garlic, strained for a clean finish
Kim Dae-seok's Grilled Nakji Horong
A traditional festive delicacy featuring chewy octopus wrapped in a spiral on wooden skewers, grilled with a savory soy sauce glaze until crisp and fragrant.
Chinese Cuisine Witch's Stir-fried Crab
A quick and easy stir-fried crab made at home using doubanjiang all-purpose sauce.
Kim Dae-seok's Pollack Skin Stir-Fry
A delicious side dish made by thoroughly removing fishy odor with rice washing water, coating the pollack skin with potato starch for a crisp fry, then tossing it in a spicy-sweet secret sauce.
Yoon Yi-ryeon's Squid and Spinach Chomuchim
A sweet and tangy instant side dish of briefly blanched squid and spinach tossed in a gochujang vinegar sauce