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Kim Dae-seok's Broccoli Bean Sprout Salad
Enhanced with the savory depth of bean sprout cooking water and anchovy fish sauce, this unique bean sprout salad features crisp broccoli for added nutrition and vibrant color.
Kim Dae-seok's Dried Pollock and Soybean Sprout Soup
A refreshing and slightly spicy hangover remedy that cleanses the strong fishy aroma and robust texture of dried pollock, then gently sautéed in sesame oil to draw out a rich, golden broth with a clean, savory depth.
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.
Kim Dae-seok's Fresh Garlic Seaweed Salad
A seasonal side dish made by tossing lightly blanched fresh garlic with crispy, roasted seaweed and a tangy-sweet soy sauce dressing.
Chinese Cuisine Witch's Gaji-muchim
A simple side dish made by steaming seasonal eggplants and tossing them with chives, garlic, perilla oil, soy sauce, and sesame salt.
Kim Dae-seok's Lettuce Doenjang Soup
A refreshing summer delicacy made by simmering a rich broth from kelp, dried shrimp, and dried anchovies, then mixing in savory soybean paste and adding crisp potatoes and tender lettuces for a light, satisfying bowl.
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 Spring Cabbage Geotjeori
A geotjeori that highlights the crisp texture of spring cabbage, harmoniously seasoned with salted anchovy sauce and gochugaru.
Yoon Yi-ryeon's Spring Cabbage and Wild Chive Muchim
A spring geotjeori that highlights the fragrance of spring cabbage and wild chives, with apple and onion adding a refreshing, crunchy texture.
Yoon Yi-ryeon's White Kimchi
A refreshing and clean white kimchi made with small napa cabbages. The combination of fruit juice and vegetable filling makes it a popular choice for holidays.
Yoon Yi-ryeon's Red Mustard Dongchimi
A refreshing and clean dongchimi made with red mustard greens and radish. The broth is deepened by blending pear and radish, while dried chili peppers and jujubes add a subtle sweetness and color.
Yoon Yi-ryeon's Braised Half-Dried Pollock in Soy Sauce
Chewy, springy half-dried pollock braised in a soy sauce seasoning, glistening with a glossy finish—a perfect rice-stealing side dish.