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Kim Dae-seok's Tofu Fried Rice
A satisfying tofu fried rice enjoyed without rice, made by stir-frying firm tofu with green onions, carrots, and egg until fluffy and dry.
Kim Dae-seok's Chop Steak
A super-fast one-pan beef dish that minimizes cleanup by marinating and coating the beef with flour directly in the cooking pan, sealing in juices over high heat.
Kim Dae-seok's Soft and Fluffy Egg Soup
Pour beaten egg mixed with vegetables into boiling water to create a soft, fluffy egg soup in the style of a street food stall.
Kim Dae-seok's Spicy Chicken Feet Stir-Fry
A bold, fiery stir-fry of boneless chicken feet, cleaned with sea salt and blanched in soju to eliminate odor, resulting in a firm, chewy texture enhanced with the rich flavor of prepared mustard.
Kim Dae-seok's Garlic Chive Kimchi
Premium garlic chive kimchi with a rich, savory umami flavor from simmered anchovy fish sauce that clings to the palate.
Kim Dae-seok's Braised Pork Ribs
A special secret recipe Braised Pork Ribs that balances richness with mustard and maximizes tenderness with cola
Kim Dae-seok's Tuna Tofu Jjigae
Sautéed onion in canned tuna oil for rich umami, combined with spicy gochujang and gently simmered tofu to create a delicious jjigae perfect for mixing into rice.
Kim Dae-seok's Maesaengi Oyster Soup
A winter soup of tender maesaengi and fresh oysters in a savory dried-anchovy and kelp broth.
Kim Dae-seok's Sundubu Jjigae
Sundubu jjigae with a rich broth built by stir-frying onion and pork in rendered beef fat before adding gochugaru, clams, and soft tofu.
Kim Dae-seok's Chicken Stew
A rich and deeply flavorful chicken stew made by marinating chicken in milk to reduce the chicken's gamey odor, then using homemade chili oil and potato starch to achieve a thick, restaurant-quality broth.
Kim Dae-seok's Squid and Minari Muchim
A delightful salad featuring tender, steam-cooked squid with rich umami flavor, crisp pickled radish, and fragrant minari tossed in a tangy-sweet dressing.
Kim Dae-seok's Doenjang Ramen
Ramen with a deeper, savory broth made by briefly sauteing doenjang and soy sauce before adding water