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Kim Dae-seok's Kimjang Kimchi
Traditional large-scale kimjang kimchi with a deep, savory flavor enhanced by diphori stock, glutinous rice paste, whole yellow stone anchovy sauce, fresh shrimp, and plum syrup.
Kim Dae-seok's Burdock Radish Kimchi Pancake
A delicious pancake featuring plenty of crisp, sweet burdock radish for maximum texture, fried to a satisfying crunch using fermented kimchi and ice water batter.
Kim Dae-seok's Mackerel in Radish Stew
Marinated with sea salt to firm up the mackerel flesh, then simmered with a secret onion paste seasoning so that the flavor penetrates deep into the radish, creating a rich main dish.
Kim Dae-seok's Bean Sprout Gukbap
A refreshing bean sprout gukbap with squid topping and crisp bean sprouts, made using a deep broth from dried anchovy heads and diphori, delivering the authentic taste of a specialty restaurant.
Kim Dae-seok's Perilla Leaf Mini Kimbap
A delightful mini kimbap made by rolling a savory rice mixture with fragrant perilla leaves, crisp and crunchy pickled radish, and thick egg omelet into neat little rolls.
Kim Dae-seok's Radish Water Kimchi
A refreshing spring radish water kimchi preserved with New Sugar and salt to maintain crispness, using freshly grated fruit broth and soju to eliminate any off-odor.
Kim Dae-seok's Altari Kimchi
A meticulous Altari kimchi with a special seasoning made from beef bone broth and cold rice, developing a crisp texture and rich umami flavor as it ferments over time.
Kim Dae-seok's Mul Parae Muchim
A tangy green-laver salad with crisp radish and a small amount of fresh wasabi in the dressing.
Kim Dae-seok's Young Napa Cabbage and Pickled Cucumber Water Kimchi
A restaurant-secret water kimchi that captures the crisp crunch of pickled cucumbers and the refreshing coolness of young napa cabbage, seasoned with a broth made from dried shiitake and kelp, plus hand-ground chili paste.
Kim Dae-seok's Soy Sauce-Marinated Beef and Radish Soup
A rich and refreshing beef radish soup made without seasonings, using a secret method of marinating radish in soy sauce
Yoon Yi-ryeon's Anchovy Dashima Broth
A basic broth made by steeping anchovies, dashima, radish, onion, large green onion, and shiitake mushroom stems, used in various soup dishes.
Aha Bujang's Braised Hairtail (Galchi-jorim)
Braised hairtail with a clean, refreshing broth, where the fishiness is tamed by doenjang and saeujeot, and the radish is cooked first for a deep, savory flavor.