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Kim Dae-seok's Barley Yeolmu Mul Kimchi
A guaranteed-success yeolmu mul kimchi that replaces flour paste with nutty boiled barley to maximize refreshing taste and deep savory flavor.
Kim Dae-seok's Pork and Tofu Stew
A rich, savory tofu stew enhanced with flavorful chili oil made from ground pork fat and seasoned with shrimp paste for a clean, deep taste.
Kim Dae-seok's Cucumber Water Kimchi
A crisp cucumber water kimchi made by soaking cucumbers in a solution of New Sugar and sea salt to prevent softening, then mixing with a strained fruit broth made from apple, bell pepper, and other ingredients for long-lasting crunch and refreshing taste.
Kim Dae-seok's Pickled Dried Radish Strips
A crisp pickle made by briefly soaking dried radish strips in sugar water and then marinating them in a seasoned soy sauce mixture with roasted ginger
Kim Dae-seok's Dried Pollock Radish Soup
A clear radish soup made by stir-frying dried pollock strips in sesame oil, then simmering them with kelp and beef bone broth.
Sung Si-kyung's Saury Kimchi Jjigae
A rice-stealing kimchi jjigae made by thoroughly stir-frying aged kimchi in perilla oil for deep flavor, then adding canned saury and simmering until spicy and rich.
Striker Chef's Apple and Minari Salad with Grilled Pork Belly
A golden combination recipe that perfectly cuts the richness of grilled pork belly with a refreshing and crunchy apple and minari salad.
Lim Sung-geun Spicy Sweet Yellow Croaker Grilled
Spicy sweet yellow croaker grilled with blended onions and pears, delivering a gourmet restaurant-style flavor
Lim Sung-geun's Super Simple Napa Cabbage Kimchi
A super simple kimchi made quickly by mixing just the filling with a ready-made all-purpose kimchi paste.
Kim Dae-seok Chef's Perilla Seed Kimchi
A refreshing summer delicacy featuring crisp perilla peppers stuffed with finely julienned apple and a generous amount of seasoned filling, delivering a cool, clean taste.
Kim Dae-seok's Seasoned Amaranth Greens
Seasoned with doenjang, soy sauce, and perilla oil after briefly blanching amaranth greens for 30 to 40 seconds—this seasonal side dish is fresh and vibrant.
Kim Dae-seok's Gungchae Jangajji
A tangy and crunchy gungchae jangajji preserved in a seasoned soy sauce brine with pickle spice, enhanced with soju for a firm texture