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Kim Dae-seok's Tomato Kimchi
A refreshing summer side dish made by lightly mixing perilla sprouts and anchovy sauce with tomatoes that have been heated in the microwave for 1 minute.
Kim Dae-seok's Perilla Leaf Water Kimchi
An unusual water kimchi made by layering salted perilla leaves in a clear, refreshing broth blended with boiled potatoes, kelp stock, and flour paste, then allowing it to mature over time.
Kim Dae-seok's Radish Greens and Soybean Sprout Rice
Nutrient-rich soybean sprout rice with tender radish greens marinated in savory seasoning and sautéed with dried shiitake mushrooms, resulting in fluffy, distinct grains.
Kim Dae-seok's Radish Perilla Leaf Jeon
A unique jeon made by lightly salting thinly sliced autumn radish, microwaving it, then wrapping it in fragrant perilla leaves and pan-frying until golden.
Yoon Yi-ryeon's Braised Half-Dried Pollack
This braised half-dried pollack is deeply infused with seasoning and has a glossy sheen. The pollack, cleaned without any fishy smell, is pan-fried until golden and then braised with a savory sauce for a rich flavor.
Yoon Yi-ryeon's Minari Cockle Muchim
A special side dish recipe that tosses fragrant minari and seasonal cockles in a sweet and sour sauce made with double-strength vinegar and gochujang.
Yoon Yi-ryeon's eolgari mulkimchi
A crunchy and refreshing eolgari cabbage water kimchi that maximizes the clean taste of the broth using grated radish and commercial pear drink.
Yoon Yi-ryeon's Cucumber Kkakdugi
A seasonal cucumber kkakdugi that preserves the cucumber's natural crunch by salting with New Sugar and salt, then tossing with seasoning.
Baek Jong-won's Restaurant-Style Chadol Doenjang Jjigae
A hearty and savory doenjang jjigae, restaurant-style, made by first searing beef brisket to render its fat, then adding a touch of gochujang for a rich and nutty flavor.
This Man's Cook Tuna and Zucchini Jjigae
A hearty jjigae made by sautéing tuna canned in oil with gochujang and doenjang to eliminate fishy odor, then simmering with generous amounts of zucchini and potatoes for a thick, savory broth that pairs perfectly with rice.
This Man's Cook Chicken Thigh Braised with Sweet Soy Glaze
A savory-sweet braised chicken thigh dish with a glossy glaze made from black sugar and soy sauce, slow-cooked to perfection.
This Man's Cook Squid Stir-Fry
A squid stir-fry featuring a versatile sauce enhanced with cooking wine to intensify umami, where vegetables are stir-fried first to remove moisture, then quickly cooked over high heat for a tender texture, served with thin noodles.