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This Man's Cook Huangdae Soybean Sprout Steamed Dish
A delicious steamed dish featuring roasted yellow croaker flakes with fragrant perilla oil and crisp soybean sprouts, seasoned with a spicy sauce and finished with a thickened starch slurry.
This Man's Cook Sticky Rice Perilla Pepper Steamed
A chewy side dish made by steaming moist perilla peppers coated in sticky rice flour, then tossed with a special sauce of soy sauce, anchovy fish sauce, and plum syrup.
Kim Dae-seok's Pumpkin Leaf Doenjangguk
A nostalgic countryside doenjang soup made by blanching de-stringed pumpkin leaves until tender and simmering them in a deep anchovy and dried shrimp broth, torn by hand for a rustic touch.
Kim Dae-seok's Gomchwi Doenjang Jangajji
A special pickled dish where the subtle aroma of roasted ginger and the smoothness of flour paste melt into a soybean paste sauce, enhancing the bitter flavor of gomchwi (ligularia).
Kim Dae-seok's Sweet Potato Shoot Stir-Fry
A crisp and refreshing sweet potato shoot stir-fry cooked with vegetable oil and perilla oil without perilla powder, highlighting its crunchy texture.
Kim Dae-seok's imitation crab sticks Zucchini Fritters
A unique zucchini fritter featuring sweet zucchini slices stuffed with savory imitation crab sticks, resulting in a crispy and visually appealing dish.
Kim Dae-seok Spicy Soy-Braised Soybeans
Roasted raw white beans to enhance their nutty flavor, then seasoned with a spicy-sweet sauce for a delicious bean side dish
Yoon Yi-ryeon's Radish Seokbakji
Large-batch seokbakji made by salting bunch radishes with their greens and mixing with a pear and chili seasoning
Yoon Yi-ryeon's Jerusalem Artichoke Jangajji
A homemade Jerusalem artichoke jangajji with a delightfully crisp texture that cuts through the richness of meat dishes.
Yoon Yi-ryeon's Soy Sauce Braised Silver Pomfret
A refined Japanese-style braised fish dish featuring tender silver pomfret simmered in a savory soy sauce glaze with vegetables.
Sung Si-kyung's Seafood Pajeon
A crispy seafood pajeon that maximizes the texture of scallions and seafood by briefly blanching the seafood to control moisture and using a minimal batter.
Yoon Yi-ryeon's Refreshing White Kimchi
A crisp white kimchi made by pouring a lightly salted broth of blended pear and radish over three heads of autumn storage cabbage.