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835 recipes found.
Kim Dae-seok's Ritual-Table Steamed Yellow Croaker
Secret recipe for steaming yellow croaker for holidays or ancestral rites—perfectly intact, without any fishy odor, and elegantly presented
Kim Dae-seok's Kimchi Broth Cucumber Cold Soup
A refreshing and tangy cucumber cold soup made by floating crisp cucumbers in clear, strained leftover kimchi broth that has been chilled to settle the sediment.
Kim Dae-seok's Braised Chickpeas
A savory side dish made by lightly frying soaked chickpeas in vegetable oil, then gently simmering them with tiny dried anchovies until tender and smooth.
Kim Dae-seok's Mussel and Soybean Sprout Soup
A refreshing mussel and soybean sprout soup with a clean, clear broth, finished with salted shrimp for a balanced savory flavor.
Kim Dae-seok's Spring Cabbage and Wild Chive Muchim
A refreshing spring side dish featuring fragrant Korean wild chive and crisp, slightly sweet spring cabbage tossed in a savory, umami-packed seasoning sauce.
Kim Dae-seok's Spam Perilla Leaf Pancake
A delicious pancake that bursts with rich, fragrant flavor by wrapping spam in perilla leaves, coating it in tempura flour and egg mixture, then pan-frying it to golden perfection.
Kim Dae-seok's Jeolla-Style Shepherd's Purse Muchim
A savory and tangy Jeolla-style shepherd's purse salad marinated in a blend of doenjang, gochujang, and vinegar
Yeo Kyung-ok's Chinese-Style Watercress Stir-Fry
A Chinese-style vegetable dish featuring crisp watercress briefly blanched in boiling water to lock in moisture, then quickly stir-fried with oyster sauce.
Kim Dae-seok's Seasoned Agar Jelly
A refreshing summer delicacy featuring agar jelly seasoned with a golden ratio of two-fold vinegar and pure soy sauce—sour, sweet, and deeply savory.
Kim Dae-seok's Chili Syrup
A versatile chili syrup made by combining red chili peppers and green chili peppers with yellow sugar and sea salt for use in cooking
Kim Ho-yoon's Soy-Braised Tofu
A chewy and savory soy-braised tofu dish made by coating tofu and oyster mushrooms with potato starch, pan-frying them, and then simmering in a sweet and salty sauce.
Lee Hye-jung's Chadol Sundubu Jjigae
A rich, savory sundubu jjigae made with thinly sliced beef brisket (chadolbagi) and saeujeot, simmered with less water for a concentrated, deeply flavorful broth.