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69 recipes found.
Kim Dae-seok's Spring Napa Cabbage Kimchi
A refreshing and crisp spring kimchi made by salting fresh napa cabbage in lukewarm brine and mixing it with a custom paste of dried chili, fresh fruit, and other seasonings, pounded to perfection.
Kim Dae-seok's Braised Tofu with Omandungi and Soybean Sprouts
A savory stew featuring the fresh oceanic flavor of omandungi (warty sea squirt), blended into a seasoned sauce and simmered with crisp soybean sprouts and firm tofu for a bold, refreshing taste.
Kim Dae-seok's Canned Saury Kimchi Jjigae
Maximizing umami flavor using caramelized onions and saury canned soup, while eliminating fishy odor with doenjang and cooking wine for a clean finish.
Solo Cooking God's Pork Kimchi Jjageuli
A highly addictive jjageuli made by braising affordable pork hind leg and well-fermented kimchi until the liquid reduces, meant to be mixed into rice.
This Man's Cook's Spicy Bugeotguk
A refreshing hangover soup made with dried pollack sautéed in fragrant sesame oil, combined with savory rice water broth, and spiced with Cheongyang chili peppers.
Kim Dae-seok's Fresh Napa Cabbage Muchim
A crisp, refreshing side dish made with fresh cabbage without salting, enhanced with the secret ingredient—yogurt—for a rich umami flavor.
Kim Dae-seok's Oyster Gukbap
A refreshing Oyster Gukbap made with clear broth seasoned with shredded radish, dried anchovies, and dried shrimp, topped with fresh live oysters, soybean sprouts, and green onions.
Kim Dae-seok's Spring Young Radish Kimchi
A crisp, fresh spring mu kimchi made without salting the mu, using a special seasoning crafted from dried chili peppers ground into a coarse paste to eliminate the raw aroma and deliver a clean, refreshing broth.
Kim Dae-seok's Gyeran-jjim
A fluffy, bowl-shaped gyeran-jjim dish made with milk and salted shrimp brine for richness and flavor, finished with a light coat of sesame oil.
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 Hijiki, Minari, and Radish Muchim
A refreshing radish salad without salt soaking, enhanced with fresh hijiki full of oceanic aroma and fragrant water dropwort to stimulate the appetite—ready in minutes.
School Chef's Yachae Gyeran Mari
A thick and fluffy rolled egg omelet packed with finely chopped vegetables, seasoned with salted shrimp brine and tuna fish sauce for deep umami.