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Ttukdak Hyung's Whole Chicken and Dip Sauce
A whole chicken and vegetable broth soup served with kalguksu and chicken, simmered slowly for a refreshing and hearty flavor.
This Man's Cook Japabi Tofu
Thinly sliced radish laid at the bottom of the pot, combined with a spicy seasoning and perilla oil, simmered to a thick consistency—perfect for mixing into rice.
This Man's Cook Spicy Perilla Pepper Fish Cake Stir-Fry
A savory fish cake stir-fry with a sharp, aromatic perilla pepper and spicy gochujang-style seasoning that pairs perfectly with rice.
This Man's Cook Seaweed and Perilla Seed Salad
A refreshing side dish made with blanched seaweed, crisp cucumber, and pear, tossed in a tangy-sweet-spicy sauce to stimulate the appetite
This Man's Cook Garlic Braised in Soy Sauce
A savory, slightly sweet side dish made by braising whole garlic cloves in soy sauce and syrup until chewy, with a spicy kick from chili to balance richness.
This Man's Cook Jjimna-mul Bap
A fragrant and refreshing side dish rice made with dried jujube leaves and a spicy, clean seasoning sauce without sesame oil.
This Man's Cook Cha Seung-won Seafood Jjamppong
Stir-fry squid, pork belly, shrimp, clams, mussels, and vegetables in chili powder oil, then simmer into a spicy and savory seafood jjamppong.
Kim Dae-seok's Bamboo Shoot and Freshwater Snail Doenjang Soup
A healthy, nourishing doenjang soup made with chewy river snails (with the fishy smell removed) and crunchy bamboo shoots, boiled in a rich anchovy broth and savory soybean paste.
Kim Dae-seok's Beef Gosari Jangjorim
A special beef jangjorim with chewy texture and deep flavor, made by braising beef shank and gosari together.
Kim Dae-seok's Perilla Seed Acorn Jelly
Homemade acorn jelly made by mixing roasted perilla seed powder into acorn flour, resulting in a chewy and richly aromatic texture.
Kim Dae-seok's Kohlrabi Kkakdugi
A unique kimchi made by mixing fresh seasonal kohlrabi without salting, preserving its natural sweetness and exceptional crunchiness.
Ttukdak Hyung's Gopdoritang
A spicy and hearty stew made with cleaned beef tripe and chicken, simmered until tender with doenjang (soybean paste), bay leaves, ginger, and soju to eliminate any gamey odors, then flavored with a spicy gochujang (red chili paste) sauce.