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Ttukdak Hyung's Doenjang Braised Beef Short Ribs
Beef short ribs braised in a deep, savory doenjang sauce, tenderized with pear and vegetables for a rich flavor.
Ttukdak Hyung's Kalguksu Restaurant-Style Large Green Onion Kimchi
Large green onion, radish, and apple tossed in a saeujeot seasoning, creating a fantastic pairing with kalguksu.
Ttukdak Hyung's Teriyaki Chicken Skewers
Delicious chicken skewers made by simmering chicken thigh, whole garlic cloves, and onion in teriyaki sauce for extra flavor
This Man's Cook's Dried Shrimp Jangjorim
A rich, savory jangjorim made by layering radish and onion over dried shrimp and anchovies, slowly simmered until the flavors meld into a melt-in-your-mouth, deeply savory delight.
This Man's Cook Cucumber and Lettuce Water Kimchi
A refreshing and tangy summer water kimchi made with crisp, bitterness-free lettuce soaked in saltwater and cucumbers blanched in hot saltwater, blended with chilled rice for a rich, savory broth.
Ttukdak Hyung's Chadol Yukgaejang Kalguksu
Chadol yukgaejang kalguksu made by stir-frying thinly sliced beef short plate, radish, and large green onion in a spicy gochugaru seasoning, then simmering in beef bone broth
This Man's Cook Pork Ribs Stew
A tender pork ribs stew with perfectly balanced golden seasoning ratio based on meat weight and enhanced umami from dried shiitake mushrooms
This Man's Cook's Beef Short Rib Stew
The ultimate holiday beef short rib stew, known for its tender, sweet, and savory flavor, with a secret recipe that generates 1.8 billion won in annual sales.
This Man's Cook Oi Gakdugi
A simple, expert-level cucumber kimchi with crisp texture that stays fresh longer—by removing seeds to prevent sogginess, using a secret method from a renowned kimchi master.
Kim Dae-seok's Tonkatsu Restaurant Kkakdugi
A sensational tonkatsu restaurant-style kkakdugi that uses cider and New Sugar to remove the radish's spiciness and maximize crunchiness with a sweet and sour flavor.
Kim Dae-seok's Young Napa Cabbage Water Kimchi
A spring seasonal water kimchi that uses blended cold rice instead of flour paste, with tomatoes for a refreshing, tangy, and deep savory taste.
Kim Dae-seok's Mapo Eggplant Stir-Fry
A Sichuan-style mapo eggplant stir-fry made without doubanjiang, using soybean paste and oyster sauce instead—perfect for mixing into rice with a quick stir.