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250 recipes found.
Kim Dae-seok's Cucumber and Korean Melon Water Kimchi
A refreshing water kimchi made by soaking cucumbers and Korean melon in a clear, blended seasoning broth, strained for a clean finish, ensuring crispness to the last bite.
Kim Dae-seok's Banana Fritters
An unusual banana fritter that's crispy on the outside and moist and sweet on the inside—perfect as a snack or dessert for kids.
Aha Bujang's Whole Napa Cabbage Kimchi
A whole napa cabbage kimchi that uses chicken broth as its base, developing a clean and deep refreshing flavor as it ferments.
Seonkyoung Longest's White Kimchi
A clean white kimchi fermented in a refreshing, deeply savory broth without gochugaru
IronBagMan's Neungi Mung Bean Samgyetang
A hearty samgyetang packed with fragrant neungi mushrooms and savory mung beans to boost your energy on the hottest days of summer.
Yoon Joomo's Yuja Makgeolli
A mellow handmade traditional liquor brewed at home by adding fragrant yuja-cheong to glutinous rice godubap and traditional nuruk.
Shin Dong-min Premium Fish Cake Hot Pot
A premium fish cake hot pot enhanced with dashi made from katsuobushi and secret broth, featuring meticulously prepared vegetables for superior texture and flavor.
Kim Dae-seok's Doraji Jocheong
A traditional jocheong made by slowly fermenting and simmering medicinal bellflower root, ginger, malt, and glutinous rice to bring out a subtle, deep sweetness.
Kim Dae-seok's Kohlrabi Jangjji Banchan
A special side dish made by drying kohlrabi in a food dehydrator and mixing it with a spicy-sweet seasoning—sweeter and more chewy than radish jangjji.
Maeil Matna Citrus Sticky Rice Cake Pie
A luxurious handmade citrus glutinous rice cake pie made by blending fresh mandarins into a chewy glutinous rice cake dough, then coating it with melted chocolate and nuts.
Lee Yeon-bok's Zucchini Jeon
A chewy hobakjeon made using glutinous rice flour to avoid sticky hands and fry cleanly.
Kim Dae-seok's Sweet Pumpkin Makgeolli Bread
A nostalgic wellness snack made by mixing sweet pumpkin with milk, eggs, fermented rice wine, and rice flour, then fermenting for 5 hours before steaming to perfection for a soft, melt-in-your-mouth texture.