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Kim Dae-seok's Shiitake Pickled Mushrooms
A simple and quick pickled shiitake mushroom dish enhanced with deep aroma from pan-roasted fresh ginger and seasoned with soju for a salty, aged flavor.
Kim Dae-seok's Cabbage Pickle
A simple, tangy-sweet cabbage pickle with a crisp texture and a spicy kick from green chili peppers, perfect for cutting through greasiness.
Kim Dae-seok's Shrimp Paste Salad
Rinsing the shrimp paste briefly in cold water removes excess salt, then blending it with a rich, homemade dried anchovy-kombu broth creates a savory side dish that’s full of umami without being overly salty—like a nourishing tonic for your meal.
Kim Dae-seok Chef's Perilla Seed Soondubu Jjigae
A soondubu jjigae with a rich, savory broth that's even more fragrant and deep than restaurant-style versions, enhanced by a spoonful of perilla seed powder added to the spicy gochujang oil base.
Kim Dae-seok's Toona Sinensis Pickles
A simple, refreshing pickle made by pouring a golden-ratio seasoning directly onto blanched toona sinensis without boiling the soy sauce—deliciously crisp and fragrant.
Kim Dae-seok's Chadol Jjamppong
Homemade chadol jjamppong with a rich broth made using the savory fat from seared beef, seasoned with chili powder and oyster sauce to achieve a depth of flavor rivaling that of a professional Chinese restaurant.
Kim Dae-seok's Oiji Cold Soup
A refreshing summer dish that chases away the heat with a tangy-sweet cold soup, crisp Oiji, crunchy onions, and spicy green chili peppers.
Kim Dae-seok Spam and Onion Stir-fry
A savory, non-greasy side dish that balances the richness of spam with the umami of onions, delivering a moist and satisfying flavor without excessive saltiness.
Ttukdak Hyung's Jajang Tofu Stew
A savory jajang tofu stew made by stir-frying tofu and pork in a rich, thick jajang sauce.
Kim Dae-seok's Pork and Tofu Jjageuri
A hearty jjageuri simmered with pork shoulder, tofu, and vegetables sautéed in lard
Yoon Yi-ryeon's Braised King Oyster Mushrooms
Thick king oyster mushrooms are scored in a tight crosshatch, pan-fried in sesame oil, then braised in a sweet-salty soy sauce glaze to achieve an abalone-like texture in this premium side dish.
Ttukdak Hyung's Yurin-gi
Crispy fried chicken thigh with potato starch, served with green onion, green chili, and red chili for a sweet and sour flavor