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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 Chef's Mudeon
A nutritious mudeon made by pan-frying radish and broccoli with rice flour and perilla seed powder, without adding water, resulting in a rich, savory flavor.
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.
Sung Si-kyung's Cabbage Tuna Salad
A diet salad made in 5 minutes without heat by combining shredded cabbage with drained tuna, tuna sauce, perilla oil, and seasoned seaweed.
Sung Si-kyung's Jjukkumi Samgyeopsal
A spicy, savory stir-fry that combines the rich fat of pork belly with chewy webfoot octopus, all coated in a secret sauce that makes it a perfect rice thief.
Aha Bujang's Garlic Dakbokkeumtang
A moist and rich dakbokkeumtang made with plenty of minced garlic, fermented anchovy sauce, and 12 minutes of medium-heat cooking
Ttukdak Hyung's Hambak Steak
A hambak steak patty made with a mix of beef and pork, enhanced with button mushrooms and steak sauce for rich flavor.
Lee Hye-jung's Soy Milk Kimchi Jjigae
A kimchi jjigae that tames the sourness of kimchi with savory soy milk and perilla seed powder, creating a smooth and deep broth flavor.
Ttukdak Hyung's Squid Bossam
Tender boiled pork belly, cooked in makgeolli, served with a sweet and sour, chewy and crunchy seasoned squid and vegetable salad made with water-boiled radish and cucumber, and chewy whole squid.
Ttukdak Hyung's Gondre Sotbap
A healthy, special pot rice made by using kelp-soaked water for the rice water and topping it with gondre seasoned with fish sauce and perilla oil.
Okjubu's Hot Bibim Ramyun
A spicy and unique bibim ramyun enriched with the savory flavor of mayonnaise and egg yolk
Ttukdak Hyung's Dwaejigogi Kimchijjim
A deep and rich stew made with a spoonful of beef bone powder, reminiscent of a 30-year-old restaurant's style.