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410 recipes found.
This Man's Cook Homemade Noodles Tteokbokki
Using a thick, well-aged flour dough as a substitute for rice cakes, this unique tteokbokki adds depth and aromatic flavor with potatoes and perilla leaves.
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 Large Cabbage Dumpling Kimchi
A refreshing summer kimchi made by soaking large cabbage in a light wheat flour slurry and freshly blended pear juice, seasoned with a savory broth that delivers a clean, crisp, cool flavor without any fishy aftertaste.
Kim Dae-seok's Plum Pickled Plums with Chili Paste and Sesame Oil
A quick and savory side dish that transforms well-aged plum pickles into a spicy, fragrant accompaniment perfect for rice, made by tossing them with fiery chili paste, chili powder, and a hint of nutty sesame oil.
Kim Dae-seok's Garlic Chives with Dried Anchovies
Blanching fresh garlic chives in boiling water with soju for 30 seconds removes their sharpness, then tossing them with dried anchovies and a reduced seasoning sauce creates a savory, umami-rich side dish.
Kim Dae-seok's Seasoned Young Radish Greens
A side dish featuring tender seasonal young radish greens blanched just 50 seconds for crisp texture, then gently tossed with a savory doenjang and gochujang seasoning to complement any rice meal.
Kim Dae-seok's Pickled Scallions
A thoughtful side dish made by marinating blanched scallions in a specially prepared soy sauce mixture with sweet licorice and a touch of new sugar, aged for three days to preserve a crisp, refreshing texture.
Kim Dae-seok's Gompi Jangajji
A homemade pickle made with fresh seasonal gompi, cleaned with flour to remove fishy odor and enhanced with subtly sweet notes from roasted ginger, delivering a satisfyingly crisp and chewy texture—perfect as a rice companion.
Kim Dae-seok's Napa Cabbage and Tofu Muchim
A refreshing salad made by mixing tenderized napa cabbage cooked in the microwave with mashed tofu, seasoned with a savory doenjang sauce.
Kim Dae-seok's Gochujang-Grilled Pork Belly
A meat dish where pork belly is first partially grilled, then coated with gochujang marinade and grilled over low heat.
Yoon Yi-ryeon's Stir-fried Kkwarigochu with Anchovies
A side dish that brings out the natural umami of anchovies by making the stir-fry sweet rather than salty, with added depth from plum syrup.