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This Man's Cook Summer Dongchimi
A refreshing summer dongchimi with floating ice cubes, ready in just two days using a secret broth bag—no need to salt radish or boil glutinous rice paste.
This Man's Cook's Albaegi Water Kimchi
A refreshing and crisp water kimchi made with a broth blended from fruits and wheat flour, delivering deep, cool flavor.
This Man's Cook Mukjim
A savory, richly flavored radish stew made without fish, using anchovies and kelp for depth, simmered with a spicy sauce of jujube syrup and perilla oil, bringing out the natural sweet and refreshing taste of autumn radish.
Kim Dae-seok's Nogak Jangajji
A pickle made by soaking nogak for four days in salt, raw sugar, honey syrup, and vinegar, resulting in a crisp, non-bitter texture.
Kim Dae-seok's Zucchini Pancake
A simple and quick pancake that enhances chewiness and crispiness by adding potato starch to salted zucchini
Kim Dae-seok's Gimbap Soup
A refreshing and rich winter delicacy soup made in just 5 minutes using only roasted seaweed and egg, without any stock
Kim Dae-seok's Clam Meat Soybean Paste Stir-Fry
A savory, addictive side dish and wrap sauce featuring tender clam meat stir-fried with caramelized onions and richly seasoned soybean paste, delivering a satisfying chewiness without toughness.
Kim Dae-seok's Nabak Kkakdugi
A refreshing and savory Nabak Kkakdugi made by marinating crisp radish with salt and Nu-Suga, then mixing it with a seasoning paste made from cold rice for a cool, umami-rich flavor.
Kim Dae-seok's Bomdong Water Kimchi
A refreshing bomdong (spring napa cabbage) water kimchi made with kelp broth and blended fruits, enhanced with soju to eliminate raw aroma and maintain crispness and coolness for longer.
Kim Dae-seok's Tofu and Glutinous Rice Radish Pancakes
An unusual radish pancake made by mixing mashed radish, tofu, and glutinous rice flour in a blender, then pan-frying into chewy and savory bites.
Kim Dae-seok's Sweet Potato Stem Pickle
A pickle made by pouring a seasoned soy sauce mixture, enriched with doenjang, onto fresh sweet potato stems without blanching, resulting in a crisp and savory flavor.
Ttukdak Hyung's Banquet Kalguksu
A hearty banquet kalguksu with thin wheat noodles, kimchi, carrot, zucchini, and various toppings served in a dried anchovy broth