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Kim Dae-seok's Braised Chickpeas
A savory side dish made by lightly frying soaked chickpeas in vegetable oil, then gently simmering them with tiny dried anchovies until tender and smooth.
Kim Dae-seok's Garlic Chive and Imitation Crab Stir-Fry
A quick and simple side dish ready in 5 minutes, stir-fried with garlic chives, enoki mushrooms, and imitation crab sticks using cooking oil, salt, and soy sauce.
Kim Dae-seok's Flounder and Mugwort Soup
A refreshing spring soup made with flounder fish and wild mugwort, simmered without fishy odor using doenjang and anchovy broth for a rich, clean flavor.
Ttukdak Hyung's Kelp Bibimbap
A fragrant seawater-flavored kelp bibimbap made by mixing fresh kelp with green chili, vegetables, and a savory sauce of soy sauce and plum syrup.
Ttukdak Hyung's Myeongran Pot Rice
Myeongran pot rice made by stir-frying myeongran, garlic, and shiitake mushrooms in butter, then cooking them in kelp broth, finished with scallions, garlic chives, and perilla oil for an aromatic touch.
Kim Dae-seok's Pork Yukjeon
A moist and tender pork jjaem made with finely minced pork loin, served with a special onion sauce seasoned with mustard for a refreshing contrast to the rich flavor.
Kim Dae-seok's Hijiki, Minari, and Radish Muchim
A refreshing radish salad without salt soaking, enhanced with fresh hijiki full of oceanic aroma and fragrant water dropwort to stimulate the appetite—ready in minutes.
Kim Dae-seok's Duck Roast with Perilla Seed Sauce
Duck roast seasoned with sesame oil and ginger wine to eliminate gamey odor, served with a special sauce made from perilla seed and vinegared gochujang sauce
Kim Dae-seok's Soy-Braised White Soybeans
A soybean side dish that enhances nuttiness by roasting the beans first without soaking, then simmering them to a chewy texture using kelp broth and soy sauce.
Kim Dae-seok's Chojang Garlic Scape Salad
A simple side dish made by briefly blanching garlic scapes to reduce their sharpness, then tossing them in a sweet and sour store-bought vinegared gochujang sauce.
Ttukdak Hyung's Suyuk and Bossam Kimchi
Boiled pork foreleg served with bossam kimchi made with crunchy shredded radish and a spicy seasoning
Chinese Cuisine Witch's Bibim Guksu
Noodles quickly tossed in a sweet-and-sour sauce made with equal parts gochujang and gochugaru, served with refrigerator vegetables and ripe kimchi.