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Kim Dae-seok's Dried Shrimp and Garlic Scape Stir-Fry
A side dish made by first stir-frying dried shrimp without oil, then using soju to eliminate the sharpness of garlic scapess for a glossy, savory result.
Kim Dae-seok's Seasoned Grilled Flounder
flounder grilled with a clean, savory homemade soy sauce marinade after removing fishy odor with flour water, resulting in a crisp exterior and moist interior
Kim Dae-seok's Apple Tteokguk Tteok Pizza
An innovative cheese pizza made with leftover tteokguk tteok, sweet apples, and crisp onions, baked to golden perfection in a single pan.
Kim Dae-seok's Kombu Pickled in Soy Sauce
A tangy soy-based pickle made by soaking salted kombu in a seasoned brine of doenjang and soju after removing its salty taste.
Kim Dae-seok's Sweet Persimmon Kimchi
An autumn specialty kimchi made in just 10 minutes by combining sweet and crisp persimmons with a refreshing salted shrimp seasoning
Kim Dae-seok's Blanched Scallion Muchim
A simple, quick side dish that pairs crisp blanched scallions with a spicy-sweet, savory gochujang dressing—perfect as a rice-boosting accompaniment.
Kim Dae-seok's Perilla Leaf Stir-Fry
A side dish that enhances the aroma of fresh perilla leaves by stir-frying them with onion and adds a rich, nutty flavor with perilla seed powder.
Ttukdak Hyung's Clear Gomtang and Gomtang Noodles
A hearty gomtang noodles dish served with clear gomtang broth made by simmering front leg meat and radish, topped with glass noodles and garnishes.
Kim Dae-seok's Onion Pickle
Crisp and tangy pickle made by soaking onions and green chili peppers in kombu soy sauce for two days
Ttukdak Hyung's Squid Tofu Jjigae
A spicy, savory stew made by simmering tofu and squid in gochujang-based seasoning, delivering a tangy yet deeply flavorful dish.
Kim Dae-seok's Braised Tofu and Eggs
A spicy-sweet side dish that makes a perfect rice companion, featuring soft scrambled eggs topped with tofu and simmered in a special sauce made with ketchup and gochujang.
Yoon Joomo's Eel Soup
A nourishing soup made with a rich one-hour eel-bone broth, seasoned young napa cabbage, mung bean sprouts, and enoki mushrooms.