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Kim Dae-seok's Fried Boiled Eggs
A special dish featuring soft-boiled eggs with a crisp, crunchy breadcrumb coating, fried to perfection and topped with a homemade spaghetti sauce for a delightful contrast of textures and flavors.
Kim Dae-seok Chef's Simple Pot Bibimbap
A healthy and light bibimbap made simply in one pot without separately sautéing the vegetables.
Kim Dae-seok Chef's Crispy Chives Pancake
A squid chives pancake with extreme crispiness, achieved by using ice in the batter and dusting breadcrumbs just before cooking.
Kim Dae-seok's Kohlrabi Jangjji Banchan
A special side dish made by drying kohlrabi in a food dehydrator and mixing it with a spicy-sweet seasoning—sweeter and more chewy than radish jangjji.
Kim Dae-seok Chef's Mixed Grain Rice Dumplings
An innovative dumpling dish made by stuffing leftover mixed grain rice with finely chopped kimchi and soy sauce, then wrapping it in dumpling wrappers and steaming.
Kim Si-hyun's Namunjae Vegetable Raw Beef
A premium raw beef dish where the chewy texture of aged sirloin meets the crisp, savory umami of Namunjae vegetables from tidal flats.
Kim Dae-seok's Asparagus Salad
An unusual side dish featuring blanched asparagus mixed with melted butter and a tangy-sweet gochujang dressing.
Chinese Cuisine Witch's Stir-fried Crab
A quick and easy stir-fried crab made at home using doubanjiang all-purpose sauce.
Chinese Cuisine Witch's Non-Soggy Japchae
This is a hotel-style japchae recipe where the sweet potato noodles are boiled directly in a soy sauce seasoning liquid to prevent sogginess.
Chinese Cuisine Witch's Doubanjiang Gochu Japchae
A super simple gochu japchae recipe using Lee Kum Kee doubanjiang sauce to bring a hotel-quality taste right at home.
Kim Dae-seok's Beef Jangjorim
Jangjorim made by simmering beef brisket, soaked in soda to remove bloodiness, in a pressure cooker
Yoon Yi-ryeon's Crunchy Bean Sprout Namul
A crunchy namul made by blanching bean sprouts for just 2 minutes and tossing them cleanly with guk-ganjang and seasoned salt.