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Kim Dae-seok Chef's Perilla Seed Marinated Cilantro
A crisp side dish made by briefly blanching spring-season perilla sprouts, rolling them into neat little bundles, and tossing them in a sweet-and-sour sauce with gochujang for a refreshing bite.
Kim Dae-seok's Gochujang Garlic Pickle
A side dish made by steaming garlic to remove its sharp flavor, then mixing it with gochujang seasoning for a delicious accompaniment to rice.
Kim Dae-seok's Pickled Myeongi (Wild Garlic Leaves)
A fermented pickle made by soaking myeongi (wild garlic leaves) in a seasoned soy sauce broth infused with licorice and green chili peppers.
Kim Dae-seok's Gomchwi Jangajji
A pickled dish made by boiling gomchwi with licorice and green chili peppers, then pouring the seasoned soy sauce mixture over it to mature.
Kim Dae-seok's Gochujang Dureup Jangajji
A traditional side dish made by briefly blanching toona, drying it, then marinating it in gochujang seasoning with rice syrup and soju for aging.
Kim Dae-seok's Seasoned Bomdong
A savory side dish made by briefly blanching sweet bomdong (spring napa cabbage) harvested between winter and spring, then tossing it with a rich doenjang seasoning to enhance its nutty flavor.
Kim Dae-seok's Perilla Leaf Jaban
A savory, sweet-and-salty side dish made by tossing crispy fried perilla leaves with a flavorful seasoning—perfect as a rice companion.
Kim Dae-seok's Seasoned Korean Melon Pickles
A side dish made by mixing well-aged Korean melon pickles with plum syrup, red pepper powder, and sesame oil for a rich, spicy flavor.
Kim Dae-seok's Fresh Garlic Seaweed Salad
A seasonal side dish made by tossing lightly blanched fresh garlic with crispy, roasted seaweed and a tangy-sweet soy sauce dressing.
Kim Dae-seok's Zucchini Salad
Zucchini is lightly grilled in thin oil until golden, drying out its moisture, then tossed in a savory sauce made with anchovy sauce and chili powder for a unique, crisp texture side dish.
Kim Dae-seok's honey Chili Seed Pickled Cucumber
An unconventional pickled cucumber with a satisfying crunch and savory depth, made without boiling water—using soju, twice-concentrated vinegar, honey, and chili seeds.
Yoon Yi-ryeon's Chorongmu Chonggak Kimchi
Chonggak kimchi made by salting whole chorong radishes for a long time to preserve crispness and mixing with a seasoning centered on salted shrimp.