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Kim Dae-seok's Tuna and Potato Jjigae
A special jjigae made by simmering tuna and potatoes that don't break apart in a rich, savory marinade flavored with tomato spaghetti sauce.
Ttukdak Hyung's Rose Jeyuk Bokkeum
Stir-fried pork belly with cabbage and onion in a spicy chili seasoning, finished with fresh cream for a creamy rose jeyuk bokkeum
Kim Dae-seok's Fermented Chili Salad
A quick and simple side dish ready in 5 minutes, made by mixing well-fermented chili sauce with chili powder, maltose, and sesame oil for a spicy-sweet flavor that pairs perfectly with rice.
Kim Dae-seok's Nogak Onion Salad
A summer seasonal side dish featuring crisp, chewy nogak pickled with salt and maltose, tossed with onions and a special gochujang dressing based on doenjang.
Kim Dae-seok Chef's Stem Onion Kimchi
A springtime delicacy featuring crisp, refreshing stem onion kimchi enhanced with yogurt to boost probiotic fermentation and soju for long-lasting crunch and coolness.
Ttukdak Hyung's Lettuce Jeotdae
A refreshing lettuce jeotdae made by tossing fresh lettuce and chives with a spicy-sweet seasoning to stimulate the appetite.
Kim Dae-seok's Dried Radish Muchim
A deeply savory dried radish strips salad with kelp stock and glutinous rice paste, remaining moist and chewy until the last bite.
Ttukdak Hyung's Soybean Paste and Green Chili Salad
A crisp and refreshing green chili and onion salad seasoned with homemade soybean paste, ssamjang, and gochugaru.
Kim Dae-seok's Braised Eggs in Tomato Sauce
A side dish made by gently simmering boiled eggs in a savory mixture of scallions, onions, chili paste, and tomato sauce.
Kim Dae-seok's Grilled Eggplant with Seasoning
Remove moisture from eggplant with salt soaking and fork pricking, then grill to achieve a chewy, savory texture similar to beef
Kim Dae-seok's Aged Kimchi Rolled Omelet
Delicious omelette enhanced with savory flavor and crisp texture from stir-fried aged kimchi and dried anchovies
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.