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Kim Dae-seok's Taro Soup
A traditional autumn festival taro soup made with beef brisket broth and doenjang to neutralize the sharp, irritating taste of tubers, delivering a rich and smooth flavor perfect for Chuseok celebrations.
Kim Dae-seok's Universal Perilla Seasoning
A fragrant, savory all-purpose seasoning made by finely grinding dried crisp perilla leaves and seasoned rice flour using a microwave.
Kim Dae-seok's Dolsan Gat Kimchi
Dolsan mustard-leaf kimchi seasoned with kelp-shiitake broth, beef bone broth, salted anchovies, shrimp paste, fruit, and dried chilies.
Kim Dae-seok's Beef Jangjorim
Jangjorim made by simmering beef brisket, soaked in soda to remove bloodiness, in a pressure cooker
Kim Dae-seok's Traditional Sikhye
Traditional sikhye made by fermenting rice in a rice cooker's keep-warm mode, with rice grains floating to the surface for completion
Yoon Yi-ryeon's Morning Pepper Jangajji
Thick morning peppers pickled in a soy sauce mixture with fish sauce, staying crunchy even after long storage.
Yoon Yi-ryeon's Kkwarigochu Meat Dumplings
Handmade meat dumplings with kkwarigochu to cut the richness and add a chewy texture
Yoon Yi-ryeon's Sorghum Bukkumi
Crispy on the outside, chewy on the inside, this sorghum bukkumi is made with 100% glutinous sorghum without any glutinous rice flour. A traditional snack with a sweet and savory bean filling that adds even more depth of flavor.
Yoon Yi-ryeon's Maesil Jangajji
A rice thief maesil jangajji that separates the pit cleanly to preserve a crisp texture and is pickled sweet and tangy with raw sugar.
Yoon Yi-ryeon's Eoriguljeot
Traditional eoriguljeot made by curing oysters in salt and then seasoning them to bring out a tangy fermented flavor
Aha Bujang's Black Goat Soup (Heukyeomso-tang)
A nourishing black goat soup simmered tenderly without any gamey odor, enriched with doenjang, perilla seeds, and aromatic spices in a rich meat broth.
Kim Milan's Braised Short Ribs
A recipe that first sears the meat to enhance flavor, slow-cooks it in the oven until tender, then reduces the remaining sauce to a thick, concentrated glaze to serve alongside.