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30–44 min
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Kim Dae-seok's Semi-Dried Pollock Gangjeong
A premium dish featuring tender, boneless cod fillets fried to a crisp in a sweet-savory homemade soy sauce glaze enhanced with half a spoon of vinegar for depth and flavor.
Kim Dae-seok's Clam and Shepherd's Purse Doenjang Soup
A refreshing doenjang soup made by pounding shepherd's purse with doenjang and minced garlic to enhance flavor, then simmered with clams and dried anchovy-kombu broth.
Kim Dae-seok's Hijiki Rice
A light and savory hijiki rice seasoned with flour and vinegar to remove fishy odor and impurities, resulting in a fragrant and delicate rice dish.
Kim Dae-seok's Fermented Perilla Leaves
Fermented perilla leaves preserved in a brine made with soju, salt, and saccharin sweetener
Kim Dae-seok's Tofu Perilla Leaf Pancake
A crispy yet tender tofu pancake coated with a savory egg mixture infused with roasted peanuts and fragrant perilla leaves, ensuring it stays intact and moist.
Kim Dae-seok's Spicy Braised Semi-Dried Pollock
A professional-style semi-dried pollock stew where the fish is lightly salted and frozen for a day before cooking, ensuring the flesh remains intact and doesn't break apart.
Kim Dae-seok's Creamy Salmon Steak
A Christmas-worthy salmon steak, perfectly cooked through the center, served with a zesty lemon cream sauce and garnish
Kim Dae-seok's Banana Pancake Bread
A soft, sweet banana pancake bread made in a pan over low heat—no oven required—achieving the quality of a high-end patisserie.
Kim Dae-seok's Large-Batch Marinated Duck Jumulleok
Duck jumulleok made by preparing a large batch of seasoning sauce and stir-frying it with vegetables
Yoon Yi-ryeon's Buchu Kimchi
Kimchi made by mixing garlic chives with a rich anchovy fish sauce and thin starch paste seasoning, eaten both fresh and fermented.
Yoon Yi-ryeon's Haemul Tangguk
A Gyeongsang-style seafood soup made with clams, mussels, and squid for a clean and refreshing broth.
Yoon Yi-ryeon's Braised Potatoes with Anchovies
A side dish of potatoes baked skin-on in an air fryer until chewy outside and moist inside, then braised with savory anchovies.