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Raymon Kim's Meat-Packed Layered Pasta
A rustic-style layered pasta made by stacking meat and cheese, then finished in the microwave.
Raymon Kim's Bone-in Ribeye Cut Cutlet
A premium pork cutlet featuring tenderized bone-in ribeye (pork loin) marinated in milk brine, seared to crispy perfection and finished in the oven for a juicy interior.
This Man's Cook Amasi Nut Candy
A nutritious and healthy snack made by stir-frying amasi seeds and mixed nuts in a sugar syrup with jujube syrup, maximizing their rich aroma and flavor.
This Man's Cook Garlic Soybean Paste
A versatile all-purpose oil sauce made by gently cooking garlic and herbs in olive oil over low heat.
This Man's Cook Garlic-Ginger Pickle
A tangy-sweet pickle made by soaking garlic and ginger in a seasoned brine with soju for long-term aging after a one-day salt cure
Kim Dae-seok's Ganghwa Radish Kimchi
A traditional radish kimchi made by soaking radish with New Sugar instead of salt to reduce its spicy heat, then mixing in fresh shrimp and dried chili for a refreshing flavor.
Kim Dae-seok's Jjolbaegi Nureongji
A comforting nureongji that’s gently toasted in a jjolbaegi with a pinch of salt, enjoyed together with hot water tea all in one go
Kim Dae-seok's Dried Cucumber Pickles
An unusual summer side dish with a crisp, fragrant texture, made using a meticulous cleaning method with soju and a secret soy sauce mixture.
Kim Dae-seok's Three-Color Wheat Crepes with Smoked Duck
A luxurious delicacy featuring three-color miljeonbyeong made from scallion and carrot juice, wrapped with golden smoked duck, scallion strips, and cucumber, enjoyed with a savory chunjang sauce.
Kim Dae-seok's Grilled Nakji Horong
A traditional festive delicacy featuring chewy octopus wrapped in a spiral on wooden skewers, grilled with a savory soy sauce glaze until crisp and fragrant.
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 Saengchae Muchim
A fresh vegetable salad made by mixing 8 types of vegetables with an all-purpose sauce made from soy sauce, vinegar, sugar, and gochugaru in a 1:1:1:1 ratio.