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Ttukdak Hyung's Super Simple Scallion Yukegjang
A quick and hearty scallion yukegjang made by stir-frying scallions, beef, and mushrooms in gochugaru seasoning, delivering a spicy and satisfying bowl of comfort.
Kim Dae-seok's Dried Seaweed Salad
A clean and refreshing side dish made by briefly soaking dried seaweed, blanching it, then marinating it with a tangy-sweet seasoning of twice-concentrated vinegar and salt, resulting in a crisp, non-soggy texture perfect for rice.
Ttukdak Hyung's Homemade Fish Cake
A homemade fish cake made by grinding shrimp, cod meat, and squid with chili peppers, then frying until golden—perfect as a side dish for your meal.
Kim Dae-seok's Kimchi Kalguksu
A special kimchi kalguksu by Chef Kim Dae-seok, enhanced with stir-fried fresh kimchi and minced pork topping for deep umami and satisfying richness.
Ttukdak Hyung's Super Simple Oreo Cake
A super simple Oreo cake made by mixing finely crushed Oreos, pancake mix, eggs, and milk, microwaving it into a bread, then generously topping it with fresh cream and Oreo whipped cream.
Kim Dae-seok's Myeongran Kim Jeon
A savory delicacy made by coating old, stored kimchi with a rich, umami-packed myeongran paste and fragrant sesame oil mixed into beaten eggs, then pan-frying until golden and crispy.
Kim Dae-seok's Fresh Mussel Radish Rice
A moist radish rice made with fresh mussels and kelp, using unsoaked rice to prevent stickiness and enhance umami flavor, creating a harmonious balance of moisture from the radish and mussels.
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 Chef's Garlic Soybean Paste Gochujang
A clever 5-minute gochujang that enhances umami flavor using diluted soybean paste and boiled garlic, eliminating the hassle of making malt syrup or preparing meju powder.
Kim Dae-seok's Soybean Curd Gimbap
A low-calorie diet dish made by wrapping soybean curd, dehydrated with salt and vinegar, in gimbap seaweed and coating it with starch for a crispy texture.
Kim Dae-seok Chef's Mu Ssam
Homemade mu ssam made by marinating thinly sliced radish in a special seasoning made with light mustard, plum syrup, and vinegar
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.