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Kim Dae-seok's Seasoned Korean Melon Pickles
A side dish made by mixing well-aged Korean melon pickles with plum syrup, red pepper powder, and sesame oil for a rich, spicy flavor.
Kim Dae-seok's Blanched Nakji
A tender and chewy octopus sookhoe with a rich umami flavor, gently cooked with blanched green onions and sugar.
Kim Dae-seok's Strawberry Jam
Homemade artisanal strawberry jam that enhances sweetness with half a teaspoon of salt, reducing the need for sugar
Kim Dae-seok's Radish and Bean Sprout Stir-Fry
Stir-frying pickled radish and bean sprouts, then steaming them briefly with gompi seaweed to preserve a rich, slightly chewy texture—this is a fragrant, savory side dish that highlights the natural flavors of the ingredients.
Kim Dae-seok's Pork Belly and Radish Stir-Fry
A savory pork dish that enhances the freshness of pork belly and radish with a bold marinade using soy sauce, cola, and fresh mustard for a rich, satisfying flavor.
Kim Dae-seok's Bean Sprout and Chives Salad
A refreshing salad featuring crisp straight bean sprouts and fragrant chives, enhanced with a secret seasoning from famous grilled offal restaurants—perfectly paired with rich meat dishes.
Kim Dae-seok's Kim Egg Roll
A simple and delicious egg roll enhanced with finely chopped green chili for a spicy kick, layered with savory seasoned seaweed to maximize umami flavor.
Kim Dae-seok's Fresh Garlic Seaweed Salad
A seasonal side dish made by tossing lightly blanched fresh garlic with crispy, roasted seaweed and a tangy-sweet soy sauce dressing.
Kim Dae-seok Steak Sauce
A professional-style steak sauce with a rich, savory depth achieved by combining flour roux, red wine, and the tanginess of ketchup.
Kim Dae-seok's Rice Cake Ketchup Ramen
A chewy ramen with rice cakes and egg, finished with a small amount of ketchup to enhance the broth flavor
Chinese Cuisine Witch's Oi Muchim
A super simple oi muchim recipe made by mixing soy sauce, vinegar, sugar, and gochugaru in a 1:1:1:1 ratio.
Chinese Cuisine Witch's Egg Fried Rice
A hotel-style egg fried rice that combines the fragrance of scallion oil with the tenderness of eggs cooked 2/3 of the way.