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Kim Dae-seok's Chadol Doenjang Jjigae
Sautéing beef brisket with doenjang first, then adding a generous spoon of cheonggukjang to create a rich, savory flavor in this hearty chadol doenjang jjigae.
Kim Dae-seok's White Bean Sprout Salad
A refreshing white bean sprout salad seasoned with anchovy fish sauce and sesame salt, made by boiling bean sprouts with kelp for a deep umami flavor.
Kim Dae-seok's Broth Tteokbokki
Fry finely chopped fish cake and onion until golden brown, then create a rich, sticky flavor using dried anchovy powder and glutinous rice flour for a deep broth tteokbokki.
Kim Dae-seok's Squid Kimchi Pancake
A kimchi pancake made with a chilled dough using ice water, stuffed with squid and fried until crispy all the way through with a light dusting of tempura flour.
Kim Dae-seok's Webfoot Octopus and Pork Belly Stir-Fry
A professional-style webfoot octopus stir-fry that achieves a dry, chewy texture without steaming in water—using soju to gently steam the webfoot octopus, coated with potato starch and enhanced with buttered caramelized onions.
Kim Dae-seok's Mussel Soup
A clear, lightly spicy mussel soup with sliced garlic, green onion, and chilies.
Kim Dae-seok's All-Purpose Stir-Fried Gochujang
A versatile stir-fry gochujang with deep umami flavor, made by finely grinding dried shrimp powder and sautéing it with minced beef in a dry pan—perfect for 50 different dishes.
Yoon Yi-ryeon's Sundubu Jjigae
A sundubu jjigae with deep, rich broth achieved by frying gochujang and gochugaru in oil for enhanced flavor and seasoning with fermented shrimp.
Sung Si Kyung's Tuna Kimchi Jjigae
A hearty style of kimchi jjigae made by stir-frying well-fermented kimchi and beef in nutty perilla oil for a deep flavor, then adding mild tuna and simmering.
Lim Sung-geun's Spicy and Flavorful Jinmichae Gimbap
A simple yet delicious gimbap featuring spicy stir-fried jinmichae with versatile soy sauce and green chili, enhanced with rich mayonnaise.
Ttukdak Hyung's Amberjack Salt Gimbap
A fusion Japanese-style dish combining tender, umami-rich amberjack sashimi aged with kelp, crisp pickled mustard greens, and seasoned gimbap made with premium salt for a clean, refreshing bite.
Ttukdak Hyung's Cheongyang Chili Pepper Jangajji
A spicy and tangy chili pepper pickle made by pouring a briefly boiled soy sauce mixture using the secret ratio from a famous barbecue restaurant.