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30–44 min
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Kim Dae-seok's Zikova-Style Chicken
Grilled in a pan without frying, then simmered with chewy rice cakes and a spicy-sweet sauce, this Jikoba-style chicken removes excess oil while delivering bold flavor.
Ttukdak Hyung's Salmon Rare Katsudon
Salmon coated with tempura batter and fried until crispy, served with soy-based sauce and tonkatsu sauce for enhanced flavor in a salmon rare katsudon bowl.
Kim Dae-seok's Lotus Root Braised in Sweet Soy Sauce
Glossy, crisp-yet-chewy braised lotus root seasoned with black sugar, kombu, and ginger.
Kim Dae-seok's Mayak Eggs
A special soy sauce made by caramelizing green onions and onions, then marinating soft-boiled eggs for a rich, savory flavor.
Kim Dae-seok's Toasted Rice Miyeokguk
A rich and savory seaweed soup made by simmering toasted short-grain rice with seaweed.
Kim Dae-seok's Spring Young Radish Kimchi
A crisp, fresh spring mu kimchi made without salting the mu, using a special seasoning crafted from dried chili peppers ground into a coarse paste to eliminate the raw aroma and deliver a clean, refreshing broth.
Kim Dae-seok's Kongbiji Jjigae
A hearty kongbiji jjigae made with freshly ground soybeans, pork shoulder, and aged kimchi.
Kim Dae-seok's Crispy Bean Sprout Rice
Boil bean sprouts separately to preserve their crisp texture, then cook rice using the blanching water for a rich, savory flavor—deep and satisfying bean sprout rice.
Kim Dae-seok's Bibim Naengmyeon
A restaurant-style bibim naengmyeon recreated with a custom broth made by simmering barley shrimp and a rich, savory sauce blended with freshly grated fruits for a deep, umami-packed flavor.
Kim Dae-seok's Cold Seaweed and Cucumber Soup
A refreshing and tangy seaweed cucumber cold soup made with store-bought cold noodle broth and vinegar
Yoon Joomo's 3-Style Eel Grilling
A nourishing dish featuring cleaned eel grilled in three distinct flavors: salted, yuzu gochujang, and sweet-savory soy sauce.
Sung Si Kyung's Meatballs
Juicy handmade meatballs made by mixing beef and pork in a golden ratio, stuffed with a chunk of cheese, and pan-fried until crispy on the outside and moist inside.