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Kim Dae-seok's Chunjang Tteokbokki
A rich, savory tteokbokki with a deep umami broth made by simmering dried anchovies and stirring in a generous spoon of stir-fried chunjang for intense flavor.
Kim Dae-seok's Bean Sprout and Roasted Seaweed Cold Soup
A refreshing and crisp summer cold soup made with a savory broth simmered from kelp and bean sprouts, enhanced with roasted seaweed and plum syrup.
Kim Dae-seok's Snack Bar-Style Ramen
A ramen with rich broth flavor enhanced by anchovy fish sauce and chewy noodles cooked by lifting them into the air, just like in a street food noodle shop.
Kim Dae-seok's Sujebi
A chewy sujebi soup made by simply breaking off portions with a spoon—no need to tear by hand
Kim Dae-seok's Spicy Bean Sprout Muchim
Boiled briefly with 1 cup of water and quickly cooled in cold water, then enhanced with anchovy fish sauce and sesame salt for maximum umami flavor.
Kim Dae-seok's Bibimbap Seasoning Sauce
A savory bibimbap seasoning sauce enhanced with dried shrimp powder and butter, heated in the microwave to eliminate fishy odor and add richness and umami depth.
Kim Dae-seok's Dried Pollock Radish Soup
A clear radish soup made by stir-frying dried pollock strips in sesame oil, then simmering them with kelp and beef bone broth.
Kim Dae-seok's Dried Shredded Squid Bokkeum
Coating with mirim and sugar without rinsing in water, then microwaving to achieve a consistently soft, chewy dried shredded squid bokkeum with no hardness at all
Kim Dae-seok's Universal Kombu Soy Sauce
A super simple, umami-rich universal sauce made by simply soaking dried kombu in soy sauce without boiling
Kim Dae-seok's Lard Japchae
A 10-minute japchae cooked in one pan with glass noodles and vegetables simmered in a braising sauce infused with lard
Baek Jong-won's Fried Egg Rice Bowl
Quick one-bowl meal where eggs are fried in perilla oil, then topped with green onions, soy sauce, and fish sauce over rice.
Kim Dae-seok's Cherry Tomato Ramyun
A unique ramyun where noodles are removed first to keep a chewy texture, and cherry tomatoes are boiled in the broth to add a tangy, savory depth.