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Chinese Cuisine Witch's Minari Muchim
A recipe for minari muchim that pairs perfectly with pork belly.
Chinese Cuisine Witch's Squid Bibim Guksu
A dish of blanched squid and fresh vegetables mixed in a spicy sauce, served with noodles.
Chinese Cuisine Witch's Janchi-guksu
A traditional janchi-guksu made easily with a broth tea bag and simple garnishes.
Chinese Cuisine Witch's Dak Gomtang
A recipe by the Witch Chef that highlights the savory flavor of chicken, soybean sprouts, and onion in a comforting Dak Gomtang.
Chinese Cuisine Witch's Chili Shrimp
A super simple chili shrimp made hotel-style using Lee Kum Kee doubanjiang sauce.
Chinese Cuisine Witch's Neulgeun Hobakjuk
A soft and mild pumpkin porridge made by blending mature pumpkin and sweet rice.
Chinese Cuisine Witch's Myeolchi Bokkeum
By using a hotel chef's secret method of creating scallion oil, this stir-fried anchovy dish becomes extra crispy and savory.
Kim Dae-seok's Chili Syrup
A versatile chili syrup made by combining red chili peppers and green chili peppers with yellow sugar and sea salt for use in cooking
Kim Dae-seok's Grilled Ginger Eggplant Pickle
A matured eggplant pickle with deep, refined flavor, made by grilling ginger to remove its sharpness and pairing it with fragrant perilla leaves.
Kim Dae-seok's Pollack Stew
A refreshing and spicy pollack stew made without gochujang, using only chili powder and one spoon of homemade soybean paste to eliminate fishy odor while enhancing boldness and freshness.
Yoon Yi-ryeon's Radish Seokbakji
Large-batch seokbakji made by salting bunch radishes with their greens and mixing with a pear and chili seasoning
Yoon Yi-ryeon's Jerusalem Artichoke Jangajji
A homemade Jerusalem artichoke jangajji with a delightfully crisp texture that cuts through the richness of meat dishes.