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Chinese Cuisine Witch's Stir-fried Squid
A Chinese-style stir-fried squid made by quickly stir-frying scored squid and various vegetables over high heat.
Chinese Cuisine Witch's Pork Lettuce Wraps
A dish for entertaining guests, featuring stir-fried pork and vegetables on crisp lettuce.
Chinese Cuisine Witch's Stir-fried Crab
A quick and easy stir-fried crab made at home using doubanjiang all-purpose sauce.
Chinese Cuisine Witch's Non-Soggy Japchae
This is a hotel-style japchae recipe where the sweet potato noodles are boiled directly in a soy sauce seasoning liquid to prevent sogginess.
Chinese Cuisine Witch's Doubanjiang Gochu Japchae
A super simple gochu japchae recipe using Lee Kum Kee doubanjiang sauce to bring a hotel-quality taste right at home.
Chinese Cuisine Witch's Doubanjiang All-Purpose Sauce
A versatile sauce made by stir-frying doubanjiang, chili oil, oyster sauce, sugar, and broth, perfect for Chinese dishes.
Chinese Cuisine Witch's Saengchae Muchim
A fresh vegetable salad made by mixing 8 types of vegetables with an all-purpose sauce made from soy sauce, vinegar, sugar, and gochugaru in a 1:1:1:1 ratio.
Kim Dae-seok's Pollack Skin Stir-Fry
A delicious side dish made by thoroughly removing fishy odor with rice washing water, coating the pollack skin with potato starch for a crisp fry, then tossing it in a spicy-sweet secret sauce.
Kim Dae-seok's Ssuk Beomuri
Traditional spring rice cake made by mixing fresh mugwort with rice flour and sugar, steamed gently to preserve its fragrant aroma
Kim Dae-seok's Hijiki Muchim
A refreshing side dish that highlights the natural flavor of hijiki, enhanced with the rich aroma of traditional soybean paste, spicy gochujang, and the bright tang of lemon juice.
Kim Dae-seok's Beef Jangjorim
Jangjorim made by simmering beef brisket, soaked in soda to remove bloodiness, in a pressure cooker
Kim Dae-seok's Traditional Sikhye
Traditional sikhye made by fermenting rice in a rice cooker's keep-warm mode, with rice grains floating to the surface for completion