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7 recipes found.
Okjubu's Radish Pickle
A simple and quick pickle made by pouring a sweet and sour soy sauce brine over thinly sliced crisp radish
This Man's Cook's Mu-saengchae
Radish is salted with fine salt to remove moisture and bitterness, then lightly coated with red pepper powder to preserve crispness and achieve a vibrant red hue—essential for bibimbap.
Kim Dae-seok Chef's Soybean Sprout Side Dish
Blanch briefly for exactly 2 minutes and 30 seconds with just a small amount of water to preserve crisp texture and rich flavor, then mix with soybean sprouts
This Man's Cook Oi Gakdugi
A simple, expert-level cucumber kimchi with crisp texture that stays fresh longer—by removing seeds to prevent sogginess, using a secret method from a renowned kimchi master.
Kim Dae-seok's Bolting Lettuce Kimchi
A refreshing, crisp, and richly textured Bolting Lettuce Kimchi made by briefly soaking in vinegar-salt water to eliminate raw aroma and impurities.
This Man's Cook Old-fashioned Oi-jji
Traditional oi-jji with crisp texture, made by pouring boiled saltwater and soju, then aging in the shade
This Man's Cook Gochujimchi
A unique kimchi filled with crisp chives and green onions inside peppers, enjoyed like cucumber pickles for a refreshing taste