The basis and core of my cooking is ‘taste.’
If it's delicious, the person eating it will empty their plate, and seeing them make them happy and give them the strength to cook again.
It also has to be easy to make so you don't get tired.

---p.5 From the "Prologue"

My cooking motto is 'If you make it delicious, it will taste delicious!', so I use seasoning.
Instead, I tend to mix two or more seasonings so that they function but don't have a strong flavor.
The same goes for seasoning.
You can use anchovy sauce and shrimp sauce together, or mix anchovy dashi and clam dashi.

---p.12 From “Why Okjubu’s Recipes Are Delicious”

When making fried or pan-fried dishes, you can enjoy a crispier taste by mixing frying flour and pancake mix to make the batter.
You can add ice when kneading the dough, or mix starch and flour.

---p.18 From “Basic Ingredients for ‘Absolutely Delicious Okjubu Recipe’”

If you change the texture of lotus root, children will eat it much better.
The familiar stew we've been eating since we were young is delicious, but when we mix lotus root and almonds to make gangjeong, the chewy texture of the lotus root and the crunchy texture of the almonds come together to create a completely different taste.

---p.44 From “Lotus Root Almond Gangjeong”

I often use chili peppers in my cooking.
I like the moderate spiciness and the unique aroma of chili peppers.
It goes especially well with soy sauce-based seasonings, so try adding it when making stews.
If you stir-fry eggplant and bell peppers together, it will taste like Chinese cuisine.

---p.50 From "Stir-fried Eggplant and Green Peppers"

Beef stew is a regular menu item in our refrigerator.
I can confidently say that this recipe is my own golden recipe, discovered through trial and error.
If you crush the garlic and mix it with the braised short ribs and butter, you don't need any other side dishes.

---p.70 From “Okjubu-pyo Beef Jangjorim”

The key to cucumber salad is its crunchiness? If the cucumbers are large, slice them thinly. If they are small, slice them thickly so that they have a crunchy texture.
The secret to capturing the flavor is to squeeze out all the moisture and then beat it.

---p.90 From “Spicy Cucumber Salad”

Although it is a bit of a hassle to prepare all the ingredients, it is a dish that I often serve to guests because it looks great even without any special cooking skills.
There is also something secretly appealing about dipping the garnish in egg yolk.
One pack of Okjubu's soy sauce is enough, but if you don't have it, make it by adding an appropriate amount of soy sauce, sugar, and mirin to the tsuyu.

---p.110 From "Bulgogi Sukiyaki"

The classic way to make seaweed soup is to boil it with beef, but you can enjoy it in a different way by adding pollack roe.
Stir gently so that the roe remains lumpy and not completely dispersed.

---p.114 From "Myeongran Miyeokguk"

Mille-feuille nabe has been popular for a while, and this is a simpler version.
Since this is a dish without broth, the flavor of the sauce is more important.
It goes perfectly with our special sauce made with spicy Sriracha sauce that goes well with Southeast Asian food.

---p.152 From "Shabu-shabu Cabbage Stew"

When cooking fish, it is best to use both cooking wine and ginger juice to remove the fishy smell.
Try it when you feel like the kimchi is really ripe and delicious.
It's absolutely delicious! I like that it's made with boneless mackerel, so you don't have to worry about removing bones, and it's less messy when you eat it.

---p.156 From "Stir-fried Mackerel and Kimchi"

Soy sauce noodles with boiled octopus taste even better when eaten cold.
The soy sauce seasoning goes well with many types of seafood, and it even goes well with octopus that isn't too large.
For octopus, use commercially available products that are boiled and sliced.
It tastes good and looks good.

---p.214 From “Stone Octopus Soy Sauce Noodles”

It has a crispy texture and a rich flavor. Once you start eating it, you won't be able to stop reaching for it.
It's so unexpectedly delicious that you'll wonder if eggplant tastes like this! If you dip the dough in ice water and fry it, it'll be even crispier.
It's perfect as a snack when guests suddenly visit.

---p.222 From "Gajji Fingerstick"

I don't really eat salad when I make it at home, but why does it taste so good when I go to a fancy restaurant? To whet your appetite, I'll give you a delicious salad recipe.
If you make it with carrot rafe as a base and top it with salad greens, you can kill two birds with one stone: taste and appearance!
---p.226 From "Carrot Lape"

When Kyochon Chicken first came out, I was surprised at how delicious their soy sauce-based chicken was.
You can get a similar taste by adding cinnamon powder.
If you have chicken drumsticks that have been in the freezer for a while, soaking them in milk before using them will eliminate any odor.

---p.230 From "Kyochon-style Chicken Soy Sauce Braised Chicken"

It's okay to make sundae by buying commercially available refrigerated sundae or sundae sold at snack bars.
If you use perilla leaf sprouts instead of perilla leaves, it tastes much better than store-bought sundae stir-fry.
If you mix in some tripe here, you can easily make sundae and tripe stir-fry.

---p.238 From "Bokkeum Sundae"

All pancakes are made with a batter made from a mixture of frying flour and pancake mix to give them extra crispiness.
If you dip it in soy sauce, it's just right, but if you add a little beef broth to the batter, the seasoning will seep in and it'll be even more delicious.

---p.246 From "Squid and Chive Pancake"

It's a simple method that doesn't require boiling salt water separately.
When putting cucumbers in a ziplock bag, lay them down horizontally so that you can easily turn them over.
If you make a large quantity, you have to add stones, and as time passes, it becomes soggy that you have to throw away the later ones, but if you make 10 at a time like this, you can eat them cleanly and deliciously, which is nice.

---p.262 From "Cooking Cucumbers in a Tick-Tock"