Prologue 10

Part 1 Salad

20 Tools to Help You Live a Salad Life
Preparing Raw Vegetables 22
Pickled vegetables 30
Carrot Lape 31
Pickled Beetroot 34
Pickled Red Cabbage 36
Pickled Cucumbers 38
Pickled Onions 40
Pickled Mushrooms 42
44 Side Ingredients to Make Your Salad Even More Delicious
Dressing 46
Plum Vinaigrette 47
Greek Yogurt Dill Dressing 48
Jam Dressing 48
Orange Dressing 49
50 small side salads
Tomato and Rucola Salad 51
Cucumber Cashew Nut Salad 52
Pickled Red Cabbage Salad 52
Ricotta Pea Salad 53
Natto Rice Salad Bowl 54
Chicken Breast Quinoa Balls 58
Kale Orange Salad 62
Potato Salad 66
Chickpea Whole Salad 70
Watermelon Salad 74
Perilla and Pumpkin Salad 78
Beef and Mushroom Salad 82

Part 2 Pasta

Pasta Prep 90
94 Recommended Basic Ingredients for Homemade Pasta
Zucchini Tomato Pasta 96
100% sesame oil mushroom pasta
Tuna Pasta 104
Cherry Tomato Anchovy Pasta 108
Eggplant Cream Pasta 112
Burrata Pea and Shrimp Pasta 116
Egg Fried Pasta 120
Kale Pasta 124

Part 3 Meat

Chicken 132
Chicken Breast Cold Salad 138
Yuja Doenjang Sauce Grilled Chicken 142
Pork 146
150g of cold pork
154 waterless meats
158 won for anhydrous pork curry
Low-temperature roasted pork neck 162
Beef 166
Beef stew 170
Beef Cabbage Soup with Doenjang 174
Boneless rib stew 178

Part 4 Grains

186 Cooking Tools That Take Charge of My Meals
188g of white rice
Tuna Rice Soup 192
Olive Ham Rice Pot 196
Chadolbagi radish rice pot 200
Fluffy Egg Fried Rice 204
208 mixed grains
Egg Kimbap 212
216 Wild Vegetable Fried Rice
Quinoa 220
Chickpeas 222
Chickpea Soy Milk 224
Black bean water 226
Fruit and Bean Water 230

Part 5 Aged kimchi

Steamed Fermented Soybeans and Perilla Seeds 239
Stir-fried aged kimchi with butter 242
Fermented soybean paste and citron salad 246
Aged Potato Pancakes 250
Aged Tofu Kimbap 254
Aged Soybean Paste Soup 258

Sold out as soon as it opens! The recipes for Garosu-gil's popular cooking classes are now available in a book!

The popular Garosu-gil cooking class, 'Jeonghee's Table', has finally been published as a book.
Even though it's a new class that's been open for less than a year, hundreds of students have already taken the class.
How did this small class of four get so much attention?

Losing my health and realizing the value of home cooking

In the book, the author, who is now 37 years old in 2025, says:


“About two years ago, I had major surgery for endometrial cancer and spent a lot of time at home recovering. Only then did I realize the importance of home-cooked meals.
Even before I got sick, I used to cook at home quite often compared to other people, but now, the way I cook and the purpose of my cooking have to be different.
It had to be healthy and tasty without being too physically demanding, and most importantly, it had to be practical enough to be made consistently.
Trying too hard to prepare meals in order to eat healthily also makes it difficult to maintain a sustainable home-cooked lifestyle.
I'm increasingly learning that home cooking is more than just cooking; it's about creating habits and routines."

Creating a Sustainable Home Cooking Routine

Home cooking is ultimately a habit and requires a routine to be sustainable.
This book says that cooking begins with grocery shopping.
And since you need to organize and store your ingredients right away so that you can use them for a long time, I'll also teach you how to organize the ingredients you bought right away so that you can use them right away.
We also introduce the prep technique, which many people find difficult, all at once, so even those who thought that home cooking was simply about cooking can learn all the details so that this routine can take root.


Dramatically reduce cooking processes and ingredients

This book boldly reduces the number of steps and materials that can be omitted, presents as many alternative materials as possible, and condenses complex processes into one.
As times change, we recommend simplifying your recipes to suit today's circumstances and using a variety of flavoring products.
To get interested in home cooking, the food I make has to be not only delicious but also convenient.


I recommend this to people living in this day and age.

The author gave himself the title of 'Today's Home Cooking Researcher' with the goal of reinterpreting seasonal Korean food to suit our times and researching and sharing modern home cooking.
This name felt more than just a title; it felt like a promise I made to myself. With that sense of responsibility, I wrote this book to make home cooking easier, healthier, and more widely known.
I hope that for many people, the act of preparing a home-cooked meal becomes a natural part of their daily routine, like washing their face or sleeping.