“Cucumbers taste bad, I don’t like tofu, I don’t eat eggplant.”
Even the ingredients I used to reject were like, “This is really delicious! Give me more!”
A Miraculous Recipe That'll Get You to Pick Up a Spoon and Sit at the Table

If you're a family that has to prepare meals with your children three times a day, especially dinner, and especially on weekends, then Damine is the place to be! Five-year-old Damine's family is filled with joy every mealtime.
To make sure that eating and cleaning up isn't just a one-person job, Dam-i also helps Mom with her cooking and cleaning, and before she knows it, the preparations are done.
Now sit down with your spoon and get ready to eat.

#DamiwaMeokneunthings The daily recipes are gradually piling up on Instagram and YouTube under the hashtag.
The posts about 'Cucumber Kimchi' and 'Eggplant Soybean Paste Grill', which have become the signature dishes of Damine's Table, are flooded with verified reviews from countless families.
“My 27-month-old baby, who never ate cucumbers, became a cucumber maniac after eating this!” “If I just give him cucumber kimchi, he’ll eat a whole bowl of rice in no time.” “I bought my 10th cucumber and am eating it every day.
"It's so delicious! I don't need any kimchi." "I don't really eat eggplant, so thank you for the tip." "It's so easy and so delicious." "It even won over my husband, who hates eggplant."

The biggest advantage of this book is that you don't have to prepare separate meals for children and adults.
For parents who have spent countless hours in the kitchen preparing meals for their children, this is truly welcome news. After all the hard work you've put into making baby food, this is a welcome relief.
Starting with baby food, prepare a family meal that is delicious enough for picky adults while still providing essential nutrients to children.
It will be less of a hassle for adults preparing meals, and children will also feel proud that they are eating the same food as adults.

We've collected miraculous recipes that will have kids discovering ingredients they don't particularly like, such as cucumbers, tofu, and eggplant.
They say raw soybean paste is good for your health, but feeding it to children is no easy task.
If you use the cucumber soybean paste salad recipe patented by the author of this book, Hyejin, your child will be able to eat both cucumbers and soybean paste so well that he or she will shout, “Give me more!”
We also generously introduce various noodle dishes that helped Dam-i overcome the inevitably difficult meal times.
Even Dam-i, who usually refused to eat rice, happily slurped down noodles such as udon, pasta, and buckwheat noodles. This shows how much thought and effort went into making these noodles.

Also, for those who don't like eggs, I tried out various egg dishes and finally shared the recipe for spicy pollack roe omelet that got a passing grade.
In an attempt to somehow attract the child's attention, they started cutting a piece of rolled egg diagonally and putting the two pieces together to make a heart shape, which became another signature dish at Damine's table.
This is the secret to a mealtime filled with happiness and love, where both the cook and the eater enjoy themselves.

Protein intake is important for both adults and children.
Especially for growing children, protein intake is very helpful for healthy growth, so I try to use protein ingredients in every meal when cooking.
Adding protein to your diet every day can be overwhelming, but it's not difficult once you get used to it.
For example, if you're making stir-fried udon, which is mostly carbohydrates, you can add protein-rich shrimp or pork to the stir-fry to ensure sufficient protein.
When cooking rice, if you have shiitake mushrooms in the fridge, try cutting them into thin slices and adding them.
It's a simple but great protein diet.
Although they are not as high in protein as meat or fish, there are surprisingly many vegetables that contain protein.
---From "Things to Consider When Planning a Diet"

When I'm grilling marinated ribs, Dam-i comes running into the kitchen and says, "It smells delicious."
Yangnyeom galbi is a menu that even children who don't have a big appetite will love.
My daughter loves marinated ribs, so we often ate them when we went out to eat, but after making this recipe, we started making them at home most of the time.
When making pork marinated ribs, use the pork neck, and when making beef marinated ribs, use the sirloin.
I named it All-Purpose Meat Sauce because once you make it, you can use it in a variety of meat dishes.
It can be used for marinated ribs, braised ribs, bulgogi, and stir-fried pork with soy sauce.
---From "Seasoned Ribs Made with All-Purpose Meat Sauce"

Jjimdak was one of my family's favorite dishes to eat out.
After giving birth during the pandemic and avoiding eating out, I naturally started making it at home.
The advantage of making it yourself is that you can customize it to your taste! I like my noodles soaked in a sweet, moist sauce, so I always add a generous amount.
And the secret to our steamed chicken is to always use flat noodles.
Flat noodles absorb the seasoning better and taste better.
Dam-i and I love noodles, so when we make Jjimdak, we are always busy scooping out the noodles first.
---From "Jjimdak"

Uni Jjajang, which is made by chopping all the ingredients and cooking them, is great to eat with children.
Because the child has no reason to remove the dirt.
The day we make Jjajangmyeon is the day our family of three eats Jjajangmyeon together.
And I divide the remaining sauce into single-meal portions and store them in the freezer to use as emergency food.
On days when you don't feel like making anything, you can just boil some noodles.
When eating frozen jjajang, move it to the refrigerator the night before to thaw it, then heat it in a pot before eating. It will taste just like freshly made jjajang.
Stir-fry your favorite ingredients like shrimp, squid, and meat in an oiled pan, then add Jjajang and boiled noodles and stir-fry again to make stir-fried Jjajang, which is also delicious.
---From "Uni Jjajang"

If you ask Dam-i to pick her favorite side dish, she'll say cucumber kimchi without hesitation.
And I think this is probably the most loved recipe I've ever featured on social media.
Above all, the moment I was most proud of while introducing this recipe was when I received a thank you message from a child who doesn't usually eat cucumbers, saying that he enjoyed making this cucumber kimchi.
I know the joy of a child trying something they'd previously rejected, so I was thrilled along with them! Here's a cucumber kimchi recipe that's brought joy to many.
---From "Cucumber Kimchi"

Danmuji acts as a licorice in various dishes.
I used to buy it for free, but one day I saw an article about the sanitary conditions at some danmuji factories and wanted to try making it myself.
I was curious about the ingredients that go into danmuji, so I looked at the ingredients and contents written on the packaging of commercially available danmuji. The main ingredients were simple, but there were quite a few chemical additives added for preservation.
After seeing it with my own eyes, I became even more determined to make healthier and tastier radish kimchi.
Now that commercially available radish is no longer enough, I always have a spot in my fridge for homemade radish.
It has a good shelf life, so if you make it once every season, you can eat it all year round!
---From "Danmuji"

We added savory flavor to the seasoned seaweed flavor that children love.
Making rice balls with seaweed pesto is a simple way to make a quick snack or pack a lunch for a picnic.
We also use seaweed pesto in a variety of ways at our house.
If you dip soft rice cakes in seaweed pesto and eat them, you will be able to eat them without stopping.
It is also good as a seasoning for pasta or noodles.
When making scrambled eggs, adding a little seaweed pesto to the egg mixture makes it even more delicious.
And if you top rice with vegetables and add seaweed pesto, it's fantastic! Be sure to make this versatile seaweed pesto, which is so versatile it's impossible to list them all.
---From "Kim Pesto Rice Balls"

This recipe is actually my mother's secret recipe, having run a restaurant for a long time.
The point is to add a little onion.
Adding onions removes the bitter taste of potatoes and enhances the flavor of potato pancakes.
It's also important to fry it deliciously.
You need to put a generous amount of cooking oil in a medium-high heat and fry it carefully until the outside is golden brown.
By doing so, you can make potato pancakes that are crispy on the outside and soft on the inside, and that will make you feel good just by eating them.
Potato pancakes become mushy and tasteless when they cool, so it's best to eat them right away when they're freshly made and warm.

---From "Potato Pancakes"