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Homemade sea squirt jeotgal with a spicy-sweet flavor, preserved with salt and soju to eliminate fishy odor and retain a firm, chewy texture

This napa cabbage kimchi is made by brining baby napa cabbages in salt water, then mixing with a seasoning paste made from ground dried chili peppers, rice, and other ingredients.

A super simple namul made by briefly steaming eggplant and tossing it in a seasoning of guk-ganjang and fish sauce for a moist texture.

A special namul made by briefly blanching nutrient-rich chili pepper leaves and tossing them with rich fermented anchovy sauce and sesame oil for a savory flavor without any grassy notes.

A deeply savory pasta that fully captures the rich flavor of marinated olive oil.

Thinly pounded pork loin is crispy pan-fried and served with a refreshing butter-caper sauce, creating an Italian-style pork cutlet.

A crisp instant geotjeori that combines the sweetness of seasonal kohlrabi with the savory depth of fermented anchovy sauce

A unique and delicious twist on summer rolls, using beef short rib instead of rice paper to wrap crisp vegetables and grill them.

An unusual nourishing seaweed soup simmered deeply and richly with abundant taurine from squid and a fragrant perilla seed powder.

A bold, spicy, and refreshing squid and radish soup with thick-cut radish simmered for maximum sweetness and coolness

A rich and savory soup featuring white clams and fish cake in a refreshing dried anchovy broth, delivering an exceptional depth of flavor.

Warm homemade dumplings with a delicate and rich anchovy broth, thinly and chewily pulled