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Beef short ribs marinated with pear and pineapple to tenderize, then simmered in vegetable broth until soft and flavorful

An overwhelmingly impressive visual Korean beef roast, perfected using the secret technique of a Michelin 2-star chef, paired with a custom pesto sauce infused with the flavors of nature.

This is a whole roasted turkey for year-end parties, stuffed with lemon, parsley, and garlic butter under the breast skin to ensure it is moist, flavorful, and not dry.

A versatile dressing that pairs perfectly with bibim guksu, jjolmyeon, cold noodles, and more. Achieve deep, rich flavor easily using store-bought fruit juices.

A refreshing kimchi made with crunchy cucumber and tender eolgari cabbage, barely covered in a cool broth to stimulate the summer appetite.

Using New Sugar instead of regular sugar, this kimchi remains clear and transparent, with a secret finishing technique that prevents fruit browning, resulting in a clean and refreshing flavor.

A crisp cucumber water kimchi made by soaking cucumbers in a solution of New Sugar and sea salt to prevent softening, then mixing with a strained fruit broth made from apple, bell pepper, and other ingredients for long-lasting crunch and refreshing taste.

A refreshing radish kimchi made by slicing radishes roughly and coarsely, leaving the skin on like sharpening a pencil, then marinating them with dried chili peppers and seasoned rice for a crisp, cool flavor.

An unbrined autumn yeolmu kimchi gently mixed with a seasoning of soaked dried chilies, apple, onion, and cold rice.

A restaurant-style ttukbaegi bulgogi featuring tender beef and glass noodles simmered in a rich, sweet broth made with apple juice.

Kkakdugi made by curing summer radish, which lacks sweetness, with New Sugar and adding yogurt for a crisp and tender texture

Delicious, tender, and sweet LA-style marinade ribs marinated with a sauce made from grated pear, onion, and pineapple, then grilled.