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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 spicy and refreshing professional-style jjamppong ramen made by simmering frozen seafood and water drop cabbage with chili oil, using ingredients readily available at home.

A seasonal napa cabbage soup with a rich soybean paste base, enhanced with dried shrimp and anchovy stock, plus pickled radish for refreshing taste and umami depth.

A refreshing water kimchi featuring a sharp, savory depth achieved by grinding fresh cherry tomatoes instead of apples or pears, delivering exceptional crispness and coolness.

A mountainous old-style beef bulgogi simmered with a rich broth, enhanced by pear and seasoning to eliminate gamey odors while preserving tender meat texture.

Homemade kimchi dumplings with moist, chewy wrappers and a savory filling made by thoroughly squeezing out moisture from the ingredients and enhancing the meat with marinade.

A fine dining-style taco featuring spicy chorizo sausage seasoned with gochujang, crisp fried cabbage, and creamy avocado, creating a perfectly balanced harmony of flavors and textures.

Crisp white kimchi with a deep, refreshing broth flavor made from kelp rice paste, pear, garlic, and ginger juice.

From salting napa cabbage to layering seokbakji, a fail-proof traditional gimjang kimchi with 50 years of expertise

A moist and savory side dish made by stir-frying large chunks of cabbage with a little water, soy sauce, fish sauce, and butter

A dakbokkeumtang where chicken skin is crisped to render fat, then simmered down thick with the natural sweetness of cabbage.

A hearty mandu jeongol packed with seasoned beef, fresh mushrooms, and napa cabbage, simmered in a spicy dadaegi and broth.