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A hearty gan-jjajang made by stir-frying pork belly and vegetables in chunjang sauce, served over boiled Chinese-style noodles

A Jeolla-style Young Radish and Napa Cabbage Kimchi with a rich, savory depth, made using a broth brewed from salted fresh anchovies that enhances the umami flavor and leaves a satisfying taste on the palate.

A refreshing and crisp spring kimchi made by salting fresh napa cabbage in lukewarm brine and mixing it with a custom paste of dried chili, fresh fruit, and other seasonings, pounded to perfection.

A refreshing salad made by mixing tenderized napa cabbage cooked in the microwave with mashed tofu, seasoned with a savory doenjang sauce.

Maximizing umami flavor using caramelized onions and saury canned soup, while eliminating fishy odor with doenjang and cooking wine for a clean finish.

Steaming napa cabbage with soju to eliminate its raw aroma, then topping it with crisp chopped vegetables and a tangy-sweet homemade soy sauce for a refreshing dish even more delicious than kimchi.

Crisp bomdong and apple lightly tossed in a tangy, savory dressing

A deep-flavored kimchi made by mixing seasoned paste of garlic, ginger, and gochugaru into salted napa cabbage and fermenting it for a month.

gangdoenjang simmered with sautéed dried anchovies and shiitake mushrooms, served with steamed cabbage

A crispy vegetable pancake made by mixing cabbage, potato, zucchini, and other vegetables with eggs and two types of flour.

A fiery, spicy red jjajangmyeon made by stir-frying pork belly, onion, and cabbage in a bold chili seasoning, then tossing with Chinese-style noodles.

A broth-style jjajang tteokbokki with deep flavor from stir-fried pork, made by mixing jjajang powder with gochujang and gochugaru in a golden ratio