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A summer kimchi made with crisp sweet potato shoots and a convenient seasoning paste blended with cold rice instead of flour paste.

A refreshing and slightly spicy Hairtail Korean squash soup made by simmering fresh hairtail, Korean squash, and potatoes in a light broth prepared from dried shrimp heated briefly in the microwave.

A unique kimchi that maximizes crispness and freshness by using fresh red chili peppers and soaked dried chilies instead of gochugaru, and marinating with New Sugar for enhanced texture and cool flavor.

A spring delicacy kimchi made by blanching bitter butterbur, mixing them with sliced chestnuts and dashi broth seasoned with soy sauce

A simple Sichuan-style mixed noodle dish made with Chef Oh Se-deuk's Cheonmi sauce, minced pork, and fragrant green onion oil.

A tangy fresh-seaweed salad with radish, lemon juice, and crisp sliced vegetables.

Crisp and tangy pickle made by soaking onions and green chili peppers in kombu soy sauce for two days

Creamy potato ongsimi with a savory cream sauce, stir-fried with bacon and vegetables, delivering a soft yet spicy flavor.

A refreshing water kimchi with clean broth, made by placing fruits in a mesh bag without grinding them, and using aged chili peppers to create a crisp, soda-like carbonation.

A delicious side dish made by stir-frying dried laver flakes in sesame oil to remove moisture, then mixing with crisp scallions and a touch of wasabi to neutralize any fishy aroma.

A spicy and refreshing chicken stew made by simmering pickled mustard greens, chicken, and potatoes in cold noodle broth with gochugaru seasoning.

A refreshing and tangy shepherd's purse salad seasoned with gochujang and vinegar to stimulate the appetite.