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Premium garlic chive kimchi with a rich, savory umami flavor from simmered anchovy fish sauce that clings to the palate.

A chicken dish braised with a special sweet-savory sauce made with ketchup and oyster sauce, after the chicken drumettes are pan-fried to crispiness using potato starch.

Sautéed onion in canned tuna oil for rich umami, combined with spicy gochujang and gently simmered tofu to create a delicious jjigae perfect for mixing into rice.

Sundubu jjigae with a rich broth built by stir-frying onion and pork in rendered beef fat before adding gochugaru, clams, and soft tofu.

A savory braised radish with deep umami from dried shiitake powder and precise heat control by opening and closing the lid, resulting in a clean, non-offensive flavor that pairs perfectly with rice.

A rich and deeply flavorful chicken stew made by marinating chicken in milk to reduce the chicken's gamey odor, then using homemade chili oil and potato starch to achieve a thick, restaurant-quality broth.

An unusual perilla leaf side dish with a smooth, clinging texture and rich umami flavor, made with non-salty soybean paste seasoning mixed with flour slurry—perfect for rice.

A refreshing summer napa cabbage kimchi made by mixing the cabbage, soaked for 4 hours, with a cool seasoning paste blended from red chili peppers, ginger, and pear, delivering a crisp and spicy taste perfect for the season.

A delightful salad featuring tender, steam-cooked squid with rich umami flavor, crisp pickled radish, and fragrant minari tossed in a tangy-sweet dressing.

Side dish made by soaking potatoes in salt water, sautéing them in garlic oil, then simmering in gochujang and ketchup seasoning

A dish featuring stir-fried smoked duck and vegetables, served with a mustard sauce infused with chili seed oil.

Dakbokkeumtang made by blanching chicken to remove any off-odor and creating deep savory flavor with soy sauce, gochujang, and gochugaru