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A healthy side dish made by tossing boiled abalone and blanched perilla seeds in a sweet and sour sauce base of doenjang and gochujang

A healthy side dish made with nutrient-rich water dropwort and mugwort, harvested in autumn, blanched at staggered intervals and seasoned with savory soybean paste for a wholesome taste.

A unique fish cake pancake made without any flour, using potato starch and eggs to achieve a chewy texture and natural sweetness

A healthy and appetizing spring and summer seasonal side dish made by briefly blanching purslane and tossing it with a savory gochujang and sesame oil dressing.

An innovative kimchi made by briefly blanching kale to reduce bitterness and tough texture, then layering it with a savory paste of anchovy sauce and flour slurry.

Peeling the squid's tough skin to achieve a tender texture, then enriching it with dashi made from kelp and fermented anchovy sauce for a deep, savory-sweet side dish classic.

A nostalgic side dish made by mixing pickled garlic chives, aged in soy sauce, with gochujang and jochung for a spicy-sweet flavor with a glossy finish.

A healthy homemade noodle soup that is easy to digest, made with rice flour and potato starch dough, simmered in a broth of dried anchovies and shrimp, along with soaked seaweed.

Dried cherry tomatoes in a food dehydrator until thick and concentrated, then marinated in olive oil and herbs for a natural preserved seasoning.

A unique winter side dish made by washing fresh ginkgo nuts, stir-frying them to reduce moisture, then adding eggs and chili peppers for a rich, savory flavor.

A healthy side dish featuring crunchy perilla seeds and crisp bean sprouts, seasoned with fermented soybean paste and marinated onion for a rich, savory flavor.

A tangy and sweet winter kimchi featuring crisp napa cabbage and fresh horseradish to balance the fishy aroma of water kelp.