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A nostalgic countryside doenjang soup made by blanching de-stringed pumpkin leaves until tender and simmering them in a deep anchovy and dried shrimp broth, torn by hand for a rustic touch.

A refreshing water kimchi made by soaking cucumbers and Korean melon in a clear, blended seasoning broth, strained for a clean finish, ensuring crispness to the last bite.

A catfish spicy stew that recreates the taste of a specialty restaurant by adding refreshing freshwater shrimp and chewy hand-torn noodle dough to a clean and savory doenjang broth without any fishy smell.

A protein-packed one-bowl rice dish topped with grilled chicken breast, soft egg, and a savory starchy sauce for a satisfying meal.

A crisp, seasonal healthy side dish made by stir-frying un-salted old cucumber with firm shrimp and savory perilla seed powder.

A chewy, juicy dumpling made by rolling seasoned filling in potato starch instead of wheat dough, delivering a satisfying texture and rich meat juice in every bite.

Grilled dried ganchi coated lightly in tempura flour and pan-fried in ginger oil until golden brown, served with a tangy spicy secret sauce for a delicious dish

A frugal and ultra-simple steamed egg dish made in just 2 minutes 30 seconds using leftover egg whites, seasoned with shrimp paste and minced vegetables in the microwave.

The ultimate hangover soup, where the tangy depth of well-aged kimchi meets chewy fresh mussels and a refreshing shrimp paste finish.

A unique autumn delicacy featuring crisp, naturally sweet seasonal apples and dried persimmons lightly tossed in a tangy, salty seasoning—no sugar needed.

A spring seasonal side dish that tames the bitterness of butterbur stems through blanching and soaking, then enhanced with a rich, nutty flavor from perilla seed powder and perilla oil.

A spicy, refreshing kimchi made by gently brining red mustard and green onions with only anchovy fish sauce, then mixing them into a thick, firm paste made from ground dried chilies, resulting in a bold, aromatic flavor.