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A delicious side dish made by salting and soaking discarded watermelon rinds with salt and corn syrup to preserve crispness, then dressing them with doenjang and gochujang for a savory, tangy, and slightly sweet flavor.

Seasoned with doenjang, soy sauce, and perilla oil after briefly blanching amaranth greens for 30 to 40 seconds—this seasonal side dish is fresh and vibrant.

A spring vegetable side dish featuring lightly blanched canola greens tossed with doenjang seasoning, bringing out a rich, savory flavor.

Winter delicacy of Seasoned Gamtae, made by gently loosening the seaweed with chopsticks without washing, preserving its oceanic aroma and rich umami flavor.

Blanch fresh cod in hot water to remove fishy odor, then simmer with a clean, clear broth enhanced with soy sauce and salted shrimp for a refreshing, savory flavor.

A crispy yet tender tofu pancake coated with a savory egg mixture infused with roasted peanuts and fragrant perilla leaves, ensuring it stays intact and moist.

A professional-style semi-dried pollock stew where the fish is lightly salted and frozen for a day before cooking, ensuring the flesh remains intact and doesn't break apart.

A side dish made by lightly seasoning well-de-salted radish pickle for a crisp, refreshing, and satisfyingly chewy texture with minimal seasoning

A clean-tasting white jjamppong made by stir-frying vegetables and seafood to impart a smoky flavor, then adding broth and boiling.

A rice bowl that makes use of leftover pork belly and fridge vegetables, enhanced with green onion oil and a starch slurry for flavor and texture.

A super simple chicken dish made by pan-frying marinated chicken thighs and seasoning them with pork rib marinade.

An unusual appetizer made by stuffing cheese into green onions and wrapping them with thinly sliced pork belly, then grilling until crispy