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A versatile, spicy-sweet stir-fry with golden-brown spam, pumpkin, and mushrooms, enhanced with a hint of soybean paste for rich umami flavor—perfect as a go-to side dish for rice.

A premium rice side dish made by washing off the seasoning from aged kimchi, sautéing it in rich pork fat, then quickly stir-frying with a spicy-sweet sauce over high heat.

A low-carb, high-fat diet fried rice made with tofu and eggs as the base instead of rice, delivering a rich, savory, and satisfying flavor.

A light and healthy diet-friendly kimchi stew made by steaming napa cabbage and mushrooms in a fermented shrimp sauce broth

Pan-fried pork belly is first cooked until crispy to remove excess fat, then tossed with a spicy homemade sauce and crisp vegetables for a delicious meat dish.

A rich and deeply flavored beef short rib kimchi stew made by simmering pre-boiled beef short ribs with fresh kimchi, green onions, and tofu in dried anchovy powder broth.

A simple, healthy ssamjang made without fire, using store-bought soybean paste and gochujang mixed with canned tuna and mashed tofu to reduce saltiness.

Braised pork belly cooked solely with moisture from vegetables, without a single drop of water, locking in rich juices and crisping the skin in a pan for maximum chewiness.

Blanch perilla leaves in boiling water for 1 minute to soften their texture, then layer them with a sweet-savory braising sauce and age them for a refined side dish.

A nostalgic steamed egg custard made without the hassle of straining, simply whisked in a bowl with water and seasoning salt, then gently steamed to perfection.

Perfectly eliminates fishy odor using doenjang and gochujang, while utilizing the entire broth from canned mackerel to create a deep, rich soup flavor.

A clear, refreshing bean sprout kimchi soup made by straining kimchi broth through a stock bag to remove any heaviness