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A delicious kimchi made by mixing crisp radish and pungent green onions in leftover kimchi seasoning, enhanced with soda to preserve crunchiness.

Traditional large-scale kimjang kimchi with a deep, savory flavor enhanced by diphori stock, glutinous rice paste, whole yellow stone anchovy sauce, fresh shrimp, and plum syrup.

Marinating radish in soy sauce broth first prevents it from breaking apart, while using shrimp paste instead of dried anchovy sauce creates a clean, rich umami flavor—this is a premium hangover remedy yellow croaker egg soup.

A quick and flavorful LA galbi recipe that removes bloodiness in just 30 minutes using soda, enhanced with fruit juice, mustard, and cola for a rich, clean taste without any off-flavors.

A savory-sweet side dish with firm, chewy potatoes preserved in sea salt and malt syrup, enhanced with the rich aroma of small anchovies

A delicious pancake featuring plenty of crisp, sweet burdock radish for maximum texture, fried to a satisfying crunch using fermented kimchi and ice water batter.

A refreshing kimchi soup made by simmering fresh bean sprouts and crisp kimchi over a base of dried anchovies and yellow croaker flakes, with the fishy odor removed using a microwave for a clean, savory broth.

A savory, tavern-style chicken intestine stir-fry with a spicy kick, cleaned thoroughly using flour scrubbing and soju marination, then enhanced with whole garlic and chili peppers for rich, aromatic flavor.

A clear, rich-tasting mussel soup with a refreshing and clean finish, enhanced by kombu and dried anchovy stock, and seasoned with shrimp paste for depth and freshness.

A cooking technique that prevents frozen dumplings from bursting, combined with the savory depth of dried kelp in sago stock for a clear, rich, and satisfying dumpling soup.

Marinated with sea salt to firm up the mackerel flesh, then simmered with a secret onion paste seasoning so that the flavor penetrates deep into the radish, creating a rich main dish.

A refreshing bean sprout gukbap with squid topping and crisp bean sprouts, made using a deep broth from dried anchovy heads and diphori, delivering the authentic taste of a specialty restaurant.