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A hearty clay pot stew featuring tender pork shoulder, a rich thick broth, and a clean, savory flavor achieved by using half a spoon of doenjang to eliminate any gamey odor.

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.

A thick, tender omelette made by removing moisture from long-cut shiitake mushrooms using a microwave, then mixing them with a subtle curry powder and glutinous rice flour to prevent tearing, resulting in a richly textured dish.

A refreshing summer cold soup made with sweet muskmelon and zesty lemon juice, without salting the cucumber, delivering a bold, savory punch.

A satisfying side dish featuring the rich umami of grilled gim and dried shrimp, stir-fried in a dry pan to eliminate fishiness, perfectly balanced with a sweet-savory sauce and a nutty aroma that pops with every bite.

Grilled in a pan without frying, then simmered with chewy rice cakes and a spicy-sweet sauce, this Jikoba-style chicken removes excess oil while delivering bold flavor.

An elegant a la carte style salad that awakens the appetite with a dressing made by slightly blending pineapple and sweet corn, offering a refreshing and rich flavor profile.

A quick and easy toast made by baking sliced bread with a mixture of crisp, sweet apples and savory mozzarella cheese soaked in egg custard.

A rich and savory seaweed soup made by simmering toasted short-grain rice with seaweed.

Boil bean sprouts separately to preserve their crisp texture, then cook rice using the blanching water for a rich, savory flavor—deep and satisfying bean sprout rice.

Blanching cucumbers in hot salt water to maintain crispness, then creating a rich and refreshing broth with kelp stock and glutinous rice paste, resulting in a delicious summer kimchi.

A refreshing summer specialty kimchi with reduced gochugaru and fresh red chili paste, enhanced with the crisp freshness of minari, eliminating any heaviness.