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A winter soup of tender maesaengi and fresh oysters in a savory dried-anchovy and kelp broth.

Sundubu jjigae with a rich broth built by stir-frying onion and pork in rendered beef fat before adding gochugaru, clams, and soft tofu.

A savory braised radish with deep umami from dried shiitake powder and precise heat control by opening and closing the lid, resulting in a clean, non-offensive flavor that pairs perfectly with rice.

A sweet and spicy chicken stew made by simmering chicken and sweet potato in a sauce blended from apple and onion, finished with honey for gloss and sweetness.

A rich and deeply flavorful chicken stew made by marinating chicken in milk to reduce the chicken's gamey odor, then using homemade chili oil and potato starch to achieve a thick, restaurant-quality broth.

An unusual perilla leaf side dish with a smooth, clinging texture and rich umami flavor, made with non-salty soybean paste seasoning mixed with flour slurry—perfect for rice.

A refreshing summer napa cabbage kimchi made by mixing the cabbage, soaked for 4 hours, with a cool seasoning paste blended from red chili peppers, ginger, and pear, delivering a crisp and spicy taste perfect for the season.

A delightful salad featuring tender, steam-cooked squid with rich umami flavor, crisp pickled radish, and fragrant minari tossed in a tangy-sweet dressing.

Ramen with a deeper, savory broth made by briefly sauteing doenjang and soy sauce before adding water

Side dish made by soaking potatoes in salt water, sautéing them in garlic oil, then simmering in gochujang and ketchup seasoning

A dish featuring stir-fried smoked duck and vegetables, served with a mustard sauce infused with chili seed oil.

Grilled samgyeopsal with slits in the fat, achieving a crispy texture by removing excess oil from the pan