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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.

Potatoes sliced flat, briefly blanched in salted water, then quickly stir-fried to achieve a firm, chewy texture without breaking apart, enhanced with the rich flavor of ketchup

A versatile seasoning that adds deep umami and healthy sweetness to a hundred dishes

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

A quick side dish made by warming firm tofu seasoned with salt in the microwave, served with a spicy, savory vegetable sauce for a bold, satisfying flavor.

A refreshing spring radish water kimchi preserved with New Sugar and salt to maintain crispness, using freshly grated fruit broth and soju to eliminate any off-odor.

A restaurant-style braised hairtail dish that removes fishy odors by cleaning with flour and enhances umami by pre-cooking the radish.

A professional-style clam kalguksu with a clear, refreshing broth made by simmering a deep stock from dried kelp and dried shrimp, with noodles boiled separately to preserve clarity and freshness.

Steaming fresh squid briefly makes it easier to handle, then pan-frying with just starch and egg creates a delightfully chewy yet crispy specialty fritter