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Using a mix of rice flour and perilla seed flour instead of wheat flour to enhance richness and chewiness, creating a premium version of stuffed chili peppers

A hambak steak made with patties of ground beef and pork mixed with garlic, egg, and breadcrumbs, pan-fried until golden, and served with butter-sautéed onion, mushrooms, and steak sauce.

A savory rice thief dish made with swamp snails (ureong) cleaned with flour, combined with anchovies and tofu to enhance umami while reducing saltiness.

A quick and refreshing cucumber salad made without salting, where thickly sliced cucumbers are directly marinated to preserve maximum crunch and savory depth.

A spring delicacy featuring nang-i seasoned with raw soybean flour to enhance its nutty flavor, simmered in coin broth for a rich and refreshing taste.

A savory and clean-tasting kimchi stew prepared without any fishy odor by using the electric rice cooker's versatile steaming function.

Stir-fried fish cake using cooking oil infused with ginger aroma to eliminate its strong smell, seasoned with a soy sauce base that's not overly salty

A premium appetizer featuring scallops stir-fried with butter and whole garlic, enhanced by the savory crunch of breadcrumbs.

A sharp yet clean-tasting onion sauce inspired by grill restaurants, enhanced with mustard, soda, and lemon.

A rich and savory wugui soybean paste soup made by simmering wugui in a deep broth extracted from diphori, with the wugui pre-marinated to ensure the flavor integrates perfectly into the broth.

A crispy, deep-fried pancake made by grinding soaked mung beans and glutinous rice into a coarse texture, then mixing with seasoned pork, fresh sprouts, and kimchi before pan-frying until golden and crunchy on the outside, tender inside.

A festive dish featuring tender beef brisket layered neatly with colorful carrots and green onions, a traditional centerpiece for holidays