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Sautéed sour kimchi in tuna can oil, then simmered with bean sprouts and tofu, seasoned with salted shrimp and anchovy fish sauce for a tangy, savory soup.

Pork neck coated with glutinous rice flour and pan-fried until crispy, then tossed in a sweet and spicy sauce made with ketchup, gochujang, and Jin-ganjang, served with shredded scallion salad.

A savory and refreshing soup made by simmering young napa cabbage and crisp soybean sprouts in a broth infused with dried round herring and kelp, seasoned with doenjang

A savory Pomfret stew enhanced with spicy, well-cooked sweet potato shoots kimchi, making it a perfect rice companion.

A delicious eggplant dish where whole eggplants with fine diagonal cuts are coated with a rich soybean paste seasoning and slowly simmered with the moisture from onions and green chilies, resulting in a juicy, flavorful texture.

A summer lettuce salad tossed in a loose doenjang dressing with vinegar and anchovy fish sauce.

A crisp, savory pajeori salad inspired by grill house style, enhanced with thinly julienned radish for a refreshing crunch and umami depth.

A side dish made by mixing well-aged Korean melon pickles with plum syrup, red pepper powder, and sesame oil for a rich, spicy flavor.

A tender and chewy octopus sookhoe with a rich umami flavor, gently cooked with blanched green onions and sugar.

Stir-frying pickled radish and bean sprouts, then steaming them briefly with gompi seaweed to preserve a rich, slightly chewy texture—this is a fragrant, savory side dish that highlights the natural flavors of the ingredients.

A savory pork dish that enhances the freshness of pork belly and radish with a bold marinade using soy sauce, cola, and fresh mustard for a rich, satisfying flavor.

An innovative tofu stir-fry that maximizes savory depth by combining the chewy texture of thawed frozen tofu with the subtle sweetness of strawberry jam and the rich umami of doenjang.