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A clear soup brimming with the aroma of the sea, made with tender seasonal fresh seaweed and plump oysters for a refreshing finish.

Marinated thinly sliced beef with green onions, mashed pear, and other seasonings, then aged for a day before grilling in a pan to create richly flavorful grilled beef

A spicy and refreshing galchi-guk made with fresh young hairtail, radish, potato, zucchini, and king oyster mushroom simmered in rice water

A comforting auk-guk made by simmering dried shrimp and nutty rice flour in a savory doenjang-based broth

A healthy side dish made by thickly slicing aehobak and eggplant, pan-grilling them until golden brown, and topping them with a savory and spicy soy sauce seasoning.

A perfect squid japchae featuring spicy and sweet stir-fried squid combined with bouncy glass noodles, making it an excellent main dish or bar snack.

A crunchy and refreshing eolgari cabbage water kimchi that maximizes the clean taste of the broth using grated radish and commercial pear drink.

A clean and refreshing summer nabak dongchimi made by salting summer radish until crunchy, then pouring a clean and cool broth mixed with pear and radish juice.

A seasonal cucumber kkakdugi that preserves the cucumber's natural crunch by salting with New Sugar and salt, then tossing with seasoning.

A flavor-packed pork neck steak with king oyster mushrooms pan-fried in butter, served with a sweet apple cream sauce.

A super simple stir-fried tofu dish that uses leftover mushrooms and vegetables from the fridge, enhanced with oyster sauce for extra savoriness.

A hearty gochujang butter steak rice in a pot, featuring steak with savory butter and spicy gochujang seasoning served over rice.