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A salad made by layering tomato, onion, lettuce, and sliced ham, finished with a sauce made by stir-frying garlic and Yeondusoon (Yondu Soon).

A simple grilled dish featuring the delightful harmony of crunchy onion and savory cheese.

A slow-aging fried rice made simply with just onion and large green onion. It's great for whipping up quickly when you're feeling peckish.

A versatile kimchi powder made by mixing leftover kimchi paste with julienned radish and green onion, drying completely, then grinding.

A rich, savory soybean paste soup with a refreshing depth of flavor, where the fresh bitterness of dockweed is balanced by dried shrimp

A unique tomato stew with beef tripe, tenderly boiled, then grilled to a golden brown, and finally simmered richly with tomatoes, curry, and red wine, by Chef Choi Kang-rok.

A luxurious-tasting curry with a refreshing tomato flavor, tender shrimp, and smooth cream

A traditional Korean master chef's perilla seed kalguksu featuring enhanced creaminess from cream soup and a rich, savory broth made with four types of grain powders.

A classic version of spicy-sweet chili shrimp, enhanced with real tomatoes and vegetables to perfectly suit children's taste buds.

A winter delicacy oyster pancake made by gently scrambling lightly blanched fresh oysters with egg mixture, resulting in a moist and tender texture.

A spicy side dish made by steaming Spanish mackerel pieces topped generously with red pepper powder and green onions, then pouring hot oil over to infuse a fresh chili oil aroma.

A simple fusion pasta that transforms leftover jangjorim and its soy sauce broth into a delicious, unique meal by adding butter and chicken stock for rich umami, topped with spicy and crispy seasoned breadcrumbs for texture.