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A special kimchi made by salting tender thinned-out radishes and tossing them in a seasoning with red chili pepper syrup and sesame oil to tame the grassy notes of the stems.

Yeolmu kimchi with a refreshing and spicy seasoning made by blending cold rice and pear, featuring yeolmu that has been brined in salt water to remove grassy notes and soften it gently.

A holiday braised short rib dish where LA-style short ribs are first simmered in plain water, then braised until tender in a soy sauce marinade blended with pear and onion juice.

A special braised pork ribs dish that reinterprets the flavor of traditional Chinese Dongpo pork with deep color and aroma from dark brown sugar and cloves.

Pork rind boiled thoroughly with doenjang and aromatic vegetables to completely eliminate any off-odor, then stir-fried until glazed in a spicy-sweet sauce for a chewy drinking snack

A low-sodium ssamjang made by generously mixing onion, cheongyang chili pepper, and tuna into salty homemade doenjang, then mellowing the flavor with starch syrup and maesil syrup.

Sweet and sour summer miyeok naengchae tossed in mustard sauce

A super simple summer soy-pickled radish made by mixing a golden ratio of seasonings and pouring it over, without the hassle of boiling the soy sauce seasoning.

A nourishing winter sagol gomtang, brewed milky-white and deep with beef bones, mixed bones, and sinew, without any off-odor.

A unique braised tofu dish where fragrant perilla leaves and savory seaweed are wrapped around tofu, coated in starch, pan-fried, and then simmered in a sweet and salty sauce.

A seasonal jangajji made by pickling crunchy garlic scapes and fragrant wild chives in a brine of soy sauce, raw sugar, and soju for long-lasting enjoyment.

Dried filefish is moistened with cooking wine and water, then tossed in a separately boiled gochujang sauce, keeping it tender even after sitting for a while.