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The crispness of rinsed sour kimchi blends with smooth milk and fresh cream for a clean, non-greasy kimchi cream risotto.

A special soy-marinated whelk dish that boosts umami by marinating chewy canned whelks and vegetables in a simmered secret soy sauce mixture.

Kimchi bibim kalguksu made with a spicy-sweet sauce crafted from kimchi and soda, tossed with boiled thin wheat noodles, topped generously with lettuce and sesame powder.

Warm gochujang jjigae simmered with pork shoulder, tofu, and zucchini for a spicy kick.

A spicy, simmered dish of fully fermented kimchi, tender whole pork belly, and tofu braised in a fiery seasoning until the liquid is reduced.

A unique pork jangjorim made with extreme tenderness by sous-vide cooking pork neck for 24 hours using a rice cooker's keep-warm function.

A Jeju-style gogi guksu made by stir-frying grilled pork belly and vegetables until charred to impart a smoky flavor, then adding beef bone soup broth for a rich and deep taste.

A luxurious pot rice dish made by cooking fluffy rice with a clear, milky broth from plump clams, topped with buttered shiitake mushrooms and perilla oil-seasoned water parsley for an explosion of umami.

A smooth potato soup made by caramelizing onions for sweetness, then blending milk and potatoes together and simmering.

A Chinese-style stir-fried vegetable dish made with thinly sliced pork belly instead of loin, with egg white for extra tenderness.

A Chinese-style vegetable dish featuring crisp watercress briefly blanched in boiling water to lock in moisture, then quickly stir-fried with oyster sauce.

Grilled zucchini without oil on a dry pan, enhancing its natural sweetness, then gently mixed with savory sesame seed powder and spicy anchovy sauce for a unique side dish with a distinctive, addictive flavor.