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A healthy side dish made by gently tossing crisp green peppers with roasted whole garlic that has been pan-fried until golden and fragrant, seasoned with a gochujang sauce enhanced with natural apple and onion juice.

A refreshing, spicy tofu stew with a clean, crisp broth made without gochujang, using only chili powder, soy sauce, and perilla oil—never greasy or heavy.

A spicy, refreshing pollock roe and milt stew simmered with radish and soybean sprouts, then seasoned with salted shrimp.

A Chinese-style dish where pork belly is coated in starch and egg, fried in oil, then stir-fried with crushed cheongyang chili peppers and vegetables in a savory sauce.

Tender, chewy side dish made by simmering dried mussels, soaked in flour water to remove impurities and fishy odor, with spicy chili peppers and whole garlic in a sweet-savory sauce.

A fragrant spring vegetable kimchi made by lightly blanching gomchwi and layering it with a savory, spicy seasoning paste

Using flour to eliminate the characteristic pungent odor of baby squid, enhanced with the natural sweetness from caramelized onions, this savory stew is gently simmered to create a week-long side dish that’s not overly salty.

A unique delicacy where crisp, crunchy chestnuts meet fragrant perilla shoots, gently mixed with savory seasoning without soaking—delivering a satisfying crunch and rich umami flavor.

Young hairtail pieces dry-toasted to reduce moisture, cooled, and coated with a spicy, savory seasoning.

A simple rice bowl made by stir-frying pork belly and eggplant with Lao Gan Ma sauce.

A specialty kimchi made by aging chili leaves in brine for three days to eliminate rawness, then enhanced with rich umami from hwangseokeo-jeot brine

Separate egg whites and yolks, then create a vibrant egg roll with broccoli and chili peppers