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An unusual and exquisite side dish featuring crispy, golden-fried tofu triangles stuffed generously with a pungent and fragrant perilla seed seasoning paste, perfect for springtime dining.

A highly addictive jjagglie made by boiling a hearty broth with tofu, tuna, spam, and various vegetables seasoned with gochujang.

A succulent and delicate perilla pancake filled with savory tuna and tofu, wrapped in fragrant perilla leaves—easy to make and guaranteed to be delicious for everyone.

A hearty and spicy gochujang jjigae rice made by boiling pork, potatoes, zucchini, and onions with gochujang and doenjang seasoning, served with rice for a satisfying meal.

A deeply savory radish stew made without fish, using ground dried anchovies and shrimp to infuse rich umami flavor all the way into the radish core.

Grilled eggplant with a crisscross pattern of cuts, browned in oil and served with a savory, umami-rich sauce

Sizzling pork and fresh vegetables stir-fried separately in spicy jajangmyeon sauce and sweet-savory jjambbong sauce, then piled over noodles for a bold, layered jjamjjangmyeon.

A hearty soybean paste stew simmered with pork, shrimp, clams, and mussels, delivering a rich, savory flavor with a refreshing finish.

A refreshing and clean water kimchi made by marinating cabbage and cucumber in a seasoned brine with salted shrimp and fruit.

A healthy dish that mimics the taste of meat by pairing grilled shiitake mushrooms, cooked without any oil and sealed with a lid to retain their juices, with a tangy, savory chive salad.

A traditional mixed stew simmered with squid, tofu, enoki mushrooms, ramen noodles, and mugwort in a deep anchovy-kombu broth, delivering a bold and refreshing flavor.

A crisp and refreshing side dish made by marinating washed perilla seed cabbage in vinegar water and adding thinly sliced apples to eliminate any raw aroma while enhancing freshness and crunch.