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A refreshing and spicy fish cake kimchi soup simmered with fermented kimchi and fish cakes in a dashi broth made from dried anchovies and kelp.

A gourmet kimchi that preserves the crisp texture of cabbage without salting, enhanced with sweet and crunchy diced sweet potato for elevated flavor.

A side dish preserved for long-term storage, made by removing fishy odor with soju and marinating yellow croaker fillets in a spicy-sweet gochujang seasoning, enhanced with dried kelp for umami depth.

A premium steamed fish dish made by gently steaming semi-dried grouper until moist, then topping it with a spicy-sweet sauce made with green onion and green chili peppers.

A refreshing summer specialty kimchi that balances the bitterness of lettuce with a custom seasoning broth made from blended tomatoes, enhancing its crispness and richness.

A crisp side dish made by briefly blanching spring-season perilla sprouts, rolling them into neat little bundles, and tossing them in a sweet-and-sour sauce with gochujang for a refreshing bite.

A side dish made by steaming garlic to remove its sharp flavor, then mixing it with gochujang seasoning for a delicious accompaniment to rice.

A delicious fresh anchovy stew simmered with a rich, thick broth made from doenjang and gochujang, using rice washing water to eliminate fishy odor—perfect for wrapping in fresh greens with warm rice.

A savory Pomfret stew enhanced with spicy, well-cooked sweet potato shoots kimchi, making it a perfect rice companion.

A delicious eggplant dish where whole eggplants with fine diagonal cuts are coated with a rich soybean paste seasoning and slowly simmered with the moisture from onions and green chilies, resulting in a juicy, flavorful texture.

A summer lettuce salad tossed in a loose doenjang dressing with vinegar and anchovy fish sauce.

A crisp, savory pajeori salad inspired by grill house style, enhanced with thinly julienned radish for a refreshing crunch and umami depth.