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A creamy Italian risotto with a sweet, tender kabocha base baked in the oven, finished with Halloween-themed decorative sauces.

A unique and delicious burdock root kimchi that preserves the crisp texture and naturally sweet aroma of burdock root, steamed for exactly 5 minutes in a steamer and then mixed with a spicy, savory seasoning.

A rich and delicate natural syrup made without any added sugar, using seasonal sweet potatoes, rice malt syrup, and glutinous rice cooked in an electric rice cooker through slow fermentation.

Winter radish preserved for a long time in salt and rice syrup to maintain a chewy texture, then enhanced with black sugar and soybean flour for a rich aroma and glossy finish—this is a traditional nutritious snack.

Homemade sea squirt jeotgal with a spicy-sweet flavor, preserved with salt and soju to eliminate fishy odor and retain a firm, chewy texture

A crunchy, chewy side dish made by thinly slicing well-aged, fragrant doenjang-brined radish pickles, squeezing out all moisture, then tossing them in a savory spicy-sweet dressing that makes every bite irresistible and perfect for clearing a bowl of rice in no time.

A natural seasoning made by lightly roasting rice, glutinous rice, sea salt, and dried shiitake mushrooms, then grinding into a fine powder for later use.

A special mini kimbap with maximized texture by finely shredding and crisply frying imitation crab meat and adding soft egg garnish strips.

A Southeast Asian-style pot rice made by mixing soaked rice with stir-fried sausage and vegetables, then cooking it in a pot with eggs for a savory finish.

A fusion risotto made by stir-frying minced bacon and vegetables, then adding milk, cream, and kimchi sauce to simmer rice.

Kimchi made with a ground seasoning base and glutinous rice paste, then low-temperature aged for a month to maximize deep umami, specially designed for kimchi jjigae.

A highly addictive, stimulating fried rice with the fiery spiciness of Cheongyang peppers and a sweet and savory sauce, made with minced beef maximized for the Maillard reaction.