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A summer delicacy, soybean leaf water kimchi is a refreshing water kimchi with a unique, appealing aroma, made by salting tender soybean leaves and seasoning them with a flour paste broth, fermented anchovy sauce, maesil extract, soju, garlic, and ginger.

These are sweet, tangy, and not overly salty oiji. This is a large-batch recipe for 50 cucumbers, made rich and savory with plenty of starch syrup.

A spring delicacy muchim where the fragrant dallae and cucumber come together in a sweet and tangy sauce.

A refreshing summer cold soup made with old cucumber and cheonggak (or miyeok). Deepened with soup soy sauce and fish sauce, it harmonizes sweet and sour flavors.

A light and deeply nourishing eel soup made by simmering eel bones and heads into a clear broth, then adding tender vegetables and eel meat.

A premium main dish featuring crispy seared duck breast served with a smooth zucchini cream purée and a pomegranate juice-based sauce

A unique fruit pickle with a deep, exotic aroma from pickling spice, bursting with refreshing tanginess in every bite.

A luxurious chicken steak featuring tender sous vide chicken thigh meat, pan-seared to a crispy exterior and juicy interior, served with a sweet and rich sweet pumpkin puree.

After boiling and freezing potatoes to remove moisture, then frying them in duck fat at a low temperature and again at a high temperature for extreme crispiness, this is a British-style French fry and sandwich.

A deep-flavored handmade natural spice made by blanching limes in boiling salt water and drying them thoroughly in the oven and sunlight

A premium poultry dish featuring dry-aged squab basted with butter, pan-seared until crispy, and served with a pea garnish.

A fusion chow mein stir-fried with golden-seared sirloin steak, crisp vegetables, and a special Chinese-style sauce