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A simple side dish that highlights the savory umami of crispy spam and crunchy cabbage, perfectly stir-fried for a delicious, quick meal accompaniment

Pumpkin is pre-marinated with shrimp paste to prevent it from breaking apart, then gently simmered with dried anchovy-kombu broth and perilla seed powder for a rich, savory depth of flavor.

A seasonal side dish made by briefly blanching pumpkin leaves after peeling off the tough stems, then tossing them with a savory mixture of doenjang and kanaeri-jang.

A savory, glossy potato stew made by first soaking the potatoes in honey syrup and soy sauce to draw out moisture, then simmering them until firm and chewy.

Fresh raw oysters gently tossed with a tangy chogochujang sauce and an abundance of crunchy vegetables

A basic side dish made by stir-frying large dried anchovies for stock in a little cooking oil until moist, then tossing them with gochujang and gochugaru so they aren't too salty.

A special pancake made by mixing sweet winter radish strips with savory mozzarella cheese and starch, then pan-frying until golden.

Savory mackerel pike simmered in a sweet-salty soy sauce, served over warm buttered rice with scallions and a squeeze of lemon

A hearty spring meal featuring crisp yeolmu geotjeori made without salting, nutty barley rice, and a rich gang-doenjang soup.

A savory and clean sausage and quail egg stir-fry with deep flavor from soy sauce and plum syrup, without ketchup or oyster sauce.

A super simple noodle dish tossed with tsuyu and perilla oil, plus kimchi and roasted seaweed flakes for a savory, salty flavor.

A unique spring delicacy that combines the pungent bite of green garlic stalks with the clean spiciness of dried chili peppers and a rice porridge base to awaken the appetite.