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Thickly sliced dotori-muk coated with a fragrant egg batter and pan-fried until golden brown, creating a deliciously soft texture that makes this dish a unique delicacy.

A hearty side dish of savory pecans and salty small dried anchovies, stir-fried together and brightened with chili peppers for a refreshing finish.

A spring seasonal side dish of darae-sun (hardy kiwi shoots) blanched for exactly 30 seconds, then seasoned with sand lance fish sauce and plum syrup for extra savoriness, creating a nutty, flavorful namul.

A luxurious soft-poached egg dish enjoyed like Korean royal cuisine, served with a savory pine nut sauce rich in unsaturated fatty acids

A traditional Yeosu Dolsan-style side dish made by roasting dried white soybeans without oil to bring out a nutty flavor, then soaking them in a special soy sauce seasoning and tossing with fragrant fresh wild chives.

A healthy side dish made by tossing boiled abalone and blanched perilla seeds in a sweet and sour sauce base of doenjang and gochujang

A healthy side dish made with nutrient-rich water dropwort and mugwort, harvested in autumn, blanched at staggered intervals and seasoned with savory soybean paste for a wholesome taste.

A healthy and appetizing spring and summer seasonal side dish made by briefly blanching purslane and tossing it with a savory gochujang and sesame oil dressing.

A rice bowl that makes use of leftover pork belly and fridge vegetables, enhanced with green onion oil and a starch slurry for flavor and texture.

A side dish made by using the osmotic pressure principle to remove moisture from watermelon rind and seasoning it to a crisp texture.

A super simple chicken dish made by pan-frying marinated chicken thighs and seasoning them with pork rib marinade.

A fresh spring cabbage geotjeori tossed with julienned apple and water parsley in a thick, savory seasoning, meant to be eaten right away.