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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.

A Korean-style pork eggplant stir-fry enhanced with a chewy texture by drawing out moisture using salt and maltose, and deep umami flavor from soybean paste and oyster sauce.

Steaming clams in the moisture from boiled bean sprouts captures the natural umami essence of the broth, resulting in a uniquely crisp and chewy side dish with rich, savory depth.

A budget-friendly onion stir-fry where onions are caramelized to bring out sweetness, enhanced with savory salt for a clean, rich umami flavor.

A side dish made by first stir-frying dried shrimp without oil, then using soju to eliminate the sharpness of garlic scapess for a glossy, savory result.

A side dish that enhances the aroma of fresh perilla leaves by stir-frying them with onion and adds a rich, nutty flavor with perilla seed powder.

A unique side dish featuring sweetly stir-fried onions with crispy nureongji and oyster sauce seasoning, perfect as a delicious treat.

A refreshing and tangy shepherd's purse salad seasoned with gochujang and vinegar to stimulate the appetite.

Lotus root briefly cooked in a pressure cooker, then simmered thoroughly with corn syrup to achieve a chewy texture and glossy finish.