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A spring seasonal sea squirt jeotgal. Seasoned to be neither salty nor sweet, allowing you to enjoy the natural aroma of sea squirt.

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 winter seasonal seomcho muchim with deep savory flavor from doenjang and fermented anchovy sauce

This is a spicy and sweet yangnyeom gejang made by trimming seasonal blue crabs, seasoning with salt, and then mixing them with various vegetables and a seasoning sauce.

King oyster mushrooms grilled to a chewy texture with a perfectly balanced spicy sauce made from gochujang and Cheongyang chili peppers.

A special kimchi recipe by Chef Lim Sung-geun, using fresh seasonal eggplants for a crisp and refreshing taste.

A simple side dish that preserves the fresh, crisp taste of spring greens with just a light touch of tuna sauce and sesame oil—no overpowering seasonings.

A Chinese-style soup simmered in just 3 minutes, featuring deep umami from tuna sauce and a smooth texture enhanced with starch slurry.

A character gimbap where savory seasoned rice is shaped into an adorable Bichon Frise puppy and rolled in a soft egg crepe.

A slow-aging fried rice made simply with just onion and large green onion. It's great for whipping up quickly when you're feeling peckish.

A warm tofu sesame porridge made simply with leftover rice. Fresh minced garlic enhances the flavor.

A light vegetarian radish boiled dish served with a spicy and sour garlic chive salad.