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A simple side dish made by blanching chives and mixing them with anchovy sauce, soy sauce, and lightly ground whole sesame seeds—delicate, slightly sweet, and excellent for restoring energy.

A quick and refreshing cucumber salad made without salting, where thickly sliced cucumbers are directly marinated to preserve maximum crunch and savory depth.

A spring delicacy featuring nang-i seasoned with raw soybean flour to enhance its nutty flavor, simmered in coin broth for a rich and refreshing taste.

Blanching fresh garlic chives in boiling water with soju for 30 seconds removes their sharpness, then tossing them with dried anchovies and a reduced seasoning sauce creates a savory, umami-rich side dish.

Stir-fried fish cake using cooking oil infused with ginger aroma to eliminate its strong smell, seasoned with a soy sauce base that's not overly salty

A premium appetizer featuring scallops stir-fried with butter and whole garlic, enhanced by the savory crunch of breadcrumbs.

A Korean-style chicken fried rice that transforms leftover chicken, kimchi, spinach, and enoki mushrooms into a rich yet non-greasy dish.

A sharp yet clean-tasting onion sauce inspired by grill restaurants, enhanced with mustard, soda, and lemon.

A rich and savory wugui soybean paste soup made by simmering wugui in a deep broth extracted from diphori, with the wugui pre-marinated to ensure the flavor integrates perfectly into the broth.

A festive dish featuring tender beef brisket layered neatly with colorful carrots and green onions, a traditional centerpiece for holidays

A simple and clear seaweed soup simmered with only soy sauce and salt, without garlic or fish sauce, and using onion to eliminate the fishy aroma.

Pizza tteokbokki made by sautéing bacon and bell peppers, then simmering rice cakes, fish cake, and cheese in a tomato gochujang sauce