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A savory, spicy, and slightly sweet side dish made by pan-frying tofu in perilla oil until golden, then simmering it with bird's eye chilies in a rich, thick sauce that makes perfect rice pairings.

An unusual and exquisite side dish featuring crispy, golden-fried tofu triangles stuffed generously with a pungent and fragrant perilla seed seasoning paste, perfect for springtime dining.

Thick pork belly seared after being coated in starch to lock in juices, then simmered with large leeks and a sweet-salty pear soy sauce glaze

A highly addictive jjagglie made by boiling a hearty broth with tofu, tuna, spam, and various vegetables seasoned with gochujang.

Crispy on the outside and soft on the inside, this chewy tofu stew is pan-fried with a light dusting of starch and simmered in a rich, savory-sweet soy sauce glaze infused with subtle ginger aroma.

A versatile herb sauce made by combining plum syrup, soy sauce, and dried anchovy sauce as a base, then adding minced garlic and chili powder for a spicy, savory flavor.

A special seasoning sauce made by combining doubanjiang and doenjang is first boiled to maximize the spicy, savory umami flavor and chewy texture of this dried shiitake mushroom stir-fry.

A simple yet exquisite pancake that delivers intense crispiness, combining finely ground dried shrimp powder with fragrant perilla leaves.

Thick onion rings roasted on both sides until golden brown to maximize sweetness, then simmered in a sweet-savory sauce to create a perfect side dish that pairs perfectly with rice.

A refreshing and spicy kimchi soup made with whole pepper instead of green chili, delivering a crisp, invigorating heat without heaviness

A savory, crispy pan-fried tofu paired with crunchy bean sprouts, stir-fried in a rich, flavorful soy sauce seasoning—perfect side dish to go with rice

An unusual gochujjim featuring tender jinmichae instead of dried anchovies, offering a chewy, spicy-sweet flavor that's both satisfying and unique.