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A refreshing and spicy fish cake kimchi soup simmered with fermented kimchi and fish cakes in a dashi broth made from dried anchovies and kelp.

Using onion paste instead of sugar to achieve a clean sweetness and rich umami, this jangjorim is finished as tender soft-boiled eggs

A side dish preserved for long-term storage, made by removing fishy odor with soju and marinating yellow croaker fillets in a spicy-sweet gochujang seasoning, enhanced with dried kelp for umami depth.

A premium steamed fish dish made by gently steaming semi-dried grouper until moist, then topping it with a spicy-sweet sauce made with green onion and green chili peppers.

By squeezing out all the moisture from cucumbers using a clean cloth, this dish preserves a crisp and firm texture. It is enhanced with finely ground perilla seeds that have had their husks removed, delivering a rich, nutty flavor.

A light, savory-sweet steamed peas dish cooked without any oil, where moisture is evaporated over medium heat before being simmered to a rich, balanced flavor.

Nutrient-rich soybean sprout rice with tender radish greens marinated in savory seasoning and sautéed with dried shiitake mushrooms, resulting in fluffy, distinct grains.

A crisp side dish made by briefly blanching spring-season perilla sprouts, rolling them into neat little bundles, and tossing them in a sweet-and-sour sauce with gochujang for a refreshing bite.

A healthy side dish made by mixing steamed broccoli without blanching, pan-fried tofu, and perilla seed powder for a rich, savory flavor.

A clear, refreshing soup with zucchini marinated in soy sauce to prevent mushiness, enhanced with cuttlefish and mussels for a savory, crisp flavor

A clean and light seaweed soup made without sautéing in sesame oil, enhanced with the savory depth of chicken breast and minced garlic

A fragrant side dish made by pounding tender mustard greens with the back of a knife, then stir-frying them with soybean paste seasoning and rice washing water until thick and hearty.