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Steamed king oyster mushrooms are dried slightly to remove moisture, then tossed with toasted perilla seed powder and seasonings to create a savory side dish with a chewy, meat-like texture perfect for rice.

A satisfying side dish featuring the rich umami of grilled gim and dried shrimp, stir-fried in a dry pan to eliminate fishiness, perfectly balanced with a sweet-savory sauce and a nutty aroma that pops with every bite.

A light and delicate tofu seaweed soup made by stir-frying dried seaweed with water instead of sesame oil, then adding mashed tofu for a smooth texture.

Grilled in a pan without frying, then simmered with chewy rice cakes and a spicy-sweet sauce, this Jikoba-style chicken removes excess oil while delivering bold flavor.

Grilled fresh fish with ginger wine marinade and scallion soy sauce seasoning

A simple, refreshing side dish made by quickly tossing cucumber and apple with a spicy, tangy-sweet dressing—perfect for a quick, zesty appetizer.

A clear and refreshing doenjang soup made with a rich, savory broth enhanced by dried shrimp and chewy clams, quickly simmered to preserve the bright color and crisp texture of spinach.

A rich, savory side dish made by boiling raw peanuts in salt water to remove bitterness, then simmering them with ginger slices and soy sauce for a glossy finish.

A crisp, spicy stir-fry featuring shishito peppers and chewy squid, with a thickened sauce that clings well to the ingredients for a deliciously savory-sweet side dish.

Glossy, crisp-yet-chewy braised lotus root seasoned with black sugar, kombu, and ginger.

A rich and savory seaweed soup made by simmering toasted short-grain rice with seaweed.

A clear, rich-tasting radish soup made without beef—radish is first marinated and stir-fried in homemade soy sauce, then simmered with dried kelp stock for a clean, deep umami flavor.