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A hearty side dish of savory pecans and salty small dried anchovies, stir-fried together and brightened with chili peppers for a refreshing finish.

A hambak steak made with a mixture of beef and pork, cooked until moist, and topped with a sweet and salty sauce and a fried egg.

A traditional Yeosu Dolsan-style side dish made by roasting dried white soybeans without oil to bring out a nutty flavor, then soaking them in a special soy sauce seasoning and tossing with fragrant fresh wild chives.

A unique side dish of microwave-steamed king oyster mushrooms, seasoned with savory perilla seed powder and vegan mayonnaise for a chewy texture even better than meat.

A unique fish cake pancake made without any flour, using potato starch and eggs to achieve a chewy texture and natural sweetness

A plant-based mushroom jelly set with agar powder, capturing the savory depth of five mushrooms and kelp stock.

A healthy and appetizing spring and summer seasonal side dish made by briefly blanching purslane and tossing it with a savory gochujang and sesame oil dressing.

Peeling the squid's tough skin to achieve a tender texture, then enriching it with dashi made from kelp and fermented anchovy sauce for a deep, savory-sweet side dish classic.

A nostalgic side dish made by mixing pickled garlic chives, aged in soy sauce, with gochujang and jochung for a spicy-sweet flavor with a glossy finish.

A healthy homemade noodle soup that is easy to digest, made with rice flour and potato starch dough, simmered in a broth of dried anchovies and shrimp, along with soaked seaweed.

A unique winter side dish made by washing fresh ginkgo nuts, stir-frying them to reduce moisture, then adding eggs and chili peppers for a rich, savory flavor.

A healthy side dish featuring crunchy perilla seeds and crisp bean sprouts, seasoned with fermented soybean paste and marinated onion for a rich, savory flavor.