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A refreshing summer kimchi made by soaking large cabbage in a light wheat flour slurry and freshly blended pear juice, seasoned with a savory broth that delivers a clean, crisp, cool flavor without any fishy aftertaste.

A crispy seafood pancake made with curry powder, potato starch, and an ice water batter that eliminates fishy odors and achieves a deep-fried texture.

A summer seasonal doenjang jjigae featuring fresh potatoes and zucchini, where the doenjang is first sautéed to eliminate its pungent aroma and enhanced with a touch of ssamjang for a rich, savory depth.

A crisp onion and radish pickle with a savory depth from kelp broth, natural sea salt, and new sugar, perfectly complementing meat dishes.

A quick and savory side dish that transforms well-aged plum pickles into a spicy, fragrant accompaniment perfect for rice, made by tossing them with fiery chili paste, chili powder, and a hint of nutty sesame oil.

A delicious side dish featuring fragrant Welsh onion mixed with finely chopped sweet and crunchy radish, perfect for stirring into rice.

A delicious bowl of rice made with tender, sugar-simmered dried gondre greens, served with a tangy and spicy dallae sauce to awaken the appetite.

A clean, sweet-and-salty side dish with a glossy finish, made by first sautéing crisp paprika and sliced garlic for aroma, then finishing with jujube syrup for shine.

Ground beef with fat stir-fried in spicy green onion oil, then simmered gently with soybean paste and water to create a versatile, all-purpose side sauce perfect for any meal.

A nourishing soybean paste jujube soup made by thoroughly washing field perilla, pounding it to maximize its aroma, and combining it with the freshness of clams and the nutty richness of perilla seed powder.

Coating tofu with a mixture of potato starch and curry powder, then pan-frying until golden brown to create a deliciously chewy texture and subtle curry aroma—this is a standout tofu pancake dish.

A savory, slightly thick stew made by marinating pork shoulder with soybean paste and garlic, then simmering it with salty menraku paste to create a delicious broth perfect for mixing with rice.