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A rich and deeply flavored cheonggukjang stew with sweetly sautéed pork mince in perilla oil, smooth rice washing broth, and dried anchovy sauce for an intense savory taste.

A crisp and sweet zucchini pancake made solely with zucchini juice and eggs, without a single drop of water.

A savory chive pancake with the rich aroma of dried shrimp and an ultra-crispy texture from ice-cold batter—perfect for rainy days.

A refreshing kimchi made by soaking spicy summer radish in New Sugar sweetener to reduce bitterness, then mixing with a special seasoning of blended red chili and cold rice for a cool, deep flavor.

A simple side dish featuring thickly sliced crisp onions paired with savory imitation crab sticks, enhanced with oyster sauce for a rich umami flavor.

A premium pickle that preserves the crisp texture and savory depth of green onions using a non-boiled soy sauce base enriched with honey and dried kelp.

Crisp bomdong and apple lightly tossed in a tangy, savory dressing

A volcano-style egg custard puffed up with baking powder and a dome-shaped lid, enriched with cheese

semi-dried pollock fried twice and tossed in a spicy-sweet sauce with garlic aroma

gangdoenjang simmered with sautéed dried anchovies and shiitake mushrooms, served with steamed cabbage

A crispy vegetable pancake made by mixing cabbage, potato, zucchini, and other vegetables with eggs and two types of flour.

A savory jeon made by pan-frying salted zucchini with springy shrimp and Korean hot chili pepper in potato starch for a crispy finish