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A pickle made by aging green chili and cheongyang chili in a marinade of salted fresh anchovies and salted shrimp.

Duck roast seasoned with sesame oil and ginger wine to eliminate gamey odor, served with a special sauce made from perilla seed and vinegared gochujang sauce

A delightful grilled recipe featuring fresh minari and fragrantly grilled pork belly, served with soybean flour and a special ssamjang for an unforgettable taste.

A refreshing spring side dish featuring fragrant Korean wild chive and crisp, slightly sweet spring cabbage tossed in a savory, umami-packed seasoning sauce.

A simple, high-value side dish that elevates crisp cabbage with the rich aroma of butter and the deep umami of finely ground dried shrimp, creating a sophisticated flavor profile.

A simple spicy pork rib braise made using store-bought galbi marinade and gochugaru.

A delicious pancake that bursts with rich, fragrant flavor by wrapping spam in perilla leaves, coating it in tempura flour and egg mixture, then pan-frying it to golden perfection.

A bite-sized pancake that combines the rich, nutty flavor of mashed tofu with the fresh aroma of chives

A refreshing summer specialty kimchi that balances spiciness with a vinegar brine, using cold rice and yogurt—rich in natural sweetness and fermentation—to enhance the subtle sweetness of onions.

A savory and tangy Jeolla-style shepherd's purse salad marinated in a blend of doenjang, gochujang, and vinegar

Stir-fried small anchovies with garlic, soy sauce, and tuna essence, finished with rock sugar and sesame oil for a savory, rich side dish.

A rich and savory jjigae simmered with tofu and spicy seasoning in the fragrant oil from pre-cooked beef intestines.