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A refreshing seafood side dish made by tossing blanched hijiki with fresh oyster in a mustard-doenjang seasoning

A bowl of noodles featuring a rich dried round herring broth, spicy seasoning sauce, and crisp marinated chives piled high

A Jeolla-style gats kimchi with a bold, spicy flavor, made using fresh Dolsan mustard greens, soaked cheonggak seaweed, freshly boiled anchovy fish sauce, and ground dried chilies for deep umami richness.

A crisp and spicy large-cut bean sprout bulgogi enhanced with a savory flavor from a marinade made by finely grinding oman-dongi and onion.

A side dish that enhances the aroma of fresh perilla leaves by stir-frying them with onion and adds a rich, nutty flavor with perilla seed powder.

A pickle made by pouring a seasoned soy sauce mixture, enriched with doenjang, onto fresh sweet potato stems without blanching, resulting in a crisp and savory flavor.

A summer kimchi made with crisp sweet potato shoots and a convenient seasoning paste blended with cold rice instead of flour paste.

A refreshing and slightly spicy Hairtail Korean squash soup made by simmering fresh hairtail, Korean squash, and potatoes in a light broth prepared from dried shrimp heated briefly in the microwave.

A unique kimchi that maximizes crispness and freshness by using fresh red chili peppers and soaked dried chilies instead of gochugaru, and marinating with New Sugar for enhanced texture and cool flavor.

A spring delicacy kimchi made by blanching bitter butterbur, mixing them with sliced chestnuts and dashi broth seasoned with soy sauce

A simple Sichuan-style mixed noodle dish made with Chef Oh Se-deuk's Cheonmi sauce, minced pork, and fragrant green onion oil.

A tangy fresh-seaweed salad with radish, lemon juice, and crisp sliced vegetables.