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Crisp and tangy pickle made by soaking onions and green chili peppers in kombu soy sauce for two days

Creamy potato ongsimi with a savory cream sauce, stir-fried with bacon and vegetables, delivering a soft yet spicy flavor.

A refreshing water kimchi with clean broth, made by placing fruits in a mesh bag without grinding them, and using aged chili peppers to create a crisp, soda-like carbonation.

A spicy-sweet side dish that makes a perfect rice companion, featuring soft scrambled eggs topped with tofu and simmered in a special sauce made with ketchup and gochujang.

Soak sweet potato shoots in saltwater to easily peel off the skin, then lightly pound with a mallet to enhance tenderness and rich savory flavor.

A delicious side dish made by stir-frying dried laver flakes in sesame oil to remove moisture, then mixing with crisp scallions and a touch of wasabi to neutralize any fishy aroma.

A spicy and refreshing chicken stew made by simmering pickled mustard greens, chicken, and potatoes in cold noodle broth with gochugaru seasoning.

A refreshing and tangy shepherd's purse salad seasoned with gochujang and vinegar to stimulate the appetite.

A simple summer dish that balances onion's sharpness with sweet apple, creating a refreshing and tangy flavor.

A spicy, hearty noodle dish made by boiling fish-flavored kalguksu ramen with a fiery seasoning and skewered odeng in a rich broth.

A nourishing soup made with a rich one-hour eel-bone broth, seasoned young napa cabbage, mung bean sprouts, and enoki mushrooms.

A refreshing summer side dish made by marinating slightly blanched seaweed and pickled cucumber in a tangy tuna sauce.