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A crisp side dish made by finely chopping radish strips soaked in soju, then marinating them with salted squid and spicy seasoning

A seasonal young garlic kimchi with a deep, savory flavor achieved by brining with anchovy fish sauce instead of salt, and seasoned with ground dried chili, cooked rice, apple, and onion for a sharp, refreshing taste.

A dish of tender, non-fishy whelks boiled without any off-flavor, served with a special dipping sauce made from doenjang and sesame oil.

A simple and crispy pancake made with crunchy bean sprouts, sweet corn, and a savory kick from sand lance fish sauce.

A refreshing summer cold soup made by mixing Korean melon pickle broth with anchovy fish sauce and green chili for a tangy, sweet, and cool taste.

A premium spicy soup with a clear, refreshing broth made from dried chili and onion, simmered with rockfish and Minari, resulting in a rich, clean flavor without any fishy aroma.

Cockles blanched with soju, rinsed in the cockle boiling water to remove residual sand, then tossed in a savory seasoning sauce for a side dish

A spicy and savory snack made by using blanched ramen noodles as a base, topped generously with tomato sauce, sausage, and cheese, then finished in a frying pan.

A quick jeyuk bokkeum seasoned with oyster sauce and gochugaru, with onions and green onions stir-fried to retain their crisp texture.

A light and delicate pancake with a crisp exterior and chewy interior, boasting a subtle sweetness, made without water or eggs—using only the natural moisture from seasoned kohlrabi and tofu.

This is a steak made by grilling pork neck until golden and serving it with a secret sauce made from milk and mustard.

A delicious side dish that maximizes the fluffy texture of potatoes and sweet flavor of pumpkin, simmered down to a rich, savory sauce—perfect for rice