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A spicy, refreshing pollock roe and milt stew simmered with radish and soybean sprouts, then seasoned with salted shrimp.

A Chinese-style dish where pork belly is coated in starch and egg, fried in oil, then stir-fried with crushed cheongyang chili peppers and vegetables in a savory sauce.

A frugal and delicious homemade chili oil enhanced with a subtle green onion aroma and spicy flavor, made by repurposing leftover cooking oil from fried cherry tomatoes.

Tender, chewy side dish made by simmering dried mussels, soaked in flour water to remove impurities and fishy odor, with spicy chili peppers and whole garlic in a sweet-savory sauce.

A fragrant spring vegetable kimchi made by lightly blanching gomchwi and layering it with a savory, spicy seasoning paste

Using flour to eliminate the characteristic pungent odor of baby squid, enhanced with the natural sweetness from caramelized onions, this savory stew is gently simmered to create a week-long side dish that’s not overly salty.

A unique delicacy where crisp, crunchy chestnuts meet fragrant perilla shoots, gently mixed with savory seasoning without soaking—delivering a satisfying crunch and rich umami flavor.

Young hairtail pieces dry-toasted to reduce moisture, cooled, and coated with a spicy, savory seasoning.

A simple rice bowl made by stir-frying pork belly and eggplant with Lao Gan Ma sauce.

A specialty kimchi made by aging chili leaves in brine for three days to eliminate rawness, then enhanced with rich umami from hwangseokeo-jeot brine

Crisp chorongmu kimchi enhanced with rich flavor and depth using beef bone broth instead of glutinous rice flour, and cold rice for seasoning balance.

Separate egg whites and yolks, then create a vibrant egg roll with broccoli and chili peppers