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First roll the fragrant perilla leaves and egg whites coated with glutinous rice flour, then fill the center and coat with yolk for vibrant color and smooth texture in one elegant omelette roll.

A delicious side dish that combines crisp cucumbers with fragrant mugwort, enhancing the flavor of meat dishes without the hassle of boiling soy sauce.

A versatile gochujang paste with tender beef, sweet onion flavor, and savory soybean paste depth.

A refreshing and slightly spicy spring side dish made by salting albaechu to preserve its crisp texture, then mixing it with a seasoning paste made from blended red chili and pear.

A savory side dish that makes rice irresistible—layering perilla leaves with anchovy seasoning over a bed of onions, steamed gently using kelp broth.

A rich and slightly spicy beef soup featuring savory fatty beef belly, beef bone broth, and blanched taro stems, reminiscent of a professional ramen shop style.

A savory braised pork dish enhanced with the natural sweetness of persimmon and the nutty aroma of perilla seed powder, creating a glossy, richly flavored stir-fry.

First simmering radish and kelp to build rich umami flavor, then steaming cold rice, fresh oysters, and bean sprouts together for a vibrant, crisp, and chewy one-bowl dish.

A delightful side dish made by steaming bean sprouts and squid together to blend their flavors, then tossing them with homemade deep red chili oil for a moist, savory finish.

A rich and savory kimchi stew made by sautéing beef short ribs with finely chopped onions to enhance depth of flavor, then seasoned with shrimp paste and anchovy fish sauce for a deep yet refreshing broth.

A gochujang pickle made by soaking green chili and cheongyang chili in a seasoned soy sauce brine with licorice and jujube.

A crisp, refreshing kimchi made without soaking, featuring a tangy, savory flavor enhanced with dried chili peppers and cold rice paste.