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A Waterless Oiji made by soaking Korean cucumbers in plum syrup, sea salt, and soju, with dried garlic skins and chili seeds added for flavor.

A rich and savory tuna pancake made with canned tuna that has had its oil fully drained, enhanced with anchovy fish sauce for a deep umami flavor without greasiness.

A restaurant-style Duck Jumulleok with rich, glossy texture from perilla seed powder and rice syrup, enhanced with the aroma of perilla leaves and garlic chives.

A versatile dallaejang that enhances umami with fermented anchovy sauce and stays moist from the wild chive's own moisture without adding water

Grilled semi-dried pollock until golden, resulting in firm, chewy texture with a satisfying sweet-salty flavor

Spicy, savory, and delicious stew with Braised Shishito Peppers and Garlic that's marinated in anchovy fish sauce for deep flavor throughout, stir-fried with sweet garlic and fragrant anchovies—perfect as a mouthwatering side dish to go with rice.

Fresh seasonal cockles steamed briefly in a steamer without boiling, preserving their rich juices and maintaining a firm, bouncy texture

Pour beaten egg mixed with vegetables into boiling water to create a soft, fluffy egg soup in the style of a street food stall.

Traditional pickled chili with a crisp, tangy bite made without vinegar, using saltwater and soju.

A bold, fiery stir-fry of boneless chicken feet, cleaned with sea salt and blanched in soju to eliminate odor, resulting in a firm, chewy texture enhanced with the rich flavor of prepared mustard.

Premium garlic chive kimchi with a rich, savory umami flavor from simmered anchovy fish sauce that clings to the palate.

A chicken dish braised with a special sweet-savory sauce made with ketchup and oyster sauce, after the chicken drumettes are pan-fried to crispiness using potato starch.