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Grilled chicken thigh with crispy skin after removing off-flavors using milk, enhanced with a touch of ketchup for umami richness, and simmered in a golden ratio marinade sauce

A unique lettuce pancake made without water, using eggs and potato starch for a crisp texture that stays fresh even after time, with sweet corn kernels popping in every bite.

A refreshing cucumber water kimchi that stays crunchy until the very last bite by pickling the cucumbers in boiling salt water.

A simple, refreshing pickle made by pouring a golden-ratio seasoning directly onto blanched toona sinensis without boiling the soy sauce—deliciously crisp and fragrant.

Homemade chadol jjamppong with a rich broth made using the savory fat from seared beef, seasoned with chili powder and oyster sauce to achieve a depth of flavor rivaling that of a professional Chinese restaurant.

A rice-killer side dish that enhances the chewy richness of egg yolks by balancing their fishy aroma with vinegar and vegetables in a specially prepared seasoned soy sauce, boiled and cooled.

An unusual side dish that turns crispy grilled tofu into a savory, spicy pickled delight with a rich, umami-packed brine sauce—perfect for boosting any rice meal.

A refreshing summer dish that chases away the heat with a tangy-sweet cold soup, crisp Oiji, crunchy onions, and spicy green chili peppers.

A finger food perilla leaf ssam bap made by rolling soft, blanched perilla leaves around a savory, non-salty stir-fried ssamjang with tofu and peanuts.

A refreshing and crisp radish salad with a savory depth from half a bottle of yogurt, free from heaviness.

A savory, non-greasy side dish that balances the richness of spam with the umami of onions, delivering a moist and satisfying flavor without excessive saltiness.

Crisp, tender frozen pollock fillets made with hand-sliced frozen pollock fillets that preserve the natural grain and eliminate moisture to prevent crumbling, resulting in a springy texture.