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A unique side dish made by tossing roasted zucchini and sweetly caramelized onions in a tangy, sweet soy sauce dressing without oil

Blanching kimchi cabbage briefly in hot water preserves its crisp texture, then mixing it with soft square fish cakes using a savory anchovy sauce dressing for a unique side dish.

A delicious pancake with a crispy, moist texture, enhanced by the savory umami of minced dried shrimp and the spicy tang of green chili peppers.

Removes blood impurities thoroughly, gently cooks in a pressure cooker, then simmers with radish and dried shiitake mushrooms

A savory and light pancake made with firm frying tofu, sautéed onions with moisture removed, and leftover vegetables from the fridge, pan-fried until golden and crisp.

Chongmu gimbap served with seasoned rice wrapped in seaweed, paired with stir-fried perilla seed, squid, and fish cake that are spicy-sweet and flavorful.

A fish dish featuring white-fleshed fish fried with potato starch for a crispy texture, then generously topped with a spicy-sweet sauce simmered with gochujang and soy sauce.

A unique egg dish made by folding an egg mixture with soaked glass noodles, finely chopped vegetables, and savory tuna in half and pan-frying it.

A unique kimchi made by mixing the inner rind of melon, which is crunchier and sweeter than watermelon rind, with a sweet and sour, refreshing dressing.

An innovative rice noodle dish made on the spot by extruding dough from glutinous rice flour, potato starch, and eggs—without using wheat flour—then boiled in a refreshing coin broth.

A refreshing and clean perilla leaf pickle made by pouring hot seasoned soy sauce broth mixed with soju and vinegar while still hot, preserving the vibrant yellow hue and crisp texture of the leaves.

Blanched sweet potato stems are marinated with soy sauce and anchovy sauce, then stir-fried with perilla seed powder for a rich, savory flavor—perfect seasonal side dish