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A healthy side dish made by tossing boiled abalone and blanched perilla seeds in a sweet and sour sauce base of doenjang and gochujang

A unique fish cake pancake made without any flour, using potato starch and eggs to achieve a chewy texture and natural sweetness

An innovative kimchi made by briefly blanching kale to reduce bitterness and tough texture, then layering it with a savory paste of anchovy sauce and flour slurry.

A delicious jeonbyeong made by rolling up a chewy acorn dough filled with spicy and savory stir-fried meat kimchi filling, enhanced with glutinous rice flour for extra texture.

A chewy and savory yangmiree jorim made by coating dried yangmiree with potato starch, pan-frying until crisp, then simmering in a special soy sauce marinade.

A delicious pancake featuring thinly sliced sweet napa cabbage and chewy squid, pan-fried to a crisp perfection.

A traditional chili soybean paste with deep flavor, rapidly aged in just 10 days by deeply blending yellow croaker soybean paste and shrimp paste, enhanced with glutinous rice paste.

A refreshing summer delicacy featuring crisp perilla peppers stuffed with finely julienned apple and a generous amount of seasoned filling, delivering a cool, clean taste.

A unique winter side dish made by washing fresh ginkgo nuts, stir-frying them to reduce moisture, then adding eggs and chili peppers for a rich, savory flavor.

A healthy side dish featuring crunchy perilla seeds and crisp bean sprouts, seasoned with fermented soybean paste and marinated onion for a rich, savory flavor.

A rich, savory stew made by sautéing doenjang in the hearty fat of beef short ribs, then adding crisp spring onions for a deep, satisfying flavor.

A delicious side dish made by salting and soaking discarded watermelon rinds with salt and corn syrup to preserve crispness, then dressing them with doenjang and gochujang for a savory, tangy, and slightly sweet flavor.