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A thoughtful side dish made by marinating blanched scallions in a specially prepared soy sauce mixture with sweet licorice and a touch of new sugar, aged for three days to preserve a crisp, refreshing texture.

A refreshing, crisp, and richly textured Bolting Lettuce Kimchi made by briefly soaking in vinegar-salt water to eliminate raw aroma and impurities.

A Jeolla-style Young Radish and Napa Cabbage Kimchi with a rich, savory depth, made using a broth brewed from salted fresh anchovies that enhances the umami flavor and leaves a satisfying taste on the palate.

A refreshing salad made by tossing tender blanched scallions with firm, steamed squid seasoned with a savory sauce enhanced with doenjang.

Grilled mackerel marinated in a special sauce after removing fishy odor with flour water and ginger wine, resulting in a golden-brown, savory dish.

A side dish that steams oyster mushrooms using only oil and their own moisture to preserve a chewy texture, enhanced with the rich umami of homemade soy sauce and the nutty flavor of perilla seed powder.

A hearty side dish made by gently simmering potatoes and tuna in a spicy-sweet tomato pasta sauce.

A festive shrimp pancake made without a single spoonful of wheat flour, using potato starch and eggs to fully capture the fresh shrimp's chewy, springy texture.

A savory stew featuring the fresh oceanic flavor of omandungi (warty sea squirt), blended into a seasoned sauce and simmered with crisp soybean sprouts and firm tofu for a bold, refreshing taste.

Authentic Gwangju-style duck soup with a thick, rich broth made from fresh perilla seeds and glutinous rice, generously enhanced with taro stems and water dropwort.

A refreshing and crisp summer cold soup made in minutes using a microwave, featuring crunchy cucumber and tender eggplant.

A crispy and savory enoki mushroom and chives pancake made with a chilled dough using ice water, sand lance fish sauce, and minced dried shrimp.