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A sweet and tangy mixed dish of cockles and crunchy vegetables in a seasoned sauce.

A summer delicacy, soybean leaf water kimchi is a refreshing water kimchi with a unique, appealing aroma, made by salting tender soybean leaves and seasoning them with a flour paste broth, fermented anchovy sauce, maesil extract, soju, garlic, and ginger.

A spring seasonal sea squirt jeotgal. Seasoned to be neither salty nor sweet, allowing you to enjoy the natural aroma of sea squirt.

A savory side dish made by massaging boiled radish greens with doenjang seasoning, stir-frying with clams or pork, and finishing with perilla seed powder.

A refreshing summer cold soup made with old cucumber and cheonggak (or miyeok). Deepened with soup soy sauce and fish sauce, it harmonizes sweet and sour flavors.

A light and deeply nourishing eel soup made by simmering eel bones and heads into a clear broth, then adding tender vegetables and eel meat.

A super simple stir-fry that pan-fries tofu until crispy, then simmers it with sweet cabbage and tender shrimp in a sauce.

A super simple, high-quality stir-fried jjamppong that adds plenty of vegetables and seafood to ordinary instant noodles, seasoning only with the included soup powder.

A super simple side dish jangjorim made in just 10 minutes using store-bought shelled quail eggs and flavorful soy sauce.

Homemade grilled chicken skewers with a rich, savory tare sauce, styled after professional izakaya restaurants

Moist and tender steamed tilefish topped with a soy sauce seasoning infused with subtle ginger and doubanjiang flavors

An Italian spaghetti that maximizes umami with rich sea urchin, savory bottarga, and the emulsification of fish mayonnaise