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A rich and spicy pork belly stew made by searing the outer surface of whole pork belly like frying, then simmering it with well-aged kimchi and deep anchovy stock for a bold, savory flavor.

Sautéed abalone and its organs in sesame oil, simmered slowly with a blend of glutinous and non-glutinous rice for a rich, savory porridge.

A hearty week-long side dish made with chef Kim Dae-seok's secret broth using diluted mustard to eliminate pork tenderloin's off-flavors and deliver deep, savory umami.

A bold, fiery stir-fry of boneless chicken feet, cleaned with sea salt and blanched in soju to eliminate odor, resulting in a firm, chewy texture enhanced with the rich flavor of prepared mustard.

Premium garlic chive kimchi with a rich, savory umami flavor from simmered anchovy fish sauce that clings to the palate.

Sautéed onion in canned tuna oil for rich umami, combined with spicy gochujang and gently simmered tofu to create a delicious jjigae perfect for mixing into rice.

A winter soup of tender maesaengi and fresh oysters in a savory dried-anchovy and kelp broth.

A savory braised radish with deep umami from dried shiitake powder and precise heat control by opening and closing the lid, resulting in a clean, non-offensive flavor that pairs perfectly with rice.

An unusual perilla leaf side dish with a smooth, clinging texture and rich umami flavor, made with non-salty soybean paste seasoning mixed with flour slurry—perfect for rice.

A delightful salad featuring tender, steam-cooked squid with rich umami flavor, crisp pickled radish, and fragrant minari tossed in a tangy-sweet dressing.

Side dish made by soaking potatoes in salt water, sautéing them in garlic oil, then simmering in gochujang and ketchup seasoning

A dish featuring stir-fried smoked duck and vegetables, served with a mustard sauce infused with chili seed oil.