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A rice-thief braised fish dish where dried seodae and chewy potatoes are simmered to perfection in a deep, rich anchovy and kelp broth until the sauce is reduced.

A sweet and sour side dish that perfectly eliminates the fishy smell and enhances deep umami by adding 1 tablespoon of doenjang, a secret weapon, to seasonal fresh sea mustard.

A refreshing and clean-tasting Saengdaegutang made by blanching fish chunks in hot water to remove any fishy smell, and finishing the broth with saeujeot and doenjang.

A 3-minute all-purpose seasoning sauce that can be used in over 30 dishes, including pan-fried tofu, acorn jelly, jeon, and noodles.

A refreshing summer side dish made by salting and sweetening green noppeo with sea salt and malt syrup, then marinating in a savory blend of doenjang and gochujang for rich umami flavor.

Pork foreleg marinated in apple juice for tenderness, then stir-fried with gochujang and gochugaru seasoning, and enjoyed with cabbage and onion for a spicy kick.

Blanching eggplants in salted water for 30 seconds preserves their firm texture, while adding onion juice enhances the savory depth—this unique and healthy kimchi offers a refreshing twist.

A traditional side dish made by briefly blanching toona, drying it, then marinating it in gochujang seasoning with rice syrup and soju for aging.

A savory side dish made by briefly blanching sweet bomdong (spring napa cabbage) harvested between winter and spring, then tossing it with a rich doenjang seasoning to enhance its nutty flavor.

Chicken feet boiled without any off-flavors using doenjang and ginger, then mixed with onions, green onions, and chili peppers in a spicy sauce and set to firm up into chicken feet jjim.

A quick and fragrant perilla leaf-wrapped soondubu stew, steamed in just 3 minutes in the microwave with a versatile soy sauce seasoning and deodorized dried anchovies for deep, savory flavor—perfect for a busy home cook's side dish.

Sautéed sour kimchi in tuna can oil, then simmered with bean sprouts and tofu, seasoned with salted shrimp and anchovy fish sauce for a tangy, savory soup.