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Sautéed well-fermented kimchi in sesame oil creates a deep, rich flavor, then simmered with rice, tteokguktteok, and soybean sprouts in dried anchovy stock for a hearty, spicy, refreshing soup.

A delicious gimbap made by mixing well-squeezed old kimchi with sesame oil and pairing it with a savory spicy green chili tuna mayo filling.

A clear, refreshing water kimchi with a soda-like crispness, made by salting napa cabbage and cucumber for crunch, then blending radish, pear, and garlic into a fine broth strained through a cloth bag.

A bold, addictive spicy gimbap made by finely chopping green chili peppers and vegetables, sautéing them in a savory oyster sauce marinade until dry, then mixing with rice and rolling in seaweed.

A light and savory pancake made with well-squeezed tofu and tuna, enhanced with the fresh aroma of perilla leaves to eliminate any fishy taste.

A savory-sweet braised chicken thigh dish with a glossy glaze made from black sugar and soy sauce, slow-cooked to perfection.

Potatoes grated on a grater with added onion to prevent browning, using rice flour instead of wheat flour for extreme crispiness and rich nuttiness in the potato pancake

A squid stir-fry featuring a versatile sauce enhanced with cooking wine to intensify umami, where vegetables are stir-fried first to remove moisture, then quickly cooked over high heat for a tender texture, served with thin noodles.

Chicken wings seared with sesame oil to eliminate any gaminess, then simmered in a spicy, tangy, sweet-savory ketchup-soy sauce for an irresistible flavor.

A delicious, savory side dish that tames the strong aroma of old kimchi with stir-fried soybean paste and perilla oil, simmered gently with dried anchovy broth and rice washing water for a rich, comforting flavor—perfect as a rice companion.

A healthy, diet-friendly dish featuring tender, mildly sweet cabbage with no raw odor, wrapped around rice and rolled into a savory tuna ssamjang-filled bite, perfect for light meals or entertaining guests.

A restaurant-style stew that maximizes freshness and spiciness by stir-frying fresh kimchi and lean pork neck in deeply simmered doenjang jjigae base.