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A refreshing summer specialty kimchi that balances the bitterness of lettuce with a custom seasoning broth made from blended tomatoes, enhancing its crispness and richness.

Nutrient-rich soybean sprout rice with tender radish greens marinated in savory seasoning and sautéed with dried shiitake mushrooms, resulting in fluffy, distinct grains.

A refreshing clam bean sprout soup enhanced with rich perilla seed powder, delivering both cool freshness and deep savory notes—perfect for hangover relief.

A clear, refreshing soup with zucchini marinated in soy sauce to prevent mushiness, enhanced with cuttlefish and mussels for a savory, crisp flavor

A rich, savory flower crab doenjang soup made by simmering a deep broth with crab shells and diphori, then stirring in doenjang for a deeply flavorful finish.

Sautéed beef brisket enhances richness, while tenderized young napa cabbage is simmered in savory doenjang for a refreshing, slightly spicy soup.

A rich and spicy duck stew made by simmering duck with homemade soybean paste, then boiling with taro stems, garlic, and chili powder.

quail egg jangjorim with deep umami and chewy texture, made by simmering in water used to rehydrate dried shiitake mushrooms, with whole kelp added for richness.

A colorful tofu pancake made by mixing moisture-wrung tofu with crisp onions and starch, resulting in a non-greasy, chewy texture.

A side dish made by soaking thickly sliced dried cucumbers for 20 minutes, then tossing them in gochujang and anchovy fish sauce for a satisfying crunchy texture.

A fermented pickle made by soaking myeongi (wild garlic leaves) in a seasoned soy sauce broth infused with licorice and green chili peppers.

A pickled dish made by boiling gomchwi with licorice and green chili peppers, then pouring the seasoned soy sauce mixture over it to mature.