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Blanched sweet potato stems are marinated with soy sauce and anchovy sauce, then stir-fried with perilla seed powder for a rich, savory flavor—perfect seasonal side dish

A refined steamed fish dish featuring red snapper deboned of its fishy odor using ginger juice and salt, steamed tenderly on seasoned radish, then topped with a sweet-savory homemade soy sauce. The dish highlights the delicate balance of savory, slightly sweet, and spicy flavors.

A refreshing spring delicacy made by salting crisp radishes with New Sugar and sea salt, then seasoned with a savory paste blended from leftover rice and dried chilies for deep umami flavor.

A premium side dish with a satisfying chewy texture, made without boiling soy sauce separately—instead using rehydrated kelp broth combined with soju and jujube syrup in a golden ratio.

Cleanse the grass jelly with saltwater to remove dirt completely, then enhance crispiness and nuttiness by adding ice water dough and roasted oatmeal in this ultimate grass jelly pancake recipe.

A fritter made by coating shelled clams marinated with soy sauce in a batter of egg mixed with green onions and chili peppers, then pan-frying until golden and savory.

A fragrant perilla leaf and onion stew made with perilla leaves, onions, and green chili peppers.

Marinated with salt and perilla oil for a rich, nutty flavor, this refined banchan-style acorn jelly salad is served with crisp sour kimchi and a special seasoning sauce.

A simple, refreshing side dish that preserves crispness by using soju instead of boiling the soy sauce, delivering a fragrant, savory punch perfect as a rice companion.

An unusual cucumber cold soup that awakens the appetite with juicy mini Delaware grapes bursting in a tangy-sweet cold soup base, paired with cucumber and lettuce.

A crisp side dish made by finely chopping radish strips soaked in soju, then marinating them with salted squid and spicy seasoning

A simple and crispy pancake made with crunchy bean sprouts, sweet corn, and a savory kick from sand lance fish sauce.