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A unique fritter that combines the refreshing crispness of seasonal radish with the bright sweetness of apple, using an ice water batter to achieve a snack-like, ultra-crispy texture.

Premium yellow croaker strips stir-fry with a tender, moist texture thanks to quick soaking and potato starch for maximum chewiness, avoiding toughness from the original dried fish.

A refreshing and crisp spring water kimchi made by soaking firm winter radish and sweet baby bok choy, then mixing with a clear, clean broth prepared by grinding red pepper seeds and pear.

A clean and refreshing side dish made by briefly soaking dried seaweed, blanching it, then marinating it with a tangy-sweet seasoning of twice-concentrated vinegar and salt, resulting in a crisp, non-soggy texture perfect for rice.

A homemade fish cake made by grinding shrimp, cod meat, and squid with chili peppers, then frying until golden—perfect as a side dish for your meal.

A special jjigae made by simmering tuna and potatoes that don't break apart in a rich, savory marinade flavored with tomato spaghetti sauce.

A savory delicacy made by coating old, stored kimchi with a rich, umami-packed myeongran paste and fragrant sesame oil mixed into beaten eggs, then pan-frying until golden and crispy.

A moist radish rice made with fresh mussels and kelp, using unsoaked rice to prevent stickiness and enhance umami flavor, creating a harmonious balance of moisture from the radish and mussels.

A refreshing summer delicacy kimchi that preserves the crisp, cool spiciness of green and red chili peppers by simultaneously salting napa cabbage and radish.

A low-calorie diet dish made by wrapping soybean curd, dehydrated with salt and vinegar, in gimbap seaweed and coating it with starch for a crispy texture.

A deeply savory dried radish strips salad with kelp stock and glutinous rice paste, remaining moist and chewy until the last bite.

A side dish made by gently simmering boiled eggs in a savory mixture of scallions, onions, chili paste, and tomato sauce.