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A refreshing summer delicacy featuring tender steamed pumpkin leaves washed in vinegar water, wrapped around a savory stir-fry of tofu and ground beef seasoned with low-salt soybean paste.

A refreshing summer kimchi made by soaking large cabbage in a light wheat flour slurry and freshly blended pear juice, seasoned with a savory broth that delivers a clean, crisp, cool flavor without any fishy aftertaste.

A crispy seafood pancake made with curry powder, potato starch, and an ice water batter that eliminates fishy odors and achieves a deep-fried texture.

A summer seasonal doenjang jjigae featuring fresh potatoes and zucchini, where the doenjang is first sautéed to eliminate its pungent aroma and enhanced with a touch of ssamjang for a rich, savory depth.

A comforting and smooth soup made by dissolving soybean paste in dried anchovy broth with the fishy odor removed using a microwave, then simmering with eggs and enoki mushrooms.

Ground beef with fat stir-fried in spicy green onion oil, then simmered gently with soybean paste and water to create a versatile, all-purpose side sauce perfect for any meal.

Coating tofu with a mixture of potato starch and curry powder, then pan-frying until golden brown to create a deliciously chewy texture and subtle curry aroma—this is a standout tofu pancake dish.

A savory, slightly thick stew made by marinating pork shoulder with soybean paste and garlic, then simmering it with salty menraku paste to create a delicious broth perfect for mixing with rice.

A masterpiece stew blending the sweet richness of aged pumpkin, marinated in anchovy and shrimp pastes, with the fresh, briny flavor of seasonal crab.

A super simple yutgajang that skips complex steps by using pork belly, beef bone broth, and half a spoon of fermented soybean paste for deep, rich flavor.

Using a mix of rice flour and perilla seed flour instead of wheat flour to enhance richness and chewiness, creating a premium version of stuffed chili peppers

A savory rice thief dish made with swamp snails (ureong) cleaned with flour, combined with anchovies and tofu to enhance umami while reducing saltiness.