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A rich seafood stew featuring lightly smoked oysters with fragrant rosemary to eliminate any fishy odor, combined with fresh clams and a smooth cream base for deep, satisfying flavor.

A rich, savory tomato offal pasta made by simmering offal, tendon (tendons), and brisket slowly for deep flavor and a smooth, hearty texture.

A nostalgic side dish made by finely dicing pink sausage like for fried rice, then pan-frying it thickly with egg mixture along with green onion and cheese sticks.

A crisp and refreshing kimchi made without salting napa cabbage, enhanced with yuzu paste and apple for a vibrant, crunchy texture.

The ultimate side dish made by seasoning stock-grade anchovies with spicy-sweet sauce and crisp green onions

A healthy side dish made with nutrient-rich water dropwort and mugwort, harvested in autumn, blanched at staggered intervals and seasoned with savory soybean paste for a wholesome taste.

A nostalgic pink sausage pancake that uses mirin and green onions in egg mixture to eliminate the eggy odor and enhance color

A healthy and appetizing spring and summer seasonal side dish made by briefly blanching purslane and tossing it with a savory gochujang and sesame oil dressing.

An innovative kimchi made by briefly blanching kale to reduce bitterness and tough texture, then layering it with a savory paste of anchovy sauce and flour slurry.

A chewy and savory yangmiree jorim made by coating dried yangmiree with potato starch, pan-frying until crisp, then simmering in a special soy sauce marinade.

A unique winter side dish made by washing fresh ginkgo nuts, stir-frying them to reduce moisture, then adding eggs and chili peppers for a rich, savory flavor.

Pan-fried deodeok with a light layer of sesame oil, then tossed with a honey-gochujang seasoning for a refined and flavorful side dish.