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A rice-stealing side dish made by gently simmering seasonal bamboo shoots with nutty perilla seed powder over medium-low heat for a deep, savory flavor.

A frugal and delicious homemade chili oil enhanced with a subtle green onion aroma and spicy flavor, made by repurposing leftover cooking oil from fried cherry tomatoes.

A fragrant spring vegetable kimchi made by lightly blanching gomchwi and layering it with a savory, spicy seasoning paste

A unique delicacy where crisp, crunchy chestnuts meet fragrant perilla shoots, gently mixed with savory seasoning without soaking—delivering a satisfying crunch and rich umami flavor.

A festive dish with sweet, refreshing bottle gourd, fresh shrimp, and rich perilla seed powder for a deep umami flavor

A simple Chinese-style fried rice that brings out the deep flavor of XO sauce.

A simple rice bowl made by stir-frying pork belly and eggplant with Lao Gan Ma sauce.

A crunchy stir-fried water spinach dish quickly cooked over high heat with the flavors of minced meat and garlic.

A clean Chinese-style crab meat soup with the fragrance of green onion oil and soft egg white.

A simple glass noodle dish that brings out the deep aroma and flavor of green onion oil.

A specialty kimchi made by aging chili leaves in brine for three days to eliminate rawness, then enhanced with rich umami from hwangseokeo-jeot brine

A pojangmacha-style silkworm pupa soup that eliminates the canned taste by stir-frying the pupae in scallion oil and adding napa cabbage and Korean hot chili peppers for a refreshing, spicy kick.