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A simple side dish that highlights the savory umami of crispy spam and crunchy cabbage, perfectly stir-fried for a delicious, quick meal accompaniment

Pumpkin is pre-marinated with shrimp paste to prevent it from breaking apart, then gently simmered with dried anchovy-kombu broth and perilla seed powder for a rich, savory depth of flavor.

A seasonal side dish made by briefly blanching pumpkin leaves after peeling off the tough stems, then tossing them with a savory mixture of doenjang and kanaeri-jang.

A traditional mixed stew simmered with squid, tofu, enoki mushrooms, ramen noodles, and mugwort in a deep anchovy-kombu broth, delivering a bold and refreshing flavor.

A Korean-style pork eggplant stir-fry enhanced with a chewy texture by drawing out moisture using salt and maltose, and deep umami flavor from soybean paste and oyster sauce.

A simple and refreshing perilla stem side dish with minimal fish sauce, enhanced by soy sauce and a touch of vinegar for a crisp, non-greasy flavor.

A stir-fried ramyeon enhanced with scallion oil and scrambled eggs, served with a refreshing side broth made from leftover soup stock and seaweed powder.

A hearty side dish that uses finely chopped gochujang pickled chili stir-fried with caramelized onions and green onions to balance the tanginess and enhance the savory depth, perfect for a week-long meal staple.

A crispy pancake made with fragrant fresh perilla greens and chewy clams, using broth from boiled clams to enhance umami flavor.

A refreshing and rich winter delicacy soup made in just 5 minutes using only roasted seaweed and egg, without any stock

Steaming clams in the moisture from boiled bean sprouts captures the natural umami essence of the broth, resulting in a uniquely crisp and chewy side dish with rich, savory depth.

A tender chicken breast pancake that melts in your mouth, overcoming any gamey odor with a brine of milk and salt, enhanced by a secret garlic-mirin juice