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Three hearty recipes using boiled arom saetae with spam, sausage, bacon, and kimchi for a satisfying meal.

A smooth button mushroom soup made by simmering button mushrooms, heavy cream, milk, and chicken stock in a roux of butter and flour, finished with Parmesan cheese for rich flavor.

Sukiyaki simmered with brisket, mushrooms, and vegetables using udon sauce for a deep, rich flavor

A course-style thinly sliced pork belly shabu-shabu featuring a premium homemade broth that blocks off any unpleasant odors with a refreshing touch of kelp and orange, two special dipping sauces, and a finishing kabocha squash porridge.

A nourishing soup made with a rich one-hour eel-bone broth, seasoned young napa cabbage, mung bean sprouts, and enoki mushrooms.

A savory and clean sausage and quail egg stir-fry with deep flavor from soy sauce and plum syrup, without ketchup or oyster sauce.

An instant napa cabbage siraegi soup made by massaging blanched winter napa cabbage with doenjang, shiitake mushrooms, seafood anchovy powder, and other seasonings, freezing in portions, then boiling in broth for just 3 minutes.

All-purpose donggeurangttaeng made by mincing pork, beef, tofu, and vegetables, shaping them into rounds, and pan-frying

A refreshing and spicy pork bone soup simmered with pork spine bones, aged kimchi, and anchovy-dashima broth

A drinking snack recipe that adds fermented hairtail viscera sauce, balsamic vinegar, and paprika powder to the basic gambas of simmering garlic and shrimp in olive oil for a deep savory flavor.

A sweet and savory one-pan chicken rice bowl, gently simmered with plenty of ginger to eliminate any gamey odor and create a tender finish.

A fusion rice bowl featuring a crispy seared steak topped with a rich cream sauce enhanced with Korean-style umami from soy sauce and fermented anchovy sauce.