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A savory, well-balanced stew that enhances the umami of fresh mackerel with crisp radish greens, using soybean paste and onion brine to eliminate fishy odors while creating a tender texture—perfect as a side dish for rice.

Quickly cook shiitake mushrooms in the microwave, tear them into strands, then stir-fry with their natural savory broth and perilla seed powder for a moist, simple side dish.

A healthy, low-salt sesame seed sauce made by steaming crisp cabbage in the microwave and enriching it with abundant small anchovies and minced onion for a rich, savory flavor.

Old kimchi stir-fried with dried anchovies that have had their fishy odor removed in the microwave, enhanced with gochujang pickle brine for a savory depth of flavor

A simple and quick pickled shiitake mushroom dish enhanced with deep aroma from pan-roasted fresh ginger and seasoned with soju for a salty, aged flavor.

A crisp, refreshing kimchi made with a cool seasoning of cooled rice and red chili peppers, enhanced with scallion brine for a springtime flavor that awakens the appetite.

A seasonal water dropwort salad that preserves the crisp texture and fresh aroma of water dropwort, seasoned with a perfectly balanced spicy-sour sauce made from gochujang, vinegar, and plum syrup—without any squid.

A hearty jajangbap made by simmering chunjang, pork, and vegetables in a thick sauce of soy sauce and oyster sauce, then served over rice.

A delightful side dish featuring crisp and sweet kohlrabi, enhanced with the tangy-sweet flavor of anchovy sauce and vinegar—far more crunchy and sweet than radish salad.

A stir-fry featuring fresh dried mushrooms with the nutty richness of perilla seed powder and the subtle heat of chili peppers, creating a texture even more satisfying than meat.

A lifelong recipe for refreshing baby napa cabbage water kimchi that uses plenty of green onions for a crisp flavor and soju to remove any off-putting odors.

A savory Spanish mackerel rice bowl featuring crispy pan-fried mackerel and onions harmoniously stir-fried in a Jin-ganjang sauce