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A chewy, crisp cuttlefish stir-fry made by steaming cuttlefish without boiling, preventing excess moisture, and incorporating pickled cucumber for a refreshing crunch.

An unusual water kimchi made by layering salted perilla leaves in a clear, refreshing broth blended with boiled potatoes, kelp stock, and flour paste, then allowing it to mature over time.

A refreshing summer side dish featuring crisp steamed soybean sprouts, cool cucumber, and chewy dried fish flakes tossed in a zesty lemon-ginger sauce that awakens the appetite.

Pork foreleg marinated in apple juice for tenderness, then stir-fried with gochujang and gochugaru seasoning, and enjoyed with cabbage and onion for a spicy kick.

Crispy and savory oyster and waterweed tempura that tames the fishy aroma of fresh oysters with toasted sesame oil and enhances flavor with ginger juice, creating a rich, aromatic dish.

Crisp seasonal side dish made by lightly blanching sweet, large-headed cabbage and tossing it with a rich, savory doenjang seasoning

A rich, creamy yellow croaker soup made by coating the fish with sesame oil instead of frying it, then simmering it gently to extract a deep, velvety broth.

A nourishing winter rice cake soup with rich sea aroma from sea lettuce and fresh mussels, enhanced with the nutty flavor of sesame oil for deep, satisfying taste.

A secret kimchi with a natural sweetness from persimmon and a clean, crisp flavor from chili seeds—crisp and refreshing to the bite.

Blanching eggplants in salted water for 30 seconds preserves their firm texture, while adding onion juice enhances the savory depth—this unique and healthy kimchi offers a refreshing twist.

A seasonal godeulppa kimchi enhanced with a deep umami flavor from fermented anchovy sauce simmered with ginger and a touch of New Sugar to soften the bitterness.

A refreshing and spicy fish cake kimchi soup simmered with fermented kimchi and fish cakes in a dashi broth made from dried anchovies and kelp.