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A thoughtful steamed mackerel dish that eliminates fishy odor by sequentially cooking old kimchi and mackerel, enhancing the rich, savory flavor of perilla oil.

A premium short rib kimchi stew that quickly draws out the blood from the ribs using sugar, enhances umami with shrimp paste, and is slowly simmered over medium heat.

A refreshing, crisp radish salad with fresh oysters coated in sesame oil for a chewy texture, seasoned with a tangy-sweet, savory dressing that makes it the perfect side dish to enhance rice.

A warm and savory soybean curd egg soup made in just 5 minutes for busy mornings, using coin broth and fermented shrimp paste for rich umami flavor.

A smooth and rich corn cheese bake without greasiness, using milk and lemon juice instead of mayonnaise

A chewy, non-stick beef jeon made by rolling tenderized red shoulder beef with a rolling pin and grilling it with fragrant ginger oil.

A super simple summer kimchi that’s ready in just 5 minutes, using store-bought gochujang as the secret weapon—no need to salt cucumbers. It delivers a refreshing, sweet-and-sour crunch.

Stir-fry onions and green chili peppers over high heat until sweet and caramelized, then add gochujang for a deliciously sweet, salty, and spicy side dish that pairs perfectly with rice.

A refreshing cucumber and radish salad made without salting the radish and cucumber, using a small pinch of New Sugar to eliminate the bitterness of summer radish, quickly prepared and enjoyed fresh.

Using cola in the initial blanching to eliminate off-flavors, and blending pineapple with natural seasonings in a mixer to enhance tenderness and spiciness in this ribs stew.

Original rice thief pork Jjageuli with rich, savory homemade sauce—meat and firm vegetables are first sautéed in oil to remove moisture, then simmered until crispy and deeply flavorful.

A simple and quick egg fried rice made with leftover vegetables from the fridge, two eggs, and oyster sauce, stir-fried over high heat to achieve a fluffy, grainy texture.