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A nostalgic side dish made by finely dicing pink sausage like for fried rice, then pan-frying it thickly with egg mixture along with green onion and cheese sticks.

A crisp and refreshing kimchi made without salting napa cabbage, enhanced with yuzu paste and apple for a vibrant, crunchy texture.

The ultimate side dish made by seasoning stock-grade anchovies with spicy-sweet sauce and crisp green onions

A traditional white kimchi with a refreshing, slightly spicy broth reminiscent of dongchimi, using whole radish for crispness and chili seeds to enhance the tangy flavor—easily resistant to softening.

A versatile side dish made by simmering spicy green peppers and chili peppers with the deep umami of dried anchovies, creating a bold, fiery flavor.

A side dish made by quickly stir-frying blanched broccoli in a sauce of soy sauce and oyster sauce with dried fish cake and onion over high heat.

A quick stir-fry made by searing thin slices of duck breast over high heat to remove excess fat, then quickly combining with spicy green chili and crisp soybean sprouts.

Stir-fried pork shoulder and vegetables in lard oil, seasoned with Mei Qi seasoning sauce

A hambak steak made with a mixture of beef and pork, cooked until moist, and topped with a sweet and salty sauce and a fried egg.

A healthy side dish made by tossing boiled abalone and blanched perilla seeds in a sweet and sour sauce base of doenjang and gochujang

A healthy side dish made with nutrient-rich water dropwort and mugwort, harvested in autumn, blanched at staggered intervals and seasoned with savory soybean paste for a wholesome taste.

A nostalgic pink sausage pancake that uses mirin and green onions in egg mixture to eliminate the eggy odor and enhance color