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A unique radish side dish made by briefly blanching sliced radish in rice washing water to reduce its spicy and pungent flavors, then tossing it with ginger juice and soy sauce for a rich, clean taste.

A versatile natural seasoning made from pear and onion, adding flavor and subtle sweetness to dishes instead of sugar.

A deep-flavored royal dish side made by finely slicing beef and braising it until firm and salty

A healthy side dish made by gently tossing crisp green peppers with roasted whole garlic that has been pan-fried until golden and fragrant, seasoned with a gochujang sauce enhanced with natural apple and onion juice.

A spicy, refreshing pollock roe and milt stew simmered with radish and soybean sprouts, then seasoned with salted shrimp.

A hearty jeongol featuring beef sirloin and assorted mushrooms simmered in a deep broth made from anchovies and dried sprat, finished with a savory minari egg porridge to complete the course.

A Chinese-style dish where pork belly is coated in starch and egg, fried in oil, then stir-fried with crushed cheongyang chili peppers and vegetables in a savory sauce.

A traditional nourishing soup made by perfectly removing the bitterness and astringency of butterbur stems with salt water, and simmering with the savory flavor of shrimp and glutinous rice flour for a thick, nutty finish.

A rice-stealing side dish made by gently simmering seasonal bamboo shoots with nutty perilla seed powder over medium-low heat for a deep, savory flavor.

A frugal and delicious homemade chili oil enhanced with a subtle green onion aroma and spicy flavor, made by repurposing leftover cooking oil from fried cherry tomatoes.

A fragrant spring vegetable kimchi made by lightly blanching gomchwi and layering it with a savory, spicy seasoning paste

Using flour to eliminate the characteristic pungent odor of baby squid, enhanced with the natural sweetness from caramelized onions, this savory stew is gently simmered to create a week-long side dish that’s not overly salty.