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A refreshing summer cold soup made with old cucumber and cheonggak (or miyeok). Deepened with soup soy sauce and fish sauce, it harmonizes sweet and sour flavors.

A light and deeply nourishing eel soup made by simmering eel bones and heads into a clear broth, then adding tender vegetables and eel meat.

A savory vegetable pancake made by thinly slicing potato, zucchini, carrot, and onion, then pan-frying over high heat until crispy.

A super simple stir-fry that pan-fries tofu until crispy, then simmers it with sweet cabbage and tender shrimp in a sauce.

A super simple, high-quality stir-fried jjamppong that adds plenty of vegetables and seafood to ordinary instant noodles, seasoning only with the included soup powder.

A premium main dish featuring crispy seared duck breast served with a smooth zucchini cream purée and a pomegranate juice-based sauce

A winter seasonal seomcho muchim with deep savory flavor from doenjang and fermented anchovy sauce

A side dish featuring sea bream with a crispy exterior and moist interior, enhanced with sweet-savory teriyaki sauce and spicy chili peppers.

A premium fish dish featuring rich winter delicacy, black sea bream head braised in a sweet and savory Japanese-style soy sauce

A Sichuan-style Kung Pao twist on a side dish, featuring thick fish cakes and mushrooms stir-fried in spicy chili oil and coated in a rich, savory oyster sauce glaze.

A high-end Chinese dish where sea cucumber is stuffed with minced pork and shrimp, deep-fried, and served with a vegetable sauce julienned as thin as threads.

This is a spicy and sweet yangnyeom gejang made by trimming seasonal blue crabs, seasoning with salt, and then mixing them with various vegetables and a seasoning sauce.