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A refreshing winter hangover soup made by simmering savory doenjang broth with ocean-scented seaweed fulvescens and fresh oysters.

A spicy kimchi soup simmered deeply and refreshingly with well-fermented aged kimchi and savory twisted fish cakes

A mushroom side dish that brings out a chewy texture and savory flavor by stir-frying oyster mushrooms and seasoned beef over high heat.

A Jeonju-style mul-jjajang that uses soy sauce and oyster sauce instead of chunjang, thickened with starch for a rich consistency.

A premium seasoned oyster dish where shredded radish and oysters are first marinated in fermented anchovy sauce to enhance their springy texture, then tossed in a sweet, sour, and spicy golden-ratio sauce.

A spicy Chinese-style japchae made by stir-frying glass noodles, pork, and assorted vegetables in a fiery sauce.

A spicy and deep-flavored Sari Gomtang oyster jjamppong made by boiling Sari Gomtang noodle soup powder with fresh oysters and crunchy vegetables.

A chewy Chinese-style dim sum recipe where glutinous rice is mixed with pork, shiitake mushrooms, and dried barley shrimp stir-fried in dark soy sauce and oyster sauce, then wrapped in dough and steamed.

A Thai-style braised pig's trotter rice bowl featuring trotters deeply simmered with Wuxiang aromatic spices and seasonings, served over rice with a sweet-and-sour cucumber salad and fish sauce dressing.

Fresh oysters, crunchy radish, and fragrant garlic chives are tossed with gochugaru, perilla oil, maesil extract, and more for a spicy-sweet seasoned oyster dish that whets the appetite.

A warm and savory oyster kalguksu made by boiling fresh oysters and knife-cut noodles in a refreshing broth brewed with anchovies, dried shrimp, and kelp.

A versatile spicy chili pepper relish made by stir-frying beef with cheongyang chili peppers and red chili peppers.