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A fish dish featuring white-fleshed fish fried with potato starch for a crispy texture, then generously topped with a spicy-sweet sauce simmered with gochujang and soy sauce.

A nourishing soup made by simmering a dashi and dried anchovy broth with three types of mushrooms, savory perilla seed powder, and glutinous rice flour for a thick, smooth texture.

A hearty one-bowl dish made by stir-frying leftover squid, shrimp, octopus, and various vegetables in a thickened starch slurry, then served over rice.

A hearty winter soup featuring fresh, chewy oysters in a clear, rich broth simmered with natural dried seafood. Perfect for a satisfying bowl of comfort on cold days or during New Year's morning.

A simple, delicious side dish made by tossing crisp blanched king oyster mushrooms with abundant fresh green onions, seasoned with a golden ratio of anchovy fish sauce and sesame oil—perfect as a quick rice companion when you need a flavor boost.

A quick jeyuk bokkeum seasoned with oyster sauce and gochugaru, with onions and green onions stir-fried to retain their crisp texture.

A colorful, festive skewer fritter with marinated pork and a secret egg wash that stays intact and delivers a rich, savory flavor—essential for holidays and celebrations.

A moist meatball dish where pork and mushroom mixture is simmered in a small amount of water to lock in the juices, without using dumpling wrappers.

A clean and deep-flavored doenjang jjigae made with refreshing radish, savory pork, and bean sprouts

A spicy oyster ramyeon where large green onions and gochugaru are stir-fried to release their oil, and oysters are added just before the noodles finish cooking to keep them plump and tender.

A one-bowl dish of egg poured into a simmering sauce of tomato, oyster sauce, and starch slurry, served over rice.

A spicy, savory rice side dish made by stir-frying salt-cured zucchini for extra crunch with savory pork, doubanjiang, and oyster sauce.