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A hearty soybean paste stew simmered with pork, shrimp, clams, and mussels, delivering a rich, savory flavor with a refreshing finish.

A Chinese-style eggplant rice bowl made by topping crispy fried eggplant with minced pork and doubanjiang sauce over rice.

A spring-fragrant doenjang soup made by first stir-frying doenjang over low heat to mellow its saltiness and deepen its flavor, then simmering with aromatic mugwort and spicy Cheongyang peppers for a refreshing taste.

A special mugwort potato pancake made with fresh starch sediment from grated potatoes without adding any water, mixed with chopped mugwort, pan-fried to be crispy on the outside and chewy inside.

A clear water kimchi made by pickling thinly sliced radish, then pouring a seasoning liquid blended with soju and blended pear, and letting it ferment refreshingly.

A refreshing and clean water kimchi made by marinating cabbage and cucumber in a seasoned brine with salted shrimp and fruit.

A rich and flavorful abalone dish made by sautéing pre-cooked abalone with various vegetables in butter, resulting in a soft and aromatic meal.

A spring onion pancake with a crisp texture achieved by using ice water dough and enhanced umami flavor from anchovy sauce, with slits made on the thick stems to prevent wilting and maintain maximum crunch.

A healthy dish that mimics the taste of meat by pairing grilled shiitake mushrooms, cooked without any oil and sealed with a lid to retain their juices, with a tangy, savory chive salad.

A pickle made by soaking nogak for four days in salt, raw sugar, honey syrup, and vinegar, resulting in a crisp, non-bitter texture.

A savory and spicy myeongran biji-jjigae made by stir-frying pork foreleg and kimchi, then simmering with tofu and a thick soybean milk

A simple side dish that highlights the savory umami of crispy spam and crunchy cabbage, perfectly stir-fried for a delicious, quick meal accompaniment