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A summer kimchi made with crisp sweet potato shoots and a convenient seasoning paste blended with cold rice instead of flour paste.

A pro tip for boiling potatoes: marinate them in a sweet-savory brine so the flavor penetrates all the way through, then gently rock the pot to create a generous amount of fluffy white powder on the surface.

A refreshing and slightly spicy Hairtail Korean squash soup made by simmering fresh hairtail, Korean squash, and potatoes in a light broth prepared from dried shrimp heated briefly in the microwave.

Pumpkin leaf ssam rice with stir-fried pork and cabbage in a savory doenjang seasoning

Creamy potato ongsimi with a savory cream sauce, stir-fried with bacon and vegetables, delivering a soft yet spicy flavor.

A refined sweet and sour eggplant dish where eggplants are lightly salted to maximize crisp exterior and tender interior, enhanced with subtle cinnamon and fresh lemon for a deep, luxurious sauce flavor.

A vegetable curry made by combining cherry tomatoes, curry powder, and a solid curry with apple flavor.

Soak sweet potato shoots in saltwater to easily peel off the skin, then lightly pound with a mallet to enhance tenderness and rich savory flavor.

A spicy and refreshing chicken stew made by simmering pickled mustard greens, chicken, and potatoes in cold noodle broth with gochugaru seasoning.

A rich and spicy samgyeopdae dori tang made by simmering golden-brown grilled pork belly with potatoes and carrots in a fiery gochugaru seasoning, delivering a bold yet deeply satisfying flavor.

A savory chongkalong menboshah made by mixing minced shrimp with potato starch and melted butter, sandwiched between slices of bread and fried to golden perfection.

A special pancake made by mixing sweet winter radish strips with savory mozzarella cheese and starch, then pan-frying until golden.