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A fragrant and smooth steamed egg custard enhanced with savory umami from shrimp paste, glutinous rice flour, perilla leaves, and krami.

A savory, richly flavored side dish that reduces saltiness while enhancing the savoriness and nuttiness of minced beef and finely chopped onion, perfect as a rice companion or condiment.

Snack dumplings stuffed with ground chicken breast, tofu, and fresh vegetables, wrapped in rice paper and pan-fried to a crispy exterior and chewy interior.

A refreshing and crisp spring kimchi made by salting fresh napa cabbage in lukewarm brine and mixing it with a custom paste of dried chili, fresh fruit, and other seasonings, pounded to perfection.

A batch-style egg custard with a chewy, non-crumbly texture made by mixing glutinous rice flour into the egg mixture.

A side dish that steams oyster mushrooms using only oil and their own moisture to preserve a chewy texture, enhanced with the rich umami of homemade soy sauce and the nutty flavor of perilla seed powder.

A hearty salmon pot rice made by cooking rice with kelp and topping it with braised burdock and salmon.

A refreshing and crisp water kimchi with a savory, zesty flavor, enhanced by kelp stock and soda for a lively tang.

A traditional pumpkin porridge carefully simmered with the satisfying chewiness of coarsely ground glutinous rice and a fragrant, non-exploding red bean topping.

A deep-flavored kimchi made by mixing seasoned paste of garlic, ginger, and gochugaru into salted napa cabbage and fermenting it for a month.

A sweet and satisfying injeolmi toast made by layering chewy glutinous rice injeolmi with fragrant soybean powder and sweetened condensed milk on buttered bread.

A delicious snack or appetizer made by coating sundae and rice cakes with potato starch, frying until crispy, then tossing in a spicy-sweet glaze.