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An unusual radish pancake made by mixing mashed radish, tofu, and glutinous rice flour in a blender, then pan-frying into chewy and savory bites.

A crispy rice hot dog made by coating mozzarella cheese and sausage with rice flour batter and breadcrumbs, then deep-frying.

Savory mackerel pike simmered in a sweet-salty soy sauce, served over warm buttered rice with scallions and a squeeze of lemon

A hearty spring meal featuring crisp yeolmu geotjeori made without salting, nutty barley rice, and a rich gang-doenjang soup.

An izakaya-style dish that maximizes umami by adding asparagus to crispy-on-the-outside, juicy-on-the-inside grilled chicken thighs, finished with a tsuyu and chicken stock sauce.

A kimchi pancake with maximized crispiness by attaching rice paper to the savory pork fat rendered from cooking thinly sliced pork belly.

A tender and speedy dakbaeksuk made in a pressure cooker with eomnamu, ginseng, and garlic, simmered until rich and flavorful.

A hearty hot pot-style soy sauce tteokbokki made by simmering leftover vegetables, sausages, fish cakes, and savory beef brisket.

A refreshing kimchi soybean sprout soup to soothe the stomach after the holidays. Made with aged kimchi, soybean sprouts, and various fish cakes and ham, this hearty and spicy soup is simmered like budae jjigae.

Oi sobagi with a refreshing broth and long-lasting crunch, made by blending cold rice and sweet radish instead of glutinous rice paste

Yakbap made by soaking 4 cups of glutinous rice in 4 cups of water for 1 hour, then adding dark brown sugar, chestnuts, jujubes, and raisins and cooking on the white rice setting in an electric rice cooker.

A refreshing and clean nabak mul kimchi made by salting napa cabbage heart and bomdong together, then submerging them in a broth of fruit and radish juice with glutinous rice paste.