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A refreshing and crisp summer yeolmu water kimchi made with a wheat flour paste and blended fruits

A simple three-color namul made by seasoning bellflower roots, bracken, and soybean sprouts separately, then layering them in a single pot to steam-cook all at once.

A refreshing summer water kimchi made by salting crunchy cabbage and cucumber, then pouring a cool, spicy red chili pepper broth over them.

A fresh spring geotjeori kimchi made by lightly salting spring cabbage and Jeju radish, then tossing them with a seasoning of dried chili peppers, pear, and fermented anchovy sauce.

An old-style Western fruit salad with potatoes and eggs steamed together, and boiled egg yolks mashed into the sauce base for maximum richness and density.

A special kimchi made with salted napa cabbage and radish, enhanced with clear lemon-lime soda and seasoning, where you can spoon up the savory, refreshing broth.

A specialty-style clam sujebi made by simmering clams, dried mussels, and a homemade powdered seasoning in a house-made seafood broth.

A chive pancake made with no added water, using only the moisture from the vegetables and eggs to create an extremely crispy texture along with sliced pork belly.

A premium handmade chicken dish featuring tender chicken thighs slow-cooked in 65°C oil, coated with a special grain batter, and finished with an elegant truffle sauce.

Juicy chicken thighs seared in a pan, first marinated with sweet flavors before being simmered to perfection in a spicy-sweet gochujang sauce for a rich, savory side dish.

A refreshing and crisp kimchi salad enhanced with the tangy brightness of apples and the natural sweetness of pears, maximizing crunch and flavor.

A light and healthy dish where the natural sweetness of carrots harmonizes with the soft richness of eggs.