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A refreshing kimchi made with crunchy cucumber and tender eolgari cabbage, barely covered in a cool broth to stimulate the summer appetite.

A guaranteed-success yeolmu mul kimchi that replaces flour paste with nutty boiled barley to maximize refreshing taste and deep savory flavor.

A refreshing bean sprout radish soup with thinly sliced radish to shorten cooking time and savory shrimp paste for a clean, rich umami flavor.

Enhanced with a refreshing taste from salted shrimp and lightly brushed with soy sauce at the end, this simple egg soup is perfect for a light morning meal without any heaviness.

From salting napa cabbage to layering seokbakji, a fail-proof traditional gimjang kimchi with 50 years of expertise

A traditional yukgaejang made by first stir-frying beef shank in a pressure cooker until tender, then simmering it with generous amounts of large green onion and vegetables for a deep, rich flavor.

A highly addictive, drug-like drinking snack made by thickly coating canned corn with starch powder, pan-frying it like deep-frying over high heat, and finishing with a generous sprinkle of sugar.

Kkakdugi made by curing summer radish, which lacks sweetness, with New Sugar and adding yogurt for a crisp and tender texture

A super simple cucumber salad made by smashing cucumbers with a mallet to release their refreshing juices, then tossing them in a sweet and sour dressing.

A restaurant-style bomb gyeranjjim that puffs up convexly over the earthenware pot, boasting a fluffy and tender texture.

A rustic hotdog maximized for crunch and fullness by densely attaching diced potato pieces onto chewy hotdog batter and frying.

A set of tender, odor-free braised pork and crisp, chewy pickled radish, perfectly paired for a complete meal