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An ultra-simple aehobak namul dish made by julienning zucchini, salting it briefly, and cooking it in the microwave to preserve a crisp texture and sweet flavor without breaking apart.

Delicious kimchi mandu made by seasoning ground pork, sour kimchi, and tofu with a spicy kick, wrapping in dumpling wrappers, and steaming.

A sensational tonkatsu restaurant-style kkakdugi that uses cider and New Sugar to remove the radish's spiciness and maximize crunchiness with a sweet and sour flavor.

Short ribs with blood washed out are air-fried, then tossed in a savory and slightly spicy Korean-style Roze sauce with bacon and mushrooms.

A delightful side dish combining crispy fried small anchovies and savory roasted seaweed, tossed in a special fish sauce-based seasoning.

A spring seasonal water kimchi that uses blended cold rice instead of flour paste, with tomatoes for a refreshing, tangy, and deep savory taste.

A springtime instant geotjeori made by crisply brining albaechu in water with dissolved new sugar and sun-dried salt, then lightly tossing with a special fish sauce seasoning paste and scallions.

Special scallion salad made without sesame oil for a non-greasy, clean taste, using a golden ratio of red pepper powder and vinegar to perfectly cut through the richness of meat.

A hangover remedy soup that achieves a clear, rich, and creamy broth by marinating yellow croaker in seasoning without frying it in oil, avoiding greasiness and heaviness.

Spicy side dish made by marinating ground pork with chopped green chili peppers and seasoning with soybean paste and anchovy sauce, aged for a week and served as a flavorful rice companion.

A sweet and salty braised chicken wing dish that sticks to the palate, perfect as a beer snack or late-night treat.

A savory green onion kimchi that highlights the slender, tender texture of autumn green onions without soaking them separately, enhanced with the fresh sweetness of onion for a delicious, immediate taste.