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Grilled mackerel marinated in a special sauce after removing fishy odor with flour water and ginger wine, resulting in a golden-brown, savory dish.

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 side dish made by gently simmering potatoes and tuna in a spicy-sweet tomato pasta sauce.

Fresh king oyster mushrooms sliced whole and scored with a grid pattern, then grilled in butter and simmered in a sweet-savory sauce to achieve a chewy texture similar to beef—perfect as a side dish for rice.

A homemade pickle made with fresh seasonal gompi, cleaned with flour to remove fishy odor and enhanced with subtly sweet notes from roasted ginger, delivering a satisfyingly crisp and chewy texture—perfect as a rice companion.

Pork neck seasoned with salt and pan-fried until golden, served with a special sauce made from steak sauce, teriyaki, and oyster sauce, accompanied by pineapple, salad, and cheese.

Sautéed mussels create a creamy broth, then soaked seaweed is added and simmered to make a refreshing mussels seaweed soup.

A simple 3-minute side dish made by mixing tender, non-fried anchovies with scallions in a savory sauce using only the microwave to eliminate fishy odor—no cooking required.

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

A crispy and savory enoki mushroom and chives pancake made with a chilled dough using ice water, sand lance fish sauce, and minced dried shrimp.

A delightful kimchi made by briefly blanching young radish greens, mixing with pickled cucumber and a special seasoning to create a clean, fresh flavor without any raw bitterness.

A refreshing spring dongchimi made by salting radish with New Sugar and Jeonil Salt, then infused with red mustard greens for a rich color and savory depth.