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A premium pickle that preserves the crisp texture and savory depth of green onions using a non-boiled soy sauce base enriched with honey and dried kelp.

Crisp bomdong and apple lightly tossed in a tangy, savory dressing

semi-dried pollock fried twice and tossed in a spicy-sweet sauce with garlic aroma

Deliciously sweet and spicy soy sauce belly pork grilled with cola-soy marinade, served with crisp bean sprout salad

Thinly sliced scallions tossed with lettuce and perilla leaves in a tangy-sweet dressing

A delicious snack or appetizer made by coating sundae and rice cakes with potato starch, frying until crispy, then tossing in a spicy-sweet glaze.

A crispy vegetable pancake made by mixing cabbage, potato, zucchini, and other vegetables with eggs and two types of flour.

A fiery, spicy red jjajangmyeon made by stir-frying pork belly, onion, and cabbage in a bold chili seasoning, then tossing with Chinese-style noodles.

A savory jeon made by pan-frying salted zucchini with springy shrimp and Korean hot chili pepper in potato starch for a crispy finish

A cleanly stir-fried bracken fern namul, with dried bracken boiled until tender and chewy, free of any bitter taste.

A side dish that brings out the natural umami of anchovies by making the stir-fry sweet rather than salty, with added depth from plum syrup.

Donggeurangttaeng made without egg wash, using squid and shiitake mushrooms to enhance umami and texture. Pan-fried to a moist finish with the golden ratio of pork and tofu.