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flounder grilled with a clean, savory homemade soy sauce marinade after removing fishy odor with flour water, resulting in a crisp exterior and moist interior

An innovative cheese pizza made with leftover tteokguk tteok, sweet apples, and crisp onions, baked to golden perfection in a single pan.

A refreshing and sweet-tangy side dish featuring crisp apples marinated in yuzu jam seasoning, perfectly complementing meat dishes.

A tangy soy-based pickle made by soaking salted kombu in a seasoned brine of doenjang and soju after removing its salty taste.

An autumn specialty kimchi made in just 10 minutes by combining sweet and crisp persimmons with a refreshing salted shrimp seasoning

A simple, quick side dish that pairs crisp blanched scallions with a spicy-sweet, savory gochujang dressing—perfect as a rice-boosting accompaniment.

A Jeolla-style gats kimchi with a bold, spicy flavor, made using fresh Dolsan mustard greens, soaked cheonggak seaweed, freshly boiled anchovy fish sauce, and ground dried chilies for deep umami richness.

A refreshing and clear dried pollock and seaweed soup with a creamy, rich broth made by sautéing dried pollock and seaweed in perilla oil and soy sauce

A side dish that enhances the aroma of fresh perilla leaves by stir-frying them with onion and adds a rich, nutty flavor with perilla seed powder.

A pickle made by pouring a seasoned soy sauce mixture, enriched with doenjang, onto fresh sweet potato stems without blanching, resulting in a crisp and savory flavor.

A summer kimchi made with crisp sweet potato shoots and a convenient seasoning paste blended with cold rice instead of flour paste.

A unique kimchi that maximizes crispness and freshness by using fresh red chili peppers and soaked dried chilies instead of gochugaru, and marinating with New Sugar for enhanced texture and cool flavor.