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A super-simple rice thief side dish made by quickly stir-frying crunchy mung bean sprouts and savory Spam over high heat, skipping the glass noodles.

A light diet side dish that brings out the moisture and sweetness of vegetables by stir-frying eggplant and tomato in olive oil.

A clear, refreshing soup that highlights the natural clean taste of fresh pollock, simmered in a broth made with dipori and large green onion roots.

A special side dish made by blanching tough summer yeolmu until tender, then tossing it with a sauce coarsely ground with red chili peppers and onion.

Oi sobagi with a refreshing broth and long-lasting crunch, made by blending cold rice and sweet radish instead of glutinous rice paste

A napa cabbage water kimchi that reduces hassle by using pre-salted cabbage and creates a refreshing, crisp broth with juice from grated radish and pear.

A stir-fry that brings out the savory richness of beef brisket and the spicy kick of pork, cooked with vegetables.

A savory dried radish strips muchim, seasoned with a clear sauce without glutinous rice paste, soaked for 1 hour to achieve a crunchy and sweet texture, full of umami.

A refreshing and clean nabak mul kimchi made by salting napa cabbage heart and bomdong together, then submerging them in a broth of fruit and radish juice with glutinous rice paste.

A 20kg large-batch kimchi secret that excludes glutinous rice paste and sugar, using New Sugar and clear lemon-lime soda to prevent the radish from softening, keeping it crunchy and refreshing to the very end.

A special chili gan-jjajang that brings out the fiery heat of cheongyang chili peppers and dried chilies with the crisp texture of onion

A rich and savory restaurant-style gan jjajang with a surprising twist, made using only store-bought doenjang and dark soy sauce (laochou; ssangnodu) instead of chunjang.