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A unique kimchi made by mixing fresh seasonal kohlrabi without salting, preserving its natural sweetness and exceptional crunchiness.

An unusual pizza made with chewy tteokguktteok and an egg wash base, topped with sweet sweet potato and cheese, without using flour.

A traditional, savory fermented paste made by aging freshwater shrimp in sea salt for a week, then grinding it with various seasonings and glutinous rice to create a rich, umami-packed condiment.

An unusual pancake featuring crisp, sweet apples and fragrant radish, creating a perfect pairing with makgeolli.

A savory, sweet, and slightly salty stew made with whole enoki mushrooms that delivers a chewy texture and deep flavor—without any meat.

A crisp winter delicacy where water kelp is seasoned with a touch of wasabi to neutralize its fishy aroma, creating a tangy-sweet broth that coats the ingredients perfectly.

A versatile aged soy sauce that slowly extracts rich umami flavor by simply soaking dried kombu and dried shiitake mushrooms in pure soy sauce without boiling.

Crispy fried marinated chicken tossed in a sweet and spicy special sauce

A refreshing summer side dish made by salting and sweetening green noppeo with sea salt and malt syrup, then marinating in a savory blend of doenjang and gochujang for rich umami flavor.

A refreshing summer tonic soup made by simmering freshwater snails cleaned in spring water and blanched until clean, combined with soybean paste and crushed mugwort for a rich, savory flavor.

Pulled pork made by coating pork neck and shoulder mix with honey and Montreal steak seasoning, then shredding it in barbecue sauce and mixing with cabbage, onion, and jalapeño.

A tender perilla stem stew made by massaging the stems by hand and blanching them in sugar water to completely eliminate their tough texture.