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A refreshing summer side dish made by lightly mixing perilla sprouts and anchovy sauce with tomatoes that have been heated in the microwave for 1 minute.

A chewy, crisp cuttlefish stir-fry made by steaming cuttlefish without boiling, preventing excess moisture, and incorporating pickled cucumber for a refreshing crunch.

An unusual water kimchi made by layering salted perilla leaves in a clear, refreshing broth blended with boiled potatoes, kelp stock, and flour paste, then allowing it to mature over time.

A refreshing summer side dish featuring crisp steamed soybean sprouts, cool cucumber, and chewy dried fish flakes tossed in a zesty lemon-ginger sauce that awakens the appetite.

Radish cut into uniform strips is salted, simmered while retaining its moisture, cooled thoroughly, and finished with toasted sesame oil for a rich aroma—resulting in a crisp, non-crumbled radish pickle.

Crisp seasonal side dish made by lightly blanching sweet, large-headed cabbage and tossing it with a rich, savory doenjang seasoning

A nourishing winter rice cake soup with rich sea aroma from sea lettuce and fresh mussels, enhanced with the nutty flavor of sesame oil for deep, satisfying taste.

Blanching eggplants in salted water for 30 seconds preserves their firm texture, while adding onion juice enhances the savory depth—this unique and healthy kimchi offers a refreshing twist.

A seasonal godeulppa kimchi enhanced with a deep umami flavor from fermented anchovy sauce simmered with ginger and a touch of New Sugar to soften the bitterness.

A refreshing and spicy fish cake kimchi soup simmered with fermented kimchi and fish cakes in a dashi broth made from dried anchovies and kelp.

A gourmet kimchi that preserves the crisp texture of cabbage without salting, enhanced with sweet and crunchy diced sweet potato for elevated flavor.

Using onion paste instead of sugar to achieve a clean sweetness and rich umami, this jangjorim is finished as tender soft-boiled eggs