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An innovative tofu stir-fry that maximizes savory depth by combining the chewy texture of thawed frozen tofu with the subtle sweetness of strawberry jam and the rich umami of doenjang.

A seasonal side dish made by tossing lightly blanched fresh garlic with crispy, roasted seaweed and a tangy-sweet soy sauce dressing.

A hearty and spicy Gyeongsang-style pork stew made by simmering pork shoulder, enoki mushrooms, and glass noodles in dried anchovy and kelp broth.

A super simple oi muchim recipe made by mixing soy sauce, vinegar, sugar, and gochugaru in a 1:1:1:1 ratio.

A hotel-style egg fried rice that combines the fragrance of scallion oil with the tenderness of eggs cooked 2/3 of the way.

A simple side dish made by steaming seasonal eggplants and tossing them with chives, garlic, perilla oil, soy sauce, and sesame salt.

Zucchini is lightly grilled in thin oil until golden, drying out its moisture, then tossed in a savory sauce made with anchovy sauce and chili powder for a unique, crisp texture side dish.

A refreshing summer delicacy made by simmering a rich broth from kelp, dried shrimp, and dried anchovies, then mixing in savory soybean paste and adding crisp potatoes and tender lettuces for a light, satisfying bowl.

Bean sprout soup seasoned with a clear, refreshing broth made from diphori and kelp, with a spicy kick from green chili peppers

Cubed radish kimchi seasoned with beef bone broth, pear, onion, and anchovy fish sauce after a soju brine

A versatile oriental dressing infused with a refreshing, savory kick by combining soy sauce, vinegar, olive oil, and honey.

Rice cakes, Korean blood sausage, and offal are stir-fried in gochujang and tonkatsu sauce, then finished with perilla leaves and perilla seed powder.