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Soaked dried ferns are stir-fried with a secret seasoning and perilla seed powder, resulting in a dish that stays moist and tender for a long time.

A delicious side dish or snack made by simmering nutritious whole garlic and fragrant walnuts in a sweet-savory sauce, perfect for everyday meals or drinking accompaniments.

A rice bowl topped with gently blanched soft tofu and minced pork seasoned with sweet-savory sauce, finished with a rich mayonnaise drizzle for added creaminess.

A special soaking liquid made with soy sauce and sugar fully seasons the inside of mu-mallangi, preserving its unique chewy texture.

A refreshing dotori-muk-bap served with tangy fermented kimchi, crisp cucumber, and savory jidan, all in a clean and light anchovy broth.

A fish dish featuring white-fleshed fish fried with potato starch for a crispy texture, then generously topped with a spicy-sweet sauce simmered with gochujang and soy sauce.

A dish where cuttlefish and water dropwort are steamed together, dipped in a seasoned sauce, and finished with kalguksu cooked in the remaining broth.

A unique kimchi made by mixing the inner rind of melon, which is crunchier and sweeter than watermelon rind, with a sweet and sour, refreshing dressing.

A hearty one-bowl dish made by stir-frying leftover squid, shrimp, octopus, and various vegetables in a thickened starch slurry, then served over rice.

A refreshing and clean perilla leaf pickle made by pouring hot seasoned soy sauce broth mixed with soju and vinegar while still hot, preserving the vibrant yellow hue and crisp texture of the leaves.

Blanched sweet potato stems are marinated with soy sauce and anchovy sauce, then stir-fried with perilla seed powder for a rich, savory flavor—perfect seasonal side dish

A refreshing spring delicacy made by salting crisp radishes with New Sugar and sea salt, then seasoned with a savory paste blended from leftover rice and dried chilies for deep umami flavor.