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An unusual cucumber cold soup that awakens the appetite with juicy mini Delaware grapes bursting in a tangy-sweet cold soup base, paired with cucumber and lettuce.

A crisp side dish made by finely chopping radish strips soaked in soju, then marinating them with salted squid and spicy seasoning

A sweet and savory soy-based pickle made by boiling peas in a seasoned brine with thinly sliced ginger, eliminating the pea's earthy odor for a deliciously balanced flavor.

A seasonal young garlic kimchi with a deep, savory flavor achieved by brining with anchovy fish sauce instead of salt, and seasoned with ground dried chili, cooked rice, apple, and onion for a sharp, refreshing taste.

Delicate napa cabbage wrapped around gently poached chicken breast, carrot, and crisp apple, served with a refreshing yuzu mustard sauce for a light and refreshing meal.

Deep umami flavor enhanced with ginger and kelp, crisp texture preserved with vinegar and soju in this pickled perilla seed pepper recipe.

A simple and crispy pancake made with crunchy bean sprouts, sweet corn, and a savory kick from sand lance fish sauce.

A refreshing summer cold soup made by mixing Korean melon pickle broth with anchovy fish sauce and green chili for a tangy, sweet, and cool taste.

A traditional holiday dish featuring dried chwinamul simmered gently without bitterness, marinated in soy sauce and perilla oil, then stir-fried with the rich, nutty aroma of perilla seed powder.

Cockles blanched with soju, rinsed in the cockle boiling water to remove residual sand, then tossed in a savory seasoning sauce for a side dish

A quick jeyuk bokkeum seasoned with oyster sauce and gochugaru, with onions and green onions stir-fried to retain their crisp texture.

An unusual side dish featuring fragrant blanched perilla leaves, dried eggplants with a chewy texture, and toasted sesame powder, stir-fried with rich perilla oil aroma.