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A light diet shabu-shabu where you generously add fiber-rich cabbage shreds instead of carbohydrate-heavy rice, blanch it with beef, and dip it in a special spicy soy sauce.

A refreshing, tangy soup made with a deep broth from dried anchovies and kelp, featuring crisp kimchi and soybean sprouts, enhanced with water dropwort instead of green onions for a unique coolness.

A main course featuring marinated chicken thighs grilled and simmered with a custom sauce made from cola and curry powder, along with jujube syrup, resulting in a delicate, chewy texture.

A thoughtful steamed mackerel dish that eliminates fishy odor by sequentially cooking old kimchi and mackerel, enhancing the rich, savory flavor of perilla oil.

A refreshing, crisp radish salad with fresh oysters coated in sesame oil for a chewy texture, seasoned with a tangy-sweet, savory dressing that makes it the perfect side dish to enhance rice.

A chewy, non-stick beef jeon made by rolling tenderized red shoulder beef with a rolling pin and grilling it with fragrant ginger oil.

A super simple summer kimchi that’s ready in just 5 minutes, using store-bought gochujang as the secret weapon—no need to salt cucumbers. It delivers a refreshing, sweet-and-sour crunch.

A simple and quick egg fried rice made with leftover vegetables from the fridge, two eggs, and oyster sauce, stir-fried over high heat to achieve a fluffy, grainy texture.

A savory soy sauce fish cake stir-fry enhanced with half a spoon of peanut butter for richness and umami depth.

A refreshing white bean sprout salad seasoned with anchovy fish sauce and sesame salt, made by boiling bean sprouts with kelp for a deep umami flavor.

Secret japchae recipe using glass noodles soaked in lukewarm water and coated with cooking oil before stir-frying, keeping the noodles chewy and fresh even after two days.

Fry finely chopped fish cake and onion until golden brown, then create a rich, sticky flavor using dried anchovy powder and glutinous rice flour for a deep broth tteokbokki.