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Stir-fried pork shoulder and vegetables in lard oil, seasoned with Mei Qi seasoning sauce

A hearty side dish of savory pecans and salty small dried anchovies, stir-fried together and brightened with chili peppers for a refreshing finish.

A hambak steak made with a mixture of beef and pork, cooked until moist, and topped with a sweet and salty sauce and a fried egg.

A spring seasonal side dish of darae-sun (hardy kiwi shoots) blanched for exactly 30 seconds, then seasoned with sand lance fish sauce and plum syrup for extra savoriness, creating a nutty, flavorful namul.

A traditional Yeosu Dolsan-style side dish made by roasting dried white soybeans without oil to bring out a nutty flavor, then soaking them in a special soy sauce seasoning and tossing with fragrant fresh wild chives.

A unique side dish of microwave-steamed king oyster mushrooms, seasoned with savory perilla seed powder and vegan mayonnaise for a chewy texture even better than meat.

A healthy side dish made by tossing boiled abalone and blanched perilla seeds in a sweet and sour sauce base of doenjang and gochujang

A unique fish cake pancake made without any flour, using potato starch and eggs to achieve a chewy texture and natural sweetness

A plant-based mushroom jelly set with agar powder, capturing the savory depth of five mushrooms and kelp stock.

A healthy and appetizing spring and summer seasonal side dish made by briefly blanching purslane and tossing it with a savory gochujang and sesame oil dressing.

An innovative kimchi made by briefly blanching kale to reduce bitterness and tough texture, then layering it with a savory paste of anchovy sauce and flour slurry.

Peeling the squid's tough skin to achieve a tender texture, then enriching it with dashi made from kelp and fermented anchovy sauce for a deep, savory-sweet side dish classic.