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Quickly cook shiitake mushrooms in the microwave, tear them into strands, then stir-fry with their natural savory broth and perilla seed powder for a moist, simple side dish.

A healthy, low-salt sesame seed sauce made by steaming crisp cabbage in the microwave and enriching it with abundant small anchovies and minced onion for a rich, savory flavor.

Old kimchi stir-fried with dried anchovies that have had their fishy odor removed in the microwave, enhanced with gochujang pickle brine for a savory depth of flavor

A cabbage salad that enhances nuttiness and nutrition with a handmade dressing made by blending a portion of the cabbage with fruit and roasted peanuts.

A refreshing summer meal featuring buckwheat noodles tossed generously with vegetables and a rich peanut butter-sesame oil sauce.

A rice bowl generously topped with grilled pork neck and a Japanese-style green onion sauce made with large green onion, chicken stock, oyster sauce, and sesame oil

A diet salad made in 5 minutes without heat by combining shredded cabbage with drained tuna, tuna sauce, perilla oil, and seasoned seaweed.

A fresh spring geotjeori kimchi made by lightly salting spring cabbage and Jeju radish, then tossing them with a seasoning of dried chili peppers, pear, and fermented anchovy sauce.

A refreshing diet mul-sabal made in a flash by combining store-bought naengmyeon broth with aged kimchi and fresh vegetables

A rustic, rice-stealing side dish of large anchovies cleaned to remove any fishiness and braised with kkwarigochu in a savory-sweet soy sauce glaze.

A restaurant-style jjolmyeon featuring deeply savory radish muchae, a secret sauce made from its juices, and crunchy soybean sprouts.

A simple summer cold noodle dish made by using leftover pickled vegetable brine as broth, topped with thin radish, fresh kimchi, and soaked seaweed over thin wheat noodles for a refreshing bite.