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Blanched Vienna sausages wrapped in rice paper, fried until crispy, and served with a cho-gochujang maple sauce skewer dish

A foolproof musaengchae made by julienning autumn radish very finely and tossing it with salt, vinegar, and raw sugar for a refreshing, sweet-and-sour flavor.

Thinly sliced pork is pre-seasoned, then combined with sour kimchi and a spicy sauce to create a restaurant-quality kimchi jeyuk bokkeum.

A basic side dish of kkwarigochu peppers, beef, and shiitake mushrooms stir-fried in a Jin-ganjang seasoning and finished with starch syrup for a glossy sheen.

A crisp and sweet summer delicacy kimchi made with new-season onions

A super simple fresh kimchi made by lightly tossing napa cabbage with a refreshing seasoning without salting

A premium restorative porridge made by finely chopping fresh abalone innards and stir-frying them with rice for a nutty flavor, then topped with an egg yolk for extra smoothness.

A refreshing, healthy salad featuring lettuce and tomatoes tossed in a Korean-style dressing made with fermented anchovy sauce, vinegar, and maesil syrup.

A low-sodium ssamjang made by generously mixing onion, cheongyang chili pepper, and tuna into salty homemade doenjang, then mellowing the flavor with starch syrup and maesil syrup.

Sweet and sour summer miyeok naengchae tossed in mustard sauce

A rice thief, this gim-jaban is stir-fried to crisp perfection with minimal oil, so it's never greasy, and seasoned with seasoned salt and sugar for an addictive touch.

Dried filefish is moistened with cooking wine and water, then tossed in a separately boiled gochujang sauce, keeping it tender even after sitting for a while.