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A spinach namul seasoned with doenjang instead of salt, bringing out a rich, deep savory flavor.

A special gimbap that uses sweet and sour, crunchy pickled plums (maesil jangajji) tossed in gochujang instead of pickled radish, capturing both flavor and freshness.

A sweet and sour side dish that perfectly eliminates the fishy smell and enhances deep umami by adding 1 tablespoon of doenjang, a secret weapon, to seasonal fresh sea mustard.

Homemade acorn jelly made by mixing roasted perilla seed powder into acorn flour, resulting in a chewy and richly aromatic texture.

A unique kimchi made by mixing fresh seasonal kohlrabi without salting, preserving its natural sweetness and exceptional crunchiness.

A savory, sweet, and slightly salty stew made with whole enoki mushrooms that delivers a chewy texture and deep flavor—without any meat.

A crisp winter delicacy where water kelp is seasoned with a touch of wasabi to neutralize its fishy aroma, creating a tangy-sweet broth that coats the ingredients perfectly.

A 3-minute all-purpose seasoning sauce that can be used in over 30 dishes, including pan-fried tofu, acorn jelly, jeon, and noodles.

A refreshing and clean lettuce salad tossed in a special sauce made with doenjang, gochujang, vinegar, and raw sugar, with added onion and cheongyang chili pepper

A refreshing summer side dish made by salting and sweetening green noppeo with sea salt and malt syrup, then marinating in a savory blend of doenjang and gochujang for rich umami flavor.

A tender perilla stem stew made by massaging the stems by hand and blanching them in sugar water to completely eliminate their tough texture.

A refreshing summer side dish made by lightly mixing perilla sprouts and anchovy sauce with tomatoes that have been heated in the microwave for 1 minute.