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A spring delicacy kimchi that whets the appetite by mixing bitter spring dandelions with sweet pear juice and fermented anchovy sauce seasoning.

A simple namul side dish made by blanching or using raw fresh seaweed

A slow-aging kimchi made by tossing crunchy yam, onion, and cheongyang chili pepper with olive oil and Yondu pure seasoning. It is best enjoyed immediately after mixing.

A light soybean noodle bibimguksu topped with savory egg yolk and crispy crushed seaweed.

A simple and healthy gimbap made by julienning and stir-frying zucchini and carrot.

A simple slow-aging fried rice made by stir-frying eggplant and cabbage.

A mild, savory, and slightly spicy buchu and scallion salad that pairs well with meat dishes.

A unique side dish made by mixing microwave-cooked cabbage and gently stir-fried beef with savory gim (seaweed flakes) and sesame oil.

An exotic giant kimbap filled with crispy baked chicken thigh, sweet and crunchy firm peach kimchi, and soft scrambled eggs.

Crispy seared pork jowl simmered in a sweet and spicy gochujang sauce with zucchini, making the ultimate drinking snack.

A unique rice dish where seasoned rice with crisp pickled vegetables and fragrant perilla oil is stuffed into cleaned barley carp, then lightly grilled with a torch for a smoky aroma.

A hearty bowl of rice topped with sweet cabbage and savory meat, perfect for a satisfying meal