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A sweet and salty braised chicken wing dish that sticks to the palate, perfect as a beer snack or late-night treat.

Korean mallow with coarse salt rubbed vigorously to remove its raw aroma, marinated with rich doenjang and simmered deeply and refreshingly for a hearty, savory soup.

A simple main dish quickly stir-fried over high heat with crisp bean sprouts, tender shrimp, and smooth scrambled eggs, delivering rich smoky flavor in just minutes.

A revolutionary shrimp grilling method that eliminates fishy odor cleanly using only mirin and natural sea salt, without foil or excessive salt, resulting in juicy, tender shrimp.

A savory, slightly spicy jangjorim made by simmering duck eggs in a broth of dried anchovies and kelp, enhanced with chili peppers and garlic.

A Sichuan-style mapo eggplant stir-fry made without doubanjiang, using soybean paste and oyster sauce instead—perfect for mixing into rice with a quick stir.

Cucumber kimchi with crispness preserved until the very last bite, using solar salt and maltose to draw out osmotic moisture

Traditional potato ongsimi made with freshly extracted starch from grated potatoes and finely chopped broccoli, resulting in a chewy texture and vibrant green hue.

A crispy seafood pancake made with curry powder, potato starch, and an ice water batter that eliminates fishy odors and achieves a deep-fried texture.

A crisp onion and radish pickle with a savory depth from kelp broth, natural sea salt, and new sugar, perfectly complementing meat dishes.

A delicious bowl of rice made with tender, sugar-simmered dried gondre greens, served with a tangy and spicy dallae sauce to awaken the appetite.

Using a mix of rice flour and perilla seed flour instead of wheat flour to enhance richness and chewiness, creating a premium version of stuffed chili peppers