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A homemade cucumber pickle with cabbage and radish, enhanced with a touch of ginger for a sophisticated flavor, and staying crunchy to the last bite.

A deep-flavored gochujang pickle enhanced with soy sauce, doenjang, licorice root, and soju, maintaining crispness even after long storage without becoming soggy.

A crisp radish salad made by soaking summer radish in new sugar and vinegar to remove its bitterness and spiciness, preserving its refreshing crunch.

A summer seasonal side dish featuring crisp, chewy nogak pickled with salt and maltose, tossed with onions and a special gochujang dressing based on doenjang.

Homemade mu ssam made by marinating thinly sliced radish in a special seasoning made with light mustard, plum syrup, and vinegar

A refreshing and tangy cucumber cold soup made by floating crisp cucumbers in clear, strained leftover kimchi broth that has been chilled to settle the sediment.

Duck roast seasoned with sesame oil and ginger wine to eliminate gamey odor, served with a special sauce made from perilla seed and vinegared gochujang sauce

A simple side dish made by briefly blanching garlic scapes to reduce their sharpness, then tossing them in a sweet and sour store-bought vinegared gochujang sauce.

Noodles quickly tossed in a sweet-and-sour sauce made with equal parts gochujang and gochugaru, served with refrigerator vegetables and ripe kimchi.

A secret side dish that eliminates balloon flower root’s bitterness while preserving the crisp texture of cucumber, seasoned with dried anchovy sauce and double-strength vinegar for a tangy-sweet flavor.

An exotic Chinese-style cold noodle dish with chicken breast, shrimp, and noodles tossed in a savory peanut sauce.

A salad that maximizes crunch and savory umami by crumbling Kalmond over a dressing of soy sauce, vinegar, honey, and sesame oil.