Mindeulle Salad (Korean Dandelion Greens Salad)
A refreshing Korean side salad of bitter dandelion greens, beet, and orange zest, tossed with a tangy soy-lemon dressing.
Deulkkae Sundubu Jjigae (Korean Soft Tofu Stew with Perilla Seed Powder)
A comforting Korean soft tofu stew enriched with toasted perilla seed powder, oysters, mushrooms, and a light anchovy broth.
Gochujang Ratatouille (Korean-Style Baked Vegetable Ratatouille)
A Korean twist on the French classic — zucchini, eggplant, mushrooms, and low-sodium salami baked over a sweet-spicy gochujang tomato sauce.
Ssukgat Budae Jjigae (Korean Army Stew with Crown Daisy)
A spicy, savory Korean stew combining canned ham, kimchi, tofu, and crown daisy greens in a light kelp broth — a comforting twist on classic budae jjigae.
Nagasaki Budae Jjigae (Korean Army Stew with Milk-Soaked Ham)
A comforting Korean hot-pot style stew with milk-soaked canned ham, mushrooms, tofu, and a homemade pork meatball, simmered in rich beef bone broth and finished with perilla seed powder.
Paprika Mul Kimchi (Yellow Bell Pepper Water Kimchi)
A mild, sweet-tangy Korean water kimchi made with yellow bell pepper, pear, apple, and napa cabbage, fermented for three days into a refreshing side dish.
Yuja Daegu-jorim (Citron Sauce Cod Rolls)
Tender steamed cod fillets rolled with colorful peppers, enoki mushrooms, and minari, finished with a tangy-sweet balsamic-yuja citron sauce.
Samgye Budae Jjigae (Chicken & Herbal Broth Army Stew)
A warming fusion stew that blends samgyetang’s herbal broth with the hearty, spicy style of budae jjigae — packed with chicken, vegetables, noodles, and rice cake.
Seokryu Bossam Kimchi (Pomegranate-Juice Wrapped Kimchi)
A delicate napa cabbage kimchi filled with radish, garlic, and shrimp brine, then soaked in fresh pomegranate juice for a tart, pink-tinted finish.