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Beef Miyeokguk that maximizes deep and savory umami flavor using rice water and tuna extract.

A spicy, refreshing kalguksu made with radish, dried shrimp, and pollock roe, simmered with gochugaru and gochujang

Chewy beef tendon and beef shank are boiled with doenjang and bay leaves to remove any off-flavors, then braised in a gochugaru seasoning for a spicy, savory dish.

A premium donburi featuring seared sirloin steak with a crispy exterior, served with a sweet and savory yuzu special teriyaki sauce

A beef rice bowl that achieves an otherworldly softness by trapping the meat's juices using the authentic Chinese 'hua (slippery)' technique, with egg gently wrapped around it.

A hearty steak jukbap featuring beef tenderloin steak, whole garlic, and egg yolk served with rice cooked in kombu broth and dashi sauce.

A steamed egg dish that perfectly replicates the pudding-like, moist, and silky texture that comes with delivery food, using a microwave and a strainer.

Boil rice cakes with sugar and fish cake first to deeply infuse sweetness and rich fish cake broth, then reduce the sauce to create an old-fashioned street food shop-style tteokbokki.

Sautéed eggplant and beef short loin with soy sauce seasoning, served over rice for a hearty and satisfying meal.

A simple, high-value drinking snack with a spicy and salty kick that calls for soju in just minutes

Soybean sprout pot rice cooked in anchovy and kelp broth, served with crispy stir-fried beef and scallions for a deeply savory one-bowl meal.

A broth-based tteokbokki that perfectly recreates the sweet, bold umami flavor of old-school stationery shop snacks from back in the day, using beef dashi and MSG instead of dried anchovy stock.