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An open sandwich featuring juicy beef steak on toasted bread and button mushrooms cooked in seaweed butter, finished with spicy sriracha sauce.

A unique dish that maximizes umami by adding lightly blanched savory pollock roe and milt to tender, quickly cooked spicy braised chicken made in a pressure cooker.

An incredibly simple yet elegant dish where crunchy bean sprouts are layered with thinly sliced beef and abalone, steamed for exactly 5 minutes, then dipped in a spicy mustard and cham sauce. This steamed masterpiece is light, healthy, and visually stunning.

Crispy cucumber peppers stuffed generously with all-purpose meat batter and coated in a sparkling water batter for an incredibly crunchy gochu twigim.

A dish that uses the Chinese 'yukhwa' coating technique to make tough beef melt-in-your-mouth tender, paired with fragrant rape greens.

A savory gochujang jjigae packed with pork and sweet zucchini, perfectly spicy and ideal for mixing into steaming hot rice.

A versatile mixing sauce made by simmering beef and gochujang in sautéed green onion oil

A crispy fried dish made by wrapping tender beef seasoned with adobo sauce, savory bean paste, and cheese in flour tortillas.

A deeply flavorful, addictive meat stew with tender beef short ribs simmered in a pressure cooker and coated in a spicy-sweet sauce that melts in your mouth.

A yakiniku guide featuring various beef cuts and signature ox tongue hamburg steak proposed by Chef Choi Kang-rok, grilled on a brazier and enjoyed with a special egg yolk sauce and cabbage.

Authentic Chinese-style beef bone soup noodles with tender beef sirloin and fresh vegetables, delivering a deep and rich broth.

A Chinese-style potato stir-fry with a savory depth from chili oil and oyster sauce, enhanced by minced meat and garlic, finished with a splash of vinegar for brightness.