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A special chili gan-jjajang that brings out the fiery heat of cheongyang chili peppers and dried chilies with the crisp texture of onion

A rice thief dish made by tossing plump raw shrimp with rich shrimp innards and a spicy-sweet secret seasoning

A Chinese restaurant-style udon featuring a refreshing broth with seafood and colorful vegetables.

A clear chicken broth deeply infused with napa cabbage and radish, served with an addictive spicy special sauce

A Chinese-style chili shrimp dish featuring crispy fried shrimp coated in a sauce made by stir-frying aromatic vegetables with ketchup, doubanjiang, and chili oil

Thinly sliced radish is laid on the bottom, mackerel and seasoning sauce are added and simmered, then chili powder and vegetables are placed on top at the end to bring out a spicy kick.

Stir-fried sundae that prevents bursting by preheating in the microwave for a chewy texture, then stir-frying with perilla seed powder and perilla leaves for fragrance

A spicy, savory three-seafood chili jjajang made by quickly stir-frying pre-cooked seafood, pork, and cheongyang chili peppers in a chunjang sauce.

The crispness of rinsed sour kimchi blends with smooth milk and fresh cream for a clean, non-greasy kimchi cream risotto.

A spicy, simmered dish of fully fermented kimchi, tender whole pork belly, and tofu braised in a fiery seasoning until the liquid is reduced.

A Jeju-style gogi guksu made by stir-frying grilled pork belly and vegetables until charred to impart a smoky flavor, then adding beef bone soup broth for a rich and deep taste.

A sundae soup dish made by blanching osorigamtu first to reduce any off-flavor, then simmering it deeply with perilla seed powder and garlic without using beef bones.