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Restaurant steak enhanced with fresh vegetables and a lemon sauce, made using steak-grade meat cooked at low temperature.

A frozen steak cooked at low temperature, then seared until crispy, served with fresh vegetables like king oyster mushrooms and zucchini, and a sauce made with brandy and beef stock.

A fragrant perilla seed pesto made by grinding fresh perilla leaves, garlic, walnuts, and Parmesan cheese in olive oil

Crisp watermelon rind salad made by slicing the white part of discarded watermelon and marinating it in a spicy-sweet dressing

A richly flavored beef tendon curry made by simmering chewy beef tendon and beef in a broth deepened with red wine and tomato paste.

Grilled LA galbi with a spicy yet sweet flavor enhanced by pear, apple, and cheongyang chili pepper

Red shrimp coated in flour and fried, then quickly stir-fried with butter and garlic for a springy texture.

Chicken braised in Jin-ganjang, Haeseon-ganjang, star anise, and other spices until tender, served with a creamy mashed potato sauce

Fried chicken thigh meat until golden brown, quickly stir-fried in a sauce made with butter, garlic, lemon, and dried anchovy sauce, resulting in crispy texture.

Delicious front leg pork ribs marinated in a sweet and savory pineapple soy sauce, grilled to perfection.

Salt LA galbi marinated and grilled with grated pear, garlic, and green onion for a savory, rich flavor.

A savory clam and shrimp ahijo made by simmering soaked clams and marinated shrimp with olive oil, garlic, shiitake mushrooms, and bonito flakes for a rich umami flavor.