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Thick-cut eggplant scored in a crosshatch pattern, coated in starch, pan-fried until golden, then stir-fried in a sweet and sour Chinese-style sauce for a special dish.

A refreshing side dish that awakens the appetite with crisp onions and a tangy-sweet dressing tossed lightly with fragrant wild mint.

A Sichuan-style cold chicken dish with a tangy and sweet sauce based on soy sauce and black vinegar, perfect for reviving your appetite.

Sundubu jjoltang simmered with sizzling beef and vegetables, seasoned with spicy sauce, and finished with soft sundubu and chewy jjoltang noodles.

A versatile soy sauce seasoning made by mixing large green onion, soy sauce, starch syrup, oyster sauce, and garlic in golden ratios, perfect for various dishes like stir-fried bracken, stir-fried Korean fish cake (eomuk), and soy-braised quail eggs.

Pork foreleg braised in a soy sauce seasoning with star anise, five-spice powder, and other spices until tender and savory

A rich and creamy microwave Napolitan pasta made by soaking pasta for 10 hours, then mixing in sausage, bacon, onion, sweet corn, and seasoning with ketchup and sriracha sauce, heating twice in the microwave.

A spicy, tangy stew made by simmering tender tofu with steamed cod belly and pollack roe in a fiery chili seasoning.

A crispy, crunchy outside and juicy inside delicacy made by wrapping tteokgalbi mixture around king oyster mushrooms, coating with a crispy batter, and deep-frying.

A classic one-pan vongole pasta, perfectly emulsified with the deep, refreshing sea flavor of clams, enhanced by the fragrant aroma of fresh blanched tomatoes and basil.

A whole pig trotter dish that is sous vide for over 10 hours with herbs and spices until the inside is incredibly tender, then grilled to a crispy finish.

A fine dining-style dish featuring a crispy-on-the-outside, juicy-on-the-inside savory steak topped with a rich blue cheese cream sauce and bittersweet dalgona, creating an intense umami flavor.