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Handmade Bodreum-style chicken double-fried with a thin coating of powdered seasoning

A special jeyuk bokkeum with added peanut butter and doenjang for nuttiness and deep flavor

A Thai-style cold japchae made by tossing mung bean noodles with blanched shrimp and pork in a sweet and sour fish sauce dressing

Authentic Sicilian eggplant pasta with salt-cured, pan-fried eggplant, tomato sauce, and ricotta salata cheese

A French-style duck breast steak featuring crispy skin and juicy meat, served with a refreshing orange sauce and savory carrot cream.

Chungmu gimbap with spicy stir-fried dried radish strips, squid, and Korean fish cake (eomuk)

Mackerel roasted in an oven and aged kimchi stir-fried in perilla oil are cooked with rice and tsuyu in a pot, finished with garlic chives.

Gejang jjigae rice made by cooking steamed geodaeu with rice and radish, served with a savory sauce

A deep and rich meat tomato sauce made by cooking ground beef, onion, carrot, and cherry tomatoes in a rice cooker on the white rice setting.

A hearty pork rice soup and pork bone hangover soup made by simmering pork spine bones and pork foreleg in broth with wilted napa cabbage and seasonings.

A hearty beef mukeunji pot rice made by stir-frying beef, shiitake mushrooms, and mukeunji, then cooking with rice, perilla sprouts, and perilla seed powder.

A savory beef jangteo gukbap made by stir-frying beef with radish, taro stems, and napa cabbage in a spicy seasoning, then simmering with anchovy broth and doenjang.