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Kalguksu recreating the Myeongdong Gyoja style, topped with wok-charred onion and beef garnish in a rich chicken broth

A restaurant-style stir-fried Korean fish cake (eomuk) with a pungent yet savory flavor, enhanced with minced garlic and mustard.

A budae jjigae ramyun that achieves a deep, restaurant-style broth using a homemade seasoning paste and a soybean sprout and sausage stock.

A side dish that enhances store-bought squid jeotgal with garlic, sesame oil, and cheongyang chili pepper for extra savoriness

An all-purpose sauce that recreates the flavor of Korean BBQ restaurants by adding plum drink, mustard, and aromatic vegetables to a base of soy sauce, vinegar, and sugar

A Korean BBQ restaurant-style soybean sprout soup boiled to be refreshing and spicy using only beef Dashida and Cheongyang chili powder.

A clean and clear cod soup (jiri) that highlights the delicate flavor of fresh cod and a refreshing vegetable broth.

Pork marinated in finely grated ginger and doenjang seasoning, stir-fried until moist and glossy, finished with perilla leaves for a savory doenjang bulgogi.

Fresh salmon marinated for 3 days in a special soy sauce simmered with plenty of fruits and vegetables to enhance its savory depth.

A braising dish where top blade steak is simmered in red wine and vegetable stock until tender enough to cut with a spoon.

Toast topped with fresh, creamy guacamole and savory grilled red shrimp on crispy bread

A unique vongole spaghetti that brings out Korean umami by adding savory doenjang and hazelnut butter flavor to clam broth.