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Deep-fried chicken leg meat braised with star anise, ginger, and seafood soy sauce for a rich, aromatic Chinese-style braised chicken

Rich, savory stir-fried kalguksu mixed mazesoba-style with minced pork, garlic oil, scallions, and egg yolk

Ganjjajang with deep flavor from stir-frying chunjang, pork, cabbage, and onion in rendered pork fat

A versatile dipping sauce with a smooth, spicy flavor made using dried chili peppers and rice.

A deep, spicy yukgaejang made by stir-frying beef and vegetables in beef fat, then simmering them in beef bone broth.

Uni jjajang with a soft texture, made by stir-frying ground pork, onion, and zucchini in chunjang sauce

A smooth and spicy mapo egg stew simmered with minced beef and vegetables in doubanjiang seasoning, delivering a bold, numbing flavor.

A spicy yukgaejang with deep, rich broth made by adding shredded beef brisket and beef bone soup.

A spicy, tangy bulgogi made with pork belly, kombu, and radish, simmered in a fiery chili sauce for a bold, refreshing bite.

A zucchini stew simmered with carrots and green chili peppers in spicy gochugaru seasoning, delivering a refreshing and tangy broth.

A rice-stealing side dish made by stir-frying small crabs until crispy and coating them in a sweet and spicy soy sauce.

An ultimate meat jjamppong featuring rich pork spine broth, stir-fried fresh seafood and vegetables with a smoky flavor, generously topped with meat.