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

A deeply flavored kimchi jjim made by slowly simmering thick pork neck and whole aged kimchi with perilla oil, eoganjang, and maesil syrup until the liquid is reduced.

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

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 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.

A fragrant bomdong geotjeori bibimbap made by mixing crunchy bomdong geotjeori with plenty of fresh vegetables in a sweet and tangy sauce.

A cost-effective dish featuring crispy fried cod cheek meat topped with a spicy and thick seafood bean sprout stew, offering a crunchy exterior and tender interior.

Fresh squid is drained of moisture with salt and sugar for a chewy texture, then tossed in a savory spicy seasoning to create a rice thief side dish.

A highly addictive spicy late-night dish of fiery boneless chicken feet stir-fried until sticky and glossy, served over chewy kalguksu noodles with crunchy bean sprouts and garnishes, all mixed together.

A steamed meat dish where oxtail and tender sseuji are gently steamed in a pressure cooker and enjoyed with chives in a sweet and sour soy sauce.

A unique dish that maximizes umami by adding lightly blanched savory pollock roe and milt to tender, quickly cooked spicy braised chicken made in a pressure cooker.

A budget-friendly special cut of pork diaphragm coated in flour and doenjang to remove gaminess, then boiled and pan-fried in its own oil with ginger until crispy, served with a fragrant chive and water dropwort salad.