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A spicy and refreshing kimchi jajang made with fresh kimchi and zucchini, simmered in dried anchovy and kelp broth.

A spicy and savory kimchi butter made by grilling kimchi, beef, and butter together, then enriched with a rich cream and butter sauce for a bold, tangy flavor.

The deep flavor of minced beef combined with a spicy-sweet gochujang sauce that beautifully coats soft-boiled eggs—this is the ultimate side dish to make your rice disappear.

A tender and spicy restaurant-style braised chicken feet, simmered for 30 minutes with a homemade secret sauce instead of store-bought, using refreshing bean sprout broth.

A nutritious rice dish where angelica tree roots are quickly stir-fried in the savory fat of beef brisket, reducing their bitterness and maximizing their fragrance.

A unique and crunchy bibimbap made by thinly shredding raw sweet potato, tossing it in a spicy-sour dressing, and mixing it with seaweed.

A moist and tender American-style meatloaf made with cracker crumbs to bind the meat and finished with a sweet and spicy gochujang-ketchup glaze.

A savory braised chicken dish with siregi (dried radish greens) mixed in a rich doenjang sauce and tender chicken thighs, simmered until the flavors meld into deep umami.

A summer specialty mul jjolmyeon topped with refreshing icy naengmyeon broth, a sweet-and-sour homemade fruit sauce, and plenty of savory fresh hanwoo yukhoe.

Fresh scallops, shrimp, and webfoot octopus are steamed with water dropwort until moist, then finished with a fragrant special garlic and green onion oil. An elegant appetizer dish.

A premium bibim kalguksu featuring a vegan yakgochujang made with finely chopped king oyster mushrooms stir-fried until crispy to mimic meat texture, paired with aged kimchi fragrant with sesame oil.

A unique rice-killer quail egg stew simmered with minced beef and seasoned with gochujang and chili powder for a spicy-sweet flavor.