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A clear tteokguk with sliced rice cakes in a savory dried-shrimp and kelp broth, balanced with the natural sweetness of onion.

A chewy ramen with rice cakes and egg, finished with a small amount of ketchup to enhance the broth flavor

A warm doenjang-jjigae made with house doenjang and vegetables.

A super simple oi muchim recipe made by mixing soy sauce, vinegar, sugar, and gochugaru in a 1:1:1:1 ratio.

A hotel-style egg fried rice that combines the fragrance of scallion oil with the tenderness of eggs cooked 2/3 of the way.

A professional-style flower crab soup with a clean, fresh taste and a crisp spiciness from Vietnamese chili, effectively eliminating fishy odors.

A refreshing summer delicacy made by simmering a rich broth from kelp, dried shrimp, and dried anchovies, then mixing in savory soybean paste and adding crisp potatoes and tender lettuces for a light, satisfying bowl.

A side dish of blanched bangpung namul seasoned with a rich, savory homemade doenjang sauce using natural sea salt

Bean sprout soup seasoned with a clear, refreshing broth made from diphori and kelp, with a spicy kick from green chili peppers

Cubed radish kimchi seasoned with beef bone broth, pear, onion, and anchovy fish sauce after a soju brine

A refreshing and subtly sweet nabak mul kimchi made with winter cabbage, Jeju radish, apple juice, and glutinous rice paste.

A mild and smooth soup made by finely julienning sweet autumn radish and stir-frying it in perilla oil.