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A rich and nutty seaweed soup made with perilla seed powder instead of beef.

A luxurious soy-braised dish made by simmering pork tenderloin in vegetable broth, shredding it along the grain, and braising it with quail eggs, jujubes, whole garlic cloves, and kkwarigochu peppers in a soy sauce seasoning.

A must-have summer side dish featuring chewy quail eggs, konjac, and shiitake mushrooms in perfect harmony.

Pork skirt meat marinated in pear and soy sauce seasoning, grilled over charcoal, and served with a spicy chili seasoning for a tangy kick.

A hot pot dish enjoyed moistly with plenty of bean sprouts on top of sweet bulgogi seasoning.

A clean and comforting rice cake soup made with beef bone broth, soaked rice cakes, dumplings, topped with stir-fried beef garnish and egg crepe strips.

This braised half-dried pollack is deeply infused with seasoning and has a glossy sheen. The pollack, cleaned without any fishy smell, is pan-fried until golden and then braised with a savory sauce for a rich flavor.

A rice-stealing braised fish dish made by simmering semi-dried flatfish with kkwarigochu and a spicy seasoning sauce.

A super simple meat dish featuring crispy pan-fried frozen pork belly paired with a spicy-sweet scallion salad.

A clean, non-fishy flower crab soup with a refreshing and spicy broth made with doenjang and gochugaru

A savory soybean paste grilled chicken dish made by marinating chicken thighs with soybean paste and grilling them with potatoes, green onions, and other ingredients.

A fried rice that highlights texture by adding crunchy iceberg lettuce at the end to savory bacon and fragrant garlic oil.