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Thinly sliced pork is pre-seasoned, then combined with sour kimchi and a spicy sauce to create a restaurant-quality kimchi jeyuk bokkeum.

A healthy pizza jeon made by salting julienned eggplant and zucchini to form a base, then topping with pizza cheese and baking, without any flour.

A convenient yet deeply flavorful tteokmanduguk made by boiling store-bought dumplings and rice cakes in a rich beef bone broth.

A special braised tofu dish with golden-browned pork belly and tofu simmered in a savory seasoned vegetable base.

Tender, juicy boiled pork cooked without a single drop of water, using only the moisture from vegetables and gentle steam over low heat.

An authentic Chinese-style fried rice made with generous oil-scrambled eggs, scallion-infused oil, firm cold rice, and shrimp, patiently stir-fried to perfection.

Pork is pan-fried until golden to render out fat, then braised in a soy sauce and doenjang-based seasoning until the sauce reduces, creating a tender, deeply savory stir-fried pork dish.

A special kimchi made by salting tender thinned-out radishes and tossing them in a seasoning with red chili pepper syrup and sesame oil to tame the grassy notes of the stems.

A holiday braised short rib dish where LA-style short ribs are first simmered in plain water, then braised until tender in a soy sauce marinade blended with pear and onion juice.

A special braised pork ribs dish that reinterprets the flavor of traditional Chinese Dongpo pork with deep color and aroma from dark brown sugar and cloves.

Pork rind boiled thoroughly with doenjang and aromatic vegetables to completely eliminate any off-odor, then stir-fried until glazed in a spicy-sweet sauce for a chewy drinking snack

A nourishing winter sagol gomtang, brewed milky-white and deep with beef bones, mixed bones, and sinew, without any off-odor.