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A savory, tender school-style egg custard made by steaming eggs with carrot and green onions in kelp broth.

Delicious bibimbap-style sorghum noodles topped with crisp lettuce and fresh vegetables, dressed in a tangy-sweet secret gochujang sauce

A stir-fry dish that combines a savory, firm-textured scrambled egg with fresh tomatoes, enhanced by the umami depth of dried anchovy soy sauce.

A refreshing and vibrant water kimchi with a clear broth, made by straining a spicy paste crafted from red chili and pear, then enhanced with soda for a crisp, lively finish.

Vietnamese-style soy-braised pork made by simmering whole pork belly and quail eggs in soy sauce, fish sauce, and coconut water, enhanced with the rich flavors of whole garlic and onions.

A spicy, hearty stew with pork and potatoes simmered in anchovy-kelp broth and seasoned with gochujang.

A super simple ssukgat namul that omits garlic to preserve the natural fragrance of crown daisy, quickly blanched to retain its crisp texture and vibrant green color.

A bowl of lettuce ssambap topped with a special ssamjang packed with oil-drained canned tuna and savory peanuts, whetting the appetite.

A hearty and savory scallion kimchi pork belly rice cooked in a pot with golden-brown grilled pork belly, stir-fried scallion kimchi, rice, and kelp, delivering a satisfying and flavorful meal.

Maximizing freshness with fresh shrimp and grated pear, this exceptional sseokbapji delivers a refreshing, tangy carbonation and delicious broth that you can enjoy from start to finish.

A crisp radish salad made by soaking summer radish in new sugar and vinegar to remove its bitterness and spiciness, preserving its refreshing crunch.

Tender chicken marinated with baking soda and braised in a rich chunjang sauce for a flavor-packed jjajang jjimdak