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Grilled LA galbi with deep flavor and tender texture, made with a classic fruit-blended marinade

A rich and spicy kkakdugi jjageuli made with tangy fermented cubed radish kimchi and spicy tuna

A simple spinach soup made savory with doenjang and tuna extract, and refreshing with dried shrimp.

Oysters briefly blanched to control moisture, coated with starch and egg, then pan-fried until moist and tender

A nourishing duck soup with a rich perilla seed broth blended with tofu and onion, finished with fragrant minari

Enjoy chewy kalguksu noodles tossed with beef and zucchini stir-fried in butter and a spicy gochujang sauce.

A restaurant-style cheonggukjang jjigae made refreshing and savory by simmering with sour kimchi, broth anchovies, and zucchini.

A high-end dish in the style of pu phat phong kari, featuring steamed flower crab topped with a special sauce of butter, curry powder, egg, and oyster sauce.

A spicy jjamppong loaded with fresh seafood like mussels and squid, finished with cockles.

Deep-fried chicken leg meat braised with star anise, ginger, and seafood soy sauce for a rich, aromatic Chinese-style braised chicken

A spicy beef small intestine hot pot made by simmering cleaned beef small intestine in broth with doenjang and gochugaru seasoning for a sharp, spicy kick

A restaurant-style braised half-dried pollock made with a broth from the fish heads, peanut butter, and a special seasoning sauce for deep, savory richness.