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An instant hot pot dish made by boiling cleaned yellow croaker with glass noodles and vegetables in a spicy broth, free of any fishy smell.

A fruit side dish made by tossing pear and apple in a spicy kkakdugi seasoning right before serving.

Stir-fried with cocktail shrimp in sesame oil to remove bitterness, resulting in a buttery, nutty old cucumber dish

Thick pork neck scored with a tight honeycomb pattern, yielding a tender holiday yukjeok that stays moist even when cooled.

A creative gochu jjigae loaded with spicy tuna, vegetables, and chili peppers, finished with curry powder for extra savoriness and heat.

Gyeongju-style warm jjolmyeon featuring chewy noodles, egg, fried tofu, and a seasoning paste in a deep broth made with anchovy and radish stock

A dish where chicken breast, tenderized with baking soda to be as soft as chicken thigh, is stir-fried with savory cashew nuts in a Chinese-style sauce.

A high-end spicy sauce-style sauce that boasts deep umami by simmering vegetables, ssamjang, and tomato sauce in pork belly oil.

A premium Japanese-style rice bowl featuring crispy, juicy eggplant and tender pork belly simmered in a savory sauce.

A rice thief dish of beef short rib meat stir-fried with zucchini and garlic in a sweet and savory Japanese miso sauce.

An ultra-simple Jjokpa-sukchae (blanched scallion side dish) with maximum nuttiness from a golden yujang sauce made by mixing soup soy sauce and sesame oil in a 1:1 ratio.

A fragrant water fern side dish that eliminates its distinct fishy odor and is stir-fried to be soft and moist.