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A restaurant-style braised half-dried pollock with a savory special seasoning sauce and thinly sliced radish that soaks up all the flavors.

A special radish soup that uses leftover dried squid to create a refreshing and savory deep broth

A whole napa cabbage kimchi that uses chicken broth as its base, developing a clean and deep refreshing flavor as it ferments.

A clean offal soup made by simmering boiled beef small intestine with garlic chives and perilla seed powder in a savory beef bone broth, served with a prepared mustard dipping sauce.

A premium chadol-tang with deep flavor, made by blending rich, carefully simmered beef bone broth and tender beef short plate stock in a golden ratio

A traditional Chinese dish where whole pork belly is boiled first, then pan-fried until the oil is rendered out, and stir-fried with doubanjiang sauce.

A fragrant Japanese-style dish featuring homemade meat patties filled with perilla leaves, coated in a classic batter for a crispy exterior and rich, juicy interior.

A savory soup made by dissolving doenjang in anchovy kelp broth and simmering with tender chard and tofu.

A clear and refreshing soup made by adding vegetable coin stock to beef and radish stir-fried in sesame oil.

A deep and rich white ragu pasta made in one pan without complicated steps, using mushroom soup.

A one-pan carbonara-style pasta with the savory flavor of garlic and pepper fried in pork jowl fat, and a creamy egg yolk sauce.

A super simple dish featuring crispy pork belly and shredded green onions, coated in a sauce made with a golden 1:1:1 ratio of soy sauce, honey, and vinegar.