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A simple glutinous rice porridge that uses soy milk instead of milk for a rich, smooth texture, inspired by traditional tarrak juk.

A gentle, sweet, and nutty traditional dish from Gyeongsang Province, made by slowly boiling dried sweet potatoes, red beans, glutinous rice, and non-glutinous rice for a nostalgic comfort food experience.

An innovative fusion dish featuring grilled asparagus and enoki mushrooms in rich butter, wrapped in rice paper and simmered in a spicy homemade sauce.

A standout dish featuring crisp bell peppers and fragrant perilla leaves wrapped in thinly sliced pork belly, served with a mustard-soy sauce

An unusual appetizer made by stuffing cheese into green onions and wrapping them with thinly sliced pork belly, then grilling until crispy

A traditional beef jeon that’s even smoother and richer, thanks to glutinous rice flour and a secret trick using a soju bottle.

A fresh spring cabbage geotjeori tossed with julienned apple and water parsley in a thick, savory seasoning, meant to be eaten right away.

A super simple salad that removes the sharpness of finely chopped onion and adds a refreshing olive oil lemon dressing to bring out the natural savory flavor of tomatoes.

A super simple, savory cream udon made quickly with just milk, myeongnan (pollock roe), and sliced cheese

A super-simple snack of seasoned shrimp wrapped in rice paper and fried until crispy outside and springy inside.

Blanched sausages wrapped in rice paper, pan-fried until crispy, and served with a spicy-sweet nuoc cham dipping sauce

A unique noodle dish made by layering and soaking rice paper, cutting it like kalguksu, and tossing it with a chili oil soy sauce and peanut butter for a savory, spicy flavor.