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A nostalgic-style salad made by mixing cabbage and various vegetables with eggs, all tossed in a mayonnaise-based dressing.

A simple homemade dalkalbi made by mixing beef and pork in a golden ratio to lock in juiciness, with black sugar seasoning for intensified flavor and rich color.

Chadol yukgaejang kalguksu made by stir-frying thinly sliced beef short plate, radish, and large green onion in a spicy gochugaru seasoning, then simmering in beef bone broth

A dish that recreates the rich, savory flavor of a grill house's final fried rice by stir-frying rice in pork belly fat with fermented kimchi and crisp cabbage, enhanced with a special seasoning blend.

A chewy tteok made from rice paper and string cheese, cooked in a rich, spicy Roze sauce with a savory and slightly sweet flavor profile.

A hearty rice burger made by pan-frying rice patties seasoned with sesame oil and mixed vegetables, then layering them with minced pork and beef patties.

Tender steamed pork belly wrapped in kelp, served with spicy seasoned oysters and vegetables for a hearty kelp-steamed pork belly and oyster bossam.

A rich, savory version of Chuncheon-style chicken galbi with no heaviness, recreated using marinated onions and one tablespoon of curry powder for that signature restaurant depth of flavor.

The ultimate holiday beef short rib stew, known for its tender, sweet, and savory flavor, with a secret recipe that generates 1.8 billion won in annual sales.

A legendary recipe for Dongji Red Bean Porridge, made by simmering crushed red beans to extract a rich bean broth, then cooking with glutinous rice pearl dumplings that have been dried and aged for maximum chewiness, adjusted to the desired consistency with glutinous rice flour.

A pungent, tangy-sweet garlic sauce that pairs perfectly with chicken, pork trotters, salads, and more

A super simple ssammu made in just 20 minutes without the hassle of boiling a sweet vinegar base, enhanced with wasabi for a zesty kick.