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A hearty salmon pot rice made by cooking rice with kelp and topping it with braised burdock and salmon.

A refreshing and crisp water kimchi with a savory, zesty flavor, enhanced by kelp stock and soda for a lively tang.

A traditional pumpkin porridge carefully simmered with the satisfying chewiness of coarsely ground glutinous rice and a fragrant, non-exploding red bean topping.

Deliciously sweet and spicy soy sauce belly pork grilled with cola-soy marinade, served with crisp bean sprout salad

A deep-flavored kimchi made by mixing seasoned paste of garlic, ginger, and gochugaru into salted napa cabbage and fermenting it for a month.

A sweet and satisfying injeolmi toast made by layering chewy glutinous rice injeolmi with fragrant soybean powder and sweetened condensed milk on buttered bread.

A delicious snack or appetizer made by coating sundae and rice cakes with potato starch, frying until crispy, then tossing in a spicy-sweet glaze.

Blanched Vienna sausages wrapped in rice paper, fried until crispy, and served with a cho-gochujang maple sauce skewer dish

A restaurant-style agujjim made with winter-fresh monkfish, sea squirts, and soybean sprouts, delivering deep flavor without excessive sweetness.

A Japanese braised dish where beef and potatoes are simmered in a sweet and savory soy sauce seasoning, finished with butter for extra richness.

A highly addictive large green onion and pork belly rice bowl, featuring a savory sauce seasoned with chicken stock and sesame oil, thickened with potato starch, and topped with grilled pork belly.

A premium fried rice featuring beef and corn stir-fried in fragrant garlic oil, finished with a ginger-infused soy sauce and butter.