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A savory, sweet, and spicy jjajang tteokbokki packed with umami, made with a special jjajang powder seasoning.

An ultra-speedy dongchimi-guksu made by instantly pickling thinly sliced radish for 10 minutes and finishing it right away with ice water and vinegar.

A delicious Korean BBQ-style fried rice made by frying sweet and sour seasoned scallions and a special ssamjang in pork belly fat, then pressing it until crispy.

A seaweed soup with beef and rice cakes that comes together in just 3 minutes after the water boils, using beef bone broth powder for a restaurant-style flavor.

A juicy handmade chicken burger with seasoned minced chicken thigh, pan-grilled and finished with a special sauce.

Chinese-style kkanpunggi made by quickly stir-frying crispy fried chicken thighs with spicy dried chili peppers and a lemon soy sauce over high heat

A professional-style stir-fried webfoot octopus with a spicy, smoky flavor from cheongyang chili peppers and fine gochugaru, featuring a tender, springy texture from light blanching.

Bossam featuring pork deeply simmered in a broth with traditional medicinal spices and doenjang, served with radish kimchi chewy from being pickled in oligosaccharide syrup

Quickly blanched thinly sliced pork belly in doenjang water, tossed with thinly sliced large green onion in a tangy, savory soy sauce dressing for a fast meat side dish

A hearty stew made by simmering pork belly, bean sprouts, rice cakes, potatoes, and carrots in a spicy marinade of bean sprout water, gochujang, garlic, and chili powder.

A spicy and sweet pork neck stir-fry with a powerful smoky flavor, using soju to perfectly eliminate any gamey taste, just like the nostalgic flavors of a street food stall.

A sweet and salty 3-layer Monte Cristo sandwich with maximized crispiness, coated in breadcrumbs made from the sandwich's own crusts.