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A hearty butter jangjorim fried rice made by stir-frying rice with scallion-infused oil, jangjorim, and cheongyang chili pepper for a spicy kick, topped with a butter omelet.

A New York bagel sandwich generously topped with a savory sauce made by mixing cream cheese and stir-fried bacon on a butter-grilled bagel.

Sautéed thin beef, fish cake balls, and baby bok choy with store-bought mala sauce for a spicy, numbing, and hearty mala hot ramen

A unique sandwich made with thick, soft omelette crafted from well-strained egg mixture with milk, layered between sweetened condensed milk toast

A Gordon Ramsay burger generously filled with a fresh beef patty and vegetables on a butter-toasted hamburger bun.

An innovative rice paper strawberry mochi made by wrapping mashed yanggang around strawberries and frying them in rice paper.

A nourishing spring seaweed soup made by pre-treating seaweed and flatfish with mirin and coarse salt to eliminate any fishy odor, then simmering them whole in rice water for a deep and rich flavor.

A clear water kimchi made by pickling thinly sliced radish, then pouring a seasoning liquid blended with soju and blended pear, and letting it ferment refreshingly.

A refreshing and clean water kimchi made by marinating cabbage and cucumber in a seasoned brine with salted shrimp and fruit.

A traditional nourishing snack made with mature pumpkin simmered slowly without blending, mashed by hand and enriched with sweet potatoes, chestnuts, glutinous rice dough, and various beans for a hearty, soulful flavor.

A crisp garlic pickle aged in a seasoned brine with licorice root and bay leaf

A healthy burdock salad that reduces calories by replacing mayonnaise with fermented tofu, drained of moisture, blended into a rich, nutty dressing.