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This is a pogi kimchi made with summer napa cabbage. The addition of red chili pepper syrup solids gives it a deep flavor, while scallions and water dropwort cut into short pieces add a refreshing taste.

A clean and comforting rice cake soup made with beef bone broth, soaked rice cakes, dumplings, topped with stir-fried beef garnish and egg crepe strips.

A super simple pa kimchi that requires no salting—just mix and let it wilt slightly before eating. Fermented anchovy jeotgal and a cold rice starch slurry create deep umami, while the sweet seasoning harmonizes with the scallions.

Stir-fried anchovies with a nutty flavor from sesame oil, enriched with almonds and garlic for a delightful texture. Finished with starch syrup and sugar for a sweet touch, making it a perfect side dish for rice.

A spicy fusion ramyun that combines the thick, chewy noodles of Neoguri with the fiery heat of Buldak sauce and the deep savory flavor of jjamppong liquid soup

A fried rice that highlights texture by adding crunchy iceberg lettuce at the end to savory bacon and fragrant garlic oil.

A crunchy stir-fry of seasonal garlic scapes and thinly sliced pork belly in savory meat drippings and a sweet-salty sauce, perfect as a side dish or drinking snack.

A super simple nostalgic dish of hot rice topped with savory butter, soy sauce, and a sunny-side-up egg with crispy, fried-like edges

A fresh and spicy geotjeori tossed instantly with lemon juice and Korean hot chili peppers, without salting

Crispy fried pork belly wrapped in rice paper, served with a sweet and sour sauce.

A hearty poke bowl loaded with fresh vegetables, egg, crab sticks, grilled shrimp, and thinly sliced beef short plate, finished with a special sauce.

A Swiss-style potato pancake made by mixing julienned potatoes and ham with egg white, pan-frying until crispy, and serving with cheese and a yolk sauce.