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A restaurant-style sauce that balances the richness of meat with a harmonious blend of salt, soda, and lemon—without artificial seasonings.

A nostalgic cheese buldak loaded with spicy chicken thigh and rice cakes, generously topped with buttery corn cheese to balance heat and richness

An authentic soy sauce marinated crab made by blending jin soy sauce and Joseon soy sauce for deep flavor, and repeatedly pouring boiled-then-cooled soy sauce mixture to eliminate any fishy smell.

A spicy stir-fried pork with an all-purpose sauce that deepens flavor by subtly adding oyster sauce and curry powder to gochujang, gochugaru, and soy sauce.

Gimbap rolled with washed aged kimchi seasoned with perilla oil and sugar instead of seaweed, filled with savory tuna mayo

A rich beef seaweed soup made with whole onion and large green onion for a deep broth, enhanced with fermented anchovy sauce and tuna extract for extra umami.

A super-simple geotjeori that tosses leftover lettuce with an all-purpose sauce made from soy sauce, fermented anchovy sauce, and plum syrup for a crisp finish.

A Hawaiian-style shrimp rice bowl with rich butter and garlic, enhanced with fermented anchovy sauce for umami and paprika for color.

Juicy handmade meatballs made by mixing beef and pork in a golden ratio, stuffed with a chunk of cheese, and pan-fried until crispy on the outside and moist inside.

Sung Si-kyung's special sausage stir-fry with deep body from gochujang and soy sauce, and a refreshing touch from pineapple

A crispy-outside, moist-inside kimchi pancake made by first searing savory beef brisket and salty ham to maximize flavor, then topping generously with cheese.

A special noodle dish featuring sweet and tangy kimchi bibim guksu generously topped with savory stir-fried beef brisket in a sweet and salty sauce.