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A rich and spicy chicken stew made by simmering salted chicken with potatoes and carrots in a gochugaru and soy sauce base.

A fragrant perilla leaf steamed dish where each leaf is gently seasoned with a special sauce made from soy sauce and toasted sesame oil, then lightly steamed.

A spicy hot pot combining pan-fried tofu, crunchy soybean sprouts, and thinly sliced pork belly, all brought together with perilla oil.

A traditional homemade gogi mandu (meat dumpling) with a perfect balance of pork and pork fat for juicy, non-dry filling, enhanced with soaked glass noodles and blanched bean sprouts for maximum texture.

Quickly elevate store-bought sliced pork by topping it generously with green onions and minced garlic, then pouring a tangy sweet vinegar-sugar sauce for a simple yet impressive cold appetizer.

A special bulgogi recipe by Chef Sung Anh that uses doenjang as a base instead of soy sauce, mixed with plum extract, minced garlic, etc., to bring out the deep and clean savory flavor of soybeans.

Menbosha made crispy on the outside and chewy on the inside by baking in an air fryer or pan-frying instead of deep-frying in a large amount of oil

A chop steak stir-fried over high heat with vegetables and a special sauce enhanced with whole-grain mustard for extra flavor.

A dry-style stir-fry where pork belly is seared tightly in seasoning, then vegetables and jjukkumi are quickly cooked over high heat to preserve crispness.

A spicy duruchigi that maximizes the chewiness of squid and the savory depth of kimchi by stir-frying until dry with no broth

A unique stir-fried tteokbokki with Chinese cuisine flavors, combining oyster sauce, doubanjiang, and ketchup

A restaurant-style all-purpose soup seasoning paste that doubles the savory depth of broth with bangpungnamul, vinegar, and fermented sand lance sauce.