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Beef katsu made by drying the meat's surface in an air fryer, then deep-frying until crispy, served with a soft homemade sauce and morning rolls

A fresh kimchi (geotjeori) with a cool and spicy flavor, characteristic of seolleongtang restaurants, made by salting cabbage in brine to preserve its crispness and using a seasoning paste ground from dried chili peppers.

A simple Korean-style bulgogi rice bowl made by cooking seasoned bulgogi, vegetables, and butter together in a pressure cooker.

A Japanese-style beef rice bowl made by pouring seasoned egg mixture over bulgogi rice and cooking it gently in the microwave.

A Western-style risotto made by adding milk, cream, and cheese to finished bulgogi rice, simmered until rich and savory.

A Korean BBQ restaurant-style grill where blanched soybean sprouts and shredded scallions are tossed in a special sauce, then grilled on a griddle with frozen pork belly and aged kimchi.

A healthy assorted jangajji that is crisp and clean without the calorie burden, using stevia and fruit instead of sugar and plum extract.

A clear and spicy dakbokkeumtang loaded with minced garlic, simmered in the style of a famous Jongno restaurant.

Pan-fried pork belly coated in starch for crunchiness, quickly stir-fried in a sweet and spicy special kkanpung sauce.

A Japanese-style donpeiyaki dish featuring sweet and savory beef bulgogi and crunchy mung bean sprouts stir-fried and wrapped in a soft egg crepe.

A super simple rice bowl dish that transforms leftover store-bought chicken from end-of-day sales into a delicious, tender, and savory meal, topped with a sweet-salty onion sauce and moist eggs.

A premium blue crab chicken braised stew with rich chicken braised stew base plus whole blue crabs and shrimp, creating a refreshing and clean broth.