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Dakbokki simmered with fine red chili powder seasoning, featuring garaettok and odeng, paired with mini kimbap filled with various ingredients

An ultra-simple aehobak namul dish made by julienning zucchini, salting it briefly, and cooking it in the microwave to preserve a crisp texture and sweet flavor without breaking apart.

Delicious kimchi mandu made by seasoning ground pork, sour kimchi, and tofu with a spicy kick, wrapping in dumpling wrappers, and steaming.

A sensational tonkatsu restaurant-style kkakdugi that uses cider and New Sugar to remove the radish's spiciness and maximize crunchiness with a sweet and sour flavor.

An original doenjang jjigae that eliminates the muddiness of soybean paste with caramelized onion and cherry tomatoes, while maximizing savory flavor with refreshing crab.

Short ribs with blood washed out are air-fried, then tossed in a savory and slightly spicy Korean-style Roze sauce with bacon and mushrooms.

A spring seasonal water kimchi that uses blended cold rice instead of flour paste, with tomatoes for a refreshing, tangy, and deep savory taste.

A refreshing hangover soup where the nuttiness of lightly grilled gopchang-gim (seaweed) and the clean taste of squid harmonize with crunchy bean sprouts to soothe your stomach.

A light and healthy Mediterranean-style salad made with finely chopped cucumber and cherry tomatoes, dressed with a fresh raw sauce.

A savory soup made with a rice water base, anchovy and kelp stock, sweet bomdong cabbage, and plump shrimp for a refreshing finish.

Special scallion salad made without sesame oil for a non-greasy, clean taste, using a golden ratio of red pepper powder and vinegar to perfectly cut through the richness of meat.

Air fryer hairtail grilled on a bed of green onions, moist and free of fishy smell without any oil.