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A restaurant-style pollock roe spicy stew with tender roe brined in a baking soda solution and a spicy, refreshing broth.

A Chinese restaurant-style jungguk udon finished with soft egg in a clear, refreshing broth simmered with clams, seafood, and vegetables.

A moist Japanese-style chicken rice bowl that brings out deep umami with tender chicken thigh, tuna extract, and Hondashi.

A mouthwatering seasoned cockle dish made with pre-cooked cockle meat, minari, scallions, a special seasoning sauce, mayonnaise, and a vinegar kick, all tossed together.

A Teumsae Ramyun-style spicy ramyun featuring blanched soybean sprouts, Vietnamese chili powder, and crushed seaweed for a spicy and crunchy texture

A quick geotjeori made by tossing unbrined fresh napa cabbage with a special fruit seasoning and oligosaccharide syrup for a glossy finish, just like at a seolleongtang restaurant.

A spicy gochujang and doenjang braise with fresh anchovies, ugeoji, and radish, simmered down to a rich glaze for ssam rice

A specialty noodle dish where thick, chewy kalguksu noodles are mixed with tender whelks and crunchy green onion strips in a spicy sauce, instead of the usual thin somyeon noodles.

A hearty rice thief, budae-bokkeum, made by simmering various hams and vegetables in a spicy sauce until the liquid reduces, creating deep savory flavor.

Choi Kang-rok's style yakisoba, featuring a clean, savory flavor from yuzu kosho and chicken broth instead of instant sauce, topped with a soft omelet.

A premium nourishing hot pot featuring fresh seafood and spring greens simmered in a clear, refreshing broth made from mackerel and diphori.

A tangy, sweet, and spicy glass noodle salad made in just 5 minutes by tossing fresh vegetables and chewy jinmi-chae into a golden ratio secret sauce.