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A dish where beef brisket is grilled, and then tofu is pan-fried until golden brown in the savory rendered fat, before being simmered in a spicy and salty sauce.

A spicy, chewy one-bowl rice dish where green onions are sautéed in tuna can oil, then stir-fried with fermented kimchi and flat noodles, served over steamed rice.

An upgraded golden fried rice with rice coated in egg, savory Spam, and chicken stock for deep umami flavor.

Perfectly grilled mackerel with crispy skin and moist flesh, no smoke or oil splatter, served with a savory special doenjang sauce.

Buckwheat cold noodles with sweet plum topping and chilled dongchimi broth, a favorite of Emperor Gojong.

A super simple sweet and sour pork made by stir-frying pork shoulder with potato starch instead of frying or making batter, ready in minutes

Sautéed with pork belly fat, soy sauce, vegetables, and ramen seasoning to maximize smoky depth and rich broth flavor—this is a deeply satisfying jjamppong ramen that rivals restaurant-quality versions.

A rich and savory shrimp fried rice with tender shrimp and crisp vegetables, gently sautéed in a subtle green onion and garlic oil, seasoned with oyster sauce.

A spicy and tangy dish featuring chewy gwamegi, crisp green onion and onion, tossed in a bold homemade dressing and served with thin wheat noodles.

Crispy fried tangsuyuk served with a sweet and sour sauce made by stir-frying kimchi and vegetables, creating a kimchi pizza tangsuyuk.

Fermented squid fried rice made by stir-frying fermented squid and rice with gochugaru and gochujang seasoning, finished with crushed seaweed and egg for extra savoriness.

Pork belly coated in potato starch and pan-fried until golden, then braised with whole garlic cloves and onion in a Jin-ganjang seasoning — a perfect rice-stealing side dish.