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A professional-style steak sauce with a rich, savory depth achieved by combining flour roux, red wine, and the tanginess of ketchup.

A hearty and spicy Gyeongsang-style pork stew made by simmering pork shoulder, enoki mushrooms, and glass noodles in dried anchovy and kelp broth.

A clear tteokguk with sliced rice cakes in a savory dried-shrimp and kelp broth, balanced with the natural sweetness of onion.

A chewy ramen with rice cakes and egg, finished with a small amount of ketchup to enhance the broth flavor

A warm doenjang-jjigae made with house doenjang and vegetables.

A super simple oi muchim recipe made by mixing soy sauce, vinegar, sugar, and gochugaru in a 1:1:1:1 ratio.

A hotel-style egg fried rice that combines the fragrance of scallion oil with the tenderness of eggs cooked 2/3 of the way.

A professional-style flower crab soup with a clean, fresh taste and a crisp spiciness from Vietnamese chili, effectively eliminating fishy odors.

A crisp and savory altari kimchi made by deeply scoring radishes and mixing them with a paste of fermented yellow croaker fish sauce brine and soaked dried chili peppers.

A rich and savory egg cheese bake, similar in texture to pizza, made by placing eggs inside onion rings, topped with mozzarella cheese and red chili, then gently baked over low heat.

A refreshing summer delicacy made by simmering a rich broth from kelp, dried shrimp, and dried anchovies, then mixing in savory soybean paste and adding crisp potatoes and tender lettuces for a light, satisfying bowl.

A simple and quick sweet corn salad featuring crisp cabbage and burst-of-flavor sweet corn, tossed with olive oil and mayonnaise for a restaurant-style taste.