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Steamed chives coated with potato starch, topped with stir-fried soybean flour and mashed boiled eggs, tossed in a savory sauce

LA galbi marinated with fruit juice enhanced with a touch of coffee and mustard

A large batch of tangy and sweet dressing made by finely grinding carrots, onions, and yuzu marmalade

A refreshing summer cold soup made with briefly blanched acorn jelly for a chewy texture, served in a sweet, tangy, and spicy cold noodle broth with cucumber, chili peppers, and kimchi garnish.

Yeolmu water kimchi made with ground soaked barley rice as a starch base and a refreshing taste from pear and radish juice

A moist and tender stir-fried dried vegetable dish made by sautéing rehydrated dried chwinamul with sand lance fish sauce and broth

A moist meatball dish where pork and mushroom mixture is simmered in a small amount of water to lock in the juices, without using dumpling wrappers.

A rice-stealing side dish made by stir-frying tender baby chili peppers in a savory sauce. The sauce left in the pan is also great mixed with rice.

A clean and deep-flavored doenjang jjigae made with refreshing radish, savory pork, and bean sprouts

A Hong Kong-style chicken dish where the chicken is boiled, then the heat is turned off and it's gently cooked with residual heat for extreme tenderness, finished with a scallion-ginger soy sauce.

A spicy oyster ramyeon where large green onions and gochugaru are stir-fried to release their oil, and oysters are added just before the noodles finish cooking to keep them plump and tender.

A deep and spicy Gyeongsang-style dodari spicy fish stew, enhanced with a seasoning made by stir-frying gochujang and gochugaru, and the fragrance of banga leaves.