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Spicy squid bibim kalguksu made by stir-frying squid with cabbage, onion, and other vegetables in a spicy sauce, then mixing with kalguksu noodles.

A quick and easy altari kimchi made without cooking paste, using a combination of dried powder ingredients and Sprite

Tender steamed top blade steak tossed with fresh cucumber and garlic chives in a spicy gochugaru seasoning for a hearty beef suyuk muchim

A clean and deep beef broth simmered for a long time, served with chewy noodles and large green onion for a refreshing beef soup noodle dish

A Korean BBQ-style fresh perilla leaf salad, lightly tossed to preserve its crispness and enhanced with nutty, sweet-and-sour flavors.

Beef short plate, mushrooms, and vegetables are stir-fried in a doenjang seasoning, simmered, and served with crispy nurungji.

A one-pan steak cream pasta made by searing beef in the pan, then adding cremini mushrooms and spaghetti, simmering with heavy cream and cheese to create a rich, smooth cream sauce.

A spicy, simmered mukeunji jjageuli made by wrapping pan-seared pork neck and perilla-oil-fried tofu in aged kimchi, then braising everything in a fiery chili seasoning.

Authentic tonkotsu ramen topped with pork belly chashu tied with string and braised, soft-boiled seasoned egg, and braised burdock root, all in a house-made pork bone broth

A premium fried rice dish stir-fried over high heat with XO sauce and savory ingredients, reminiscent of upscale Chinese restaurants.

A standout chicken dish where chicken is seasoned with fermented sand lance sauce and chicken stock, pan-fried until crispy, then stir-fried with garlicky pasta.

A chewy jjolmyeon noodle dish boiled with potato and egg in a spicy broth, perfect for a winter late-night snack.