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A nourishing duck soup with a rich perilla seed broth blended with tofu and onion, finished with fragrant minari

Enjoy chewy kalguksu noodles tossed with beef and zucchini stir-fried in butter and a spicy gochujang sauce.

A beef tenderloin steak tied with string for shape, gently seared over medium-low heat, and served with a creamy bean sauce

A refreshing twist on mulhoe, featuring blanched clam meat, crunchy vegetables, homemade chogochujang (vinegar-gochujang), and plenty of chilled broth.

A restaurant-style cheonggukjang jjigae made refreshing and savory by simmering with sour kimchi, broth anchovies, and zucchini.

A high-end dish in the style of pu phat phong kari, featuring steamed flower crab topped with a special sauce of butter, curry powder, egg, and oyster sauce.

Homemade oi pickle for pasta, featuring the wonderful aroma of pickling spice and a crunchy texture

A spicy jjamppong loaded with fresh seafood like mussels and squid, finished with cockles.

This pasta elevates its flavor by adding a special spicy sauce made with green grapes and prunes, along with grilled pork belly, to a rich tomato sauce.

A fun and satisfying burger made by folding fresh vegetables, beef patty, and cheddar cheese into a tortilla.

Deep-fried chicken leg meat braised with star anise, ginger, and seafood soy sauce for a rich, aromatic Chinese-style braised chicken

A spicy beef small intestine hot pot made by simmering cleaned beef small intestine in broth with doenjang and gochugaru seasoning for a sharp, spicy kick