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A pojangmacha-style silkworm pupa soup that eliminates the canned taste by stir-frying the pupae in scallion oil and adding napa cabbage and Korean hot chili peppers for a refreshing, spicy kick.

A delightful French-style meat dish where golden-seared pork shoulder and sweet cabbage are gently simmered in white wine until tender.

An instant hot pot dish made by boiling cleaned yellow croaker with glass noodles and vegetables in a spicy broth, free of any fishy smell.

A fruit side dish made by tossing pear and apple in a spicy kkakdugi seasoning right before serving.

Stir-fried with cocktail shrimp in sesame oil to remove bitterness, resulting in a buttery, nutty old cucumber dish

Thick pork neck scored with a tight honeycomb pattern, yielding a tender holiday yukjeok that stays moist even when cooled.

A savory and spicy camping pork stew made by simmering pork, sausage, and vegetables together.

A creative gochu jjigae loaded with spicy tuna, vegetables, and chili peppers, finished with curry powder for extra savoriness and heat.

A spaghetti ramyun finished with authentic Western pasta flavor by adding cheddar cheese, ketchup, and tonkatsu sauce without discarding water

Gyeongju-style warm jjolmyeon featuring chewy noodles, egg, fried tofu, and a seasoning paste in a deep broth made with anchovy and radish stock

A dish where chicken breast, tenderized with baking soda to be as soft as chicken thigh, is stir-fried with savory cashew nuts in a Chinese-style sauce.

A high-end spicy sauce-style sauce that boasts deep umami by simmering vegetables, ssamjang, and tomato sauce in pork belly oil.