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Marinate chicken in milk, season it, portion it for one serving, then cook only what you need at a time.

A rich and hearty curry featuring thick pork belly and chewy cocktail shrimp, topped with grilled sausages scored with fine crosshatch patterns and fried eggs for a satisfying, visually striking dish inspired by Chef Cha Seung-won.

Braised potatoes simmered in water with soy sauce and olive oil to bring out a fluffy texture, enhanced with honey and cheongyang peppers for a subtle sweetness and clean spiciness.

A hearty vegetable jeon made with finely shredded cabbage, grated potato, and eggs, achieving a crispy yet chewy texture without a single drop of water added.

A nutritious cream soup made without heavy cream, using milk and starch slurry for a light and clean taste, packed with chicken breast and fresh vegetable chunks.

A clear, fragrant potato soybean paste soup with a clean broth, made by removing starch from potatoes and using natural stock

A savory-sweet side dish with firm, chewy potatoes preserved in sea salt and malt syrup, enhanced with the rich aroma of small anchovies

Stir-frying perilla seed and vegetables first in anchovy sauce, then coating small anchovies with potato starch for a crispy and clean side dish

A clean, crisp potato stir-fry with a light salt seasoning, achieved by soaking sliced potatoes in salt water to remove starch and prevent breakage.

Potatoes sliced flat, briefly blanched in salted water, then quickly stir-fried to achieve a firm, chewy texture without breaking apart, enhanced with the rich flavor of ketchup

A professional-style clam kalguksu with a clear, refreshing broth made by simmering a deep stock from dried kelp and dried shrimp, with noodles boiled separately to preserve clarity and freshness.

Steaming fresh squid briefly makes it easier to handle, then pan-frying with just starch and egg creates a delightfully chewy yet crispy specialty fritter