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A comprehensive set of super simple homemade sauces, including soy sauce, cheongyang mayo, wasabi mayo, cheese seasoning, cheese fondue, and yangnyeom chicken sauce, that go perfectly with any fried food and meat.

Pork bulgogi with deep herbal notes and a sweet-salty charm, made by glazing crispy grilled pork belly with ssanghwatang and soy sauce.

Sweet and spicy tteokkochi with a crispy outside and chewy inside, perfectly recreating the nostalgic schoolyard snack.

Fish cake skewers pan-fried until crispy, then simmered in a sweet and spicy gochujang sauce until thickened, reminiscent of tteokbokki.

A luxurious rice bowl topped with thick-cut sirloin steak, served with a rich, oriental-style butter sauce made from the pan drippings, butter, and soy sauce.

A rich and clean-tasting tteokguk filled with the deep flavor of beef and the fragrance of shiitake mushrooms.

A highly addictive, umami-rich soy sauce marinated salmon rice bowl made by quickly boiling the soy seasoning instead of long simmering, then aging it.

Savory udon stir-fried with a sweet and salty sauce, featuring the richness of thinly sliced pork belly and the crunch of bean sprouts.

This is a gamjatang-style jjageuli made with pork and plenty of potatoes in a beef bone broth, seasoned with savory perilla seed powder.

A delicious Southeast Asian-style fried rice made by stir-frying crunchy mung bean sprouts, plump shrimp, and scrambled eggs with oyster sauce over high heat.

A super simple rice bowl featuring golden-browned Spam braised in a sweet and savory soy sauce glaze, enjoyed with an egg yolk

A Japanese home-style lotus root braised dish featuring crisp lotus root stir-fried with a golden ratio sauce (6:1:0.5:0.5), enhanced with the rich, savory flavor of fatty pork belly.