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Using a thick, well-aged flour dough as a substitute for rice cakes, this unique tteokbokki adds depth and aromatic flavor with potatoes and perilla leaves.

A versatile beef stir-fried gochujang with plenty of minced beef and onions, enhanced with doenjang for deep flavor.

A dubu jorim made by pan-frying tofu without water, reducing a seasoning sauce, and topping it with crunchy stir-fried onion garnish.

Dakbokki simmered with fine red chili powder seasoning, featuring garaettok and odeng, paired with mini kimbap filled with various ingredients

Delicious kimchi mandu made by seasoning ground pork, sour kimchi, and tofu with a spicy kick, wrapping in dumpling wrappers, and steaming.

Short ribs with blood washed out are air-fried, then tossed in a savory and slightly spicy Korean-style Roze sauce with bacon and mushrooms.

A delightful side dish combining crispy fried small anchovies and savory roasted seaweed, tossed in a special fish sauce-based seasoning.

Special scallion salad made without sesame oil for a non-greasy, clean taste, using a golden ratio of red pepper powder and vinegar to perfectly cut through the richness of meat.

A hangover remedy soup that achieves a clear, rich, and creamy broth by marinating yellow croaker in seasoning without frying it in oil, avoiding greasiness and heaviness.

Spicy side dish made by marinating ground pork with chopped green chili peppers and seasoning with soybean paste and anchovy sauce, aged for a week and served as a flavorful rice companion.

A sweet and salty braised chicken wing dish that sticks to the palate, perfect as a beer snack or late-night treat.

Korean mallow with coarse salt rubbed vigorously to remove its raw aroma, marinated with rich doenjang and simmered deeply and refreshingly for a hearty, savory soup.