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Handmade tteokgalbi with a spicy, savory-sweet kick, air-fried to lock in juices and achieve a golden, crispy exterior

A super simple glass noodle dish where soaked noodles are simmered in a spicy, addictive seasoning broth.

A basic side dish made by first coating rinsed dried shredded squid with mayonnaise, then mixing with gochujang seasoning for a tender and savory result.

A sweet Nanaimo bar with a baked base of Digestive biscuits, walnuts, and coconut, topped with smooth custard cream and chocolate.

Crispy fried chicken thighs and shrimp tossed with crushed nurungji in a spicy-sweet sauce to make nurungji dakgangjeong

Crispy fried batter on pork shoulder, served with a tangy-sweet sauce made with carrot, onion, and bell pepper.

A Japanese-style pork neck steak, enhanced with a savory flavor from butter and a sauce made from pan-fried, finely minced onions added to rich, thick pork neck.

A premium side dish and drinking snack made by gently blanching savory pollock roe and cod milt to remove any fishiness, then braising them with tofu in a thick, starchy seasoning sauce.

A premium mussel jajang with a luxurious, cloud-like texture, created by using fresh mussel broth as a rich base and topping it with starch and soft egg meringue for a delicate, melt-in-the-mouth sensation.

A Chinese specialty dish featuring crispy exterior and tender interior meat dumplings, simmered with colorful vegetables and a rich, savory sauce.

A chef's compromise-style jajangmyeon that combines the crisp texture of light jajang and the moist richness of regular jajang.

Authentic Guangdong-style dim sum featuring translucent dumpling wrappers with tender shrimp and crisp bamboo shoots