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A Chinese-style crab meat soup simmered clear and deep, featuring tender crab meat and chewy enoki mushrooms, topped with cloud-like egg white foam

A pork neck skewer grilled to perfection using a rustic marinade made only from onions and vinegar, maximizing the meat's juiciness and savory depth.

A simple yet exquisite dish featuring egg fry cooked over high heat and glazed with a tangy, sweet, spicy Sino-Korean kungpao sauce

A simple yet exquisite pancake that delivers intense crispiness, combining finely ground dried shrimp powder with fragrant perilla leaves.

A crisp, refreshing pickle made with cabbage and cucumber using a golden ratio of soy sauce brine, poured while still warm to preserve crunch and tanginess.

A garlic scape jangajji with ginger and soju added for deep savory flavor, not too salty even after long storage, and retaining a crisp texture.

A special mugwort potato pancake made with fresh starch sediment from grated potatoes without adding any water, mixed with chopped mugwort, pan-fried to be crispy on the outside and chewy inside.

A spring onion pancake with a crisp texture achieved by using ice water dough and enhanced umami flavor from anchovy sauce, with slits made on the thick stems to prevent wilting and maintain maximum crunch.

A pickle made by soaking nogak for four days in salt, raw sugar, honey syrup, and vinegar, resulting in a crisp, non-bitter texture.

A crisp garlic pickle aged in a seasoned brine with licorice root and bay leaf

A katsu sando made by deep-frying pork loin until crispy and sandwiching it with crunchy cabbage salad in bread.

Steam chestnut sweet potatoes slightly, cool them down, then pour on a spicy-sour secret pickle sauce that doesn't require boiling—enjoy this unique side dish with a crisp texture and naturally sweet flavor.