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A tangy-spicy bibimmyeon made by tossing cooked ramyun noodles with a sauce combining ketchup, vinegar, and fermented sand lance sauce

These pan-fried dumplings are cooked by adding water and oil at the same time, steaming the filling until moist and then crisping the outside.

A crisp cucumber naengguk that blows away the heat with a golden-ratio sweet-and-sour chilled broth.

A traditional Italian offal ragù pasta made by slowly simmering chewy chicken gizzards and rich chicken livers to create a deep, savory flavor

A premium salmon dish featuring salmon gently cooked in low-temperature butter-water and finished with a hollandaise sauce made directly in a pan without a bain-marie.

A cost-effective gourmet dish where duck breast is dried and crisped in an air fryer instead of expensive Peking duck, served with a special black bean sauce made from the rendered duck fat, all wrapped in a tortilla.

A moist chicken dish cooked only with water (no oil) to achieve the Maillard reaction, served with a tangy ground mustard dressing.

A delicious noodle dish featuring crisp, seasonal spring onion yangnyeom seasoned with a tangy-sweet dressing and served on rich perilla oil makguksu.

A sweet and sour chicken breast cold platter with crunchy vegetables, shredded chicken breast, and a spicy mustard sauce.

A fusion dish that combines fresh beef with tangy-sweet bibimbap sauce and Tabasco, served alongside instant bibimbap noodles for a unique twist.

A dish featuring thickly sliced onions grilled like meat, glazed with balsamic sauce, served with cream cheese and walnuts

A special dish of stir-fried pork strips, garlic scapes, and wood ear mushrooms quickly tossed in a spicy-sour Sichuan-style sauce