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A Taiwanese-style beef noodle soup with a rich broth simmered for over 2 hours, finished with spicy Chinese chili oil (not chili paste) and garlic for deep flavor.

Crispy fritters made with pork belly and large green onion, coated in batter and served with a sweet and savory sauce

A stir-fried jjamppong recipe that quickly stir-fries pork and seafood with Jin-ganjang, chili oil, and gochugaru seasoning to bring out rich umami without the need for wok hei.

A Thai-style jokbal rice bowl (khao kha mu) featuring boiled pig's trotters and broth, enhanced with a sweet-savory sauce and a spicy-sour chili vinegar.

A crunchy and savory bibimbap made with blanched soybean sprouts, scrambled eggs, and a soy sauce seasoning sauce

A flavor-packed bibimbap made by mixing boiled cockles and vegetables in a spicy, tangy sauce, then tossing with rice.

A simple spinach soup made savory with doenjang and tuna extract, and refreshing with dried shrimp.

Oysters briefly blanched to control moisture, coated with starch and egg, then pan-fried until moist and tender

A nourishing duck soup with a rich perilla seed broth blended with tofu and onion, finished with fragrant minari

A refreshing twist on mulhoe, featuring blanched clam meat, crunchy vegetables, homemade chogochujang (vinegar-gochujang), and plenty of chilled broth.

A high-end dish in the style of pu phat phong kari, featuring steamed flower crab topped with a special sauce of butter, curry powder, egg, and oyster sauce.

A spicy beef small intestine hot pot made by simmering cleaned beef small intestine in broth with doenjang and gochugaru seasoning for a sharp, spicy kick