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A refreshing summer delicacy of chilled somyeon noodles served with a homemade tsuyu sauce, infused with deep flavors from flame-charred vegetables, sake, and dashima.

A premium ramen featuring handmade springy shrimp wontons in a rich broth made from shrimp heads and shells

A one-bowl fried rice that captures the authentic taste of Thailand, combining tangy pineapple, springy shrimp, and aromatic curry.

A Chinese-style drinking snack of large shrimp coated in potato starch and fried until crispy, then tossed with fried garlic, chili peppers, salt, and coarsely ground black pepper.

A unique one-dish gimbap made by rolling a thick egg roll filled with minced vegetables and Spam into the rice and seaweed whole.

Corn tossed with diced onion, red chili pepper, and mayonnaise, pan-fried, then generously topped with mozzarella cheese and baked until golden.

A side dish recipe that first blanches potatoes in salted water to prevent breaking and achieve a chewy texture.

A recipe for braised tofu where the tofu is salted, pan-fried until golden, then simmered down with a seasoning sauce infused with perilla oil and ginger.

An elegant braised pork rib dish with deep, refined flavors, made by adding spices and a special sauce to seared pork and radish.

A refreshing galchijorim made by placing radish and potatoes in a rice-rinsing water broth and seasoning it with a spicy special sauce

Kkwarigochu stir-fried anchovies coated with garlic oil and sugar to stay tender without hardening

A thick and spicy old-school style gochujang jjigae made by stir-frying pork and vegetables and simmering them thoroughly