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A Chinese-style appetizer featuring golden meatballs braised in a sweet and sour special kanpung sauce, enjoyed wrapped in crisp lettuce leaves.

Pork skin parboiled in soju, then braised in a rice cooker with a sauce made from ssanghwa-tang (Korean herbal tonic) and chunjang (black bean paste) to create a chewy, collagen-rich jokbal-style snack.

A highly addictive spicy late-night dish of fiery boneless chicken feet stir-fried until sticky and glossy, served over chewy kalguksu noodles with crunchy bean sprouts and garnishes, all mixed together.

A special appetizer made with fresh raw chadol bagyi (thinly sliced beef brisket) trimmed of fat, served with a savory egg yolk and chili sauce, low-salt myeongnan (seasoned pollock roe), and wrapped in gim (seaweed).

A unique dish that maximizes umami by adding lightly blanched savory pollock roe and milt to tender, quickly cooked spicy braised chicken made in a pressure cooker.

A stir-fry featuring matured gull meat seasoned with spicy gochujang and savory oyster sauce, enhanced with chewy rice cakes and fragrant perilla seed powder.

Boiled chicken hearts stir-fried with green onion, garlic, and cheongyang chili peppers in a fiery store-bought spicy sauce—a stress-relieving anju.

An exotic, luxurious pasta where fragrant parsley and refreshing lime zest enhance the rich flavor of butter.

A unique dakbokkeumtang that uses the subtle, fragrant natural sweetness of 100% watermelon juice instead of sugar.

A Southeast Asian-style dish featuring large-cut lamb ribs and crunchy water morning glory stir-fried with a homemade spicy paste, bursting with wok hei.

Pork belly is seared to lock in juices, then simmered in a broth with ssamjang and coffee to eliminate any odor, resulting in moist and tender bossam-style suyuk.

A unique menbosha with crispy bread and chewy shrimp, plus savory melted cheese in between