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A refined Japanese-style braised fish dish featuring tender silver pomfret simmered in a savory soy sauce glaze with vegetables.

A crispy seafood pajeon that maximizes the texture of scallions and seafood by briefly blanching the seafood to control moisture and using a minimal batter.

A Cantonese-style dish that transforms tough beef into a tender, chewy texture using a baking soda marinade, then stir-fries it with crisp broccoli in a special Chinese-style sauce.

A Gyeongsang-style delicacy where thick slices of winter radish are salted, then coated in a batter of flour and Korean pancake mix and fried until crispy.

An addictive beer snack featuring crispy outside, moist inside glass noodle sundae paired with a spicy, savory seasoned salt.

A spicy and numbing mala stew made by simmering chicken wings with garlic chives and red chili peppers in a bold mala seasoning.

A crisp white kimchi made by pouring a lightly salted broth of blended pear and radish over three heads of autumn storage cabbage.

A mushroom jangajji made by briefly blanching enoki, king oyster, and wood ear mushrooms, then soaking them in a pickling liquid of soy sauce, fermented fish sauce, vinegar, and soju.

A crispy minari jeon made with minimal flour batter and generously packed with fragrant minari

A healthy garlic chive jeon with a crispy outside and chewy inside, made using only the starch from ground potatoes without any flour.

A special jeon made by lightly mixing julienned radish and cabbage with starch powder and eggs without water, then pan-frying until crispy and sweet.

A simple summer dongchimi made by pouring a broth of glutinous rice paste and fruit juice over crunchy summer dallangmu radishes and radish greens for a crisp and refreshing taste.