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A standout chicken dish where chicken is seasoned with fermented sand lance sauce and chicken stock, pan-fried until crispy, then stir-fried with garlicky pasta.

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

A spicy-sweet seasoned salad of dried tofu noodles, green onions, chives, and fresh vegetables, served with beef sashimi for a refreshing, tangy bite.

A Chinese-style dish that stir-fries a variety of seafood, mushrooms, and vegetables in a savory and spicy special Chinese sauce based on oyster sauce.

Fresh squid and crunchy radish and cucumber tossed in a sweet, sour, and spicy sauce to whet the appetite.

Spicy and chewy stir-fried small octopus, with moisture locked in by chili powder and enhanced with scallion-infused oil and wok hei

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 recipe for the crunchy, tangy, and refreshing water kimchi enjoyed at famous Dakhanmari kalguksu restaurants.

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