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A premium all-purpose ssamjang made by generously mixing hairtail jeotgal with minced garlic, cheongyang chili pepper, and nutty sesame oil to perfectly eliminate any fishy smell.

A spicy post-meal kalguksu made by dissolving gochujang, doenjang, and dashida in the water from the steamer that absorbed the beef's rich juices, then adding noodles and plenty of fragrant water dropwort.

A savory-sweet chicken drumette braise with Worcestershire sauce and tonkatsu sauce for an exotic flavor, maximized with quail eggs.

A unique dish featuring spicy and flavorful stir-fried seasonal baby octopus served with crisp lettuce sautéed in butter.

A healthy doenjang jjigae packed with satisfying boiled chickpeas instead of rice, meant to be eaten with a spoon.

Crispy seared sirloin steak served with a sweet, sour, and spicy Thai-style persimmon dressing.

An oil pasta bursting with the spicy triple kick of pepper, cheongyang chili, and pepero-nchino, the tender texture of seasonal baby octopus, and the fragrant aroma of minari.

An exotic fine dining dish featuring plump lobster served with a spicy and refreshing mango smoothie sauce made from blended lime, chili, and ginger.

Crispy Thai-style fritters combining the sweetness of sweet corn with the exotic aroma of lemongrass and basil.

A premium jjajangmyeon that replicates the flavor of a Chinese restaurant's 'gan jjajang' by stir-frying thick pork and crisp vegetables.

Instead of crisping the salmon skin, this dish wraps the salmon in thin bread slices, pan-fries it in ghee for ultimate crispiness, and is served with a rich mussel and lemon butter sauce.

Soft grilled eggplant with its skin peeled, served with a special cheat-key sauce blending tangy lime juice and savory peanut butter.