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A spicy and deep-flavored Sari Gomtang oyster jjamppong made by boiling Sari Gomtang noodle soup powder with fresh oysters and crunchy vegetables.

A Thai-style braised pig's trotter rice bowl featuring trotters deeply simmered with Wuxiang aromatic spices and seasonings, served over rice with a sweet-and-sour cucumber salad and fish sauce dressing.

A rich and deeply savory Yangpyeong haejangguk made with a generous mix of beef offal, seonji, soybean sprouts, and napa cabbage, simmered with dutae chili oil, doenjang, and beef bone extract.

A rich beef noodle soup made with a deep broth from beef and chicken simmered in a pressure cooker

A spicy sundae gukbap made with a rich broth from pork back bones, savory doenjang seasoning, and boiled ugeoji

A versatile spicy chili pepper relish made by stir-frying beef with cheongyang chili peppers and red chili peppers.

Stir-fried instant ramyun with shrimp, egg, and vegetables, finished with a chili vinegar sauce for extra savoriness

A Japanese-style pub stir-fried clam dish with an exotic twist, featuring a doubanjiang and oyster sauce base layered with Sichuan pepper powder, lime juice, minari, and butter.

A tteok ramyun that maximizes flavor by adding 1 teaspoon of vinegar for umami, and finishing with pepper, egg, and large green onion at the end.

A restaurant-style chili pepper mandu soup combining spicy handmade chili pepper mandu with a savory broth.

A versatile seasoned saeujeot made in the style of sundae-guk restaurants, enhanced with Miwon, sugar, and thinly sliced red chili pepper for deep umami and a spicy kick.

Soup dandan noodles with a rich, spicy base made from peanut butter and doubanjiang, topped with stir-fried ground pork and vegetables.