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A spicy-sour, chewy abalone salad with savory yellow croaker strips, seasoned with a bold homemade sauce and crisp green onion slices, styled after Euljiro street food.

A clean chicken kalguksu made by roasting a chicken until golden brown, then simmering it in beef bone broth with kalguksu noodles, potatoes, carrots, and other vegetables.

Aged soy-marinated shrimp made by simmering a blend of soy sauce, sugar, cheongju, and cooking wine, then cooling it completely and infusing it with the deep flavors of garlic, onion, and cheongyang chili pepper.

A spicy, hearty Busan nakgopsae simmered with chewy beef large intestine, plump shrimp, and tender Korean small octopus (nakji) in a fiery seasoning.

A side dish featuring firm, chewy eggplants and enoki mushrooms that have been thoroughly drained after salting, stir-fried in a spicy-sweet gochujang oil sauce to enhance texture and flavor.

A premium braised hairtail dish that maximizes umami by pre-mixing bracken with a seasoning sauce that perfectly tames any fishy smell with a touch of doenjang.

A special soy sauce made by caramelizing green onions and onions, then marinating soft-boiled eggs for a rich, savory flavor.

A restaurant-style cream pasta featuring bacon and thinly sliced beef short plate in a rich cream sauce with a spicy kick from cheongyang chili peppers.

Boil the soy sauce once, cool it completely, then marinate sliced onion and salmon for just 2 hours to create a rich, savory, rice-boosting salmon sauce

A generous bowl of bibimbap topped with fresh blood cockles, scallions, and garlic chives tossed in a spicy sauce over rice

A hearty banquet kalguksu with thin wheat noodles, kimchi, carrot, zucchini, and various toppings served in a dried anchovy broth

A spicy and savory mackerel tuna canned soup made by mixing blanched soybean sprouts with doenjang seasoning and simmering them together in a broth made from mackerel tuna canned, green onion, and green chili.