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A unique rice bowl dish made by stir-frying crispy grilled pork belly and chopped vegetables in a sweet and sour Chinese-style special sauce, served over white rice.

A comprehensive set of super simple homemade sauces, including soy sauce, cheongyang mayo, wasabi mayo, cheese seasoning, cheese fondue, and yangnyeom chicken sauce, that go perfectly with any fried food and meat.

An unusual ramyun where milk and Sari Gomtang soup mix meet to create a deep, rich, restaurant-quality cream pasta flavor.

Fish cake skewers pan-fried until crispy, then simmered in a sweet and spicy gochujang sauce until thickened, reminiscent of tteokbokki.

A highly addictive, umami-rich soy sauce marinated salmon rice bowl made by quickly boiling the soy seasoning instead of long simmering, then aging it.

An exquisite harmony of tender squid and tangy-sweet chive salad, stir-fried with a perfectly balanced spicy-sweet universal sauce

A clean, dry squid stir-fry made quickly over high heat using only chili powder and soy sauce seasoning—no gochujang—so no moisture forms during cooking.

A Korean-style roze udon featuring a spicy-sweet sauce based on gochujang, paired with smooth cream and the rich umami of myeongran jjeot.

A unique fresh tomato kimchi that is refreshingly tossed with crisp cucumber and chives in a fish sauce seasoning, pairing perfectly with makgeolli.

A rich and savory stew made by first grilling beef short plate to extract its fragrant fat, then simmering with chili powder and soybean paste for a bold, deeply flavored broth.

A rich and savory hot pot featuring tender beef short ribs and abundant mushrooms in a clear, spicy broth with deep umami flavor

Market-style jjolmyeon featuring chewy jjolmyeon noodles tossed with fresh vegetables and a spicy-sweet sauce made from apple and onion.