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An unusual balloon-shaped snack with a spicy-sour gochujang tabasco sauce, fried crisp

Boiled kalguksu noodles and fresh cockles mixed with a spicy-sweet sauce made from gochugaru, Jin-ganjang, maesil extract, vinegar, and gochujang

Spicy squid bibim kalguksu made by stir-frying squid with cabbage, onion, and other vegetables in a spicy sauce, then mixing with kalguksu noodles.

A kimchi jjigae simmered deeply in an earthenware pot, enriched with the refreshing seafood flavor of squid and the crunch of soybean sprouts

A spicy, simmered mukeunji jjageuli made by wrapping pan-seared pork neck and perilla-oil-fried tofu in aged kimchi, then braising everything in a fiery chili seasoning.

A Busan specialty of chewy glass noodles topped with colorful garnishes and a sweet, tangy, and spicy bibim sauce

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

A hearty doenjang kalguksu made by stir-frying beef and zucchini in a rich, savory doenjang sauce, then simmered with kalguksu noodles and sujebi.

A nourishing duck soup with a rich perilla seed broth blended with tofu and onion, finished with fragrant minari

Enjoy chewy kalguksu noodles tossed with beef and zucchini stir-fried in butter and a spicy gochujang sauce.

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

A restaurant-style ureong ssamjang made by stir-frying the paste in chili oil and enriching it with a seafood broth for deep umami.