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A spicy-sweet gyeran bokki made by simmering boiled eggs in a gochujang sauce with Korean fish cake (eomuk), large green onion, and cheongyang chili pepper for a hearty finish.

Dumpling-skin-free gulim mandu made by seasoning ground pork with scallions, garlic chives, and carrot in oyster sauce

Authentic Chinese-style kimchi fried rice with a smoky flavor from gochujang and soy sauce, where pork and kimchi are stir-fried separately for depth of taste.

A moist and tender omelette roll with zucchini thinly sliced and lightly salted to preserve its subtle sweetness and crisp texture.

Egg mixture seasoned with tuna sauce and taste salt, wrapped layer by layer with perilla oil-brushed seaweed sheets to maximize richness and flavor.

A unique egg roll stuffed with the rich aroma of bacon cooked without oil and the fresh fragrance of green onion, wrapped in soft egg custard

A special kimbap with a salty, thick spam and a pungent, rich wasabi mayo sauce, creating an addictive flavor profile.

A simple, bold, and spicy stew that explodes with rich umami by adding an entire can of gochujang tuna—including the oil—into plain soondubu to elevate its flavor.

A simple festive pancake made by rolling crami, fish cake, and enoki mushrooms in half-cut perilla leaves, dipping them in egg mixture, and pan-frying.

A light and savory pancake made with well-squeezed tofu and tuna, enhanced with the fresh aroma of perilla leaves to eliminate any fishy taste.

Chinese-style eggplant dish featuring golden-fried eggplant served with a spicy-sour Ahyang sauce and minced pork

A bite-sized, savory kimbap made by dividing the kimbap seaweed into thirds so that the fillings protrude generously from both ends.