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A hambak steak made with patties of ground beef and pork mixed with garlic, egg, and breadcrumbs, pan-fried until golden, and served with butter-sautéed onion, mushrooms, and steak sauce.

A simple side dish made by blanching chives and mixing them with anchovy sauce, soy sauce, and lightly ground whole sesame seeds—delicate, slightly sweet, and excellent for restoring energy.

A quick and refreshing cucumber salad made without salting, where thickly sliced cucumbers are directly marinated to preserve maximum crunch and savory depth.

A savory and clean-tasting kimchi stew prepared without any fishy odor by using the electric rice cooker's versatile steaming function.

Blanching fresh garlic chives in boiling water with soju for 30 seconds removes their sharpness, then tossing them with dried anchovies and a reduced seasoning sauce creates a savory, umami-rich side dish.

Stir-fried fish cake using cooking oil infused with ginger aroma to eliminate its strong smell, seasoned with a soy sauce base that's not overly salty

A premium appetizer featuring scallops stir-fried with butter and whole garlic, enhanced by the savory crunch of breadcrumbs.

A rich and savory wugui soybean paste soup made by simmering wugui in a deep broth extracted from diphori, with the wugui pre-marinated to ensure the flavor integrates perfectly into the broth.

A steak made with butter, basil, and garlic melted together to enhance the flavor of steak-cut meat.

A festive dish featuring tender beef brisket layered neatly with colorful carrots and green onions, a traditional centerpiece for holidays

A secret braised dish where yellow croaker is lightly pan-fried first, then simmered in a sauce containing soybean paste and soju to keep the flesh intact.

A braised pork set featuring tender pork simmered using only makgeolli’s carbonation and alcohol, with a crisp radish salad quickly pickled using corn syrup—no water needed.