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A spicy and deep clam sundubu jjigae made with a secret seasoning paste that delivers restaurant-quality flavor.

A savory and rich doenjang jjigae made with mashed tofu, anchovy broth, and doenjang dissolved through a strainer

Chuncheon-style dakgalbi with sweetness and consistency adjusted using store-bought fruit drink

A jjageuli dish made by stir-frying pre-seasoned pork in scallion oil with soy sauce, doenjang, and gochujang, then simmering it with potatoes cut to different sizes until thick and rich.

A luxurious shabu-shabu where sweet surf clams are blanched for exactly 15 seconds in a clear, refreshing vegetable broth, then dipped in a zesty, special yuzu soy sauce.

An exotic shabu-shabu infused with subtle Southeast Asian spices using leftover rice noodle concentrate, served with a refreshing yuzu and cheongyang pepper soy sauce.

Authentic Japanese-style teppanyaki steak donburi served with beef cooked in fragrant garlic oil and a sweet-savory sauce made from grated onion, soy sauce, and seasonings.

A clear and spicy dakbokkeumtang loaded with minced garlic, simmered in the style of a famous Jongno restaurant.

Pan-fried pork belly coated in starch for crunchiness, quickly stir-fried in a sweet and spicy special kkanpung sauce.

A Japanese-style donpeiyaki dish featuring sweet and savory beef bulgogi and crunchy mung bean sprouts stir-fried and wrapped in a soft egg crepe.

A super simple rice bowl dish that transforms leftover store-bought chicken from end-of-day sales into a delicious, tender, and savory meal, topped with a sweet-salty onion sauce and moist eggs.

A premium blue crab chicken braised stew with rich chicken braised stew base plus whole blue crabs and shrimp, creating a refreshing and clean broth.