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A rich and savory hangover soup made with pork ribs instead of the usual spine bones, simmered with nutty soybean milk and sour kimchi for deep flavor.

A generous dish of thinly sliced brisket, fresh seafood, and various vegetables steamed in a steamer basket, served with a dipping sauce.

A savory duck loin stir-fried with umami-rich seasoning and perilla seed powder, cooked in a light broth army-style.

A daily side dish of blanched spinach seasoned with salted shrimp sauce and soup soy sauce for deep umami flavor.

A spicy, nutty, super-simple side dish made in just 1 minute by mixing sweet-and-sour pickled radish with gochugaru, sesame oil, and large green onion.

A fusion rose pasta that is thick and spicy, made by stir-frying vegetables in the oil from crispy pan-fried samgyeopsal, then mixing milk, heavy cream, and gochujang in a golden ratio.

A thick and creamy one-pan pasta cooked with water, cream, and red snow crab coin broth, along with pasta and seasoned shrimp.

The ultimate bossam, made by using makgeolli instead of water to perfectly eliminate gamey odors and maximize the savory flavor and tenderness from the rice wine.

A clean and flavorful vegan noodle dish made by stir-frying various vegetables and udon noodles with a spicy and savory sauce.

A one-pan Pad Thai stir-fried with rice noodles, shrimp, and crisp bean sprouts over high heat using a special sauce made with persimmons.

A rice pot featuring juicy Korean beef patties and the high-end flavor of porcini mushrooms with a special ssamjang sauce.

A thick and creamy pasta made with the natural sweetness and richness of butternut squash, without any cream.