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Beef short ribs coated with starch and grilled, then simmered in a custom soy-based sauce with yuzu paste to create a dish with crispy exterior and tender interior, enhanced by the refreshing tang of yuzu.

Chicken intestines are coated with curry powder and chicken frying flour, then deep-fried until crispy, and tossed in a spicy-sweet Kung Pao sauce made with garlic and Vietnamese chili peppers.

A unique side dish that combines the refreshing tangy sweetness of radish salad with the savory crunch and oceanic aroma of lightly roasted seaweed

A cost-effective sundubu jjigae made with clear broth simmered from dried anchovies and kelp, along with radish, served with a custom soy sauce seasoning that allows you to adjust the taste to your preference.

Thinly sliced radish laid at the bottom of the pot, combined with a spicy seasoning and perilla oil, simmered to a thick consistency—perfect for mixing into rice.

Spicy-sweet sundae stir-fry with fragrant perilla seed powder, sesame oil, and fresh perilla leaves, served generously with chapssal noodles and glass noodles.

A delicious spicy noodle dish with a sweet and sour flavor from gochujang and plum syrup, paired with crisp vegetables and conch.

A refreshing and savory bibimguksu made by using the soy sauce brine from leftover gochujang and onion jangajji as a base for the spicy dressing, enhancing the tangy-sweet flavor profile.

A simple and quick fried rice that takes only 5 minutes, perfectly stir-fried with a rich, savory aroma from bacon and green onion.

Stir-fry squid, pork belly, shrimp, clams, mussels, and vegetables in chili powder oil, then simmer into a spicy and savory seafood jjamppong.

A clean and spicy stir-fried pork dish seasoned with soy sauce, gochugaru, pear, and onion without gochujang

A super easy tuna and soft tofu stew made by simmering with half a cup of water and the oil from the tuna can, perfect for mixing into rice.