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A Thai-style braised pig's trotter rice bowl featuring trotters deeply simmered with Wuxiang aromatic spices and seasonings, served over rice with a sweet-and-sour cucumber salad and fish sauce dressing.

Fresh oysters, crunchy radish, and fragrant garlic chives are tossed with gochugaru, perilla oil, maesil extract, and more for a spicy-sweet seasoned oyster dish that whets the appetite.

A warm buckwheat noodle dish with a savory dried pollock broth, thick-cut potatoes, and buckwheat noodles that gently soothe the stomach.

A rich and deeply savory Yangpyeong haejangguk made with a generous mix of beef offal, seonji, soybean sprouts, and napa cabbage, simmered with dutae chili oil, doenjang, and beef bone extract.

A warm and savory oyster kalguksu made by boiling fresh oysters and knife-cut noodles in a refreshing broth brewed with anchovies, dried shrimp, and kelp.

A hearty and spicy clam ramyeon stir-fry made by simmering fresh clams, fish cake, rice cakes, and vegetables with ramen in a bold, fiery sauce.

A rich beef noodle soup made with a deep broth from beef and chicken simmered in a pressure cooker

A homemade sundaeguk that captures the distinctive flavor of Hwamok Sundaeguk by simmering beef small intestine and sundae with beef bone extract, gochugaru, and perilla seed powder

A spicy sundae gukbap made with a rich broth from pork back bones, savory doenjang seasoning, and boiled ugeoji

A super-fast fried rice with the crunchy texture of pickled radish, egg, and savory seasoning, perfect for solo diners.

A spicy and rich pork jjigae made by stir-frying squid and seasonings in pork belly fat, then simmering with sour kimchi.

A spicy and rich yukgaejang ramyun featuring the savory oil of thinly sliced beef brisket (chadolbagi), beef bone broth, and a special seasoning paste.