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This is a potato udon kalguksu made by boiling soft udon noodles in a rich and savory broth with plenty of potatoes.

A simple summer side dish that maximizes the crisp, crunchy texture by stir-frying cucumbers that have been thoroughly salted and squeezed dry, using toasted sesame oil and minced garlic.

A special kimchi jjigae that maximizes flavor with seared samgyeopsal and vegetables sautéed in pork fat

Homemade hamburger steak served with a sharp and rich pepper cream sauce, featuring tender meat paste.

A premium seafood dish where tender pen shell adductors are scored, topped with fragrant stir-fried Chinese-style black bean sauce, and steamed briefly.

A simple fusion cream udon with a hot spring egg that resembles pudding, paired with chewy frozen udon noodles perfectly coated in a rich sauce.

A refreshing and crunchy instant kimchi made by tossing fresh radish with a savory sauce of anchovy sauce and chili powder, perfect for enjoying right away.

A savory pork rice dish with deep umami from soybean paste and chili oil, stir-fried dry to enhance smoky flavor without any broth

A refined japchae rice bowl featuring the subtle aroma of perilla and crisp vegetables, stir-fried without broth for a clean, refreshing taste.

A traditional sundae jjigae with a clear, rich broth made by simmering beef bones and beef offal, featuring chewy sundae and tender enoki mushrooms in the style of an old-school Seoul street food shop.

A chewy, satisfying kalguksu with a balanced blend of spicy, tangy, and sweet flavors, recreating the taste of a famous local eatery.

A British oven-style dish featuring a savory egg flour batter and cheese baked on top of sautéed onions and sausages using an air fryer.