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A savory, mild old-style scallion jjajang made by stir-frying minced pork and plenty of large green onion in freshly rendered lard

A cherry tomato oil pasta filled with a rich, savory flavor from a combination of minced garlic, fermented sand lance sauce, and chicken stock.

A Thai-style cold japchae made by tossing mung bean noodles with blanched shrimp and pork in a sweet and sour fish sauce dressing

A hearty budae gukbap simmered with enoki mushrooms, tofu, bean sprouts, spam, and kimchi in beef bone broth, seasoned with a spicy kick.

A high-end kimchi lasagna with a crispy exterior and tender interior, achieved by baking the lasagna noodles in an air fryer without pre-boiling, and using aged kimchi to cut through richness.

A savory and salty bibim ramen made in 5 minutes using leftover jangjorim broth as a sauce.

A fusion cream jjamppong where the refreshing taste of mussel broth harmonizes with the richness of unsweetened whipping cream.

A specialty noodle dish where thick, chewy kalguksu noodles are mixed with tender whelks and crunchy green onion strips in a spicy sauce, instead of the usual thin somyeon noodles.

A highly addictive spicy late-night dish of fiery boneless chicken feet stir-fried until sticky and glossy, served over chewy kalguksu noodles with crunchy bean sprouts and garnishes, all mixed together.

A steamed meat dish where oxtail and tender sseuji are gently steamed in a pressure cooker and enjoyed with chives in a sweet and sour soy sauce.

A unique stir-fried noodle dish where the spicy soup of military-issue rice noodle cup ramyeon is combined with milk and cheddar cheese for a rich, savory, and spicy flavor.

An exotic, luxurious pasta where fragrant parsley and refreshing lime zest enhance the rich flavor of butter.