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A famous Jilin-style ganjjajang loaded with large chunks of pork and cheongyang chili peppers for a fiery, spicy kick

Thinly sliced pork is tenderized with a light marinade, coated in egg batter, and pan-fried until soft, then served with a large green onion salad.

Chungmu gimbap served with crunchy radish kimchi pickled in starch syrup and richly seasoned squid and Korean fish cake (eomuk) muchim

A spicy yukgaejang variation with radish, soybean sprouts, and oyster mushrooms for a refreshing and crunchy texture

A Mexican-style wrap made by rolling roasted whole chicken meat and crispy skin with cheese, tomato paste, and sauces, then baking in an air fryer

A deep and rich Myeongdong-style beef bone kalguksu combining stir-fried pork, beef bone broth, dumplings, and fresh noodles

A dish of pork hind leg and vegetables stir-fried over high heat with a smoky flavor, using an all-purpose Chinese sauce made with liquid chicken stock and oyster sauce.

A rich and smooth premium curry rice made by stir-frying pork and onion in butter, then adding fresh cream and a special curry powder

A savory, sweet, and spicy jjajang tteokbokki packed with umami, made with a special jjajang powder seasoning.

A street food stall-style yangnyeom gogalbi made by pan-frying mackerel until golden brown and topping it with a sweet and spicy secret sauce.

A spicy and crunchy braised squid and soybean sprout dish that replicates the flavor of a specialty restaurant's agujjim without using monkfish.

A rich and savory broth-style cream pasta made with whipping cream, milk, and chicken stock, just like the ones served at restaurants.