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A unique menbosha where thin square eomuk is filled with chopped shrimp batter and fried until crispy, instead of using bread.

Crisp radish stir-fried with minced pork and soybean paste seasoning over high heat, then served on top of rice for a delicious and satisfying rice bowl dish.

A hearty and unique sandwich filled with grilled pork belly suyuk, instant onion pickles, and a soft-boiled fried egg.

A refreshing and light rice bowl featuring blanched chicken topped with finely chopped green onions and a tangy soy sauce.

A nostalgic drinking snack of crunchy salted cabbage and cucumber mixed with crab sticks and eggs, tossed in savory mayonnaise.

A savory noodle dish where lightly stir-fried zucchini in butter is mixed with sweet and spicy beef gochujang sauce over boiled kalguksu noodles.

A fusion shakshuka made by simmering leftover bell peppers, onions, and bacon from the fridge in a spicy tomato sauce with gochujang, topped with eggs and cheese.

A Japanese-style chicken meatball skewer made from minced chicken dough mixed with perilla leaves and starch, rounded and grilled, then coated with a sweet soy tare sauce and torched for a smoky flavor.

A nourishing pot rice made by sautéing abalone and its innards with homemade garlic butter for deep flavor.

A classic restaurant-style pasta with a spicy, thick homemade sauce blended in a mixer, served with crispy baguette bread.

Traditional holiday donggeorangttaeng made with homemade meat batter, adding mashed tofu for fluffiness, evenly coated in a golden egg wash and pan-fried.

A Japanese-style menchi katsu packed with juicy minced pork and beef, generously mixed with onion and gently fried at 170°C for a succulent bite.