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The ultimate bossam, made by using makgeolli instead of water to perfectly eliminate gamey odors and maximize the savory flavor and tenderness from the rice wine.

A clean and flavorful vegan noodle dish made by stir-frying various vegetables and udon noodles with a spicy and savory sauce.

A one-pan Pad Thai stir-fried with rice noodles, shrimp, and crisp bean sprouts over high heat using a special sauce made with persimmons.

A rice pot featuring juicy Korean beef patties and the high-end flavor of porcini mushrooms with a special ssamjang sauce.

Tender pork leg confit cooked in low-temperature oil, harmonized with a sweet caramelized onion sauce and savory cheese.

A thick and creamy pasta made with the natural sweetness and richness of butternut squash, without any cream.

A luxurious Asian-style carpaccio made with store-bought aged sashimi dressed with a refreshing and pungent green onion, garlic, and radish sauce.

A super simple fusion pasta with a fantastic harmony of aged kimchi and savory mentaiko.

A special recipe for grilled lamb chops, with the unique lamb aroma eliminated by savory miso, crisp white wine, and smooth butter.

An exotic sandwich with butter-toasted ciabatta, thinly sliced pork jowl, nectarines cooked in pork fat, and a ramen-spiced cream sauce.

A salad featuring crispy-bottomed, tender-topped pan-fried dumplings, crisp green onions, fresh tomatoes, and a zesty garlic chili dressing.

A high-end dish featuring salmon, pork jowl, and chicken thigh seasoned with miso sauce, cooked sous vide, and served with refreshing guacamole.