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A clean and comforting rice cake soup made with beef bone broth, soaked rice cakes, dumplings, topped with stir-fried beef garnish and egg crepe strips.

A savory and chewy side dish made by stir-frying perilla sprouts with soy sauce and starch syrup.

This braised half-dried pollack is deeply infused with seasoning and has a glossy sheen. The pollack, cleaned without any fishy smell, is pan-fried until golden and then braised with a savory sauce for a rich flavor.

A rice-stealing braised fish dish made by simmering semi-dried flatfish with kkwarigochu and a spicy seasoning sauce.

A super simple meat dish featuring crispy pan-fried frozen pork belly paired with a spicy-sweet scallion salad.

A clean, non-fishy flower crab soup with a refreshing and spicy broth made with doenjang and gochugaru

A basic side dish made by pouring a boiled sweet and savory jangajji brine over assorted refrigerator vegetables like cucumber, chili pepper, perilla leaves, and mushrooms.

A unique deopchae dish of spicy stir-fried pork neck, glass noodles, and vegetables with oyster sauce and gochugaru seasoning

A savory soybean paste grilled chicken dish made by marinating chicken thighs with soybean paste and grilling them with potatoes, green onions, and other ingredients.

A zucchini and potato pancake that maximizes the natural sweetness and crispiness of vegetables by lightly mixing frying mix only with vegetable juices, without any added water.

A fried rice that highlights texture by adding crunchy iceberg lettuce at the end to savory bacon and fragrant garlic oil.

A crispy large green onion pancake made with fresh vegetables like zucchini, large green onion, and perilla leaves, plus a seafood mix.