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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

An excellent side dish made by braising golden-brown pan-fried tofu with kkwarigochu, soy sauce seasoning, and chili oil until the sauce is reduced.

Super simple gulim mandu made by shaping minced chicken thigh and vegetables into rounds and rolling them in starch powder, no wrappers needed

A bulgogi rice bowl where beef is simmered gently in a savory bulgogi sauce with minced garlic, green onion, and Miwon, served with prepared mustard.

A Michelin-style tteokguk with clean, deep broth made from tender shredded chicken breast and chicken stock

A hearty gimbap sandwich made by wrapping wafer-thin pork belly kimchi, pork cutlet, and fried egg with rice in seaweed

A Daegu-style Chinese bibimbap featuring stir-fried pork and seafood thickened with starch slurry and finished with sesame oil, served over rice.

A light garlic salt-grilled dish where pork is seasoned with minced garlic, salt, and sesame oil, then stir-fried with asparagus and button mushrooms.

Handmade Bodreum-style chicken double-fried with a thin coating of powdered seasoning

A special jeyuk bokkeum with added peanut butter and doenjang for nuttiness and deep flavor

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

Authentic Sicilian eggplant pasta with salt-cured, pan-fried eggplant, tomato sauce, and ricotta salata cheese