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A white jjamppong that uses Santan liquid sauce to create a rich, savory broth without complicated stock preparation

A savory and fragrant vegetable dish made by deep-frying three fresh ingredients from the earth—eggplant, potato, and bell pepper—in hot oil and then stir-frying them in a sauce.

Cute meatball-sized Chinese-style meatballs with a crispy outside and moist inside, made with plenty of chopped onion, braised with mushrooms and vegetables.

A traditional Beijing dish of soft shredded pork sweetly stir-fried with chunjang, wrapped in bland dried bean curd along with crunchy vegetables.

Enjoy crispy Chinese-style fried pork without sweet and sour sauce, highlighting the savory seasoning and the harmony of fragrant green onion and white pepper.

A unique eggplant pizza made by baking flattened eggplant in an air fryer, topped with ssamjang and chicken breast sauce and cheese, then baked until melted.

An authentic haemul pajeon that maximizes crispiness with a golden-ratio batter of flour and starch, topped with fresh seafood and egg wash.

A main dish of braised mackerel, where the fishy smell is completely eliminated with savory doenjang, slowly simmered with thick radish in a spicy-sweet sauce.

A premium Chinese-style dish featuring a whole rockfish with intricate cuts, deep-fried to crispy perfection and served with a tangy-sweet sauce infused with the rich aroma of green onions and ginger.

A Chinese-style chicken stew that first fries chicken and vegetables in oil to lock in juices, then simmers them in a chili oil-based sauce for deep, rich spiciness.

A clear, refreshing soup featuring deep chicken stock infused with the aromas of green onion and garlic, gently setting eggs into soft, pudding-like clusters.

Authentic ginger pork dish made by first sautéing meat and onions to maximize flavor, then simmering with traditional blended sauce