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A refreshing icy acorn jelly rice soup with tender blanched jelly, chilled naengmyeon-style broth, well-fermented kimchi, and crushed seaweed flakes

A clean and clear cod soup (jiri) that highlights the delicate flavor of fresh cod and a refreshing vegetable broth.

A special jokbal rice bowl featuring tender jokbal meat and grilled large green onion over warm rice, finished with a spicy chili vinegar

Pork marinated in finely grated ginger and doenjang seasoning, stir-fried until moist and glossy, finished with perilla leaves for a savory doenjang bulgogi.

A healthy, satisfying quesadilla by Chef Sung Anh that balances the traditionally heavy flavors with bright lime-infused brown rice and a crisp kimchi salsa sauce.

Fresh salmon marinated for 3 days in a special soy sauce simmered with plenty of fruits and vegetables to enhance its savory depth.

A braising dish where top blade steak is simmered in red wine and vegetable stock until tender enough to cut with a spoon.

Toast topped with fresh, creamy guacamole and savory grilled red shrimp on crispy bread

A unique vongole spaghetti that brings out Korean umami by adding savory doenjang and hazelnut butter flavor to clam broth.

Fried mashed spam, kimchi, and onion in spicy chili seasoning, piled generously over boiled kalguksu noodles for a bold, tangy bite.

An Italian main dish of thinly sliced chicken breast pan-fried in butter and finished with a white wine, caper, and anchovy sauce.

A restaurant-style main dish featuring duck breast seared crispy on the outside and moist inside, served with a lentil garnish and a red wine pomegranate sauce.