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A fragrant Japanese-style dish featuring homemade meat patties filled with perilla leaves, coated in a classic batter for a crispy exterior and rich, juicy interior.

A savory soup made by dissolving doenjang in anchovy kelp broth and simmering with tender chard and tofu.

A clear and refreshing soup made by adding vegetable coin stock to beef and radish stir-fried in sesame oil.

A luxurious salad made with tender, boiled lobster meat, diced sweet seasonal melon and avocado, tossed in a refreshing lime mustard dressing.

Pork jowl confit with unparalleled tenderness, achieved by curing in an aromatic brine and slow-cooking in oil, paired with a sweet and spicy apple chutney.

A deep and rich white ragu pasta made in one pan without complicated steps, using mushroom soup.

A one-pan carbonara-style pasta with the savory flavor of garlic and pepper fried in pork jowl fat, and a creamy egg yolk sauce.

A one-pan stew where well-fermented, sour kimchi and tangy tomato sauce harmonize with chewy pork shoulder.

A super simple dish featuring crispy pork belly and shredded green onions, coated in a sauce made with a golden 1:1:1 ratio of soy sauce, honey, and vinegar.

A combination of LA galbi, simply grilled with pear juice, salt, and pepper without soy sauce marinade, and a refreshing, spicy-sweet red onion salad.

Pan-seared LA galbi and vegetables coated in a savory soy sauce and butter sauce for rich umami and nutty flavor.

A unique japchae where savory, pan-fried yellow corvina flakes are placed on top of glass noodles tossed in a sweet and spicy gochujang sauce.