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A unique fried rice where sliced garlic and peperoncino are sautéed in olive oil to create a fragrant base, then mixed with mild canned tuna and rice.

A fusion jjamppong with a golden 1:2 ratio of heavy cream to milk, enhanced with the spicy tang of green chili peppers for a rich, savory, and slightly spicy dish without greasiness.

A rich and savory stir-fried noodle dish made with deeply infused scallion oil, seasoned with oyster sauce and soy sauce, and tossed with crisp garlic scapes and egg noodles.

A spicy gochujang tteokguk with a rich, peppery broth, loaded with beef, mung bean sprouts, zucchini, and more.

Chicken shop-style chicken made by coating drumettes in a crispy batter, double-frying them, and then tossing them in either a soy sauce or seasoned sauce.

A festive tteokguk featuring a golden ratio blend of refreshing seafood broth and rich bone broth, topped generously with savory oyster and beef garnishes sautéed in sesame oil.

A delicious noodle dish featuring chewy dried fish cake stir-fried to a deep brown color and served with a savory-sweet soy sauce dressing, tossed with thin noodles for a rich, satisfying bite.

Vienna sausages and vegetables stir-fried in a spicy-sweet rose sauce

A sweet hotteok-style sauce made with rice cake, black sugar, and seed mix, tossed with stir-fried rice cakes for a unique twist on tteokbokki.

A unique dish using long, thinly sliced fish cake as the main ingredient instead of glass noodles, stir-fried with colorful vegetables and soft egg omelet, seasoned with oyster sauce.

A Thai-style pad thai made by stir-frying rice noodles and tofu noodles with garlic, dried shrimp, and cocktail shrimp in chili oil, finished with a savory soy sauce seasoning for rich umami.

A delicious side dish made by grilling dry shiitake mushrooms to remove moisture, then stir-frying them in a spicy-sweet gochujang doubanjiang sauce to achieve a chewy texture similar to jeyukbokkeum.