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Blanch oysters briefly in boiling water with soju for exactly 10 seconds to eliminate fishy odor and excess moisture, then coat them lightly in a crisp batter for tender, savory fritters with a delicate texture.

A crisp and aromatic gochujjim made by finely chopping the ends of green peppers and mixing them into a savory beef-pork filling in a golden ratio, enhancing both texture and flavor.

Sizzling pork and fresh vegetables stir-fried separately in spicy jajangmyeon sauce and sweet-savory jjambbong sauce, then piled over noodles for a bold, layered jjamjjangmyeon.

A Chinese-style eggplant rice bowl made by topping crispy fried eggplant with minced pork and doubanjiang sauce over rice.

A simple side dish that highlights the savory umami of crispy spam and crunchy cabbage, perfectly stir-fried for a delicious, quick meal accompaniment

A Korean-style pork eggplant stir-fry enhanced with a chewy texture by drawing out moisture using salt and maltose, and deep umami flavor from soybean paste and oyster sauce.

A savory stir-fry of shiitake mushrooms and chili peppers, enhanced with the umami depth of kelp broth and the subtle sweetness of jujube syrup—more delicious than meat.

Chinese-style Hongso Yook made by simmering pork belly in soy sauce marinade and spices like star anise for deep flavor.

A refreshing seafood side dish made by tossing blanched hijiki with fresh oyster in a mustard-doenjang seasoning

A unique side dish featuring sweetly stir-fried onions with crispy nureongji and oyster sauce seasoning, perfect as a delicious treat.

A course-style thinly sliced pork belly shabu-shabu featuring a premium homemade broth that blocks off any unpleasant odors with a refreshing touch of kelp and orange, two special dipping sauces, and a finishing kabocha squash porridge.

A spicy-sweet side dish that makes a perfect rice companion, featuring soft scrambled eggs topped with tofu and simmered in a special sauce made with ketchup and gochujang.