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A homemade chili oil bibimmyeon where pan-seared pork belly and its hot rendered oil are poured directly over the seasoning to burst with flavor.

A fusion rose pasta that is thick and spicy, made by stir-frying vegetables in the oil from crispy pan-fried samgyeopsal, then mixing milk, heavy cream, and gochujang in a golden ratio.

A unique Chinese-style pasta with a spicy, savory flavor from chili oil and oyster sauce, featuring noodles that are fried after boiling.

A salad featuring crispy-bottomed, tender-topped pan-fried dumplings, crisp green onions, fresh tomatoes, and a zesty garlic chili dressing.

Juicy chicken wings braised with cola and vinegar, maximizing the sweet-salty charm and exotic flavor.

Steak cooked sous-vide in olive oil at low temperature, then quickly seared over high heat to lock in ultimate tenderness and juices.

A high-end dish featuring pan-seared scallops with a spicy and numbing mapo sauce.

A special dish of tender, steamed spicy pork back ribs served with crunchy soybean sprouts and savory napa cabbage buckwheat pancakes, just like the famous restaurant with long waiting lines.

A one-bowl delicacy of seasonal oysters, blanched for a chewy texture, and crunchy bean sprouts tossed in a special vegetable seasoning sauce.

A hearty and spicy mandu-guk made with frozen dumplings and clams, reminiscent of jjamppong.

Crispy oyster fritters made with semolina flour and wet breadcrumbs, served with a homemade tartar sauce.

A healthy and light jeon dish that uses tofu and eggs to reduce oil and pack in protein.