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A super-simple frozen pollock stew that delivers deep savory flavor and a hearty broth in a short time by adding Korean fish cake (eomuk), soybean sprouts, and doenjang seasoning.

An indulgent gambas combining the rich flavors of oysters and shrimp with savory garlic oil

A restaurant-style braised half-dried pollock with a savory special seasoning sauce and thinly sliced radish that soaks up all the flavors.

A super simple braised chicken made in just 7 minutes by adding a spicy-sweet soy sauce seasoning to pre-boiled chicken with stock.

A special radish soup that uses leftover dried squid to create a refreshing and savory deep broth

A refreshing and savory special ssamjang made by mixing spring dallae, garlic, and cheongyang chili peppers without cooking.

A clean offal soup made by simmering boiled beef small intestine with garlic chives and perilla seed powder in a savory beef bone broth, served with a prepared mustard dipping sauce.

A squid ink ragù pasta that builds deep umami with finely chopped vegetables, squid, and anchovies, then maximizes flavor with squid ink.

A warm and mild Italian offal stew made by slowly simmering beef tripe with vegetable soffritto, white wine, and cannellini beans, without tomatoes.

A signature dish from Piedmont, Italy, featuring thinly sliced boiled veal topped with a creamy tuna-mayonnaise sauce made from canned tuna, anchovies, and capers, served chilled.

A seasonal Italian salad of thinly sliced fresh artichokes tossed with bright lemon juice, nutty cheese, and olive oil

A side dish of spinach sautéed in butter, then simmered with chicken stock, fresh cream, and cheese until rich and velvety.