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The authentic local taste, with stir-fried leftover meat and vegetables to create a smoky wok hei, resulting in a rich and hearty meat jjamppong ramen.

A pork ramen where ground pork and doenjang are stir-fried together to create a deep-flavored base, with minced garlic added just before finishing for a rich and pungent broth similar to jjampong.

A luxurious Mediterranean-style gratin where the rich flavor of vegetables perfectly complements the tender flesh of grouper.

Ball katsu made with a golden ratio of ground pork hind leg and fat, plus crunchy onion, fried to a crispy exterior and juicy interior — a perfect beer snack.

A delicious bowl of fried rice seasoned with a spicy-sweet homemade sauce, stir-fried in savory pork belly fat and fragrant water dropwort

A hearty stew made by stir-frying aged kimchi in rich pork fat, then adding soybean curd for a thick and savory finish, perfect for mixing with rice.

A deep and rich stew made with a spoonful of beef bone powder, reminiscent of a 30-year-old restaurant's style.

A simple, clean, and spicy take on Lee Yeon-bok's quick japchae rice—rich in flavor without greasiness.

A super simple and delicious dish stir-frying leftover pork belly and crunchy soybean sprouts with ramyeon.

Traditional pork kimchi stew with crisp kimchi texture and rich umami flavor

A dish where mini pumpkins slightly steamed in the microwave are wrapped in thin pork belly slices, coated in potato starch and tempura flour, then fried until crispy, served with a creamy sauce.

A spicy and tangy pork belly gukbap with deep, rich flavor made using store-bought beef bone broth