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A clean Chinese-style crab meat soup with the fragrance of green onion oil and soft egg white.

A specialty kimchi made by aging chili leaves in brine for three days to eliminate rawness, then enhanced with rich umami from hwangseokeo-jeot brine

A smooth and nutty Dongji patjuk made by thoroughly boiling red beans, blending them until smooth, then simmering with rice and glutinous rice balls

A dish made by stir-frying minced garlic and sweet corn in butter, then cooking it in a pot with chicken stock rice water to bring out a nutty flavor and a popping texture.

A combo kimchi that combines the sharp taste of Dolsan leaf mustard and the sweet flavor of scallions in one seasoning, developing deeper flavor as it ferments.

A Southeast Asian-style samgye chicken rice made by cooking rice in samgyetang broth with chicken and serving it with a special spicy-sour sauce.

A savory and crispy pancake made with leftover tteokguk tteok, ground beef, and eggs—an unusual jeon dish.

Golden gwomak bibimbap with fresh, tender boiled gwomak, abundant mint, and a specially crafted sauce that tastes even better than restaurant versions.

A Vietnamese rice noodle soup that captures the flavor of a local specialty restaurant in just 5 minutes using a rich beef broth and store-bought pho spice mix

A whole napa cabbage kimchi that uses chicken broth as its base, developing a clean and deep refreshing flavor as it ferments.

An authentic Italian risotto finished with the flavor of fresh salsiccia sausage, hazelnut butter, and savory peas

A premium risotto that harmonizes the acidity of sour butter, the aroma of saffron, and 24K edible gold leaf, a signature dish of legendary Italian chef Gualtiero Marchesi.