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A rich and refreshing beef radish soup made without seasonings, using a secret method of marinating radish in soy sauce

Shishito peppers and anchovies cooked separately, then combined to preserve both textures

A clear, refreshing squid and radish soup simmered with a broth made from julienned radish and dried kelp, featuring plump squid for a clean, slightly spicy flavor.

An innovative soybean sprout salad with dried kelp, steamed using minimal water to preserve rich umami and crisp texture

A refreshing and tangy seaweed cucumber cold soup made with store-bought cold noodle broth and vinegar

A chewy and crisp steamed chili pepper dish made by mixing flour and starch to enhance texture, using a spray bottle to moisten the dry powder evenly without clumping, ensuring thorough cooking.

Anchovies tossed in a moist gochujang sauce flavored with a small amount of licorice-infused water

A restaurant-style sauce that balances the richness of meat with a harmonious blend of salt, soda, and lemon—without artificial seasonings.

A nourishing dish featuring cleaned eel grilled in three distinct flavors: salted, yuzu gochujang, and sweet-savory soy sauce.

A nostalgic cheese buldak loaded with spicy chicken thigh and rice cakes, generously topped with buttery corn cheese to balance heat and richness

An authentic soy sauce marinated crab made by blending jin soy sauce and Joseon soy sauce for deep flavor, and repeatedly pouring boiled-then-cooled soy sauce mixture to eliminate any fishy smell.

A spicy stir-fried pork with an all-purpose sauce that deepens flavor by subtly adding oyster sauce and curry powder to gochujang, gochugaru, and soy sauce.