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Chungmu gimbap served with crunchy radish kimchi pickled in starch syrup and richly seasoned squid and Korean fish cake (eomuk) muchim

Addictive oil tteokbokki with deep flavor from tonkatsu sauce, yuja marmalade, and curry powder

Golden white kimchi fermented to a refreshing, sweet taste with pear drink, fish sauce, and a clean seasoning broth

A Mexican-style wrap made by rolling roasted whole chicken meat and crispy skin with cheese, tomato paste, and sauces, then baking in an air fryer

A deep and rich Myeongdong-style beef bone kalguksu combining stir-fried pork, beef bone broth, dumplings, and fresh noodles

A dish of pork hind leg and vegetables stir-fried over high heat with a smoky flavor, using an all-purpose Chinese sauce made with liquid chicken stock and oyster sauce.

A street food stall-style yangnyeom gogalbi made by pan-frying mackerel until golden brown and topping it with a sweet and spicy secret sauce.

A unique one-bowl rice dish featuring fragrant garlic chives and savory stir-fried ingredients topped with egg mixture, cooked until moist and tender.

A spicy and crunchy braised squid and soybean sprout dish that replicates the flavor of a specialty restaurant's agujjim without using monkfish.

A hearty beef rice soup that recreates the spicy and refreshing taste of rest stop beef rice soup, made by simmering beef, radish, and soybean sprouts until rich and flavorful.

A juicy handmade chicken burger with seasoned minced chicken thigh, pan-grilled and finished with a special sauce.

A professional-style stir-fried webfoot octopus with a spicy, smoky flavor from cheongyang chili peppers and fine gochugaru, featuring a tender, springy texture from light blanching.