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A super simple braised chicken drumette dish with sweet and savory soy sauce seasoning and subtle cinnamon flavor in Kyochon style.

A hearty bowl of donburi made by simmering chewy pork loin in a sweet and savory homemade sauce

A super simple side dish that combines the deep umami flavor reminiscent of eating meat with the spicy kick of wrinkled green chili peppers.

Tender chicken thigh meat is pan-fried until golden brown, then gently simmered in a sauce made with Chinese soybean paste (hwangdujang) to create a Chinese-style braised chicken.

An upgraded version of instant jjajang ramyeon with fresh pork, onion, and Mala Xiang Guo sauce, transformed into a Chinese restaurant-style dry jjajangmyeon.

A refreshing cold chicken dish made with tender boiled chicken, a sweet and tangy garlic sauce, and crushed peanuts.

A premium Taiwanese-style cold dish featuring tender boiled pork belly thinly sliced, served with crunchy cucumbers and a sweet and sour garlic soy sauce.

A warm hot pot dish combining deep beef broth from brisket with hearty fish cakes.

A crispy bean sprout pancake topped with savory marinated pork, pan-fried to a nutty flavor like a mung bean pancake.

A fusion pasta with a refreshing, non-greasy flavor, featuring rich seafood and heavy cream in a spicy gochugaru oil base.

A special fusion marinade by Chef Lee Yeon-bok, combining the tangy sweetness of balsamic vinegar with the refreshing aroma of lemon and the savory depth of oyster sauce.

A one-pan delicacy featuring kimchi fried rice stir-fried in savory pork belly fat, topped with two types of cheese and crispy toasted rice croutons