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A bossam-style radish kimchi that maximizes a chewy, crunchy texture by pickling in starch syrup without the hassle of sun-drying the radish.

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 unique noodle porridge that simmers jjajang ramyun and direct-fire jjajang sauce together, bringing out a starchy richness and spicy aroma.

A spaghetti ramyun finished with authentic Western pasta flavor by adding cheddar cheese, ketchup, and tonkatsu sauce without discarding water

A dish where chicken breast, tenderized with baking soda to be as soft as chicken thigh, is stir-fried with savory cashew nuts in a Chinese-style sauce.

A super-simple side dish of soft, chewy mung bean jelly lightly tossed with nutty perilla oil and savory crushed seaweed flakes

A high-end spicy sauce-style sauce that boasts deep umami by simmering vegetables, ssamjang, and tomato sauce in pork belly oil.

A premium Japanese-style rice bowl featuring crispy, juicy eggplant and tender pork belly simmered in a savory sauce.

An ultra-simple Jjokpa-sukchae (blanched scallion side dish) with maximum nuttiness from a golden yujang sauce made by mixing soup soy sauce and sesame oil in a 1:1 ratio.

A simple and quick chives salad with perilla leaves and onion, crisp and tangy-sweet in flavor.

A fragrant water fern side dish that eliminates its distinct fishy odor and is stir-fried to be soft and moist.