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A pork rice soup featuring tender boiled pork foreleg and a rich broth, served with a scallion seasoning paste.

Boiled pork belly simmered with aromatic vegetables and soy sauce, served warm on a bed of stir-fried soybean sprouts and vegetables with a smoky flavor, presented on an iron plate.

A practical japchae where glass noodles are colored deeply with dark soy sauce without pre-soaking, then coated with oil to prevent clumping even after time passes.

Braised short ribs with radish and carrot, simmered in a sweet and savory sauce for deep color and rich flavor

A unique stir-fried ramyeon served with crispy pan-fried pork belly, kimchi and bean sprouts stir-fried in pork fat, and a sesame oil-soy sauce dressing precisely measured with a soju cup.

A versatile mixing sauce made by simmering minced pork with soy sauce and sugar to create a rich, savory pork-based soy sauce, then generously mixed with fragrant perilla leaves.

A rice bowl dish made by stir-frying tender beef sirloin coated in potato starch with an oyster sauce seasoning and the aroma of pungent whole black pepper.

A Chinese-style dish with a moist, rich texture, featuring softly scrambled eggs set aside before being stir-fried quickly with tomatoes in green onion oil seasoned with soy sauce and oyster sauce.

A unique kimchi jjim that maximizes savory and soft flavors by adding fresh cream to kimchi jjim made by grilling thick pork neck and aged kimchi.

A unique pulled pork-style jeyuk bokkeum that boasts a melt-in-your-mouth tender texture, achieved by sous-vide cooking for 24 hours using a rice cooker's keep-warm function.

A filling diet meal with golden-brown pan-fried tofu and scrambled eggs, generously topped with a crunchy butter and soy sauce dressing with cabbage.

A classic jjajangmyeon that recreates the wok hei of a Chinese restaurant by infusing ginger aroma into homemade lard extracted from an air fryer, then stir-frying chunjang and seasonings vigorously.