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Sung Si-kyung's Chicken Gomtang
A clear chicken gomtang made by briefly blanching chicken pieces, simmering them thoroughly, and then shredding the meat into a clean, mild broth.
Sung Si Kyung's Naengjeyuk (Cold Pressed Pork)
Boiled pork shoulder tightly wrapped in plastic wrap, pressed, and refrigerated to achieve a chewy texture, served cold.
Sung Si-kyung's Abalone Porridge
A premium restorative porridge made by finely chopping fresh abalone innards and stir-frying them with rice for a nutty flavor, then topped with an egg yolk for extra smoothness.
Yoon Yi-ryeon's Thinned-Out Radish Kimchi
A special kimchi made by salting tender thinned-out radishes and tossing them in a seasoning with red chili pepper syrup and sesame oil to tame the grassy notes of the stems.
Yoon Yi-ryeon's Yeolmu Kimchi
Yeolmu kimchi with a refreshing and spicy seasoning made by blending cold rice and pear, featuring yeolmu that has been brined in salt water to remove grassy notes and soften it gently.
Yoon Yi-ryeon's LA Galbijjim
A holiday braised short rib dish where LA-style short ribs are first simmered in plain water, then braised until tender in a soy sauce marinade blended with pear and onion juice.
Yoon Yi-ryeon's Grilled Hairtail
A fresh hairtail grilled to crispy-on-the-outside, moist-on-the-inside perfection by blocking fishiness with a saltwater wash and a light dusting of flour.
Yoon Yi-ryeon's Dongpo-Style Braised Pork Ribs
A special braised pork ribs dish that reinterprets the flavor of traditional Chinese Dongpo pork with deep color and aroma from dark brown sugar and cloves.
Yoon Yi-ryeon's Rich Sagol Gomtang
A nourishing winter sagol gomtang, brewed milky-white and deep with beef bones, mixed bones, and sinew, without any off-odor.
Aha Bujang's 2-Hour Anchovy Noodle Extract
A premium noodle broth base made by gently steeping anchovies and dipori into a rich extract, enhanced with secret seasonings for anytime use.
Aha Bujang's Chewy Cucumber and Radish Pickle
A seasoned pickle made by curing cucumber and radish in sugar and salt for 24 hours to achieve a crunchy, chewy texture.
Aha Bujang's Boneless Braised Jokbal
A Dongpo-style boneless jokbal made by slowly braising a whole pork foreleg in five-spice and soy sauce seasoning