Deeply fermented probiotic aged kimchi stewed with lean pork loin, dense artisan tofu, and scallions in kelp anchovy broth.

Thinly sliced premium beef tenderized in sweet Korean pear juice and aged soy sauce, tossed with wood ear mushrooms over grains.

Whole young poussin chicken stuffed with sweet rice, jujube dates, whole garlic cloves, and Geumsan ginseng root slow-simmered.

Bubbling earthenware pot of tender uncurdled silken tofu, Manila clams, wild shrimp, chili oil, and cracked organic egg.

Air-baked tender chicken morsels glazed in sticky sweet garlic-chili gochujang, toasted peanuts over whole grain rice.

Grain-free roll wrapped in toasted Wando nori, stuffed with fluffy shredded egg crepe, Hass avocado, and pickled burdock.

Lean pork tenderloin poached in Astragalus root & medicinal herb broth, served with crisp fermented radish kimchi and perilla leaves.

Slow-braised beef short ribs simmered until fall-apart tender in sweet fruit glaze with chestnuts and thick shiitake caps.

Skillet stir-fry of tender chicken thigh, sweet Korean sweet potatoes, green cabbage, and aromatic perilla leaves in gochujang.

Finely riced cauliflower wok-fried with tangy mature kimchi, diced chicken breast, perilla seed oil, and a sunny egg.