For this dish, Geumnam-Vin uses fresh beef from Geumdae Butcher's, its long-time meat provider and chewy rice cakes from Baekmidang. The result is a reinterpretation of dumplings noble families used to eat in the past.

Seoul Fisheries supplies fresh raw fish for Geumho-dong's residents.

Among the street vendors at Geumnam Market, a lady is famous for her homemade tofu. Geumnam-Vin uses her tofu and braises it over low heat, using a creamy, doenjang-based sauce.

At Sindang-dong's Hwanghak Market, a chicken butcher is selling Korean free-range chicken, broiler chicken, and intestines. Gyeryugwan uses the freshest meat from butchery, preserves it in salt water, and makes a smoked grill.

Carefully prepared gizzard is soaked in soy sauce, ginger, garlic, and black pepper. Daepa green onions are chopped finely to take the acrid taste out. They mix the two and coat with power made of starch, curry, and gochugaru powdered chili. And there's your fry!

It is buckwheat noodles using a chicken and doenjang sauce. The noodles are made at the store using Jeju buckwheat flour milled daily. They stir-fry chicken and add doenjang and gochugaru for the sauce.

Yeongcheon Market is famous for tteokbokki places. Brewery 304 uses tteok (cylindrical rice cakes) from the market, adding fragrant and spicy gosari (bracken) oil made by Bad Carrot and shishito peppers. The result is a savory and vegan tteokbokki that does not feel like a vegan food at all.

Choiga Sanghoe is one of the most popular places at Yeongcheon Market, and its star menu is tteokgalbi, grilled short rib patties. Brewery 304 makes juicy tteokgalbi meatballs with the batter and serves them with Park’s Kitchen’s homemade sauce, mozzarella cheese, and French carrot salad. The result is a fancy and balanced hotdog.

Kkwabaegi (twisted Korean doughnuts) is another specialty of Yeongcheon Market. Brewery 304 reinterpreted it to make toasty and sweet bites for beer. Donutffle is born from a waffle maker, and the warm dish is served with cream cheese whipped cream and Frierss Schinkenspeck. Enjoy the sweet and salty pair for beer.

You can taste super fresh beef from the butchery before rigor mortis. Arugula salad, truffle salt, wasabi, special sauce for Mungtigi, and white wine go perfectly well with the fresh meat.

The chilled meat from Australia is prepared daily at Majang-dong Livestock Products Market. You can enjoy it with French fries, mushrooms, tomatoes, and other garnishes as well as the place's special Maho sauce.

This special dish is a Majang-dong Tiger's version of cacio e pepe, the traditional pasta that originated in Rome. What makes the sauce is neither cream nor olive oil but hand-grated Pecorino Romano and Grana Padano.

The dish is a collaboration of three parties-- the market's early bird Wando Vegetables, the food company Pulmuone, and Bar Jangsaeng. Ten ingredients most Koreans love go into the stuffing, and thin dumpling skins add great texture. They created a fruit and vegetable juice for pairing, using fresh ingredients from Wando Vegetables.