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A rich, spicy, and savory cream pasta with deep flavors, inspired by Outback Steakhouse's Toowoomba Pasta.

This is a spicy ojingeo-deopbap (squid rice bowl) stir-fried to be rich and spicy, with the moisture tightly controlled using a special mayonnaise sauce and chili powder.

Namdaemun Market-style dakgomtang featuring shredded chicken in a rich, deeply simmered chicken broth, served with a secret seasoned sauce.

A traditional franchise-style large green onion yukgaejang made by simmering beef brisket and radish in a rich broth with plenty of large green onions.

A refreshing hangover soup featuring a dried pollack broth, crunchy soybean sprouts, a poached egg, and a savory seasoning paste made with minced squid and dried pollack.

A refreshing and deep broth eomuk-tang, just like street food specialty shops, made by adding savory seasoning to a kelp and vegetable stock.

A rich, restaurant-style seolleongtang recipe where the beef bone broth is simmered until it sets like jelly.

A highly addictive broth-based tteokbokki made by pre-mixing a patent-pending all-purpose red powder seasoning and simmering it with water and rice cakes.

A spicy ramyun with a rich yukgaejang broth flavor, made by combining large green onion stir-fried in chili oil, doenjang, and ramyun seasoning.

Restaurant-style Andong jjimdak with deep, spicy flavor from dried shiitake broth and dried chili peppers

A spicy and deep clam sundubu jjigae made with a secret seasoning paste that delivers restaurant-quality flavor.

A savory and rich doenjang jjigae made with mashed tofu, anchovy broth, and doenjang dissolved through a strainer