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A home-style Japanese tonkotsu ramen made rich and deep with pork bone extract and homemade chashu

A deep and refreshing Chinese restaurant-style seafood udon recipe made with homemade noodles, generous seafood, and vegetables

A budae jjigae made with a deep, spicy broth by adding beef meatballs and scallion kimchi to an 8-hour simmered beef brisket stock

A rich and flavorful meat pie made by sautéing ground beef with carrots, onions, and other vegetables in tomato sauce, then wrapping it in pastry dough and baking it.

A slow-aging soup with a healthy harmony of cabbage and tomato, deepened with bacon and chicken breast.

A slow-aging kimchi fried rice that is hearty even with less rice by adding plenty of cabbage, and enhanced with natural umami from tomatoes.

Introducing a frying pan rice with a nurungji samgyetang feel as a nourishing dish for Malbok. Soaked rice, chicken leg meat, and additional ingredients are cooked in a single pan, allowing you to enjoy deep flavors with ease.

Crispy chicken fried in garlic oil, coated with a sweet and savory sauce for extra flavor — Black Garlic Chicken

A Dongdaemun-style chicken hot pot made by simmering chicken, potatoes, and rice cakes in a deeply extracted chicken broth

A crab soup that recreates the flavor of a Chinese restaurant course meal using crab sticks, soft egg, and thick starch slurry

A savory and smooth chicken porridge made by carefully simmering rice, vegetables, and chicken in a rich chicken broth over medium-low heat.

A fiery jjamppong-tang that captures the wok hei of a Chinese restaurant by adding chili oil and vegetables stir-fried with fine chili powder to a rich mussel broth.