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Stir-fried instant ramyun with shrimp, egg, and vegetables, finished with a chili vinegar sauce for extra savoriness

A spicy and rich yukgaejang ramyun featuring the savory oil of thinly sliced beef brisket (chadolbagi), beef bone broth, and a special seasoning paste.

A restaurant-style seasoned eggplant dish that perfectly balances savory depth and seasoning by harmoniously blending soup soy sauce and brewed soy sauce with lightly blanched eggplant.

A tteok ramyun that maximizes flavor by adding 1 teaspoon of vinegar for umami, and finishing with pepper, egg, and large green onion at the end.

A spicy and savory ramyun dish with thinly sliced potatoes and dried shiitake mushrooms that add depth and umami to the broth.

A whole-egg soup with a rough texture and spicy soy sauce broth, made by cracking an egg directly into the pot and breaking only the yolk.

A super simple stir-fried rice noodle dish made in 5 minutes without tamarind sauce, using store-bought hot sauce and maesil extract

A tangy-spicy bibimmyeon made by tossing cooked ramyun noodles with a sauce combining ketchup, vinegar, and fermented sand lance sauce

An exotic Thai-style curry featuring crispy fried soft-shell crab with coconut milk and tender eggs

A traditional Italian offal ragù pasta made by slowly simmering chewy chicken gizzards and rich chicken livers to create a deep, savory flavor

A premium salmon dish featuring salmon gently cooked in low-temperature butter-water and finished with a hollandaise sauce made directly in a pan without a bain-marie.

A school snack-style donkatsu made by shaping ground meat batter into a Pikachu shape, freezing it, then deep-frying until crispy and coating with a sweet and spicy sauce reminiscent of seasoned fried chicken.