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Master chef Lee Yeon-bok personally passed down the ultimate crispy-on-the-outside, tender-on-the-inside technique to BTS Jin. This original menboshah maximizes richness with lard in the dough.

A sophisticated Chinese-style egg soup with smooth eggs and crisp vegetables, ready in just five minutes for anyone to enjoy.

Homemade tonkotsu ramen with an unrealistically rich and savory broth, simmered for 7 hours by extracting collagen-rich stock from pork bones in three separate stages

A hearty and spectacular Beef Wellington crafted with care, from prepping the beef tenderloin to making the mushroom duxelles and pastry dough.

Cooking the noodles only 80% done and removing them separately to preserve their chewy texture, then simmering a clean and refreshing vegetable and egg broth with homemade gochujang oil for a premium ramen experience.

A satisfying side dish that awakens the appetite with the sharp aroma of perilla seed, perfectly balanced by a fail-proof golden ratio jangjorim sauce

A rich, smooth breakfast substitute made in just 10 minutes using only eggs and cold rice—no broth needed.

A simple and delicious egg roll with a moist texture from milk and whole imitation crab sticks for visual appeal and rich flavor.

A hearty ramen with deep umami flavor, made by first sautéing green onions and onions without oil to develop a rich roasted aroma, then adding soft tofu and seasoning with anchovy fish sauce for a robust taste.

Seven-minute eggs marinated in equal parts kombu water and soy sauce with scallions, onion, and chili peppers

A 5-minute mulhoe guksu made by adding slushy naengmyeon broth to store-bought bibimmyeon sauce and topping with crunchy vegetables and shrimp

A savory and warm hot pot made by simmering pan-fried tofu and eggs with tender pork and napa cabbage.