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A unique stir-fried ramyun with Singapore-style fried noodle flavors, combining curry powder and tonkatsu sauce

A spicy, savory stew made by stir-frying gochugaru and simmering tofu, myeongran, and zucchini until just right, delivering a bold, tangy flavor.

A restaurant-style ureong ssamjang made by stir-frying the paste in chili oil and enriching it with a seafood broth for deep umami.

A spicy, savory dressing made with gochugaru, garlic, and dried anchovy sauce is tossed with steamed bean sprouts to recreate the beloved restaurant-style bean sprout salad.

Pork belly and large green onion are layered over onion and garlic, simmered until tender, and served with a spicy garlic chive dipping sauce.

A deep, spicy yukgaejang made by stir-frying beef and vegetables in beef fat, then simmering them in beef bone broth.

A savory, deep eel soup made by boiling sea eel, eolgari cabbage, and dried radish greens with doenjang and gochugaru for a spicy kick.

A spicy meat noodle soup made by simmering pork spine and pork foreleg, then adding doenjang and gochugaru for a bold, spicy kick.

A seasoning made by blending apple, pear, garlic, and fermented anchovy sauce, then tossed with fresh vegetables like napa cabbage heart and scallions for an instant geotjeori.

A spicy yukgaejang with deep, rich broth made by adding shredded beef brisket and beef bone soup.

A spicy, rich stew made by simmering soft sundubu, chewy beef small intestine, and zucchini in a fiery chili seasoning.

A zucchini stew simmered with carrots and green chili peppers in spicy gochugaru seasoning, delivering a refreshing and tangy broth.