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Chicken thigh meat coated in starch and quickly cooked to retain moisture is stir-fried with a spicy-sweet homemade jajang sauce and served alongside crisp lettuce for a Chinese-style chicken dish.

Premium grilled beef marinated for a day in a special galbi sauce enhanced with fruit and yuzu kosho for maximum flavor.

A Taiwanese three-color sandwich with a golden ratio sauce of mayonnaise and condensed milk, layered with soft egg crepes, ham, and cheese.

A sophisticated Chinese-style dish featuring abalone, bamboo shoots, and pork stir-fried with oyster sauce and coated in a starch-based sauce.

A simple and quick stir-fry featuring thinly sliced pork belly and blanched king oyster mushrooms, seasoned with oyster sauce for a savory, slightly salty flavor.

Complete a savory, richly flavored pork stir-fry with tonkatsu sauce and gochujang, then top with soft egg custard for a hearty rice bowl dish.

A super simple dumpling soup that creates a rich, deep flavor by bursting frozen dumplings to extract meaty broth—no beef bone stock needed.

A unique ramen that captures the chewy texture of trending fire chicken enoki mushrooms, elevating the savory depth in a single bowl.

A soup-style tteokbokki featuring thick pork belly cooked like shabu-shabu in a spicy-sweet jajang base, paired with fragrant perilla leaves

A simple, thick, spicy, and rich chicken dish made with milk and sliced cheese as the base.

A premium jajang ramen enhanced with a homemade chili oil made from green onions and chili powder, topped with a fried egg for maximum flavor.

A thick and spicy Roze-style stir-fry made easily and affordably in your dorm room by adding milk, ketchup, and gochujang to spicy ramen.