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A restaurant-style rice noodle soup made affordably with a beef dashida broth and hand-kneaded pork meatballs.

A nurungji tang that builds deep savory flavor with beef and mushrooms instead of seafood, featuring quickly fried nurungji in a small pan.

A Southeast Asian-style cold ramyun made by tossing blanched pork and ramyun noodles in a sauce of fish sauce, lemon juice, and Vietnamese chili peppers.

Thai-style rice noodles that capture the feel of a local Thai restaurant in just 5 minutes, using savory pork seasoning and fish sauce.

A super-simple dongpo pork braised until rich and tender using five-spice powder and dark soy sauce (laochou) instead of complicated spices

This is a hearty one-bowl meal made with less rice and more ingredients than a stone-pot rice. The water is adjusted considering the moisture from the cabbage to prevent it from becoming soggy.

Make a moist and deeply flavorful frying pan rice using leftover namul from Chuseok. Unlike fried rice, it has a different charm, enhanced by the nutty aroma of butter, transforming it into a gourmet dish.

A pot rice made with zucchini and soft bocconcini cheese. With just two ingredients, it delivers a sophisticated, risotto-like flavor.

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.

A slow-aging rice bowl featuring eggplant steamed until tender in the microwave, simmered in a savory sauce, and served over lentil rice.

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.