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A sari gomtang ramyun with deep, rich dumpling soup flavor, made by stir-frying large green onion and dumplings in oil.

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.

Sliced beef coated in egg white and starch, fried until crispy, tossed in a savory soy sauce, and served over Chinese noodles.

A classic bibim jjolmyeon mixed with a sweet and tangy sauce made from the golden ratio of gochujang, vinegar, and sugar

A home-style Japanese tonkotsu ramen made rich and deep with pork bone extract and homemade chashu

A 5-minute stir-fried udon bursting with umami from jangjorim soy sauce and ground pork

A warm noodle dish made by julienning zucchini and mixing it with soy milk noodles in a spicy sauce.

These noodles achieve a creamy texture without cream, thanks to perilla oil and perilla seed powder. They can be made easily using a microwave, without any stovetop cooking.

A refreshing summer cold noodle dish featuring cherry tomatoes marinated in a balsamic seasoning, served over soy milk noodles.

A homemade bibimmyeon that is more refreshing and appetizing than commercial ones, combining a gochujang-based sauce with the refreshing sweetness of yuzu marmalade.

A Dongdaemun-style chicken hot pot made by simmering chicken, potatoes, and rice cakes in a deeply extracted chicken broth