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A refreshing hangover soup featuring a dried pollack broth, crunchy soybean sprouts, a poached egg, and a savory seasoning paste made with minced squid and dried pollack.

Tender, juicy handmade tteokgalbi made with an 8:2 ratio of meat to onion and precisely measured soy sauce seasoning

A refreshing and deep broth eomuk-tang, just like street food specialty shops, made by adding savory seasoning to a kelp and vegetable stock.

A rich, restaurant-style seolleongtang recipe where the beef bone broth is simmered until it sets like jelly.

A restaurant-style beef bone and brisket tteok mandu guk with deep, rich flavor, made by mixing brisket broth and beef bone broth in a 1:1 ratio

A highly addictive broth-based tteokbokki made by pre-mixing a patent-pending all-purpose red powder seasoning and simmering it with water and rice cakes.

Crispy on the outside and moist inside, fried chicken tossed in a special sweet and savory sauce made with honey, Jin-ganjang, and lemon juice

A spicy ramyun with a rich yukgaejang broth flavor, made by combining large green onion stir-fried in chili oil, doenjang, and ramyun seasoning.

A nostalgic street-style pojangmacha wheat tteokbokki with a thick, sweet-and-savory umami achieved through starch syrup and ketchup

Crispy fried chewy pork neck served with a nostalgic Western-style sauce made from vegetable stock and cream soup base

Pan-fried dumplings filled with pork loin and pickled vegetables, poured with flour water to create a crispy, cracker-like exterior and juicy, moist filling — snowflake pan-fried dumplings.

Restaurant-style Andong jjimdak with deep, spicy flavor from dried shiitake broth and dried chili peppers