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A rich and crispy authentic Beijing-style stir-fried chomyeon where the noodles are fried until golden brown in oil, then paired with seasoned meat and vegetables.

A Chinese-style soup simmered in just 3 minutes, featuring deep umami from tuna sauce and a smooth texture enhanced with starch slurry.

A spicy and savory Ma La tteokbokki perfectly tailored to Korean palates, enhanced with pork belly, gochujang, and oyster sauce.

Shanghai-style dumplings filled with juicy pork and quail eggs, made with soft fermented dough dyed green using spinach juice.

A Nordic-style sandwich filled with a spread made from smoked trout, smooth cream cheese, and fragrant herbs, stuffed into plain pita bread.

A refined Chinese-style masterpiece where rehydrated dried scallops and a rich superior stock sauce are ladled over the natural sweetness of fully steamed napa cabbage for deep, luxurious flavor.

German-style roasted whole pork leg, slow-roasted in the oven for 4 hours until the skin is crispy like a cracker and the inside is moist.

A luxurious pot dish that maximizes the diverse textures of monkfish parts and achieves ultimate richness by melting steamed monkfish liver into a doenjang broth.

A steamed egg dish made easily in the microwave. Tuna is added to boost protein, and you can also add zucchini, carrot, or king oyster mushroom.

A light slow-aging sandwich that uses zucchini instead of bread. Melted cheese is baked onto zucchini, then rolled with fresh vegetables and ham.

A nutritious and healthy noodle dish reminiscent of pojangmacha anchovy noodles. It's a tofu noodle dish made easily with kong-dambak-myeon without boiling the noodles.

A side dish that's great for kids because the onion is not spicy but soft and sweet.