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A refined traditional Gae-seong-style grilled fish dish marinated in a special soy sauce seasoning instead of salt, dried thoroughly, then grilled over medium heat until golden and crisp.

Ready to eat in just 15 minutes without long fermentation, this gochujang delivers a rich, non-sweet flavor.

A refined nourishing dish that captures the deep flavor of samgyetang in bite-sized dim sum

Packed with a rich tuna mayo mixed with finely chopped green chillies and pickled radish, served with fiery fire chicken sauce to relieve stress with every bite

A crispy, savory jeon with a thick, richly flavored samgyeopsal grill topped with a tangy kimchi batter and wrapped in rice paper to prevent tearing while frying

A super simple ramen rice cake that perfectly recreates the savory, sweet-salty flavor of classic street food stalls by adding a pinch of curry powder and plenty of black pepper to spicy ramen broth.

Upgraded instant rice with a visual and textural upgrade by adding tuna and corn to a gochujang and ketchup base, making it a must-have meal for students living alone.

A stress-relief snack combining basic tteokbokki seasoning with a pungent Ma La sauce, topped with convenience store frozen chicken feet and crisp soybean sprouts for a satisfying bite.

A magical fusion street food dish featuring chewy tteokbokki in a spicy-sweet broth, generously topped with smooth soft tofu and savory cheese for a moist, satisfying bite.

A giant tteok kkochi made by binding rice cakes into a single slab with starch water, eliminating the need to thread each one onto skewers, resulting in a crispy and chewy texture.

Golden Chadol Bokkeumbap, made by first mixing eggs and oyster sauce into unheated instant rice, then stir-frying it until fluffy with chopsticks in the oil rendered from crispy grilled chadolbagi.

A unique chicken rice dish made by pre-mixing instant rice with egg wash and stir-frying it until fluffy in chicken fat, without microwaving.