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A hearty and spicy clam ramyeon stir-fry made by simmering fresh clams, fish cake, rice cakes, and vegetables with ramen in a bold, fiery sauce.

A rich beef noodle soup made with a deep broth from beef and chicken simmered in a pressure cooker

A super-simple eel rice bowl made by simmering sea eel in a sweet and savory special sauce and serving it over rice.

A simple perilla oil buckwheat makguksu finished with nutty perilla oil, perilla seed powder, and seaweed flakes, enhanced with savory tsuyu.

A spicy and rich yukgaejang ramyun featuring the savory oil of thinly sliced beef brisket (chadolbagi), beef bone broth, and a special seasoning paste.

A restaurant-style seasoned eggplant dish that perfectly balances savory depth and seasoning by harmoniously blending soup soy sauce and brewed soy sauce with lightly blanched eggplant.

A spicy ham and sausage jjigae made by stir-frying pork hind leg, ham, and sausages to release their oils, then simmering with kimchi and seasonings.

A traditional Chinese-style rib dish where pork ribs are deep-fried without batter and glazed in a sweet and sour special sauce, like Korean fried chicken.

A superb Chinese-style dish where a thick, savory sauce packed with fresh shrimp and vegetables is poured over crispy fried nurungji (scorched rice).

A whole-egg soup with a rough texture and spicy soy sauce broth, made by cracking an egg directly into the pot and breaking only the yolk.

These pan-fried dumplings are cooked by adding water and oil at the same time, steaming the filling until moist and then crisping the outside.

A handmade tsuyu for both udon and soba, featuring a deep and savory flavor created with fire-charred vegetables and katsuobushi.