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Authentic spicy mixed cold noodles with a broth made from white kimchi liquid and a fiery sauce blended with cheongyang chili peppers and fruit.

A bibim naengmyeon inspired by the intense spiciness of a famous spicy naengmyeon restaurant, combining Vietnamese chili powder and savory seasonings.

A king clam wine steam deepened with the aroma of garlic and kkwarigochu, plus wine, fermented sand lance sauce, and chicken stock for rich umami

A rich Japanese-style seafood ramen made in just 5 minutes by adding oyster sauce, stir-fried seafood, and a thick starch sauce to instant beef bone ramyun.

Chinese-style stir-fried udon with savory depth and spicy wok aroma from chili oil and oyster sauce seasoning

A super-simple Nagasaki jjamppong made in just 5 minutes with rich, refreshing depth using pork bone extract and assorted seafood.

Thinly sliced pork is tenderized with a light marinade, coated in egg batter, and pan-fried until soft, then served with a large green onion salad.

Chungmu gimbap served with crunchy radish kimchi pickled in starch syrup and richly seasoned squid and Korean fish cake (eomuk) muchim

Golden white kimchi fermented to a refreshing, sweet taste with pear drink, fish sauce, and a clean seasoning broth

A spicy yukgaejang variation with radish, soybean sprouts, and oyster mushrooms for a refreshing and crunchy texture

A rice thief braise that simmers aged kimchi and mackerel with the lid open to drive off any fishy smell, reducing it until the liquid barely covers the ingredients.

A deep and rich Myeongdong-style beef bone kalguksu combining stir-fried pork, beef bone broth, dumplings, and fresh noodles