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A rosé tteokbokki easily made at home by combining a milk and cream base with spicy tteokbokki seasoning and the savory flavor of sausages.

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

Addictive oil tteokbokki with deep flavor from tonkatsu sauce, yuja marmalade, and curry powder

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

A rich and smooth premium curry rice made by stir-frying pork and onion in butter, then adding fresh cream and a special curry powder

A savory, sweet, and spicy jjajang tteokbokki packed with umami, made with a special jjajang powder seasoning.

A spicy and crunchy braised squid and soybean sprout dish that replicates the flavor of a specialty restaurant's agujjim without using monkfish.

A hearty beef rice soup that recreates the spicy and refreshing taste of rest stop beef rice soup, made by simmering beef, radish, and soybean sprouts until rich and flavorful.

A snack-bar-style tteok mandu ramyun that elevates the broth to imperial levels with a secret seasoning blend and mayonnaise.

A special seasoned golbaengi somyeon with a tangy, sharp kick from prepared mustard and Tabasco, served with a refreshing whelk broth.

A restaurant-style dakgalbi fried rice made by stir-frying chicken thigh meat and vegetables in a special gochujang curry seasoning sauce until savory and aromatic.