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An authentic Chinese-style mapo tofu layered with the flavors of pork, tofu, coarsely chopped garlic, and doubanjiang, stir-fried step by step.

A gochujang jjigae that combines the refreshing taste of soybean sprouts and radish with the hidden umami of gochujang, doenjang, and fermented sand lance sauce, plus the fragrance of shepherd's purse.

A super simple eomuk bokkeum that recreates old-school street-style tteokbokki flavor using gochujang, starch syrup, and ramyun seasoning in a fish cake broth base.

A restaurant-style pollock roe spicy stew with tender roe brined in a baking soda solution and a spicy, refreshing broth.

A moist Japanese-style chicken rice bowl that brings out deep umami with tender chicken thigh, tuna extract, and Hondashi.

A Teumsae Ramyun-style spicy ramyun featuring blanched soybean sprouts, Vietnamese chili powder, and crushed seaweed for a spicy and crunchy texture

A quick geotjeori made by tossing unbrined fresh napa cabbage with a special fruit seasoning and oligosaccharide syrup for a glossy finish, just like at a seolleongtang restaurant.

A specialty noodle dish where thick, chewy kalguksu noodles are mixed with tender whelks and crunchy green onion strips in a spicy sauce, instead of the usual thin somyeon noodles.

A hearty rice thief, budae-bokkeum, made by simmering various hams and vegetables in a spicy sauce until the liquid reduces, creating deep savory flavor.

A premium nourishing hot pot featuring fresh seafood and spring greens simmered in a clear, refreshing broth made from mackerel and diphori.

A tangy, sweet, and spicy glass noodle salad made in just 5 minutes by tossing fresh vegetables and chewy jinmi-chae into a golden ratio secret sauce.

A super simple glass noodle dish with rich umami flavor, stir-fried with glass noodles and vegetables in the savory fat from thick-cut pork belly, seasoned with oyster sauce and a perfect sweet-salty balance.