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A rich and thick kimchi stew, inspired by dakbokkeumtang, made with thick pork neck and aged kimchi instead of chicken, with added potatoes.

A one-pan style super simple jjajang sauce made by putting all ingredients and seasonings into an electric rice cooker and pressing the cook button.

A premium jjajang ramen variation that elevates the instant noodle experience by topping it with a spicy stir-fried pork tenderloin topping, using a cooking method that retains all the water for a rich, restaurant-quality flavor.

A tender and juicy pork belly stew with crisp napa cabbage, seasoned with a tangy yuzu soy sauce and fragrant green onion oil

Upgraded instant jjajang ramen with minced meat and aromatic vegetables to recreate the rich, spicy flavor of a high-end Chinese restaurant dish

A super simple eggplant rice finished with just one ingredient—oyster sauce.

A rich, creamy mala tang that combines the bold heat of mala instant ramen with the smoothness of milk, heavy cream, and cheddar cheese for a satisfyingly deep and savory flavor.

A highly addictive spicy dish made by combining store-bought fire chicken sauce and steamed chicken sauce with perfectly grilled pork belly and chewy rice cakes.

A mouthwatering, savory-sweet spicy rice bowl featuring a brilliant combination of soybean paste and tonkatsu sauce, elevating the humble thick-cut pork belly.

A heartfelt rice cake dumpling soup made with rich, deep delfi broth, savory beef, and homemade dumplings filled with crisp vegetables.

Artisan canned ham made by steaming ground pork with six basic ingredients, boasting a much richer meat flavor and tender texture than store-bought spam.

A rich, deep curry made by searing meat coated in curry powder, slow-cooked with caramelized onions and tomatoes—tastes even better the next day.