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A hearty mixed grain rice cooked in an electric rice cooker without a steamer, incorporating whole grains, chestnuts, and jujubes all at once.

A wholesome snack made with sweet potato, apple, and glutinous rice flour.

A savory, non-greasy side dish that balances the richness of spam with the umami of onions, delivering a moist and satisfying flavor without excessive saltiness.

scallion kimchi seasoned with a rich, savory paste made from boiled anchovy jeotgal and soaked dried chili peppers.

Traditional tteokguk made by browning seasoned beef brisket to build a deep broth without packaged bone stock.

A spicy, numbing mala sauce stir-fries pork belly, rice cakes, and fish cake, delivering a bold, addictive flavor that’s both fiery and satisfying.

A refreshing summer water kimchi made by salting crunchy cabbage and cucumber, then pouring a cool, spicy red chili pepper broth over them.

A ramyun boiled in a snack-bar style with a custom-blended secret powdered seasoning and toppings of rice cakes, Korean fish cake (eomuk), and dumplings

A premium handmade chicken dish featuring tender chicken thighs slow-cooked in 65°C oil, coated with a special grain batter, and finished with an elegant truffle sauce.

Premium tteokbokki with deep flavor crafted from a rich shrimp bisque sauce simmered for 1.5 hours and matured tomato gochujang

A fragrant spring chive and shrimp risotto made creamy and moist using the starch from the rice itself and chicken stock, without any cream or cheese.

A savory chicken stew made by simmering chicken with store-bought rice wine and chili seasoning, delivering a uniquely tangy broth.