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Blanched Vienna sausages wrapped in rice paper, fried until crispy, and served with a cho-gochujang maple sauce skewer dish

A restaurant-style agujjim made with winter-fresh monkfish, sea squirts, and soybean sprouts, delivering deep flavor without excessive sweetness.

A Japanese braised dish where beef and potatoes are simmered in a sweet and savory soy sauce seasoning, finished with butter for extra richness.

A premium fried rice featuring beef and corn stir-fried in fragrant garlic oil, finished with a ginger-infused soy sauce and butter.

A broth-style jjajang tteokbokki with deep flavor from stir-fried pork, made by mixing jjajang powder with gochujang and gochugaru in a golden ratio

A golden-ratio rabokki that brings back school-day memories, with a sweet and spicy sauce enhanced by the savory depth of ramyun seasoning.

A convenient yet deeply flavorful tteokmanduguk made by boiling store-bought dumplings and rice cakes in a rich beef bone broth.

A luxurious gochujang tteokbokki loaded with beef and cabbage, finished with ramyun seasoning and starch syrup for a pleasant sweetness and deep umami.

A premium cream tteokbokki that combines the savory saltiness of bacon fat with the rich nuttiness of fresh cream and cheese, finished with white wine for depth of flavor.

A luxurious yukjeon that maximizes nuttiness and tenderness while sealing in juices by coating with glutinous rice flour instead of wheat flour.

A deep-flavored beef small intestine hot pot loaded with thinly sliced radish, large green onion, and beef small intestine, simmered in a spicy dadegi seasoning.

A tteokbokki that captures the uniquely spicy and addictive broth flavor of franchise delivery specialty shops through a ratio combination of fine chili powder, capsaicin, and curry powder.