The launch features two primary offerings: a warm bowl defined by a savory dashi broth and a cold, brothless version designed for a chewier texture. Both products rely on a foundation of kombu, anchovy, and smoked mackerel flakes, mirroring the recipes that have drawn consistent crowds to Jung’s restaurants in Seoul and on Jeju Island for nearly a decade. In Korea, these frozen meals have already reached significant scale, with the original udon dish alone garnering nearly 20,000 customer reviews on the Kurly marketplace.

Jung, a familiar face from Netflix’s "Culinary Class Wars" and "Chef & My Fridge," developed these meals to replicate the precise experience of his izakaya-style kitchen. The U.S. rollout includes in-store tastings at H Mart locations in Buena Park and Irvine, as well as at Jagalchi in Daly City and Mega Mart in East Palo Alto. This strategy follows Kurly’s established playbook of collaborating with high-profile chefs, such as Lee Yeon Bok of Mokran and Kim Do Yun of Yun Seoul, to curate a premium selection of restaurant-quality frozen goods for the American consumer.