K-spicy taste completed with red pepper powder from the collection returned to the Mom’s Touch and Edward Lee collaboration tasting ‘Korean Kick’ “Provide something new in the familiar taste.”
![A collaboration between Mom's Touch and Chef Edward Lee. [Reporter Byun Deok-ho]](https://www.futureofwellness.com/wp-content/uploads/2025/10/news-p.v1.20251014.90b489b311f348af94109248c444e975_P1.jpeg)
Mom’s Touch is back together with Chef Edward Lee. If the authentic American flavor was introduced in February, this time it is back with the concept of “Korean Kick” tailored to the taste of Koreans. Using the symbolic ingredient ‘pepper powder’, it has completed Edward Riemann’s original taste that contains Korean identity while utilizing the charm of the K-spicy taste.
On the afternoon of the 14th, a tasting event was held at Mom’s Touch LAB DDP in Jung-gu, Seoul to commemorate the launch of the “Edward Lee Chef Collection.” This is the second collaboration since the first cult in February, and if the first was focused on the American taste, Mom’s Touch explained that it focused on the Korean taste this time.
This menu line-up consists of two burgers and one chicken, including △ ‘Edward Lee K Cyburger’ △ ‘Edward Lee K Beef Burger’ △ ‘Edward Lee Crimdijon Big Cypusal’.
Mom’s Touch x Edward Lee. This time, “Korean Kick.”
![(From left) Edward Lee K Thyberger, Edward Lee K Biffberger. [Reporter Byun Deok-ho]](https://www.futureofwellness.com/wp-content/uploads/2025/10/news-p.v1.20251014.28ee3655a6634bcca023486d467951a9_P1.jpeg)
Mom’s Touch has reinterpreted its signature menu, Cyburger, and beef burger, which was popularly released earlier this year, by adding Korea’s unique spicy taste.
Fresh coleslaw mixed with red pepper powder was placed on top of juicy chicken or beef patties to preserve both spicy and crisp texture. In addition, a special BBQ sauce with red pepper paste was added to complete the deep flavor and flavor. The combination of spicy and exotic ingredients familiar to Koreans created a unique taste. In particular, the idea of mixing coleslaw with red pepper powder is known to be Edward Riemann’s special recipe.
An official from Mom’s Touch explained, “This collaboration is an attempt to add newness to Mom’s Touch’s representative menu,” adding, “We have made it possible for menus that are always loved, like Cyburgers, to be approached anew rather than staying in a fixed taste.” “Chef Edward Lee showed a strong will to develop new recipes that contain Korean identity,” he said, adding, “The Korean kick in his dish is the result of adding a spoonful of novelty to what Mom’s Touch does best.”
At the actual tasting event, the two burgers showed both familiar and new charms at the same time. The spicy taste wrapped around the mouth, and the crisp texture of the fresh coleslaw caught the aftertaste. In the case of K-Syburger, the signature Mom’s Touch, chicken juice, combined with the spicy taste to create a deeper flavor. The prices of the two burgers are 7,500 won each and 9,900 won for the set.
1st box office hit and 2nd box office hit…”Familiarity and newness”
![Edward Lee Cream Dijon Big Psy boneless chicken. [Reporter Byun Deok-ho]](https://www.futureofwellness.com/wp-content/uploads/2025/10/news-p.v1.20251014.4f0e34308c114284b2bfdd95b695b44d_P1.jpeg)
Edward Lee Cream Dijon Big Psy boneless chicken is a sauce that combines cream cheese and Dijon mustard with onions. Soft cream cheese, crunchy onions, and chicken leg meat of ‘the outside moist’ harmonized. However, it was closer to a familiar flavor than to a different taste, and there were also evaluations that it was somewhat greasy due to the nature of the cream sauce. The price of the menu is 14,900 won for regulars and 22,900 won for Max.
Starting this day, three new products will be available at 1,460 Mom’s Touch stores nationwide. In the case of Edward Lee K Beef Burger, you can only order it at stores where you can cook iron plates (about 600 stores nationwide).
As Mom’s Touch received great response from Edward Lee and the first collaboration, expectations for this collaborative product are also high. The first Edward Lee collection (two burgers and one chicken), which has been released sequentially in stores nationwide since February, drew an explosive response thanks to its original taste, high quality, and scarcity of Chef Edward Lee’s recipe, which was only available in the U.S.
In particular, it is noteworthy that Mom’s Touch, known as a “chicken burger restaurant,” has increased its market share by expanding its presence to a “beef burger restaurant” through this collaboration. Based on this confidence, Mom’s Touch also expressed its ambition to present a new gastronomic experience while maintaining the brand’s identity in this second collaboration.
“As is well known through various broadcasts, it contains Chef Edward Lee’s unique fusion sense, which is excellent in exotic menus and harmonization while pursuing Korean ingredients and flavors,” a Mom’s Touch official said. “Especially at the time of the first collaboration, if Edward Lee’s grown American ingredients such as bacon jam and bourbon whiskey were Kick, this collaboration will allow domestic consumers to experience a new style of burger and chicken using familiar Korean flavors and ingredients.”
