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A French-style hangover soup made by deeply caramelizing onions for a rich sweetness, topped with plenty of savory cheese.

A recipe that allows you to prepare the premium Chinese medicinal soup, Bultodjang, at home without fail, using a sealed cooking container and chicken powder for enhanced flavor.

A premium yutjeon made with lean beef sirloin, marinated in tuna sauce and topped with finely chopped green onions to completely eliminate greasiness.

A hearty steamed chicken dish with chicken, carrots, and potatoes simmered in a spicy gochujang sauce.

A bulgogi burger inspired by Philly cheesesteak, tailored to Korean tastes with a sweet and savory bulgogi filling and a special mayo sauce mixed with chopped pickled radish and cheongyang chili pepper.

A refreshing Korean fish cake (eomuk) soup with thinly sliced radish and potato, enriched with tuna extract and beef dashida for deep savory flavor

A deep, savory seaweed soup made by simmering beef ribs and thick radish gently over low heat for a long time, like a slow decoction.

A unique sundubu jjigae that uses steamed eggs to mimic the texture of soft tofu when sundubu is unavailable.

A Japanese-style beef rice bowl topped with crispy pan-fried enoki mushrooms, soy-sauce-seasoned beef, and a rich egg yolk

A banchan shop-style soy-braised pork made by simmering boiled pork with a sweet-salty soy seasoning and flavor enhancers in a short time.

A rich chadol doenjang jjigae that combines the savory flavor of beef fat, the umami of anchovy broth, and perfectly balanced seasoning.

A moist-style kkakdugi fried rice made by mashing well-fermented altari kimchi and mini frozen dumplings for extra savory depth