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A hearty side dish featuring tender beef and fragrant potatoes, simmered with the spicy aroma of chili peppers

A simple and delicious soybean paste stew enhanced with an extra spoon of doenjang to amplify its rich, savory depth and distinctive aroma.

Beef short ribs coated with starch and grilled, then simmered in a custom soy-based sauce with yuzu paste to create a dish with crispy exterior and tender interior, enhanced by the refreshing tang of yuzu.

A clean and light tteokguk made with anchovy broth instead of rich, heavy meat broth, in the style of Sumine Banchan.

A nutritious gimbap where the slightly bitter taste of seasonal dureup and savory beef bulgogi come together in perfect harmony.

A special beef jangjorim with chewy texture and deep flavor, made by braising beef shank and gosari together.

A delicious pan-fried dish made by wrapping washed old kimchi in grilled beef intestine gimbap, coating it with egg mixture, and frying until crispy and fragrant.

Sautéed beef brisket enhances richness, while tenderized young napa cabbage is simmered in savory doenjang for a refreshing, slightly spicy soup.

A savory jeon made by mixing minced eggplant and beef with only eggs and sand lance fish sauce, without water, resulting in a rich, juicy, and deeply flavorful pancake.

Cubed radish kimchi seasoned with beef bone broth, pear, onion, and anchovy fish sauce after a soju brine

A very quick gukbap made by simmering Korean blood sausage, offal, rice, and perilla leaves in store-bought beef bone broth.

A braised mackerel recipe that delivers deep flavor without any fishiness. Rice water and starch are used to adjust the consistency, while potatoes and radish are pre-seasoned to enhance the savory taste.