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The ultimate hangover ramen, made by searing green onions and fish cakes until almost burnt for a smoky flavor, then adding bean sprouts for a refreshing touch.

Pork bulgogi that uses only anchovy fish sauce for seasoning without soy sauce, bringing out the natural flavor of the meat and an explosive umami.

A rice-stealing gang-doenjang-jjigae that skips the fuss of stir-frying by combining vegetables and seasonings in an earthenware pot, simmering, then finishing with a can of tuna and perilla oil for extra richness.

A premium janchiguksu featuring chewy eomuk in a rich, refreshing broth made by gently simmering kelp and diphori to eliminate any fishy odor while enhancing depth and umami.

A rich, savory oil pasta that maximizes umami without added salt, using the sweet and salty broth from canned periwinkles, charred aromatic garlic, and dried chili peppers.

A gourmet stew piled high with freshly ground, nutty soybean sprouts and fragrant perilla shoots, layered over a spicy and savory gaejang base

A dish that preserves texture by quickly stir-frying dried squid, pre-marinated in a spicy-sweet sauce without releasing water, with vegetables over high heat

Enhanced with a can of gochujang tuna, this premium tofu jjigae features crispy-fried tofu simmered to a rich, thick consistency.

Winter kimchi jangkalguksu with a rich, savory broth made from fresh kimchi, gochujang, doenjang, and beef bone stock for deep flavor.

A rich, savory beef soybean paste jjigae where beef is seared in its own fat, then stir-fried with soybean paste and gochujang to deepen the flavor, finished with a robust bone broth base for an authentic rice-killer dish.

An innovative pancake that doubles up on crunch and savory depth by generously adding sweet potato strips to a tangy, spicy fresh kimchi batter

Rinse off the seasoning from the fridge-stored fresh kimchi and simmer it with doenjang and perilla oil for a rich, savory side dish that pairs perfectly with rice.