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A restaurant-style beef short rib soup with a deep, clear broth achieved by thoroughly removing blood and simmering for a long time

A rich yet clear broth with chewy, tender pork ribs, served with a special spicy soy sauce in an earthenware pot.

A hearty aburasoba made by stir-frying pork belly and garlic to create chashu, then tossing it with ramyun seasoning and soy sauce dressing, topped with crushed seaweed and scallions.

Chicken kalguksu with a subtle smoky aroma from scorched soy sauce and stir-fried onions, in the style of Myeongdong Gyoja

A restaurant-style yukgaejang made with a deeply infused beef and radish broth, all-purpose spicy dadagi, glass noodles, and egg.

A restaurant-style spicy udon featuring the deep smoky aroma of grilled large green onion, the rich flavor of chadolbagi, and the sharp heat of black pepper.

A fiery and savory napa cabbage geotjeori made with Vietnamese chili powder and blended fruits and vegetables for an intensely spicy yet umami-rich flavor.

A thick and sticky dakbokkeumtang where even chicken breast stays moist thanks to a baking soda tenderizing method and hidden seasonings, with potatoes melting into the sauce.

Ttukbaegi bulgogi simmered in a golden-ratio professional-style marinade that uses fruit drinks and cola to enhance sweetness and savory depth.

A fragrant doenjang-jjigae made with a rich beef and vegetable broth, enhanced with shepherd's purse and cheongyang chili pepper

A hearty hangover soup made by simmering well-fermented green onion kimchi and pork spine bones, enhanced with gochujang and vinegar for deep savory flavor and a pleasant tang.

Chicken rice made with leftover chicken and a spicy, tangy local-style sauce of minced chili, garlic, fish sauce, and pineapple juice