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A Chinese-style rice bowl featuring eggplant roasted until golden and crisp to eliminate its mushy texture, topped with a spicy-sweet minced pork sauce

Jikoba-style chicken with crispy skin, infused with the rich aroma of fried chicken fat, tossed in a spicy-sweet sauce with chewy rice cakes

Chicken thighs seared golden on both sides and savory whole garlic cloves are braised in an umami-packed sweet and salty sauce, then finished with fragrant, crunchy shishito peppers for a rice-stealing braised chicken dish.

An unconventional buchujeon packed with savory flavor from minced garlic, made extra crispy by adding breadcrumbs just before cooking, and served with tonkatsu sauce.

A pancake recipe that maximizes the spicy, tangy savory flavor and the crispiness of breadcrumbs by adding finely chopped sour kimchi to the basic chive pancake batter.

A fail-proof sundubu jjigae that's rich and spicy, made by infusing chili oil directly without needing to prepare a separate broth.

Mashed spam is browned to bring out deep savory flavor, then soft sundubu and vegetables are braised in a reduced sauce creating an ultra-powerful rice thief braised dish.

A superb meat dish featuring pork belly scored finely, grilled until golden, then glazed with a special sweet-and-salty soy sauce, and served with a refreshing sweet-and-sour scallion salad.

Savory doenjang-marinated pork belly, grilled without burning by adding a little water, delivering a rich, fire-kissed flavor—a modern take on maekjeok gui.

A rice thief gochujang jjigae made by mashing and pan-frying Spam to release its savory oil, then stir-frying gochujang in it to create a deep, rich broth.

A magical jeyuk bokkeum powder seasoning mixed in golden proportions, stored, and used to make fire-flavored shaved pork bulgogi in just 5 minutes.

A feast for the eyes and a sweet and spicy sauce, stir-fried with vegetable juices and finished with fried rice using dae-pae samgyeopsal and kongnamul.