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A genuine rice-killer recipe that slowly simmers thick, juicy pork belly with well-aged kimchi to create deep, rich flavor.

A quick and satisfying porridge with spicy, savory shrimp and egg that helps relieve stress

A spicy and savory mapo tofu rice bowl made quickly with gochujang and doenjang instead of doubanjiang, perfectly suited to Korean tastes.

Anseong-style jjolmyeon mixed thick and spicy-sweet without excess moisture

A spicy kimchi sujebi made by simmering sour kimchi cut with scissors in a rich broth ground from whole stir-fried anchovies, and adding thinly torn dough that was kneaded by foot to maximize gluten for a chewy texture.

Jjageuli is a dish where well-fermented kimchi, savory traditional doenjang, and bulgogi-style meat are simmered down until the liquid reduces, then mixed with rice.

A rich beef hangover soup made with beef, soybean sprouts, and napa cabbage heart, finished with a spicy seasoning paste.

A spicy stew made by simmering cleaned cod, radish, and minari in a mussel-infused broth

A hot pot-style jjukkumi samgyeopsal where ingredients are simmered in a shallow pool of water and seasoning, allowing the rich sauce to deeply permeate every bite.

Whole blanched nakji and fire-charred vegetables stir-fried dry with gochugaru and a special sauce, served with somyeon

A sauce that 100% replicates the thick, sweet-and-spicy flavor characteristic of specialty shop dakgangjeong, using strawberry jam and gochujang

A premium soybean sprout muchim with dried pollock strips, offering a delightful chewy texture and nutty flavor.