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A home-style jjamppong that creates a natural wok hei by first charring onions without oil, avoiding artificial smoky flavoring.

Well-fermented kimchi is rinsed in water, seasoned, and served with a savory, spicy-sweet sauce alongside bibim guksu.

A super-simple 5-minute rabokki made by boiling bibimmyeon seasoning with gochujang and sugar

A spicy zucchini pork jjigae that recreates the rich flavor of a famous restaurant, generously simmered with pork and thickly julienned zucchini.

A famous restaurant-style budae jjigae loaded with various hams and sausages, made spicy with minced garlic, gochugaru, and sour kimchi

Busan-style milmyeon with a refreshing meat broth infused with subtle herbal notes from ssanghwatang, served with a secret pear-apple seasoning sauce.

A spicy-sweet jaengban makguksu recipe with a secret sauce that uses apple drink and onion powder for deep flavor.

Thinly sliced radish is laid on the bottom, mackerel and seasoning sauce are added and simmered, then chili powder and vegetables are placed on top at the end to bring out a spicy kick.

Stir-fried sundae that prevents bursting by preheating in the microwave for a chewy texture, then stir-frying with perilla seed powder and perilla leaves for fragrance

A spicy, savory three-seafood chili jjajang made by quickly stir-frying pre-cooked seafood, pork, and cheongyang chili peppers in a chunjang sauce.

Rich galbi noodles made with beef ribs tenderly simmered in a pressure cooker and finished with a spicy dadegi seasoning paste

A homemade meat jjamppong that creates a rich and thick broth using store-bought Nagasaki jjamppong sauce and chicken stock.