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A Daegu-style hak jjamppong with a deep ginger aroma, pork, and vegetables stir-fried in chili oil for a spicy and hearty broth

A super-simple crunchy geotjeori made by cubing and tossing the vegetables instantly without any salting step

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

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

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.

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.

A thick, meat-restaurant-style doenjang somyeon that captivates the palate with scallop meat, ssamjang, and tuna extract

A spicy, simmered pork dish from Cheongju, Chungbuk, made with thick-cut pork foreleg and vegetables braised in a bold seasoning until the sauce reduces to a rich, concentrated consistency.

A yangnyeom gejang that highlights the savory depth of blue crab with a thick, sweet-spicy special sauce without excess liquid.

Jjamppong fried rice that brings out the characteristic savory depth and wok-fired aroma of jjamppong using chicken stock, dried shrimp, and chili oil

Chicken buldak-bokkeum-myeon that brings together savory depth and fiery heat with capsaicin and tonkatsu sauce