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A premium rice bowl featuring pork belly coated in chili powder and potato starch, grilled to perfection in a pan where chili oil is naturally extracted from the meat’s fat for maximum flavor.

A spicy, savory, and rich soybean paste stew made without a single drop of water, using only the natural moisture from vegetables and enoki mushrooms—perfect as a rice-munching companion.

A super simple stew with a rich, spicy base made by sautéing gochujang tuna in green onion oil, then swirling in soft egg mixture for a tender, pillowy texture and deep spiciness.

An ultra-simple budae jjigae that uses the rich beef bone powder soup from Sari Gomtangmyeon as the broth base, achieving a refreshing and spicy flavor with anchovy sauce and gochugaru.

A light, refreshing, super-simple hangover soup made by boiling shrimp and soft tofu, seasoned with anchovy fish sauce and salted shrimp.

A spicy-sweet stir-fry that blanches squid briefly in boiling water to prevent excess moisture and toughness, resulting in a tender, flavorful dish.

A spicy stir-fried side dish made with tuna, shiitake mushrooms, and green chili peppers, perfect as a rice accompaniment.

A hearty ham and cheese sundubu jjageuli jjigae made with Spam, sundubu, and cheese, simmered in a spicy gochugaru seasoning.

A hearty bibimbap made by tossing crunchy radish in a spicy chili pepper seasoning and enjoying it with rice.

A vibrant yuckhoe bibimbap made by seasoning fresh yuckhoe with crisp vegetables and a tangy-sweet sauce of plum syrup, gochujang, and peanut butter, served over rice for a colorful and satisfying meal.

A refreshing lettuce jeotdae made by tossing fresh lettuce and chives with a spicy-sweet seasoning to stimulate the appetite.

A refreshing rice noodle soup with rice noodles, sprouts, green onions, and red chili, served in a rich beef brisket broth.