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A special kimchi pancake that reduces saltiness with mashed tofu and achieves a crispy outside, moist inside texture like bindaetteok

A perfect recreation of the savory depth and pinkish broth color unique to street food stalls, using frozen blue crabs and a secret seasoning blend.

A traditional pork bulbaek-style spicy stir-fried pork, where the meat and vegetables are marinated together and then stir-fried with water to keep it moist and tender.

A moist and rich dakbokkeumtang made with plenty of minced garlic, fermented anchovy sauce, and 12 minutes of medium-heat cooking

A restaurant-style jjolmyeon featuring deeply savory radish muchae, a secret sauce made from its juices, and crunchy soybean sprouts.

A kimchi jeongol made with pork foreleg and sour kimchi, enriched with beef bone extract and saeujeot for a deep, savory broth.

A restaurant-style ugeoji haejangguk featuring tender boiled ugeoji in a rich beef broth with the deep savoriness of doenjang

A quick 5-minute bubbling doenjang jjageuli boosted with the refreshing taste of clams, shiitake mushrooms, and fermented anchovy sauce

A ramyun boiled in a snack-bar style with a custom-blended secret powdered seasoning and toppings of rice cakes, Korean fish cake (eomuk), and dumplings

A spicy street-style eomuk-tang with a refreshing broth made from shrimp heads and large green onion roots, deepened with tuna extract and soup soy sauce.

A specialty-style clam sujebi made by simmering clams, dried mussels, and a homemade powdered seasoning in a house-made seafood broth.

A restaurant-style gukbap made with tender Korean beef shank cooked in a pressure cooker and finished with a deep, spicy kick from homemade chili oil