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A one-pan salmon dish marinated in a sweet-savory sauce made with sesame oil and maple syrup, then grilled to achieve a crispy skin and moist interior.

A spicy stew made by simmering soft sundubu with the savory, umami-rich myeongran jeot, combined with gochugaru, garlic, and other seasonings.

A hot pot dish generously layered with thinly sliced beef short plate (woosamgyeop) over mung bean sprouts and mushrooms, simmered deeply and spicily in beef bone broth and bulgogi seasoning.

A hearty jangteo gukbap made with beef brisket, blanched cabbage, soybean sprouts, and radish, simmered in a rich broth seasoned with savory doenjang and spicy gochugaru

A deeply flavored shabu-shabu made by blanching assorted vegetables and thinly sliced beef short plate in a kelp-infused broth, finished with kalguksu noodles

A super-simple yukgaejang kalguksu made in just 5 minutes by combining store-bought retort yukgaejang with anchovy kalguksu ramyun for a rich, spicy kick.

A tofu steak finished with a savory minced pork sauce on top of golden, crispy pan-fried tofu cut 3 cm thick

A super-simple gochujang tuna jjigae simmered down in 5 minutes with 1 teaspoon of curry powder for extra savoriness

A meat-restaurant-style zucchini pork jjigae with a rich, spicy broth achieved by harmoniously blending fermented anchovy sauce, doenjang, and gochujang in a 1:1:1 ratio.

An izakaya-style dish where pork belly is crisply fried, then stir-fried in its own fat with a sweet-salty sauce, and mung bean sprouts are quickly cooked over high heat to retain their crunch.

Soft-boiled soy-marinated eggs with a savory depth, made by mixing 1/2 cup each of soy sauce, mirim, and cheongju

A super-simple eomuk-tang that recreates the taste of street food stalls and specialty shops using only store-bought basic seasoning combinations, without any vegetable or seafood broth.