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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 super simple squid rice bowl made by quickly stir-frying squid and vegetables in fragrant chili oil, created by lightly stir-frying chili powder and Jin-ganjang in cooking oil.

Golden marinade with a 1:6 ratio of soy sauce to water for perfectly browned, non-burning grilled beef short ribs at home

A Daejeon specialty-style beef gukbap made by simmering beef brisket and ribs for 2 hours to create a deep broth, then topping it with thinly sliced radish and shredded meat.

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.

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

A unique Chinese-style fried rice where chunjang and pork are stir-fried directly with rice until fluffy, without a separate jjajang sauce.

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

A hearty kimchi jjigae rice made by stir-frying golden grilled pork belly and kimchi, then simmering with beef bone broth, rice, and tofu until thick and satisfying.

A deeply savory tteok mandu guk made with rich beef bone broth, dried pollock, and beef garnish