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A Jeonju specialty-style kalguksu enjoyed by cracking an egg into a rich broth and generously topping it with perilla seed powder, gochugaru, and crushed seaweed for a nutty flavor.

An addictive jjageuli made by simmering tangy fermented kkakdugi and pork belly in a special sauce until the liquid reduces.

A spicy stir-fry dish made with chewy chicken gizzards, crunchy soybean sprouts, and a spicy sauce, perfect as a drinking snack.

A curry rice that captures the rich umami and smoothness of commercial 3-minute curry by adding ketchup and milk

A hearty cheese stone pot bibimbap with beef and vegetables stir-fried in a savory sauce, topped with mozzarella cheese.

A versatile broth concentrate made by simmering vinegar, sugar, soy sauce with aromatic vegetables and Miwon, used as a refreshing base for cold dishes.

A simple and savory flower crab soup with a doenjang and gochugaru base that draws out the refreshing flavor of the crab.

A savory and satisfying egg rice made by mixing cooked rice, stir-fried kimchi, and eggs together.

A savory, mild old-style scallion jjajang made by stir-frying minced pork and plenty of large green onion in freshly rendered lard

An excellent side dish made by braising golden-brown pan-fried tofu with kkwarigochu, soy sauce seasoning, and chili oil until the sauce is reduced.

Super simple gulim mandu made by shaping minced chicken thigh and vegetables into rounds and rolling them in starch powder, no wrappers needed

A bulgogi rice bowl where beef is simmered gently in a savory bulgogi sauce with minced garlic, green onion, and Miwon, served with prepared mustard.