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A spicy hot pot combining pan-fried tofu, crunchy soybean sprouts, and thinly sliced pork belly, all brought together with perilla oil.

A Thai-style salad with fresh raw salmon, spicy and sour fish sauce dressing, and herbs

Quickly elevate store-bought sliced pork by topping it generously with green onions and minced garlic, then pouring a tangy sweet vinegar-sugar sauce for a simple yet impressive cold appetizer.

A restaurant-style beef and vegetable porridge with deep flavor, made using instant rice, minced vegetables, and beef jangjorim

Tender steamed gabrisal (pork loin end) cooked over low heat, served with chewy dried radish kimchi

A clean, savory brothy tteokbokki made with onion powder and garlic powder, perfect for dipping fried foods or rice balls.

A moist tuna egg sandwich made by finely mashing boiled eggs through a sieve for maximum softness, with some of the egg whites chopped for texture.

A special nutritious meal where crispy oven-baked boneless mackerel and sweet-savory braised burdock root are placed on top of pot rice with pungent, seasonal wild chives.

A generous kkakdugi fried rice made by crisping thinly sliced beef brisket (chadolbagi), then simmering well-fermented kkakdugi with a spicy seasoning and stir-frying 1 kg of rice.

A brothless dakbokkeumtang stir-fried with only vegetable juice and a thick, rich sauce, infusing the chicken with smoky flavor and umami.

A super simple seafood stew made by pouring a thick, spicy potato starch sauce over thick bean sprouts for steaming and plenty of seafood, then cooking in a rice cooker for 15 minutes.

A trendy, chewy dessert that wraps crispy, toasted kadayif and homemade pistachio cream in three layers of rice paper.