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Chinese-style stir-fried udon with savory depth and spicy wok aroma from chili oil and oyster sauce seasoning

A super-simple Nagasaki jjamppong made in just 5 minutes with rich, refreshing depth using pork bone extract and assorted seafood.

Thinly sliced pork is tenderized with a light marinade, coated in egg batter, and pan-fried until soft, then served with a large green onion salad.

Chungmu gimbap served with crunchy radish kimchi pickled in starch syrup and richly seasoned squid and Korean fish cake (eomuk) muchim

Golden white kimchi fermented to a refreshing, sweet taste with pear drink, fish sauce, and a clean seasoning broth

A spicy yukgaejang variation with radish, soybean sprouts, and oyster mushrooms for a refreshing and crunchy texture

A rice thief braise that simmers aged kimchi and mackerel with the lid open to drive off any fishy smell, reducing it until the liquid barely covers the ingredients.

A deep and rich Myeongdong-style beef bone kalguksu combining stir-fried pork, beef bone broth, dumplings, and fresh noodles

A dish of pork hind leg and vegetables stir-fried over high heat with a smoky flavor, using an all-purpose Chinese sauce made with liquid chicken stock and oyster sauce.

A super-simple kimchi-mari noodle dish made in 5 minutes by pouring a slushy broth of well-fermented kimchi seasoning mixed with lemon-lime soda and kimchi liquid over noodles.

A street food stall-style yangnyeom gogalbi made by pan-frying mackerel until golden brown and topping it with a sweet and spicy secret sauce.

A unique one-bowl rice dish featuring fragrant garlic chives and savory stir-fried ingredients topped with egg mixture, cooked until moist and tender.