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A gan-jjajangmyeon where chunjang is stir-fried in oil to remove bitterness, and generously added with pork and vegetables, flavored with chicken stock and oyster sauce.

Soybean noodle soup made by boiling white soybeans soaked for just one hour, peeling them, then grinding them with roasted peanut powder and sesame powder for a rich, savory broth.

A delicious bibimbap noodles dish tossed in a savory sauce combining the nutty aroma of peanut powder, the freshness of onion syrup, and the natural sweetness of grated pear.

A professional-style clam kalguksu with a clear, refreshing broth made by simmering a deep stock from dried kelp and dried shrimp, with noodles boiled separately to preserve clarity and freshness.

A refreshing whelk salad with a tangy-sweet dressing, sharp Korean hot mustard, and savory whelk broth, paired with crisp apples and thin wheat noodles—perfect as a drink-friendly appetizer.

A restaurant-style bibim naengmyeon recreated with a custom broth made by simmering barley shrimp and a rich, savory sauce blended with freshly grated fruits for a deep, umami-packed flavor.

A low-calorie healthy japchae that greatly reduces the amount of carbohydrate-heavy glass noodles and fills it with crunchy shredded cabbage to increase satiety.

A restaurant-style japchae where the glass noodles are blanched, the ingredients are stir-fried, and everything is tossed with oil and seasoning so the noodles stay soft and never get soggy even after sitting.

A highly addictive Taiwanese-style beef noodle soup made by simmering beef brisket and tendon with a variety of spices and doubanjiang sauce.

A refreshing, sweet, sour, and spicy Chinese-style mixed glass noodle dish that you can whip up in just 10 minutes during the hot summer days.

A rich, nutty, homemade-style soy noodle soup ready in just 5 minutes, made with tofu and perilla seed powder base.

A rich meat kalguksu with deeply simmered beef brisket broth, enhanced with frozen beef bone broth, and topped generously with spicy and tangy seasoned chives.