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A summer delicacy made by mixing Pyongyang naengmyeon broth with slushy ice, tangy kimchi brine, and pickled radish liquid in a golden ratio.

A rich, savory oden featuring Nagoya's famous hotchow miso and an abundance of meat skewers, slowly simmered to develop deep umami flavor.

A visually striking vegan lasagna layered with a rich tomato sauce featuring various roasted vegetables and a creamy ricotta spread, finished with an elegant ratatouille-style vegetable topping.

A refreshing kimchi-wrapped kalguksu made by rolling finely chopped kimchi and seasoned kimchi broth with thin wheat noodles, using finely ground ice for a cool, crisp texture.

A tangy and sweet kimchi bibim noodle dish with a distinctive Sichuan-inspired flavor, enhanced by doubanjiang and Sichuan pepper oil.

A super simple, savory cream udon made quickly with just milk, myeongnan (pollock roe), and sliced cheese

A warm noodle dish featuring chewy jjolmyeon noodles and savory fish cakes in a rich, refreshing anchovy broth

A unique kimchi pancake that maximizes a thin, chewy texture by adding finely chopped soaked glass noodles

A refreshing wild mint sesame oil makguksu made by mixing boiled buckwheat noodles with a rich sesame oil dressing and fragrant wild mint, served with seaweed flakes for a savory, slightly spicy bite.

Spicy and savory yangji suet with chewy thin noodles and fresh green chili, perfect as a drinking snack or weekend treat.

A Jeonju-style mul-jjajang that uses soy sauce and oyster sauce instead of chunjang, thickened with starch for a rich consistency.

A spicy Chinese-style japchae made by stir-frying glass noodles, pork, and assorted vegetables in a fiery sauce.