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A lightning-fast Chinese-style udon that delivers a clean, refreshing, and savory depth of flavor in just 5 minutes using simple vegetables, cut crab, and chicken stock.

A 5-minute kimchi udon that captures the savory depth and spicy kick of a Japanese-style restaurant, made with well-fermented kimchi, Korean fish cake (eomuk), hondashi, and shichimi.

A pork spine hangover soup boiled spicily with traditional soybean paste and chili powder, packed with a mountain of large green onions instead of dried napa cabbage greens.

A spicy, super simple yukgaejang made in just 10 minutes using store-bought beef bone broth, thinly sliced beef, vegetables, egg, and chili oil.

Braised short ribs with radish and carrot, simmered in a sweet and savory sauce for deep color and rich flavor

A classic dakbokkeumtang where chicken pieces are briefly blanched to coat the surface, then simmered with onion, potato, and savory seasonings until the sauce reduces to a rich consistency.

A rich garlic tteokbokki that brings out a pleasant pungency and deep savory flavor with a generous amount of minced garlic.

Homemade soy sauce chicken that recreates the sweet-and-salty soy sauce and crispy batter of a famous chicken brand.

Jjajangmyeon with enhanced flavor from chunjang fried in oil and vegetables stir-fried in rendered pork fat

A rich Seosan-style pork jjigae made by stir-frying pork marinated in gochujang, vinegar, and chili oil with vegetables, then simmering with water until the liquid reduces slightly.

A unique stir-fried ramyeon served with crispy pan-fried pork belly, kimchi and bean sprouts stir-fried in pork fat, and a sesame oil-soy sauce dressing precisely measured with a soju cup.

A premium cheonggukjang stew made with a refreshing secret broth blended with radish and vegetables, enhanced with the rich flavors of beef and shiitake mushrooms.