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A basic broth made by steeping anchovies, dashima, radish, onion, large green onion, and shiitake mushroom stems, used in various soup dishes.

Suyuk made with onion skins, cheongyang chili peppers, and various medicinal herbs for suyuk to completely block any gamey smell and achieve a tender, moist texture.

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 rice-stealing side dish of moist soft-boiled eggs marinated with vegetables in a savory soy sauce seasoning

A healthy yubuchobap made by stir-frying crumbled tofu until fluffy and dry, then mixing with a minimal amount of rice and vegetables to fill the tofu pockets.

A budget-friendly spicy seafood stew that uses frozen blue crab, mussels, and squid to deliver a deep, rich broth rivaling specialty restaurants for just 10,000 won.

A spicy-sweet gochujang sauce that clings perfectly to tender pork neck and squid, stir-fried without excess moisture to maximize the smoky fire flavor in this duruchigi.

A doenjang jjigae made with a golden-ratio doenjang sauce enhanced with cheonggukjang, simmered deeply with whole broth anchovies for a rich, robust flavor

Thinly shaved pork belly marinated in a smoky seasoning, then torched over direct fire to maximize charred aroma and savory oil flavor, creating a jeyuk duruchigi.

A naengmyeon bibim sauce that blends apple, pear, and pineapple juice for natural sweetness and a refreshing flavor.

A Napolitan where boiled and cooled pasta is tossed with mayonnaise to mature, then mixed with ketchup and sautéed vegetables using residual heat

A non-salty, savory soy-marinated crab recipe finished with an all-purpose soy sauce base gently simmered with fruits and vegetables.