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Fried tofu with zucchini and green chili, stir-fried in a rich soybean paste seasoning, perfect as a side dish for rice.

Thinly shredded potato pan-fried with Spam and perilla leaves until golden, plus a cheese-topped version for extra richness.

Simmered boneless chicken feet, offal, and large intestine are grilled and tossed in a spicy sauce for a hearty and satisfying dish.

A refreshing and crisp kimchi salad enhanced with the tangy brightness of apples and the natural sweetness of pears, maximizing crunch and flavor.

A savory chicken stew made by simmering chicken with store-bought rice wine and chili seasoning, delivering a uniquely tangy broth.

A simple one-bowl bulgogi rice made by stir-frying beef and vegetables with Yoon's Kitchen Mother Sauce, served over rice without tedious marination.

A thickly sliced tomato topped with egg mixture, cheese, and breadcrumbs, gently baked over low heat for a crispy exterior and tender interior.

A spicy and savory mackerel tuna canned soup made by mixing blanched soybean sprouts with doenjang seasoning and simmering them together in a broth made from mackerel tuna canned, green onion, and green chili.

Beef short plate, mushrooms, and vegetables are stir-fried in a doenjang seasoning, simmered, and served with crispy nurungji.

A spicy tantan pasta made by stir-frying pork and mung bean sprouts in a savory peanut butter and doubanjiang sauce.

A rich and deep-flavored king galbitang made by simmering king beef ribs, brisket, radish, fresh ginseng, and other ingredients for 3 hours.

A spicy, refreshing Deungchon-style shabu kalguksu made by simmering anchovy kalguksu noodles, minari, and beef in a spicy chili seasoning broth.