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A Chinese-style pepper japchae quickly finished with the pungent flavor of oyster sauce and chili oil

A hot pot dish generously layered with thinly sliced beef short plate (woosamgyeop) over mung bean sprouts and mushrooms, simmered deeply and spicily in beef bone broth and bulgogi seasoning.

A hearty jangteo gukbap made with beef brisket, blanched cabbage, soybean sprouts, and radish, simmered in a rich broth seasoned with savory doenjang and spicy gochugaru

A deeply savory and refreshing kimchi cheonggukjang jjigae, made with rich beef bone extract and well-fermented sour kimchi, without any overpowering smell—the ultimate home-cooked meal.

A deeply flavored shabu-shabu made by blanching assorted vegetables and thinly sliced beef short plate in a kelp-infused broth, finished with kalguksu noodles

Pork back ribs braised low and slow for 90 minutes in a gochujang-based sauce with curry and plain yogurt, resulting in tender, fall-off-the-bone meat with a spicy, savory flavor.

A restaurant-style jjamppong made by stir-frying pork and seafood with a secret sauce of gochugaru, oyster sauce, and beef bone powder

A super-simple yukgaejang kalguksu made in just 5 minutes by combining store-bought retort yukgaejang with anchovy kalguksu ramyun for a rich, spicy kick.

A tofu steak finished with a savory minced pork sauce on top of golden, crispy pan-fried tofu cut 3 cm thick

A super-simple gochujang tuna jjigae simmered down in 5 minutes with 1 teaspoon of curry powder for extra savoriness

A meat-restaurant-style zucchini pork jjigae with a rich, spicy broth achieved by harmoniously blending fermented anchovy sauce, doenjang, and gochujang in a 1:1:1 ratio.

Soft-boiled soy-marinated eggs with a savory depth, made by mixing 1/2 cup each of soy sauce, mirim, and cheongju