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A foolproof spicy kalguksu where sour kimchi stir-fried in scallion oil and tender fish cakes meet anchovy broth ramen, delivering a guaranteed kick.

A kalguksu for drinking snacks that perfectly recreates the taste of spicy eomuk from street food carts, by simmering skewered whole fish cakes and kalguksu noodles in a seasoning sauce of gochujang, sugar, and gochugaru.

A special soup dish featuring spicy sundubu jjigae made with stir-fried ground pork, topped with soft udon noodles and savory cheese.

A suyuk jeongol for drinking snacks, made by quickly boiling whole pork belly in a doenjang base and then simmering it with a spicy seasoning sauce and crunchy vegetables.

A brilliant transformation recipe that creates a meat stir-fried jjamppong flavor by adding thinly sliced pork belly and crunchy vegetables to Jin Ramen mild.

A thinly sliced pork belly rice bowl that combines spicy buldak sauce with sweet tonkatsu sauce to cut the greasiness.

A one-pan specialty noodle dish that uses the sweet and tangy bibim sauce as a golden seasoning base for spicy pork stir-fry, then reduces it all together with the noodles.

A spicy hangover soup made with fresh kongnamul and deeply boiled kimchi, achieving a rich savory taste using anchovy fish sauce without the need for a long anchovy broth extraction.

A spicy hangover ramen with rich broth like jjamppong, made with savory thin-sliced pork belly, gochugaru, and fish sauce.

A super simple golbaengi somyeon salad that maximizes umami by using the liquid from canned whelk without any special seasoning.

A jjajang ramyeon recipe that recreates the taste of Chinese restaurant ganjjajang using the filling of frozen dumplings, onion, and tonkatsu sauce

A savory, slightly salty one-bowl dish made by simmering leftover chicken with oyster sauce and tonkatsu sauce, then pouring in beaten eggs for a moist and tender finish.