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A restaurant-style braised chicken with broth, featuring a spicy and savory depth from large green onion, onion, and Vietnamese dried chili peppers.

A special jjamppong-tang that adds the softness of sundubu to a deep, spicy broth made by stir-frying pork and seafood with seasonings.

A thick, spicy hand-torn noodle soup made with store-bought potato sujebi, potatoes, gochujang, and chili powder, simmered to a restaurant-style consistency.

A restaurant-style squid jjamppong that creates a rich smoky aroma and spicy broth using only onions and squid.

A super simple clear soybean sprout soup that achieves deep flavor with beef seasoning and minced garlic, without making a separate broth.

A silky, savory egg soup made with chicken stock, where the egg is swirled into boiling water for delicate strands.

An intensely spicy Paldang-style stir-fried fire squid that captivates the palate with a bold seasoning of chili powder and capsaicin.

A rich pork bone broth simmered with head meat and sundae, finished just like the restaurant version

Skewered eomuk simmered clean and spicy in just 10 minutes using tteokbokki powder seasoning, minced garlic, and starch syrup, pojangmacha style.

A Chinese-style stir-fried pork belly with oyster sauce, doubanjiang, and chili oil, delivering a smoky, savory flavor perfect over rice.

A hearty and spicy Korean native chicken kimchi jjim, slowly simmered with well-fermented aged kimchi and seasonings for a deep, robust flavor.

A rich and spicy yukgaejang simmered in brisket broth with generous amounts of beef bone powder and large green onion, just like the ones from famous restaurants.