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Crispy chicken fried in garlic oil, coated with a sweet and savory sauce for extra flavor — Black Garlic Chicken

A chewy side dish made by marinating dried pollock strips with raw sugar and mirim, then stir-frying with kkwarigochu and a savory seasoning.

A super-simple beef bone mandu soup that delivers deep, savory broth flavor in just 5 minutes using store-bought beef bone concentrate and frozen mandu.

A Dongdaemun-style chicken hot pot made by simmering chicken, potatoes, and rice cakes in a deeply extracted chicken broth

A super-simple scallion kimchi made by combining blended onion, fermented anchovy sauce, and gochugaru, then mixing immediately without any salting step.

A crab soup that recreates the flavor of a Chinese restaurant course meal using crab sticks, soft egg, and thick starch slurry

A carefully crafted mul naengmyeon featuring a rich broth made by simmering beef shank and brisket, harmonized with crunchy garnishes.

Sacheon jjajang ramyun with a spicy, smoky flavor created by stir-frying pork and cheongyang chili peppers in chili oil

A Thai-style rice bowl made by stir-frying ground pork with garlic, dried chili peppers, fermented fish sauce, and basil until sweet, salty, and spicy.

Grilled beef sirloin seasoned on the spot with seasoned salt, sugar, garlic, and sesame oil without marinating, cooked to bring out the smoky flavor.

A clear ppyeo-haejang-guk (pork backbone hangover soup) that highlights a clean, savory flavor using saeujeot (Korean salted fermented shrimp) and salt in a rich pork backbone broth, without dried radish greens or red seasoning.

A savory and smooth chicken porridge made by carefully simmering rice, vegetables, and chicken in a rich chicken broth over medium-low heat.