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A rich, umami-packed sauce inspired by Japanese tonkatsu and oyster sauce creates a luxurious donburi-like experience, served over rice with tender, juicy chicken breast and eggs.

Potatoes and onions simmered in a rich, savory sauce made with oyster sauce and dried anchovy brine, then generously topped with chewy enoki mushrooms—this hearty, satisfying side dish is the ultimate rice thief.

Sauté onions until deeply browned, then add gomtang ramen soup base and noodles, top with cheese for a unique ramen inspired by French onion soup.

A super simple mussel jjigae with a deep, rich flavor made without separate stock—just using dried anchovy sauce and chicken stock, then enhanced with fresh mussels for a refreshing taste.

A super-fast jajang ramen made by stir-frying the frozen dumpling filling—seasoned by corporate experts—alongside onions, replacing minced meat for deep, rich flavor.

Sautéed onions and mushrooms until deeply caramelized to maximize flavor, then enriched with milk and heavy cream for a rich, thick creamy pasta sauce.

Sauté green onions and onion over high heat to develop a smoky flavor, then quickly stir-fry with shiitake mushrooms in a thick, rich gochujang-based sauce, creating a mushroom dish that mimics the taste and texture of pork stir-fry.

Stir-fried tteok in pork belly fat, creating a rich, savory flavor from the pork combined with a sweet-salty-spicy sauce

A unique pork belly kimbap by Seungwoo Dad, where naked kimbap is wrapped in thick pork belly and pan-seared to golden crisp perfection.

A savory, satisfying meat tteokbokki made with crispy roasted chicken thigh meat marinated in sweet-salty soy sauce and tonkatsu sauce for deep umami flavor.

A rich and spicy reinterpretation of cup ramen rice noodles, enhanced with fatty pork belly, milk, and cheese for a creamy, savory twist on the classic Tuumba-style broth.

Spicy and tangy periwinkle seasoning sauce that pairs perfectly with warm white rice, ideal for mixing and eating with a quick stir.