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A super simple japchae rice upgraded to Chinese restaurant style by adding oyster sauce and sugar to instant japchae for extra flavor

A summer stir-fried side dish where Korean zucchini is salted and marinated in saeujeot liquid for 20 minutes to firm up its shape, then quickly simmered in a savory seasoning.

A Thai-style chicken fried rice with the savory depth of oyster sauce and tuna extract, enhanced by the aroma of Jin-ganjang seared on the pan's edge and the crisp texture of mung bean sprouts.

A sizzling stir-fried jjamppong made by stir-frying squid, vegetables, and rice cakes on a heated stone plate, then tossing with oyster sauce seasoning and noodles until glossy and slightly saucy.

A fusion dolsot bibimbap made by stir-frying crunchy potato, zucchini, and savory bacon with tuna extract, then crisping it in a hot stone pot.

A clean and savory Hongkong Banjeom-style jjamppong that highlights the refreshing taste of napa cabbage and various vegetables with a neat umami finish.

A super-simple rabokki with 1 tablespoon of chojang added for extra savoriness and a pleasant tang.

A homemade oyster jjamppong that stir-fries fresh oysters and vegetables in a subtle scallion-garlic oil to create a deep, refreshing broth

Luxurious Chinese-style stir-fried noodles with springy handmade shrimp wanja made without starch, flavored with tomatoes and oyster sauce

A refreshing and spicy hangover soup made by boiling large mussels (seop) with radish and cheongyang chili pepper.

A one-pan cream jjamppong with a rich, savory depth from chicken powder and cheese in a milk and heavy cream base

A spicy stir-fried pork intestine hot pot deepened with beef bone broth and doenjang for a rich, savory finish