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A super simple healthy side dish and wine snack made by stir-frying blanched broccoli with olive oil and garlic, finished with a cheesy flavor.

A savory braised dish made by simmering sweet potato stems with perilla leaves and anchovies

A unique side dish made by briefly blanching large green onions to remove their spiciness and sliminess, then tossing them in a savory doenjang (soybean paste) seasoning.

A side dish of thinly sliced tofu pan-fried until golden and braised in a sweet and spicy sauce. Curry powder can be added to taste.

A special side dish of crunchy radish strips and smooth fresh seaweed, seasoned with fermented anchovy sauce and maesil syrup for a savory and sweet flavor.

A grandmother's hand-taste braised old pumpkin, enriched with the nuttiness of perilla oil and the deep savory flavor of fermented shrimp sauce, melting softly like pudding.

A unique curry ramyun that adds a tablespoon of ketchup to ground pork, curry powder, and beaten egg for rich umami and flavor

A spicy brothy jjajang ramyun made by combining regular ramyun seasoning with jjajang powder and onion powder

A budae jjigae ramyun with deep, restaurant-quality flavor, enhanced with all-purpose ramyun dadegi, beef bone broth, sausage, and cheese

A nourishing black goat soup simmered tenderly without any gamey odor, enriched with doenjang, perilla seeds, and aromatic spices in a rich meat broth.

A chicken vindaloo curry that recreates restaurant-style flavor using store-bought tomato spaghetti sauce, turmeric powder, and butter-seared chicken

A clean white jjajang made by frying pork in soy sauce to infuse a smoky aroma and seasoning it with a special yellow soybean paste.