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A special soy sauce made by caramelizing green onions and onions, then marinating soft-boiled eggs for a rich, savory flavor.

A restaurant-style cream pasta featuring bacon and thinly sliced beef short plate in a rich cream sauce with a spicy kick from cheongyang chili peppers.

A hearty market stew made by stir-frying meat and vegetables in savory beef fat, rendered from beef fat trimmings, then simmering with radish and napa cabbage for a refreshing taste.

A deep and refreshing beef and radish soup made by simmering all seasonings together from the start.

A classic Chinese dish featuring pork stir-fried with a sweet and savory soybean paste sauce, served in homemade wheat pancakes with crisp vegetables.

Boil the soy sauce once, cool it completely, then marinate sliced onion and salmon for just 2 hours to create a rich, savory, rice-boosting salmon sauce

A restaurant-style tomato seafood stew made by separating the seafood from a seafood stew meal kit according to cooking time and adding whole tomatoes.

An ultra-simple mapo tofu with a thick, spicy, Chinese restaurant-style flavor using Baek Jong-won's all-purpose sauce and a spoonful of doenjang, without doubanjiang.

A super simple, authentic-style potato soup made by blending boiled potatoes and sautéed onions with milk and simmering it to a smooth consistency.

Baek Jong-won's meat jjamppong ramyun recreates the deep flavor of restaurant-style jjamppong by browning pork hind leg until golden for a smoky wok flavor and adding plenty of vegetables.

An extremely simple mussel soup that maximizes the refreshing and clear broth by boiling mussels and vegetables together in cold water.

A warm and refreshing fish cake hot pot made with a rich, deep broth quickly brewed using dried anchovy powder and soy sauce, simmered with an abundance of fish cakes and skewers.