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A restaurant-style ttukbaegi bulgogi featuring tender beef and glass noodles simmered in a rich, sweet broth made with apple juice.

Tender pork belly simmered with green onion, onion, garlic, soju, cola, soy sauce, and whole peppercorns.

A vegetable side dish made by grilling zucchini and eggplant without oil until golden, then marinating them in a savory soy-bean paste and sesame oil sauce for deep, rich, and nutty flavor.

A mackerel stew that reduces fishy odor using vinegar and salt brining, ensuring the flesh stays intact and doesn't easily fall apart during cooking.

Tofu simmered with sautéed minced pork and a broth made from shrimp paste

A 10-minute japchae cooked in one pan with glass noodles and vegetables simmered in a braising sauce infused with lard

A unique ramyun where noodles are removed first to keep a chewy texture, and cherry tomatoes are boiled in the broth to add a tangy, savory depth.

A dakbokkeumtang where chicken skin is crisped to render fat, then simmered down thick with the natural sweetness of cabbage.

A fusion stir-fry where eggplant is seared in rich pork belly fat, then tossed in a captivatingly savory sauce of ketchup and doenjang.

A traditional yukgaejang made by first stir-frying beef shank in a pressure cooker until tender, then simmering it with generous amounts of large green onion and vegetables for a deep, rich flavor.

A reinterpretation of a popular cup noodle recipe, this Toowoomba pasta combines bacon, button mushrooms, gochujang, milk, and heavy cream with Shin Ramyun seasoning for a deep, rich flavor.

A savory side dish where potatoes and vegetables are stir-fried in flavorful oil from pan-fried Spam, enhanced with fermented anchovy sauce for extra umami.