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Jjajang ramyeon upgraded with Chinese-style ganjjajang by stir-frying onion and ssamjang in pork belly fat.

A spicy nakji deopbap made with store-bought pre-cut octopus, quickly stir-fried over high heat without any hassle.

An ultra-simple fusion rice bowl made by stir-frying thinly sliced pork belly and onions, seasoning them with curry powder and spicy chicken sauce for a savory and spicy kick, and then serving it over rice.

An ultra-simple pork belly five-spice soy-braised rice bowl that uses a bottle of ssanghwa-tang instead of expensive spices to deliver a deep, subtle flavor worthy of a specialty restaurant.

A special dish made by adding ramen to a rich and spicy broth simmered with chicken thigh and potatoes.

A budget-friendly broth dish that uses starch slurry to achieve a thick, smooth consistency, recreating the feel of a Chinese course meal.

A soy-sauce-based grilled pork that faithfully recreates the deep smoky flavor of campground charcoal grilling by charring green onions and onions until black in a pan without a torch.

An extraordinary stir-fried noodle combination where Buldak Bokkeummyeon meets chewy boneless chicken feet, exploding with spicy synergy.

A unique fried rice where sliced garlic and peperoncino are sautéed in olive oil to create a fragrant base, then mixed with mild canned tuna and rice.

A fusion jjamppong with a golden 1:2 ratio of heavy cream to milk, enhanced with the spicy tang of green chili peppers for a rich, savory, and slightly spicy dish without greasiness.

A rich and savory stir-fried noodle dish made with deeply infused scallion oil, seasoned with oyster sauce and soy sauce, and tossed with crisp garlic scapes and egg noodles.

A spicy gochujang tteokguk with a rich, peppery broth, loaded with beef, mung bean sprouts, zucchini, and more.