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A deeply flavorful soy-braised dish made by simmering quail eggs, shishito peppers, and pork tenderloin together with an all-purpose soy sauce seasoning.

An ultra-simple japchae made in 10 minutes by combining soaked glass noodles, various vegetables, and smoked duck in a pot using a low-moisture cooking method.

A rich, deeply flavorful kimchi tuna sundubu jjigae made without broth—using the savory oil from the tuna can to sauté tangy kimchi, then enhanced with soy sauce, anchovy sauce, and oyster sauce for a satisfying umami punch.

Fried rice made with leftover pork and plenty of green onions, seasoned with chili powder for spiciness and oyster sauce and tonkatsu sauce for a savory depth of flavor

Simmered chicken feet and bean sprouts in a spicy gochujang-based sauce create a rich, deep flavor reminiscent of Hansin PochaST-style soup chicken feet.

Crispy fried chicken drumettes coated in potato starch, then glazed with a sweet and savory soy sauce seasoning with large green onion and cheongyang chili pepper to complete this soy sauce chicken.

Pan-fried fish cakes until golden and chewy, then tossed in a spicy-sweet gochujang sauce with jujube syrup for a glossy, irresistible side dish that pairs perfectly with rice.

A main course featuring pork marinated in soy sauce, generously packed with shiitake mushrooms, delivering a satisfying chewy texture and a rich, spicy-sweet charred flavor

Using flat cola to tenderize and sweeten well-charred pork belly, then simmering with soy sauce and green chili for a rich, savory-sweet flavor profile.

A savory and tender bulgogi made by grinding inexpensive pork shoulder meat and mixing it with finely grated onion juice to soften the texture, then stir-frying until richly flavorful.

A savory side dish that pairs pan-fried tofu with a rich, flavorful sauce and soft-boiled eggs, creating a satisfyingly thick and delicious accompaniment to rice.

A Japanese izakaya-style stir-fry that uses the rich, savory fat from thick pork belly to sauté garlic and vegetables, quickly preserving the crisp texture of soybean sprouts over high heat.