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A thick dakbokkeumtang made with only chicken legs for a chewy texture, finished by boiling in two 8-minute stages

A professional-style anchovy noodle soup with a deeply infused dipori broth enhanced by oyster sauce for extra savoriness, and noodles boiled for exactly 2 minutes to achieve a delightfully chewy texture.

A super-simple Japanese-style spaghetti with sausage and ketchup-based sauce stir-fried in a pan to bring out gloss and savory depth

Boiled pork belly simmered with aromatic vegetables and soy sauce, served warm on a bed of stir-fried soybean sprouts and vegetables with a smoky flavor, presented on an iron plate.

A classic dakbokkeumtang where chicken pieces are briefly blanched to coat the surface, then simmered with onion, potato, and savory seasonings until the sauce reduces to a rich consistency.

A rich garlic tteokbokki that brings out a pleasant pungency and deep savory flavor with a generous amount of minced garlic.

Jjajangmyeon with enhanced flavor from chunjang fried in oil and vegetables stir-fried in rendered pork fat

A rice bowl dish made by stir-frying tender beef sirloin coated in potato starch with an oyster sauce seasoning and the aroma of pungent whole black pepper.

A Chinese-style dish with a moist, rich texture, featuring softly scrambled eggs set aside before being stir-fried quickly with tomatoes in green onion oil seasoned with soy sauce and oyster sauce.

A super-simple, hearty one-bowl meal of affordable chicken thighs simmered in a sweet-salty sauce and finished with butter and large green onion.

A filling diet meal with golden-brown pan-fried tofu and scrambled eggs, generously topped with a crunchy butter and soy sauce dressing with cabbage.

A classic jjajangmyeon that recreates the wok hei of a Chinese restaurant by infusing ginger aroma into homemade lard extracted from an air fryer, then stir-frying chunjang and seasonings vigorously.