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A gochujang jumullok inspired by Sumine Banchan, where the marinade is evenly distributed into pork without over-salting, allowing the flavor to deeply penetrate the meat.

A rich and clean-tasting chicken stew with a gochujang and gochugaru base, enhanced with chili oil and tuna sauce for deep flavor and savory depth.

A delicious egg dish with a spicy-sweet, savory sauce that perfectly complements rice when mixed in, featuring tender soft-boiled eggs simmered just right.

Budae jjigae made with stir-fried kimchi and baked beans, finished cleanly with anchovy broth.

A rice-thieving braised dish with tangy ripe young radish kimchi and savory canned saury, finished with a spoonful of doenjang for zero fishiness

A healthy stir-fry that maximizes the chewy texture of eggplant by pickling it in corn syrup and salt, and enhances umami with tomato and soybean paste sauce.

A nutritious tomato egg soup enjoyed in a clear and clean Korean style, seasoned with soup soy sauce and green onions without cornstarch slurry, rather than a Chinese-style thick soup.

A healthy jeon made by pan-frying tomatoes in olive oil to enhance nutrient absorption, then adding a soft egg mixture with green onions and cooking until golden.

Cucumber white kimchi made by pickling cucumbers in boiling salt water to keep them crisp, and blending Gapeong pine nuts into the broth for a rich and clear soup.

A simple and quick clear egg soup made in just 3 minutes using coin broth, free from any fishy odor, perfect for busy mornings

A highly addictive kimchi fried rice with rich flavor from sautéing minced vegetables first, enhanced with one tablespoon of vegan mayonnaise for a savory, umami depth.

Sauté fresh oysters lightly in sesame oil to eliminate fishy odor, then simmer with pickled radish and cold rice over low heat for a simple and delicious oyster rice dish.