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Authentic ganjjajang with rich flavor, stir-fried without water using meat, onions, and seafood in seasoned soybean paste

Crispy deep-fried pork bites the size of a mouthful that maintain their crunch even after being tossed in sauce for a long time.

A deeply flavorful yellow croaker soup recipe by Yoon Joomo, praised in the Black and White Chef Redemption Battle.

A chef's compromise-style jajangmyeon that combines the crisp texture of light jajang and the moist richness of regular jajang.

A chicken stew where the chicken is stir-fried in sesame oil to eliminate any fishy odor, then topped generously with crisp soybean sprouts like a mountain.

Authentic Chinese-style nangja wan-sa with crispy exterior and juicy interior, served with a rich sauce

Using potato chips as a base, simmered with milk to create a moist potato dough, topped with savory ingredients and cheese for a homemade, handheld pizza

A rice-killer side dish that maximizes savory depth and tender beef texture by using leftover flat cola as the braising sauce base.

A spicy stew made with plenty of pork and vegetables, simmered for 15 minutes with deep soy sauce aroma and gochujang seasoning.

A Japanese-style nikujaga potato braise, where beef belly's rich oil coats potatoes and various root vegetables, simmered to a sweet and savory finish.

Chicken thigh meat coated with rice flour and fried batter, deep-fried twice for extra crispiness, then tossed in a spicy-sweet sauce made from ketchup and gochujang, creating restaurant-style rice chicken gangjeong.

Chicken seasoned with curry powder, coated in a crispy batter, fried, and then tossed in a spicy Korean hot chili pepper soy sauce.