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A Chinese-style stir-fried beef that achieves excellent tenderness through a baking soda tenderizing method, with wok hei brought to life by oyster sauce and garlic aroma.

A hearty chicken stew simmered with spicy kimchi and blended soaked soybeans for a rich, thick texture.

Warm gochujang jjigae simmered with pork shoulder, tofu, and zucchini for a spicy kick.

A rich and spicy chicken stew made by simmering salted chicken with potatoes and carrots in a gochugaru and soy sauce base.

A smooth potato soup made by caramelizing onions for sweetness, then blending milk and potatoes together and simmering.

An Italian-style steamed egg dish made by stir-frying leftover vegetables and bacon, mixing with egg mixture, sweet potato, and cheddar cheese, then pouring into a pan and cooking over low heat until puffed.

A clear Chinese-style broth infused with green onion and ginger, simmered with tender handmade meatballs and sweet winter napa cabbage.

A spicy and rich jang kalguksu made in just 5 minutes without broth, using store-bought doenjang and spicy gochugaru

A super-simple dak baeksuk that uses a pressure cooker to quickly poach even the chicken breast until moist and tender.

Handmade donggeurangttaeng pan-fried to a golden brown with a golden-ratio soy sauce seasoning and a starch coating that locks in the juices.

A crispy, savory potato julienne pancake made by mixing thinly shredded potatoes with flying fish roe, curry powder, and mayonnaise, then pan-frying until golden and crunchy on the outside and tender inside.

A Japanese-style pork miso stew, tonjiru, made by stir-frying pork and various vegetables, then simmering them with miso and katsuobushi for a rich, savory depth.