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Coating a sealed container with cooking oil to shape the custard and easily removing egg strings, maximizing a firm yet smooth texture in a square egg custard

A hearty side dish made by mixing well-washed, fully fermented fresh kimchi with drained tuna can, light perilla oil, and toasted sesame powder—perfect as a satisfying rice companion.

A delicate beef jeon enhanced with fragrant perilla leaves, elevating its visual appeal and ensuring it remains satisfying without becoming greasy or heavy.

A rich and savory old kimchi anchovy stew made by washing away the brine from old kimchi, then simmering it with sesame oil, anchovies, and hearty doenjang to create a deeply flavorful dish that makes rice disappear in no time.

A savory-sweet braised chicken with rich color and deep flavor, using cola in the marinade and searing the chicken with sesame oil to lock in juices and umami.

A convenient, smoke-free, and clean homemade gochujang oil made in just 3 minutes using a microwave, infused with the rich aroma of scallions and garlic—no need to adjust heat.

A refreshing side dish that balances the excessive sourness of washed old kimchi with fragrant perilla leaves, creating a crisp and savory taste.

Boil bean sprouts separately to maximize crispness, then cook rice using the boiling water for enhanced flavor, and serve mixed with a fragrant scallion seasoning sauce for a delicious dish.

A delicious stew made by sautéing doenjang and gochujang in sesame oil, then simmering with freshwater clams, radish, and dried anchovies to create a thick, savory broth perfect for mixing into rice.

Radish is salted with fine salt to remove moisture and bitterness, then lightly coated with red pepper powder to preserve crispness and achieve a vibrant red hue—essential for bibimbap.

Traditional large-scale kimjang kimchi with a deep, savory flavor enhanced by diphori stock, glutinous rice paste, whole yellow stone anchovy sauce, fresh shrimp, and plum syrup.

A clear, fragrant potato soybean paste soup with a clean broth, made by removing starch from potatoes and using natural stock