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A super-fast 5-minute tteok mandu guk that uses crushed soup dumplings in plain water instead of a separate broth

A super-simple japchae that skips the hassle of stir-frying ingredients separately. Meat, vegetables, and glass noodles go into a single frying pan in order, with cola added to create an appetizing brown color that stays glossy without turning soggy.

A homemade tteokgalbi recipe using leftover beef scraps, beef fat, and pork, mixed with a golden ratio of seasonings, to lock in juices and grill to a golden brown.

A super simple kimchi fried rice made quickly and easily using store-bought cham sauce as a base with just gochugaru and gochujang added.

A side dish made by simmering fried eggs, cooked until crispy in oil by tilting the pan, in a sweet and spicy sauce based on ketchup and oyster sauce.

A deeply flavorful soy-braised dish made by simmering quail eggs, shishito peppers, and pork tenderloin together with an all-purpose soy sauce seasoning.

A foolproof, super simple beef bulgogi recipe where large-molecule sugar is mixed in first to infuse the meat with sweetness, followed by stir-frying with salty seasonings and vegetables.

An ultra-simple japchae made in 10 minutes by combining soaked glass noodles, various vegetables, and smoked duck in a pot using a low-moisture cooking method.

A foolproof gisa sikdang-style pork bulgogi that is cooked without burning by adding meat and water together in a pan.

Pan-fried fish cakes until golden and chewy, then tossed in a spicy-sweet gochujang sauce with jujube syrup for a glossy, irresistible side dish that pairs perfectly with rice.

Simple fried rice made by mixing eggs and chicken stock into cold instant rice, then stir-frying it in the oil from crispy spam for a fluffy texture.

Soak the squid strips in water and cooking wine instead of mayonnaise to keep them soft, then stir-fry with gochujang seasoned in chili oil, adding maltose and jujube syrup to maintain a moist, non-stiff texture.