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Sautéed abalone and its organs in sesame oil, simmered slowly with a blend of glutinous and non-glutinous rice for a rich, savory porridge.

Pour beaten egg mixed with vegetables into boiling water to create a soft, fluffy egg soup in the style of a street food stall.

A crunchy side dish made by first coating dried seaweed in oil, then stir-frying and finishing with a reduced sauce and sugar for a satisfyingly crisp texture.

A winter soup of tender maesaengi and fresh oysters in a savory dried-anchovy and kelp broth.

A clean, stir-fried radish using kelp broth instead of cooking oil, salted in advance to prevent crumbling, resulting in a crisp and refreshing dish with a clear, bright color.

Sung Si-kyung's flavor-packed spicy stir-fried pork, where chili powder and soy sauce are first stir-fried in pork fat to draw out chili oil and deep savory notes.

A restaurant-style bibim mul naengmyeon that harmoniously combines a savory, palate-coating dadegi sauce with store-bought broth.

A clean and refreshing beef radish soup made by stir-frying beef, radish, and soybean sprouts together, achieving a deep flavor without any artificial seasonings.

A popular kongbul recipe that stir-fries crunchy bean sprouts and tender pork with a special sauce enhanced by a pinch of curry powder, creating a moist, savory dish.

A special gimbap rolled with rinsed aged kimchi stir-fried sweet and spicy, paired with savory tuna mayo.

A spicy-sweet special ssamjang made by mashing a whole can of lightly drained tuna, giving it a hearty, meaty texture.

A restaurant-style instant jeyuk bokkeum where unmarinated pork is first stir-fried in oil to create a smoky flavor, then coated with sugar and gochugaru.