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A one-pan salmon dish marinated in a sweet-savory sauce made with sesame oil and maple syrup, then grilled to achieve a crispy skin and moist interior.

A festive seasoned bellflower root dish, stir-fried to a savory finish with sesame oil and scallion aroma after softening its characteristic bitterness with rice water.

A hot pot dish generously layered with thinly sliced beef short plate (woosamgyeop) over mung bean sprouts and mushrooms, simmered deeply and spicily in beef bone broth and bulgogi seasoning.

A versatile seasoning sauce where the pungent aroma of wild chives harmonizes with the savory depth of soy sauce, fermented sand lance sauce, and clear lemon-lime soda, perfect for rice or steamed dishes.

Soft-boiled soy-marinated eggs with a savory depth, made by mixing 1/2 cup each of soy sauce, mirim, and cheongju

A no-cook soy-marinated shrimp made by aging frozen shrimp in a soy sauce mixture of 250ml water and 125ml tsuyu.

A braised short rib style dish made by simmering marinated pork neck and thinly sliced potatoes in a small amount of liquid

A restaurant-style bibim guksu with a rich gochujang sauce and white kimchi, offering a spicy, sweet, and refreshing flavor.

A Chinese-style authentic mapo tofu with deep flavor from stir-fried pork, shiitake mushrooms, and paprika with doubanjiang and oyster sauce

A restaurant-style bibim makguksu with a sweet, tangy, and savory flavor that fills your mouth, made by blending fruits and vegetables.

A super-simple home-style ganjjajang made by quickly stir-frying pork belly and onion with chunjang and oyster sauce over high heat.

A tender, spicy-sweet jinmichae bokkeum that stays soft forever, made by simmering mayonnaise and gochujang sauce together