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A quick and easy instant beef bulgogi made in just 5 minutes using a versatile soy sauce base—no marinating required.

This is a crispy fried tangsuyuk hobak, filled with mature pumpkin, shrimp, and ground pork, as featured on Culinary Class Wars.

A Chinese-style sujebi soup made by dropping water droplets into flour to form tiny dough pellets (ggada), simmered with a variety of seafood for a rich, savory flavor.

Michelin-starred chef Fabri presents a traditional japchae with chewy glass noodles and crunchy vegetables, infused with Italian flair.

A refreshing janchiguksu with a rich anchovy broth, neat three-color garnishes, and a spicy soy sauce seasoning paste.

A gourmet dish of yukhoe marinated in a spicy-sweet gochujang sauce for extra savoriness, topped with crunchy cucumber strips on king-size yubuchobap.

A well-balanced twist on jeyuk bokkeum where the fresh acidity of lemon juice perfectly cuts through the richness of beef brisket.

Authentic Chinese-style stir-fry featuring firm, flavorful perilla greens paired with tender marinated pork, quickly seared over high heat for a crisp texture and rich flavor.

A hearty rice bowl featuring grilled chicken marinated in a spicy-sweet homemade fermented soybean sauce, served with fragrant wild garlic greens for a satisfying meal.

Enjoy a rich, smoky pork belly rice at home with a golden ratio sauce of soy sauce and sesame oil

A famous local delicacy from Cheongsong, Gyeongsangbuk-do, made by finely mincing dry chicken breast and grilling it to a golden crisp on a grill or pan, just like the traditional street-side stalls.

A top-tier, rich and hearty miso ramen with a deeply savory broth that recreates the secret recipe of Japan's number-one ramen shop nationwide.