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A savory-sweet, umami-packed dish that pairs perfectly with rice or as a drinking snack—thick-cut pork belly stir-fried with pungent bird's eye chilies and sweet-salty all-purpose sauce.

An appetite-stimulating side dish made by firmly massaging rehydrated dried radish strips with gochugaru, oligosaccharide syrup, and fermented sand lance sauce seasoning

A unique snack of thick, moist tuna rolled omelet wrapped in seaweed with tangy seasoned scallions

Boiled eggs lightly coated in starch and fried until crispy, served with a tonkatsu-style sauce for a savory snack.

A side dish made by stir-frying dried shrimp in a dry pan, then adding a sweet and savory soy-based sauce and fresh minari.

A refreshing twist on mulhoe, featuring blanched clam meat, crunchy vegetables, homemade chogochujang (vinegar-gochujang), and plenty of chilled broth.

A super simple bibim naengmyeon made in 5 minutes using instant-pickled radish with starch syrup and canned golbaengi, no aging required.

A premium all-purpose ssamjang made by generously mixing hairtail jeotgal with minced garlic, cheongyang chili pepper, and nutty sesame oil to perfectly eliminate any fishy smell.

A light side dish and drinking snack made by tossing bite-sized acorn jelly with fresh vegetables in a sweet and tangy soy sauce dressing.

A super simple chicken kalguksu recipe with pan-seared chicken thigh for maximum umami, and a savory chicken porridge.

Crispy Thai-style fritters combining the sweetness of sweet corn with the exotic aroma of lemongrass and basil.

An incredibly simple and unique take on kongguksu (cold soybean noodle soup), maximizing its creamy and smooth flavor by blending silken tofu and coconut milk.