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A spicy-sweet and crisp spring dish that instantly awakens your appetite

A Chinese-style sweet potato dessert with a crisp, glass-like exterior and moist interior, made without corn syrup by coating with sugar syrup.

A super simple ribs stew made by simmering leftover marinated meat straight from the freezer with just water and vegetables, no thawing needed.

A quick and easy 5-minute dish made by coating oil-free canned mackerel with potato starch, pan-frying until crispy, then simmering in universal soy sauce.

Satisfying stone pot rice made with abalone stir-fried in sesame oil to eliminate fishy odor, seasoned with fragrant chives sauce

A delicious twist on the iconic square rice rolls from a popular drama, reimagined with gochujang-braised anchovies and smooth tuna crami scramble.

A survival rabokki that perfectly recreates the taste of tteokbokki from a Korean snack bar using only local overseas mart ingredients, ramen soup powder, and gochujang.

A Chinese-style meat dumpling recipe that transforms traditional Nangja Wanja into bite-sized, crispy-on-the-outside, juicy-on-the-inside dumplings for easy home enjoyment.

A premium Chinese-style wanjatang featuring chewy homemade shrimp wanjas and a clear, rich broth that is simply exquisite.

Chewy pre-soaked dangmyeon noodles, crunchy pickled radish, and tender fish cakes tossed in a spicy-sweet homemade sauce—a Busan market-style special noodle dish.

A hangover remedy ramen that maximizes the refreshing and rich flavors of broth by adding yellow croaker flakes and bean sprouts

A delicious side dish made by squeezing out fresh flower crab meat and tossing it with crisp onions and a spicy-sweet homemade dressing.