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A special soy sauce made by caramelizing green onions and onions, then marinating soft-boiled eggs for a rich, savory flavor.

A salmon roe rice bowl (uni ikura don) featuring fresh salmon roe and uni over rice, enhanced with a special soy sauce made with kelp and Jin-ganjang.

Thinly sliced pork neck, which is often tough due to its high meat content, is marinated in a sweet galbi sauce based on soy sauce and pear juice, then seared with a torch for a smoky flavor, creating homemade galbi.

A deep and refreshing beef and radish soup made by simmering all seasonings together from the start.

A classic Chinese dish featuring pork stir-fried with a sweet and savory soybean paste sauce, served in homemade wheat pancakes with crisp vegetables.

Boil the soy sauce once, cool it completely, then marinate sliced onion and salmon for just 2 hours to create a rich, savory, rice-boosting salmon sauce

A generous bowl of bibimbap topped with fresh blood cockles, scallions, and garlic chives tossed in a spicy sauce over rice

A hearty banquet kalguksu with thin wheat noodles, kimchi, carrot, zucchini, and various toppings served in a dried anchovy broth

A versatile seasoning paste that adds the savory depth of doenjang and the rich aroma of scallion oil, perfect for ramen, stews, and more.

A warm and refreshing fish cake hot pot made with a rich, deep broth quickly brewed using dried anchovy powder and soy sauce, simmered with an abundance of fish cakes and skewers.

Baek Jong-won's Beef Tteok-Mandu-guk, which achieves a rich and deep meat broth flavor by thoroughly stir-frying beef in sesame oil and cooking oil, without using beef bone broth.

A must-have side dish for holidays, this fern brake namul is stir-fried after sautéing green onions and garlic in perilla oil to create aroma, then simmered with rice water to perfectly eliminate the fern brake's characteristic bitterness and fishy taste.