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Jjageuli is a dish where well-fermented kimchi, savory traditional doenjang, and bulgogi-style meat are simmered down until the liquid reduces, then mixed with rice.

A rich beef hangover soup made with beef, soybean sprouts, and napa cabbage heart, finished with a spicy seasoning paste.

A hot pot-style jjukkumi samgyeopsal where ingredients are simmered in a shallow pool of water and seasoning, allowing the rich sauce to deeply permeate every bite.

A premium soybean sprout muchim with dried pollock strips, offering a delightful chewy texture and nutty flavor.

Jeolla-style gochujang yukhoe with a spicy-sweet gochujang seasoning, a glossy sheen from oligosaccharide syrup, and the richness of egg yolk

Old-school pojangmacha-style soybean sprout tteokbokki, where the crisp sprouts and perilla leaf fragrance meld into a deep gochujang sauce.

A restaurant-style braised chicken with broth, featuring a spicy and savory depth from large green onion, onion, and Vietnamese dried chili peppers.

A special jjamppong-tang that adds the softness of sundubu to a deep, spicy broth made by stir-frying pork and seafood with seasonings.

A thick, spicy hand-torn noodle soup made with store-bought potato sujebi, potatoes, gochujang, and chili powder, simmered to a restaurant-style consistency.

A super simple clear soybean sprout soup that achieves deep flavor with beef seasoning and minced garlic, without making a separate broth.

A super-fast, savory jangjorim made by boiling ground beef for just 5 minutes

A rich and spicy yukgaejang simmered in brisket broth with generous amounts of beef bone powder and large green onion, just like the ones from famous restaurants.