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A naengmyeon garnish pickle that boasts an exceptionally crunchy and chewy texture by drawing out moisture through 24-hour osmotic dehydration in starch syrup.

A thick, pan-fried jeon made with ground pork, garlic chives, and egg that bursts with juicy meatiness and nutty flavor.

A spicy stir-fried pork intestine hot pot deepened with beef bone broth and doenjang for a rich, savory finish

A hearty roast beef don with tender roasted beef, fresh onion, and a special sauce over rice

A snack-bar-style fried rice that captivates the palate with the rich oil of thinly sliced beef short plate, tonkatsu sauce, ketchup, and sugar.

A versatile warm broth that delivers the rich, savory depth of naengmyeon or noodle house-style broth using only vegetables and seasonings, without any meat.

A savory and spicy sugure gukbap made by stir-frying parboiled beef connective tissue and beef chuck with gochugaru and doenjang seasoning, then simmering in broth.

A powdered sauce tteokbokki that uses vending machine milk powder to create a smooth, spicy-sweet flavor reminiscent of specialty shops.

A crunchy side dish made by rinsing the saltiness from store-bought soy-pickled radish and tossing it in a spicy, sweet, and sour seasoning

A Spanish and Latin American-style meat dumpling pie made by wrapping a spicy, savory filling of ground beef seasoned with cumin and cinnamon in a flaky pastry crust.

A flavorful spicy chicken soup made by simmering chicken, old kimchi, and potatoes in a chili powder-based seasoning, delivering a refreshing, bold taste.

A super-fast hangover soup made by boiling soybean sprouts and dried pollock broth with egg