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A premium noodle broth base made by gently steeping anchovies and dipori into a rich extract, enhanced with secret seasonings for anytime use.

An addictive jjamppong-style fire-flavored ssamjang made with wok hei oil and canned tuna, delicious even just mixed with rice without any meat.

A sweet and spicy duck bulgogi, seared over high heat with a special sauce combining oyster sauce and doenjang, infused with the fragrant aroma of kkwarigochu.

A unique jeon recipe that maximizes crispy texture by dicing potato, squid, and zucchini into small cubes and lightly coating them with starch.

Red eomuk with a chewy texture and spicy savory flavor, made by simmering fish cake and onion in a rich seasoning sauce over low heat.

A deep-flavored beef small intestine hot pot loaded with thinly sliced radish, large green onion, and beef small intestine, simmered in a spicy dadegi seasoning.

An ultra-simple soybean sprout bulgogi that uses only the moisture from the sprouts and vegetables—no added water—to create a deep, savory flavor.

A crunchy radish salad made by cutting radish into thick strips without salting, then tossing immediately in a sweet and sour all-purpose seasoning.

A restaurant-style sundubu ramyun with deep, spicy flavor from a special dadagi seasoning paste

A tteokbokki that captures the uniquely spicy and addictive broth flavor of franchise delivery specialty shops through a ratio combination of fine chili powder, capsaicin, and curry powder.

A spicy sundaeguk in the style of gamjatang, combining rich pork shank broth, perilla seed powder, and fiery chili powder

A Korean barbecue restaurant-style doenjang sulbap, where pork, vegetables, and doenjang seasoning are simmered with rice into a thick, hearty stew.