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A side dish that enhances store-bought squid jeotgal with garlic, sesame oil, and cheongyang chili pepper for extra savoriness

A special curry tteokbokki with deep, mouth-coating flavor, combining curry powder and a spicy magic powder blend

An all-purpose sauce that recreates the flavor of Korean BBQ restaurants by adding plum drink, mustard, and aromatic vegetables to a base of soy sauce, vinegar, and sugar

A Korean BBQ restaurant-style soybean sprout soup boiled to be refreshing and spicy using only beef Dashida and Cheongyang chili powder.

A clean and clear cod soup (jiri) that highlights the delicate flavor of fresh cod and a refreshing vegetable broth.

A special jokbal rice bowl featuring tender jokbal meat and grilled large green onion over warm rice, finished with a spicy chili vinegar

Fresh salmon marinated for 3 days in a special soy sauce simmered with plenty of fruits and vegetables to enhance its savory depth.

A unique vongole spaghetti that brings out Korean umami by adding savory doenjang and hazelnut butter flavor to clam broth.

A Namdo-style spicy japchae made by stir-frying crunchy soybean sprouts, fried tofu, and glass noodles in a spicy gochugaru seasoning.

An all-purpose chili oil with deep smoky aroma and spicy flavor, made by infusing oil with lightly scorched chili powder and aromatic vegetables.

Thai-style fried rice with shrimp marinated in lime, fish sauce, and chopped chili, stir-fried with sweet pineapple, and topped with crushed peanuts and cilantro

A savory main dish of golden-browned chicken wings and potatoes with chewy glass noodles, braised in a sweet and salty soy sauce seasoning.