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A unique ramyun where noodles are removed first to keep a chewy texture, and cherry tomatoes are boiled in the broth to add a tangy, savory depth.

Chewy soy-braised potatoes that stay intact by first removing moisture in the microwave before braising.

A moist and savory side dish made by stir-frying large chunks of cabbage with a little water, soy sauce, fish sauce, and butter

A rich and spicy twimba-style ramen pasta simmered with milk, sari gomtang soup, cheddar cheese, and Korean hot chili pepper

A stir-fried squid dish that uses minimal vegetables, quickly stir-frying squid and chili peppers in a rich sauce to bring out savory depth and spiciness.

A savory side dish where potatoes and vegetables are stir-fried in flavorful oil from pan-fried Spam, enhanced with fermented anchovy sauce for extra umami.

A hearty mandu jeongol packed with seasoned beef, fresh mushrooms, and napa cabbage, simmered in a spicy dadaegi and broth.

A 5-minute sundubu jjigae that explodes with deep umami from land and sea by stir-frying beef and clams together in rich chili oil.

A rice-stealing kimchi jjigae made by thoroughly stir-frying aged kimchi in perilla oil for deep flavor, then adding canned saury and simmering until spicy and rich.

A super simple dish of whole pork and aged kimchi steamed together in a pressure cooker for tender suyuk and melt-in-your-mouth kimchi

A super-simple side dish where salty Spam and nutty tofu are simmered in a spicy gochugaru seasoning, making you finish a whole bowl of rice in no time.

A savory side dish made by stir-frying dried shrimp and small anchovies together in fragrant garlic oil to double the umami, then adding starch syrup off the heat to maximize crispiness.