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A summer delicacy of cold-rinsed somyeon noodles mixed with aged kimchi and a sauce balanced with gochujang, oyster sauce, and maesil syrup, adjusted for the kimchi's saltiness and sourness.

A driver's restaurant-style spicy stir-fried pork, cooked without excess moisture by adding a spoonful of curry powder and using a precise seasoning ratio.

A quick and easy new genre of bibimbap noodles that maximizes rich, nutty flavor by topping with a generous amount of crushed sesame salt, using the golden ratio of basic pantry seasonings found at home.

A low-sodium gangjungjang with a rich, savory umami flavor achieved by adding roasted soybean flour to balance the saltiness, perfect for mixing generously into rice.

A delicious fried rice finished with a spoon of secret furikake, where grilled ham and crisp kimchi are stir-fried in gochujang seasoning and enhanced with fragrant green onion oil.

A spicy and hearty kimchi jajang udon simmered with kimchi, fish cake, and enoki mushrooms for deep flavor.

A Deungchon-style kalguksu with a deep flavor from anchovy and beef dashi, spiciness from gochujang and spicy chili powder, finished with egg, sesame seeds, and seasoned seaweed.

Spicy kick of gochujang blends with rich, luxurious butter flavor, perfectly melding into thin-cut pork belly and pairing beautifully with thin kalguksu noodles.

Chef Jung Ho-young's ultra-simple chicken stew, where chicken is first sautéed with soy sauce to deeply season the meat, then combined with golden ratio seasoning and vegetables for a quick 15-minute finish.

Chewy spicy pork rind grilled with a seasoning of gochugaru, gochujang, and soy sauce

A spicy and sweet pojangmacha-style hot pot using anchovy kalguksu ramen soup base, with skewered odeng, garaetteok, and noodles.

Military-style duck bulgogi made by marinating duck slices with fresh vegetables like onions and cabbage in a spicy sauce, then grilling them.