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Pour beaten egg mixed with vegetables into boiling water to create a soft, fluffy egg soup in the style of a street food stall.

A hearty week-long side dish made with chef Kim Dae-seok's secret broth using diluted mustard to eliminate pork tenderloin's off-flavors and deliver deep, savory umami.

Using scissors to minimize prep steps, this recipe features perilla leaves brushed with egg mixture at the tips to prevent bursting and achieve a rich, savory flavor.

Sundubu jjigae with a rich broth built by stir-frying onion and pork in rendered beef fat before adding gochugaru, clams, and soft tofu.

A trendy, restaurant-style rosé tteokbokki with a rich, creamy base of heavy cream and milk, enhanced with curry powder and capsaicin for a spicy, savory depth.

Ramen with a deeper, savory broth made by briefly sauteing doenjang and soy sauce before adding water

A restaurant-style bibim mul naengmyeon that harmoniously combines a savory, palate-coating dadegi sauce with store-bought broth.

A special gimbap rolled with rinsed aged kimchi stir-fried sweet and spicy, paired with savory tuna mayo.

Soy-braised quail eggs finished in 10 minutes with a golden-ratio soy sauce seasoning and dark soy sauce for a rich, deep color.

A professional-style janchi guksu with a refreshing, rich anchovy and seafood broth, enhanced with thinly julienned zucchini and soft egg for deep flavor

A harmonious blend of softly cooked, swirl-shaped soft-boiled eggs and a tangy-sweet homemade tomato garlic sauce, beautifully shaped with chopsticks

A delicious dish featuring fresh abalone squid simmered in a broth made by adding radish and anchovy sauce to store-bought udon liquid stock, finished with udon noodles and egg congee as a complete course.