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A moist and creamy egg curry that combines solid curry with soft scrambled eggs, delivering an omurice-like experience.

A unique ramen featuring a rich, smooth broth made by mixing mayonnaise and egg yolk into Shin Ramen's powder soup base, topped with pork belly for a luxurious, restaurant-quality flavor.

A unique omurice with tender, melt-in-your-mouth texture, where eggplant is steamed in the microwave, scored and flattened, then layered with tonkatsu sauce and spaghetti sauce for a rich, savory flavor.

A quick and easy janchiguksu that achieves deep flavor without the hassle of making fish stock, using only dried anchovy sauce and chicken stock.

A one-pan fried rice inspired by Baek Jong-won, where curry powder is directly sautéed in oil to maximize aroma and enhanced with ketchup for a savory depth.

An innovative eggplant rice bowl that recreates the crispy exterior and tender interior texture of grilled eel using a microwave and starch powder.

Frying the dumpling filling in gochujang oil to create a deep flavor, then adding whole soft soondubu for a soondubu stew-style nokguri ramen

Western-style steak with a special sauce made by mixing tomato and tonkatsu sauce, served with crispy grilled pork neck that has been scored and coated in potato starch.

A budget-friendly rice bowl with a savory, slightly sweet and spicy flavor, made by stir-frying crisp bean sprouts in the rich oil from thick-cut pork belly, enhanced with green onions and a savory-sweet seasoning.

A rich, savory jajang ramen with pork belly fat and plenty of onions sautéed together, enhanced with fragrant soybean paste and oyster sauce, creating a deeply flavorful broth that is reduced to a thick, sticky consistency without discarding the water.

A savory-sweet Japanese-style rice bowl made by stir-frying onions and shiitake mushrooms in the rich fat of pan-seared pork belly, seasoned with sugar and vinegar instead of mirin or cooking wine for a deep umami flavor.

Versatile homemade meatballs made by mixing equal parts beef and pork, then pan-searing them while rolling to lock in juices.