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A home-style jjamppong that creates a natural wok hei by first charring onions without oil, avoiding artificial smoky flavoring.

Well-fermented kimchi is rinsed in water, seasoned, and served with a savory, spicy-sweet sauce alongside bibim guksu.

A Chinese-style chili shrimp dish featuring crispy fried shrimp coated in a sauce made by stir-frying aromatic vegetables with ketchup, doubanjiang, and chili oil

A famous restaurant-style budae jjigae loaded with various hams and sausages, made spicy with minced garlic, gochugaru, and sour kimchi

Busan-style milmyeon with a refreshing meat broth infused with subtle herbal notes from ssanghwatang, served with a secret pear-apple seasoning sauce.

A soy sauce egg fried rice made by pressing soy sauce into oil to release its aroma, then stir-frying with the crunchy texture of garlic scapes and the savory richness of egg.

A spicy-sweet jaengban makguksu recipe with a secret sauce that uses apple drink and onion powder for deep flavor.

Thinly sliced radish is laid on the bottom, mackerel and seasoning sauce are added and simmered, then chili powder and vegetables are placed on top at the end to bring out a spicy kick.

Stir-fried sundae that prevents bursting by preheating in the microwave for a chewy texture, then stir-frying with perilla seed powder and perilla leaves for fragrance

A Chinese-style stir-fried beef that achieves excellent tenderness through a baking soda tenderizing method, with wok hei brought to life by oyster sauce and garlic aroma.

A spicy, savory three-seafood chili jjajang made by quickly stir-frying pre-cooked seafood, pork, and cheongyang chili peppers in a chunjang sauce.

Rich galbi noodles made with beef ribs tenderly simmered in a pressure cooker and finished with a spicy dadegi seasoning paste