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A rich and creamy potato gratin made by layering sliced potatoes with milk, heavy cream, and cheese sauce, then baking in the oven

A spicy oyster ramyeon where large green onions and gochugaru are stir-fried to release their oil, and oysters are added just before the noodles finish cooking to keep them plump and tender.

A deep and spicy Gyeongsang-style dodari spicy fish stew, enhanced with a seasoning made by stir-frying gochujang and gochugaru, and the fragrance of banga leaves.

A perfect side dish for kids, made by threading garlic scapes through the center of Vienna sausages and stir-frying them in a special soy sauce glaze.

A hearty loco moco featuring a golden-browned hamburger steak made with beef and pork, topped with onion, mushrooms, and tonkatsu sauce.

A spicy, savory rice side dish made by stir-frying salt-cured zucchini for extra crunch with savory pork, doubanjiang, and oyster sauce.

A dish of egg dumpling soup thickened with starch slurry, finished with homemade chili oil infused with a subtle ginger aroma.

A unique gochujang yukhoe with a Jeolla-style spicy-sweet gochujang seasoning, briefly torched on the outside to maximize savory flavor

A hearty pork dough dish made by mixing ground pork with large green onion and garlic, then stir-frying or grilling to enjoy with rice.

An exotic, deep-flavored curry made with a base of long-sautéed sweet onions and tomatoes, enriched with lamb, fresh cream, and Indian spices

A special soybean sprout rice where savory bacon and chewy pork foreleg are stir-fried with rice, coating each grain with rich meaty oil.

A hearty oyster pot rice made by cooking rice with radish, kelp, oysters, shiitake mushrooms, and garlic scapes in a pot, served with a spicy chili seasoning sauce.