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A homemade soy sauce-marinated shrimp recipe that's a rice thief, made by marinating large frozen shrimp, defrosted with soju for a clean taste, in a flavorful, secret spicy sauce instead of expensive fresh shrimp.

A modern take on traditional jajangmyeon with a savory, not overly salty flavor and deep umami richness

A premium, high-end tuna kimchi stew made with fresh, fatty fresh tuna instead of canned tuna

Sautéed eggplant and beef short loin with soy sauce seasoning, served over rice for a hearty and satisfying meal.

Chewy pork large intestines and sundae, with the gamey smell removed by adding soju, are combined with a spicy-sweet secret sauce and savory perilla seed powder for a nostalgic market-style sundae gopchang bokkeum.

A simple, high-value drinking snack with a spicy and salty kick that calls for soju in just minutes

A light and savory suyuk made by simmering thinly sliced arong-satae (brisket) in its own broth on a bed of fragrant chives and young cabbage.

With a pressure cooker, deeply simmer vegetables to extract flavor, then marinate for 48 hours in a special soy sauce seasoning to make tender, restaurant-style pork neck ribs.

A hearty spicy stir-fried Korean small octopus made by stir-frying fresh nakji with cabbage and cheongyang chili peppers in a spicy sauce.

Chinese-style Jisamseon made by quickly stir-frying eggplant, potato, and bell pepper coated with starch and fried, then tossed in a savory soy sauce seasoning.

A spicy, savory stew made by simmering tofu and squid in gochujang-based seasoning, delivering a tangy yet deeply flavorful dish.

A rich gochujang jjigae made by stir-frying pork, saeujeot (fermented shrimp), and gochujang over low heat to bring out a deep chili oil flavor, generously seasoned with zucchini.