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A homemade sundaeguk that captures the distinctive flavor of Hwamok Sundaeguk by simmering beef small intestine and sundae with beef bone extract, gochugaru, and perilla seed powder

A spicy sundae gukbap made with a rich broth from pork back bones, savory doenjang seasoning, and boiled ugeoji

A spicy and rich pork jjigae made by stir-frying squid and seasonings in pork belly fat, then simmering with sour kimchi.

A sweet and spicy homemade spicy tuna, inspired by the flavor of canned versions, perfect for mixing into rice.

A spicy and rich yukgaejang ramyun featuring the savory oil of thinly sliced beef brisket (chadolbagi), beef bone broth, and a special seasoning paste.

A super simple jjajang gukbap made by creating a generous broth with jjajang powder and ramyun noodles, then adding rice after eating the noodles.

A restaurant-style seasoned eggplant dish that perfectly balances savory depth and seasoning by harmoniously blending soup soy sauce and brewed soy sauce with lightly blanched eggplant.

A Daejeon-style stir-fried webfoot octopus, moistly cooked with onion broth and a spicy seasoning, perfect to accompany rice or kalguksu.

A special jjolmyeon with a thick, spicy-sweet sauce combining sweet-salty stir-fried thinly sliced beef short plate (woosamgyeop) with chogochujang (vinegar-gochujang) and gochugaru

A restaurant-style chili pepper mandu soup combining spicy handmade chili pepper mandu with a savory broth.

A versatile seasoned saeujeot made in the style of sundae-guk restaurants, enhanced with Miwon, sugar, and thinly sliced red chili pepper for deep umami and a spicy kick.

An all-purpose powder sauce made by blending dried shrimp and seasonings—just add water and sundubu to complete a sundubu jjigae.