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A restaurant-style jjamppong made by stir-frying pork and seafood with a secret sauce of gochugaru, oyster sauce, and beef bone powder

A super-simple geotjeori made in just 5 minutes by tossing fresh cabbage with tuna extract seasoning—no salting needed—for a crisp, refreshing result.

Crisp, water-free kimchi made by thoroughly salting cucumbers in a salt-sugar solution

A versatile seasoning sauce where the pungent aroma of wild chives harmonizes with the savory depth of soy sauce, fermented sand lance sauce, and clear lemon-lime soda, perfect for rice or steamed dishes.

A super-simple gochujang tuna jjigae simmered down in 5 minutes with 1 teaspoon of curry powder for extra savoriness

Sindang-dong style jjolbokki with chunjang and seasoning sauce for a spicy-sweet umami flavor, topped with cheese

A handmade sesame ramyun where ground sesame egg mixture coats slightly undercooked noodles, delivering a rich, nutty, and spicy broth.

A restaurant-style bibim guksu with a rich gochujang sauce and white kimchi, offering a spicy, sweet, and refreshing flavor.

A refreshing soybean sprout hangover soup made in just 5 minutes using store-bought raisin tree tea, without needing a deep broth.

A restaurant-style bibim makguksu with a sweet, tangy, and savory flavor that fills your mouth, made by blending fruits and vegetables.

A restaurant-style meat sundubu jjigae loaded with ground pork and vegetables, finished with Chinese-style wok oil for a smoky, spicy kick.

An instant kimchi made by tossing cabbage, radish, and garlic chives with a sweet, tangy, and spicy seasoning—no brining required.