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A spicy and savory Gangneung-style jjamppong made by stir-frying drained sundubu, pork, squid, and vegetables over high heat

A special seasoning sauce without gochujang, stir-fried over high heat to create a dry, spicy, and smoky jjukkumi bokkeum full of wok hei.

A restaurant-style jjamppong made by stir-frying abundant seafood and pork over high heat to create a smoky flavor, then simmering in rich pork bone broth

A super simple glass noodle dish where soaked noodles are simmered in a spicy, addictive seasoning broth.

A restaurant-style meat jjamppong that achieves deep, savory wok-hei flavor using concentrated pork bone extract, salt, and Miwon

A restaurant-style budae jjigae with deep, rich umami from green onion kimchi, beef bone broth, and a special seasoning sauce

A gukbap-jip style kkakdugi that skips salting the radish and instead uses a special seasoning blended with fruits and vegetables, preserving a crisp texture and deep flavor.

A spicy braised chicken dish with dried radish greens and glass noodles, simmered in a savory, spicy sauce made with doenjang and gochujang for a hearty, robust meal.

A simple yet great side dish for rice, made by boiling fresh, unfried tofu directly. The longer it simmers, the deeper the flavor.

Crispy fried chicken thighs and shrimp tossed with crushed nurungji in a spicy-sweet sauce to make nurungji dakgangjeong

A premium side dish and drinking snack made by gently blanching savory pollock roe and cod milt to remove any fishiness, then braising them with tofu in a thick, starchy seasoning sauce.

Busan-style mu tteokbokki with deep flavor from the moisture and sweet seasoning of julienned radish, without adding a drop of water.