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A clean chicken kalguksu made by roasting a chicken until golden brown, then simmering it in beef bone broth with kalguksu noodles, potatoes, carrots, and other vegetables.

Boil the soy sauce once, cool it completely, then marinate sliced onion and salmon for just 2 hours to create a rich, savory, rice-boosting salmon sauce

A fragrant, spicy-savory one-bowl dish made by stir-frying minced pork with crisp spinach using fish sauce and oyster sauce, capturing authentic Thai flavors.

A highly addictive, must-have dorm meal featuring thinly sliced and crispy grilled spam on rice, topped with a spicy-sour green chili sauce made with soy sauce and oligosaccharide, and a soft egg yolk for richness.

A rice bowl featuring crispy fried eggs coated in a savory, spicy, tangy, and sweet Chinese-style kung pao sauce

A versatile side dish made by stir-frying minced pork in a spicy and sweet jeyuk sauce until dry, perfect as a topping for rice bowls, noodles, or ssam-bap.

A highly addictive rice roll made by wrapping spicy stir-fried green chili and fish cake fried rice with salty spam and creamy mayonnaise.

A generous, guest-ready dish featuring assorted leftover vegetables from the fridge, sliced and layered, topped with thin pork slices and steamed to perfection. Served with a tangy-sweet garlic soy sauce for dipping.

A side dish made by sandwiching Spam between tofu, coating with starch, pan-frying until crispy, then glazing in a sweet and spicy gochu pepper sauce.

Baek Jong-won's favorite staple seasoning paste, made by stir-frying minced pork and various vegetables in oil to remove moisture, then simmering them with doenjang and gochujang.

Imokase's signature jeyuk bokkeum that achieves tender, spicy-sweet flavor without marinating—just add meat and seasoning before turning on the heat.

A super simple mapo tofu made in just 3 minutes using only a frying pan, perfect for camping or home cooking with silken tofu and eggs.