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A meat-restaurant-style zucchini pork jjigae with a rich, spicy broth achieved by harmoniously blending fermented anchovy sauce, doenjang, and gochujang in a 1:1:1 ratio.

Soft-boiled soy-marinated eggs with a savory depth, made by mixing 1/2 cup each of soy sauce, mirim, and cheongju

A super-simple eomuk-tang that recreates the taste of street food stalls and specialty shops using only store-bought basic seasoning combinations, without any vegetable or seafood broth.

An egg soup that uses beef dasida and garlic to create deep savory flavor and highlights a fluffy, cloud-like egg texture.

A braised short rib style dish made by simmering marinated pork neck and thinly sliced potatoes in a small amount of liquid

A super simple egg and seafood fried rice with fluffy, separate grains coated in the savory aroma of scallion-infused oil

Nagasaki-style jjamppong with a deep, savory broth made from rich beef bone stock, stir-fried fresh seafood and vegetables for a smoky, umami-packed flavor

A super simple fried rice that uses the natural fat from smoked duck to stir-fry vegetables and rice until nutty and fragrant.

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

A spicy and savory side dish with eggplant, Korean fish cake (eomuk), and paprika, enhanced with fermented sand lance sauce and chili oil for deep umami.

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

A Songtan-style budae jjigae loaded with sausages, ground beef, and large green onion simmered in a rich beef bone broth