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Pork neck bones with plenty of meat are blanched, then simmered for 2 hours with a sweet and spicy special sauce and sliced onion until the onion melts in, finished with udon noodles and fried rice for a budget-friendly meal.

A super-simple recipe that achieves the thick, rich flavor of chueotang by blending canned saury with its broth instead of using loach

A fusion shakshuka recipe tailored to Korean tastes, with sour kimchi and unique spices added to tomato sauce.

An ultra-simple mapo tofu that uses commonly found ssamjang, chili powder, and soy sauce instead of doubanjiang, creating a familiar and addictive savory flavor.

A delicious stew made by neatly arranging leftover jeon in a low pot and simmering it with shrimp paste and soy sauce, resulting in a refreshing, rich broth.

Soak glass noodles thoroughly and cook them to the right texture, then mix with separately stir-fried meat and vegetables to create a classic japchae that maintains its chewy texture even when eaten the next day.

A drug-like soy-marinated egg rice bowl made by marinating eggs in a no-boil soy sauce mixture with finely chopped vegetables and precise seasonings.

An umami-packed tofu stew with a deep, spicy broth achieved through the golden ratio of saeujeot and fermented sand lance sauce, plus ground pork.

A top-tier side dish made by braising golden-browned tofu in a rich, savory sauce enhanced with peanut butter for extra nuttiness and depth.

A thick dakbokkeumtang made with only chicken legs for a chewy texture, finished by boiling in two 8-minute stages

A professional-style anchovy noodle soup with a deeply infused dipori broth enhanced by oyster sauce for extra savoriness, and noodles boiled for exactly 2 minutes to achieve a delightfully chewy texture.

Eonyang-style beef bulgogi marinated in a blend of ground pear drink and dark brown sugar, then cooked until all moisture evaporates for a crispy finish.