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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

A thick giant rolled omelet (daewang gyeranmari) made with 15 eggs, canned tuna, and large green onions, with milk added for extra tenderness, shaped beautifully in a pan.

A Chinese-style crab stick fried rice loaded with generous amounts of crab sticks, finished with a steam coating for a crispy exterior and moist interior.

Namdaemun Market-style dakgomtang featuring shredded chicken in a rich, deeply simmered chicken broth, served with a secret seasoned sauce.

A traditional franchise-style large green onion yukgaejang made by simmering beef brisket and radish in a rich broth with plenty of large green onions.

A refreshing hangover soup featuring a dried pollack broth, crunchy soybean sprouts, a poached egg, and a savory seasoning paste made with minced squid and dried pollack.

A refreshing and deep broth eomuk-tang, just like street food specialty shops, made by adding savory seasoning to a kelp and vegetable stock.