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A delicious bowl packed with the rich oceanic aroma of fresh spring abalone, seasoned with a special chili powder sauce and abalone broth

Chef Jung Ho-young's simple and unique rice cake stir-fry, where the rich umami of store-bought dried pollock soup block is intensely reduced into the rice cakes and finished with a savory butter finish.

A 10-minute kimchi tonkatsu nabe made by simmering well-fermented kimchi, fish cake, udon noodles, and pork cutlet together, delivering a spicy and refreshing flavor perfect for both hangover relief and as a drinking snack.

A braised chicken dish made by simmering chicken leg meat and kalguksu noodles, using the seafood-based powder soup from anchovy kalguksu ramen for deep flavor.

A spicy-sweet gochujang stir-fry with Spam, enoki mushrooms, and cheongyang chili peppers that's an irresistible rice thief.

A spicy, savory braise of kimchi and canned saury simmered in a bold seasoning, delivering a deeply flavorful broth.

Chicken shop-style chicken made by coating drumettes in a crispy batter, double-frying them, and then tossing them in either a soy sauce or seasoned sauce.

A Gyeongsang-style red beef muktukguk simmered with plenty of beef and radish, seasoned with gochugaru and soy sauce for a spicy kick.

The ultimate addictive beer snack made by mashing potatoes cooked to softness in the microwave, mixing them with salty spam and starch, then frying until crispy on the outside and tender inside.

A hearty seonji haejangguk loaded with dried radish greens and soybean sprouts, simmered spicy with doenjang and gochugaru

Vienna sausages and vegetables stir-fried in a spicy-sweet rose sauce

A hearty galbitang made by simmering beef short ribs and radish with ginger and garlic to create a deep, rich broth.