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Thickly sliced shiitake mushrooms are pan-fried over high heat to preserve a chewy, meat-like texture, then tossed in spicy-sweet jeyuk sauce for an unbeatable value side dish.

A solo mala tang enjoyed from the comfort of your room, using store-bought mala sauce and beef bone broth ramen as a base for great value.

A clean, fluffy fried rice made by simply adding pork belly, vegetables, and sauce all at once into a rice cooker, eliminating the need to stir-fry in front of a stove and cutting the grease.

Create a golden ratio seasoning easily using a measuring cup and water bottle, then enjoy authentic Japanese-style sukiyaki with burdock root and beef.

A hearty Korean BBQ restaurant-style doenjang rice bowl made by stir-frying thinly sliced beef short plate, zucchini, onion, and other vegetables in a savory doenjang seasoning and serving it with rice.

Dumpling-skin-free gulim mandu made by seasoning ground pork with scallions, garlic chives, and carrot in oyster sauce

A simple, bold, and spicy stew that explodes with rich umami by adding an entire can of gochujang tuna—including the oil—into plain soondubu to elevate its flavor.

A simple festive pancake made by rolling crami, fish cake, and enoki mushrooms in half-cut perilla leaves, dipping them in egg mixture, and pan-frying.

A deep-flavored beef and radish soup with a clear, refreshing broth, made by quickly removing blood and impurities from the meat without frying, using flour for rapid purification.

A spicy and refreshing scallion beef gukbap made by gently sautéing beef brisket and scallions to extract chili oil, then enriching the broth with beef bone stock for deep, savory flavor.

A premium rice bowl featuring a thick, moist egg pancake loaded with crami and enoki mushrooms, topped with a sweet and sour custom starch sauce enriched with corn kernels.

A savory side dish that elevates the umami of dashi-infused stew, highlighting the chewy texture of shiitake mushrooms and the spicy kick of bird's eye chilies—perfect as a rice-boosting side dish.