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A rich, concentrated ragù pasta that builds deep, weighty umami by searing meat in large chunks and then simmering it with mushrooms and brown stock.

A cream pasta with a concentrated mushroom cream, made by long-steeping and blending mushrooms, that clings richly to the noodles.

An authentic Italian mushroom pasta that maximizes flavor by dry-roasting mushrooms until golden and moisture-free, without any oil.

Thick king oyster mushrooms pan-seared in butter until golden, served with a peppery cream sauce and asparagus

Crispy deep-fried vegetables and egg using common fridge staples like green onion, enoki mushrooms, soft-boiled egg, and seaweed, served with a homemade savory-sweet sauce

A refreshing gochujang stir-fry made with plenty of shrimp, squid, and abalone instead of meat, stir-fried with crisp bell peppers and seasoned with chili oil for a savory, smoky flavor.

Authentic Chinese-style jajangmyeon featuring rich, savory chunjang fried in oil and sweet juices from thoroughly sautéed vegetables.

A super simple bean sprout bibimbap made in just 5 minutes using leftover or instant rice, steamed in a pot or pan.

A budget-friendly broth dish that uses starch slurry to achieve a thick, smooth consistency, recreating the feel of a Chinese course meal.

A super-simple yusansul ramyeon tailor-made for solo dwellers, boldly skipping blanching and starch slurry steps and cooking it all quickly in a single pot.

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

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