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A spicy hot pot dish that drastically reduces the cooking process by using frozen mixed seafood, thinly sliced pork belly, and cup noodles instead of the complex ingredients of nakgopsae (octopus and intestine hot pot).

A moist bibim makguksu that recreates the taste of specialty restaurants without the hassle of blending in fruits or vegetables by using lemon-lime soda.

A super simple diet-friendly sundubu-jjigae made by adding soft tofu and vegetables to low-calorie cup noodles for a spicy and hearty meal.

A lightning-fast, refreshing, and nutty kongguksu made in just 10 minutes without soaking—blend tofu, milk, whole sesame seeds, and a spoonful of peanut butter.

A refreshing, tangy-sweet, savory bibimbap kalguksu with every last bite moist and full of flavor, enhanced with store-bought cold noodle broth

A delicious buckwheat noodle dish featuring a rich, nutty perilla seed oil base seasoned with soy sauce and tuna sauce, topped with fragrant garnishes for a savory depth of flavor.

A simple and unique tteokbokki using store-bought sikhye as a base instead of sugar or honey, delivering deep sweetness and a glossy, rich texture.

Stir-fried glass noodles coated with cooking oil after boiling, maintaining a chewy texture and preventing burning even when eaten the next day, featuring dried shiitake mushrooms and chives.

A simple and delicious Chinese-style japchae that’s ready in just 5 minutes, stir-fried all at once with a single pan.

A super simple japchae where the glass noodles are coated with oil while boiling to prevent sticking, and crunchy soybean sprouts and chewy fish cakes are quickly stir-fried with a special seasoning sauce.

A mountainous old-style beef bulgogi simmered with a rich broth, enhanced by pear and seasoning to eliminate gamey odors while preserving tender meat texture.

A quick and easy janchiguksu made in just 5 minutes using coin broth instead of time-consuming dried anchovy stock, delivering deep flavor without the hassle.