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Kimchi bibim kalguksu made with a spicy-sweet sauce crafted from kimchi and soda, tossed with boiled thin wheat noodles, topped generously with lettuce and sesame powder.

A Jeju-style gogi guksu made by stir-frying grilled pork belly and vegetables until charred to impart a smoky flavor, then adding beef bone soup broth for a rich and deep taste.

A fusion pasta made thick and luxurious using leftover sauce and broth from spicy cream braised short ribs.

A rich pork belly noodle dish stir-fried with doubanjiang and oyster sauce, served with a tangy pickled onion relish for a perfect balance of flavors.

A hearty and refreshing stew with a rich, smoky flavor from searing meat over high heat to develop chili oil, enhanced with gochujang, doenjang, and napa cabbage.

A clear Chinese-style broth infused with green onion and ginger, simmered with tender handmade meatballs and sweet winter napa cabbage.

A spicy and rich jang kalguksu made in just 5 minutes without broth, using store-bought doenjang and spicy gochugaru

A spicy-sweet jaengban jjajang recipe where noodles are stir-fried directly in a sauce of oil-fried chunjang, Jin-ganjang, and oyster sauce.

A refreshing handmade tsuyu zaru soba, deeply infused with brewed soy sauce, cheongju, tuna extract, and katsuobushi.

A refreshing and spicy hangover-cure jjamppong made with just soybean sprouts, no meat needed.

A street-style old-fashioned tteokbokki simmered with fumoja noodles and Korean fish cake (eomuk) in a starch syrup and chili powder-based sauce

A restaurant-style rice noodle soup made affordably with a beef dashida broth and hand-kneaded pork meatballs.