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Stir-fried kalguksu noodles with thinly julienned square fish cakes in a spicy gochujang sauce, quickly stir-fried over high heat to maximize wok hei and chewiness.

A cost-effective dish where brisket point (chadol yangji) is boiled until tender, producing a rich and clear broth, served with glass noodles or thin noodles and garnishes.

Somyeon noodles tossed in a brewed soy sauce, maesil extract, and perilla oil dressing, topped with zucchini stir-fried with saeujeot

A super-simple japchae that skips the hassle of stir-frying ingredients separately. Meat, vegetables, and glass noodles go into a single frying pan in order, with cola added to create an appetizing brown color that stays glossy without turning soggy.

An ultimate summer delicacy, Mulbibim Guksu, made by pouring cool store-bought naengmyeon broth over a spicy and tangy homemade kimchi sauce.

A popular cold buckwheat noodle recipe where ice-cold commercial Korean-style broth is poured over boiled buckwheat noodles to create a refreshing, slurpable dish.

A Korean-style gambas loaded with plenty of garlic for a pungent kick, followed by an oil pasta course using the leftover garlic oil.

A savory noodle dish where crispy pan-seared beef brisket is tossed with fragrant green onion strips and a sweet-salty sauce, creating a delightful burst of flavor.

An ultra-simple japchae made in 10 minutes by combining soaked glass noodles, various vegetables, and smoked duck in a pot using a low-moisture cooking method.

A rich and savory Japanese-style udon bowl made by mixing instant udon noodles with soy sauce-based broth, grilled fragrant chadol beef, shiitake mushrooms, and a fresh egg yolk for a creamy, umami-packed experience.

A savory Jeju pork noodle soup featuring a rich broth made by roasting whole pork belly with vegetables and fruit, served with thin wheat noodles.

A simple and delicious janchi kalguksu seasoned with a special sauce made from anchovy sauce and tuna sauce, generously mixed with chopped green onions, delivering rich umami flavor.