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A meat dish where pork belly is first partially grilled, then coated with gochujang marinade and grilled over low heat.

A 5-minute rice noodle soup made by stir-frying chili powder in rendered beef fat to create a spicy broth, then boiling frozen rice noodles and bean sprouts for just 1 minute.

A crispy nurungji chicken dish made by browning boneless chicken thighs, then cooking them over a bed of rice and sweet corn in the same pan over medium heat.

A flavor-packed jambalaya made by sautéing sausage, pork belly, and chicken thigh in butter, then simmering with long-grain rice and tomato sauce

A hearty ddeokgalbi jukbap featuring beef and pork on a savory soy-based rice stew, served generously in one bowl.

A hearty bean sprout gukbap featuring blanched bean sprouts and squid in dried anchovy broth, topped with spicy seasoning and garnishes for a satisfying meal.

Pork neck bones with plenty of meat are blanched, then simmered for 2 hours with a sweet and spicy special sauce and sliced onion until the onion melts in, finished with udon noodles and fried rice for a budget-friendly meal.

A super-simple recipe that achieves the thick, rich flavor of chueotang by blending canned saury with its broth instead of using loach

A fusion shakshuka recipe tailored to Korean tastes, with sour kimchi and unique spices added to tomato sauce.

An ultra-simple mapo tofu that uses commonly found ssamjang, chili powder, and soy sauce instead of doubanjiang, creating a familiar and addictive savory flavor.

A thick-cut pork neck steak seasoned with spices and seared, served with a rich, creamy gravy sauce made from heavy cream and chicken stock using the same pan that cooked the meat.

A delicious stew made by neatly arranging leftover jeon in a low pot and simmering it with shrimp paste and soy sauce, resulting in a refreshing, rich broth.