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A brothless dakbokkeumtang stir-fried with only vegetable juice and a thick, rich sauce, infusing the chicken with smoky flavor and umami.

A super-fast chicken gomtang made by shredding the plump breast meat from Costco rotisserie chicken and simmering it with store-bought galbitang broth.

A large warehouse store-style bulgogi sandwich made by hollowing out hogi bread, baking it with melted cheese, and filling it with stir-fried beef bulgogi.

A high-quality, unique delicacy kalguksu made by adding spicy gochujang seasoning, dried shrimp, and plenty of fresh roe and milt to instant anchovy kalguksu ramyun.

A special noodle dish with a refreshing egg broth made from blanched Korean fish cake (eomuk) water, topped generously with spicy-sweet stir-fried kimchi and Korean fish cake (eomuk)

Garlic butter shrimp with a Korean twist, enhanced with dried anchovy sauce to balance the richness, inspired by Hawaiian food truck-style shrimp box

A super simple seafood stew made by pouring a thick, spicy potato starch sauce over thick bean sprouts for steaming and plenty of seafood, then cooking in a rice cooker for 15 minutes.

A dish where shrimp are wrapped in rice paper instead of flour batter, then baked in an air fryer to create a chewy texture like glutinous sweet and sour pork. It is served with a Chinese-style chili sauce made with doubanjiang.

A spicy hangover ramyeon featuring blanched bean sprouts and soaked rice cake slices in a fiery broth, topped with gochugaru for a bracing and refreshing flavor reminiscent of a classic specialty shop.

An ultra-simple pork pancake made by tossing thinly sliced pork belly, pancake mix, and eggs into a plastic bag, shaking vigorously, then pan-frying in a single pan.

A savory stir-fried noodle dish made by tossing ramen noodles with tuna and oyster sauce for a rich, umami-packed flavor.

A crispy chili shrimp dish where fried shrimp are tossed with stir-fried onions and a rich sauce based on ketchup and oyster sauce, without heat, to keep the crunch.