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A clean, non-fishy rice thief braise made by wrapping sour kimchi with washed-off seasoning around pan-fried canned mackerel pike and simmering in sesame oil seasoning.

A noodle dish quickly stir-fried with udon noodles and ssamjang, the soul seasoning of Koreans, in the oil rendered from green onions and smoked duck, delivering a savory and umami-rich flavor.

An ultra-simple oil pasta that infuses olive oil with the rich aroma of garlic and green onion, then adds a whole can of savory tuna for deep flavor.

A super simple one-bowl dish made by softly scrambling plenty of eggs and topping them with a sweet and sour tangsuyuk-style sauce.

Recreate the authentic flavor of Southeast Asian Pad Kaprao Moo Sap at home using just fish sauce and basic vegetables for an exotic ground pork rice bowl.

A rich and hearty budae jjigae made by roughly chopping ham, dumplings, and green onions and simmering them in store-bought beef bone broth.

A healthy shrimp burger made by filling a generous amount of springy minced shrimp mixture between two tortillas and baking it, instead of a greasy fried patty.

A visually stunning gimbap made with rice seasoned with homemade meljeot sauce, wrapped around aged kimchi and seasoned chives, then encased in thinly sliced pork belly and pan-fried until golden.

A unique spicy braised chicken with store-bought skewered Korean fish cake (eomuk) and broth, creating a refreshingly savory stew.

A deep and hearty doenjang jeongol made by simmering pork and radish to create a rich broth, then adding cheonggukjang and meju powder for an authentic countryside-style flavor.

A Japanese-style ginger pork where a thin starch coating locks in tender juices, filled with a special soy sauce seasoning and pungent ginger flavor.

A unique twist on dumplings, made by cutting leftover japchae and wrapping it in water-soaked rice paper, then pan-frying until the outside is crispy and the inside is moist.