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A rich and savory hangover soup made with pork ribs instead of the usual spine bones, simmered with nutty soybean milk and sour kimchi for deep flavor.

A super-simple 10-minute curry made by mashing Spam without a knife, stir-frying it with minced vegetables until crisp, and dissolving curry powder into the mix to serve over rice.

A lightning-fast jjajang rice bowl made by adding store-bought jjajang powder to the savory richness of mashed Spam, all without using chunjang.

A generous dish of thinly sliced brisket, fresh seafood, and various vegetables steamed in a steamer basket, served with a dipping sauce.

A savory duck loin stir-fried with umami-rich seasoning and perilla seed powder, cooked in a light broth army-style.

A daily side dish of blanched spinach seasoned with salted shrimp sauce and soup soy sauce for deep umami flavor.

An unusual sandwich filled with buttery sautéed sweet onions and crispy beef bulgogi, complemented by a tangy special mayo sauce.

A spicy, nutty, super-simple side dish made in just 1 minute by mixing sweet-and-sour pickled radish with gochugaru, sesame oil, and large green onion.

A fusion noodle dish topped with air-fried whole beef tripe, crispy and drained of fat, over a spicy and thick buldak cream pasta.

A fusion rose pasta that is thick and spicy, made by stir-frying vegetables in the oil from crispy pan-fried samgyeopsal, then mixing milk, heavy cream, and gochujang in a golden ratio.

A refreshing summer pasta featuring the crisp sweetness of seasonal Korean melon and the nutty aroma of perilla oil.

A thick and creamy one-pan pasta cooked with water, cream, and red snow crab coin broth, along with pasta and seasoned shrimp.