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A super simple squid rice bowl made by quickly stir-frying squid and vegetables in fragrant chili oil, created by lightly stir-frying chili powder and Jin-ganjang in cooking oil.

Onion jam made by slowly cooking onions in butter and sugar to bring out sweetness, finished with lemon juice

Crispy homemade chicken fried after a quick massage with a special seasoning powder

Golden marinade with a 1:6 ratio of soy sauce to water for perfectly browned, non-burning grilled beef short ribs at home

A Daejeon specialty-style beef gukbap made by simmering beef brisket and ribs for 2 hours to create a deep broth, then topping it with thinly sliced radish and shredded meat.

A spicy, simmered pork dish from Cheongju, Chungbuk, made with thick-cut pork foreleg and vegetables braised in a bold seasoning until the sauce reduces to a rich, concentrated consistency.

A summer delicacy of buckwheat noodles in a refreshing, tangy homemade dongchimi broth enhanced with clear lemon-lime soda and vinegar for extra savoriness

Jjamppong fried rice that brings out the characteristic savory depth and wok-fired aroma of jjamppong using chicken stock, dried shrimp, and chili oil

A Sichuan-style chili japchae rice made by simmering pork and glass noodles in chili oil, adding crunchy Korean piman peppers, and serving over rice.

A tender chicken hambak steak made by mincing chicken tenderloin, chicken neck, and chicken knee cartilage, mixing with onion and breadcrumbs, and seasoning with Jin-ganjang, Worcestershire sauce, and ketchup before pan-frying.

A unique Chinese-style fried rice where chunjang and pork are stir-fried directly with rice until fluffy, without a separate jjajang sauce.

Chicken buldak-bokkeum-myeon that brings together savory depth and fiery heat with capsaicin and tonkatsu sauce