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A Thai-style chicken fried rice with the savory depth of oyster sauce and tuna extract, enhanced by the aroma of Jin-ganjang seared on the pan's edge and the crisp texture of mung bean sprouts.

A sizzling stir-fried jjamppong made by stir-frying squid, vegetables, and rice cakes on a heated stone plate, then tossing with oyster sauce seasoning and noodles until glossy and slightly saucy.

A homemade oyster jjamppong that stir-fries fresh oysters and vegetables in a subtle scallion-garlic oil to create a deep, refreshing broth

Luxurious Chinese-style stir-fried noodles with springy handmade shrimp wanja made without starch, flavored with tomatoes and oyster sauce

A Daejeon-style tofu duruchigi that combines golden-browned tofu and ham with subtle five-spice powder and vinegar for a sophisticated, savory depth.

A dried pollock hangover soup made by simmering rice-rinsing water-soaked dried pollock, soybean sprouts, and mushrooms into a milky, spicy broth.

A hearty cup ramyun fried rice that keeps the noodles whole for a satisfying chew, enhanced with oyster sauce and sriracha for extra flavor.

A spicy stir-fried jjamppong udon made in the style of Daegu's famous yaki udon, with large green onion, onion, and seafood

A chewy and light diet japchae stir-fried with vegetables and shrimp, prepared quickly in the microwave without any soaking time.

Non-soggy American-style egg noodle stir-fry with added flavor from turmeric powder and oyster sauce

A light vegetable grill where large green onion, onion, and mushrooms are seared in a dry pan to create a smoky char, then stir-fried with pork neck until golden.

A rice thief soy-braised pork made by rendering pork fat until crispy, then simmering in a savory seasoning.