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A delicious jjambbong featuring firm, blanched eggplant and stir-fried pork, served over noodles with a savory sauce made from oyster sauce.

A super simple stir-fried noodle dish that finishes in one pan by not boiling the udon noodles separately but adding them with sliced brisket and a small amount of water, loosening the noodles with steam.

A simple and quick stir-fry that preserves the crisp texture and rich umami flavor of green cabbage, cooked rapidly over high heat.

Quickly stir-fry pork, cocktail shrimp, and assorted vegetables in a spicy chili seasoning, thicken the sauce slightly with starch water, then serve over rice and mix well to enjoy this Daegu-style Chinese spicy rice bowl.

A summer delicacy of cold-rinsed somyeon noodles mixed with aged kimchi and a sauce balanced with gochujang, oyster sauce, and maesil syrup, adjusted for the kimchi's saltiness and sourness.

A driver's restaurant-style spicy stir-fried pork, cooked without excess moisture by adding a spoonful of curry powder and using a precise seasoning ratio.

A no-burn instant japchae that you can stir-fry in just 3 minutes using prepped glass noodles and ingredients, paired with a versatile sauce.

A super simple japchae that uses just one pan and doesn't require frying ingredients separately—noodles are coated with oil first to prevent burning and maintain a chewy, bouncy texture.

A hearty market stew made by stir-frying meat and vegetables in savory beef fat, rendered from beef fat trimmings, then simmering with radish and napa cabbage for a refreshing taste.

A classic Chinese dish featuring pork stir-fried with a sweet and savory soybean paste sauce, served in homemade wheat pancakes with crisp vegetables.

A super simple rice bowl with crispy pan-fried pork, flavored with garlic, pecorino, and oyster sauce, topped with crisp bok choy and bean sprouts.

Transform leftover soggy delivery chicken into a savory, slightly sweet rice bowl with caramelized onions, oyster sauce, tonkatsu sauce, and soft scrambled eggs.