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A Uijeongbu-style budae jjigae enriched with ham, sausage, ketchup, and steak sauce, deepened with beef bone broth.

A popular Chinese home-style side dish where crispy garlic scapes are stir-fried like deep-frying to bring out their sweetness, then stir-fried with pork in a savory sauce.

A unique hamburger steak that skips the tedious pounding and shaping process—simply sauté ground beef in a pan, then top with a tangy-sweet sauce, cheese, and eggs for a soft, spoonable dish.

A luxurious steamed oyster dish featuring a simplified, sweet-and-sour French-style mignonette sauce reinterpreted with grape juice.

A rich and savory shrimp fried rice with tender shrimp and crisp vegetables, gently sautéed in a subtle green onion and garlic oil, seasoned with oyster sauce.

A core guide to Baek Jong-won's easy and simple assorted jeon, from napa cabbage heart jeon to zucchini jeon, mushroom jeon, yukjeon, and frozen pollock jeon, using flour and egg wash.

A life-changing jjimdak recipe by Baek Jong-won, perfectly recreating the deep brown color and sweet-salty umami of commercial jjimdak using jin ganjang and dark soy sauce.

A super-simple garlic pasta that combines butter-sautéed garlic, the savory depth of oyster sauce, and the nutty richness of Parmesan cheese.

A hearty and spicy soft tofu stew made by rendering the oil from pork belly to create a rich scallion and chili oil base, then adding beef bone broth for depth and a robust flavor.

A dish where fluffy, soft-boiled egg omelet is placed over ketchup fried rice, which is made by stir-frying the rice with scallions and onion until grainy.

A fragrant stir-fried ramyeon tossed in a soy sauce and oyster sauce mixture with scallions lightly fried in oil.

Instead of the traditional method of simmering meat for a long time, this quick yukgaejang achieves a deep and spicy broth in just 20 minutes by stir-frying beef and green onions in sesame oil to create fresh chili oil.