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Spicy gimbap made by stir-frying Korean fish cake (eomuk), carrot, and cheongyang chili pepper, then mixing with rice and rolling

A healthy and crispy pancake made with cabbage, tofu, and rice paper without any flour

A cold dish where spicy chili oil and tangy sauce harmonize with silky sundubu.

Boil pork in rice washing water first to melt the fat, then enhance depth of flavor with fermented kimchi and shrimp paste for this super simple kimchi jjigae summary

A restaurant-style pa-muchim that tames the greasiness of samgyeopsal with a light gochujang sauce made from gochujang, sugar, and vinegar, enhanced with red pepper powder and sesame oil for a rich, savory finish.

A hearty jjageuli that is a rice thief, made by simmering potatoes and onions with a gochujang and doenjang-based sauce and completely mashed canned ham.

A delicious side dish that wraps tender squid strips in mayonnaise and tosses them with a perfectly balanced spicy-sweet golden sauce, making it an irresistible rice companion.

A super simple, budget-friendly side dish that's a rice thief, made by layering thinly sliced vegetables and a soy sauce-anchovy sauce between perilla leaves without any cooking.

A master steak guide that coats a thick striploin with rosemary aroma, searing the outside crispy while keeping the inside juicy and moist.

A hearty driver's restaurant-style spicy stir-fried pork made by stir-frying pork belly and vegetables in a spicy chili seasoning

Tender pork ribs braised in a soy sauce seasoning with carrots and potatoes, a restaurant-style braised pork rib dish.

A neat and clean japchae that stays fresh even after time, made by mixing stir-fried fresh vegetables and meat with glass noodles coated in toasted sesame oil.