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Sacheon jjajang ramyun with a spicy, smoky flavor created by stir-frying pork and cheongyang chili peppers in chili oil

A Thai-style rice bowl made by stir-frying ground pork with garlic, dried chili peppers, fermented fish sauce, and basil until sweet, salty, and spicy.

A clear ppyeo-haejang-guk (pork backbone hangover soup) that highlights a clean, savory flavor using saeujeot (Korean salted fermented shrimp) and salt in a rich pork backbone broth, without dried radish greens or red seasoning.

Sillim-dong style white sundae stir-fry with sundae, jjolmyeon, and vegetables pan-fried in oil until fragrant, served with a special perilla seed chogochujang dipping sauce

Chewy Korean small octopus, savory thinly sliced beef short plate, and crunchy cabbage stir-fried in a spicy chili seasoning for a piquant chadolbagi nakji bokkeum.

Beef seared crisp over high heat in a hot pan, then coated with an all-purpose bulgogi sauce and topped with pungent wasabi for a bulgogi rice bowl.

A classic janchi guksu made with a rich broth brewed from anchovies, dried shrimp, and shiitake mushrooms, topped with four sautéed garnishes.

A savory kongbiji jjigae made easily by blending tofu until smooth and simmering it with sour kimchi and pork.

A spicy stir-fried ramyun inspired by the flavors of restaurant-style stir-fried jjamppong, made with rich oyster sauce and chili powder seasoning.

Soy sauce pork bulgogi marinated in Jin-ganjang and minced garlic, then seared with a torch for a rich, smoky flavor and savory stir-fry

Chicken thighs seasoned with potato starch and pan-fried until golden, served with a rich cream sauce for a tender and savory cream chicken steak.

A steak featuring a whole pork neck dry-aged with salt, seared in a stainless steel pan, and served with a savory butter aroma and béchamel mustard sauce.