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Pork neck pounded and coated with potato starch, grilled until golden and juicy, then quickly simmered over high heat with a homemade soy sauce featuring yuzu paste for a refreshing sweet-savory flavor—this is a standout meat dish.

A rich, deep broth with no heaviness, made by mixing gochujang and doenjang in a perfect 1:1 golden ratio, enhanced with diced potatoes for thickness, in a traditional Gangneung-style jang kalguksu.

A rice side dish made by boiling potatoes whole, then frying them in oil to create a wrinkled skin and chewy interior texture.

A savory snack featuring crispy, starch-coated tofu with a moist interior and chewy shiitake mushrooms simmered in a sweet-salty soy sauce glaze.

A savory homemade gochujang tuna made by simmering leftover tuna cans with various vegetables in a thick gochujang and ketchup sauce.

A healthy jeon dish made without any flour, where the eggplant centers are hollowed out using a lid and filled with a mixture of minced pork and seasoned vegetables, then grilled.

A simple omelette enhanced with fragrant perilla leaves, smooth egg mixture, starch for texture, and shrimp paste for a savory depth of flavor.

A hearty jajangbap made by simmering chunjang, pork, and vegetables in a thick sauce of soy sauce and oyster sauce, then served over rice.

A stir-fry featuring fresh dried mushrooms with the nutty richness of perilla seed powder and the subtle heat of chili peppers, creating a texture even more satisfying than meat.

A unique lettuce pancake made without water, using eggs and potato starch for a crisp texture that stays fresh even after time, with sweet corn kernels popping in every bite.

A nutritious mudeon made by pan-frying radish and broccoli with rice flour and perilla seed powder, without adding water, resulting in a rich, savory flavor.

A wholesome snack made with sweet potato, apple, and glutinous rice flour.