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

A rich, savory miyeokguk made without beef, using a secret technique of sautéing seaweed with a combination of dried anchovy sauce, soy sauce, and taste salt, along with a blend of perilla oil and sesame oil for deep umami flavor.

A super simple, quick side dish that's a rice killer—just mix the golden ratio of ingredients without the hassle of boiling and cooling the sauce.

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 super simple Shakshuka (Egg in Hell) made by sautéing bell peppers, sausage, and onion into store-bought tomato spaghetti sauce, then topping with eggs and mozzarella cheese and simmering until cooked.

Maximizes the rich, savory essence of eggs by using condensed milk instead of sugar, creating a moist and tender texture without dryness.

Stir-fried tteok and sundae with fish cake in spicy sauce, enhanced with fragrant perilla leaves for a hearty and satisfying dish

A secret recipe for a perfectly tender, savory-sweet black soybean side dish with rich umami flavor, made by soaking beans in sweet onion water to achieve a soft texture that doesn't harden even when cooled.

A flavorful broth seasoning made by sautéing gochujang and chili powder in the rich, savory oil rendered from searing beef short ribs.

A hearty, all-season side dish that balances the salty tang of pickled chili with a savory, spicy-sweet seasoning for an irresistible bite.

Blanching dried seaweed briefly to eliminate its fishy taste, then enjoying it in a refreshing, tangy-sweet broth with cucumber and vegetables

Perilla leaves are stacked upright and quickly softened by a hot pickling liquid, then the resulting brine is fully reused as a seasoning base—this is an Altoran-style perilla leaf salad recipe.