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A Jeonju-style mul-jjajang that uses soy sauce and oyster sauce instead of chunjang, thickened with starch for a rich consistency.

A premium seasoned oyster dish where shredded radish and oysters are first marinated in fermented anchovy sauce to enhance their springy texture, then tossed in a sweet, sour, and spicy golden-ratio sauce.

A spicy Chinese-style japchae made by stir-frying glass noodles, pork, and assorted vegetables in a fiery sauce.

Sweet, savory, and chewy braised kodari that brings back memories of eating it at funeral homes

A chewy Chinese-style dim sum recipe where glutinous rice is mixed with pork, shiitake mushrooms, and dried barley shrimp stir-fried in dark soy sauce and oyster sauce, then wrapped in dough and steamed.

A Thai-style braised pig's trotter rice bowl featuring trotters deeply simmered with Wuxiang aromatic spices and seasonings, served over rice with a sweet-and-sour cucumber salad and fish sauce dressing.

A fiery bul-naengmyeon with a spicy gochugaru dadagi and dashida broth

Fresh oysters, crunchy radish, and fragrant garlic chives are tossed with gochugaru, perilla oil, maesil extract, and more for a spicy-sweet seasoned oyster dish that whets the appetite.

A rich beef noodle soup made with a deep broth from beef and chicken simmered in a pressure cooker

A super-simple eel rice bowl made by simmering sea eel in a sweet and savory special sauce and serving it over rice.

A simple perilla oil buckwheat makguksu finished with nutty perilla oil, perilla seed powder, and seaweed flakes, enhanced with savory tsuyu.

A versatile spicy chili pepper relish made by stir-frying beef with cheongyang chili peppers and red chili peppers.