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Stir-fried instant ramyun with shrimp, egg, and vegetables, finished with a chili vinegar sauce for extra savoriness

A sweet and spicy homemade spicy tuna, inspired by the flavor of canned versions, perfect for mixing into rice.

A spicy and rich yukgaejang ramyun featuring the savory oil of thinly sliced beef brisket (chadolbagi), beef bone broth, and a special seasoning paste.

A Japanese-style pub stir-fried clam dish with an exotic twist, featuring a doubanjiang and oyster sauce base layered with Sichuan pepper powder, lime juice, minari, and butter.

A restaurant-style seasoned eggplant dish that perfectly balances savory depth and seasoning by harmoniously blending soup soy sauce and brewed soy sauce with lightly blanched eggplant.

A special jjolmyeon with a thick, spicy-sweet sauce combining sweet-salty stir-fried thinly sliced beef short plate (woosamgyeop) with chogochujang (vinegar-gochujang) and gochugaru

A spicy ham and sausage jjigae made by stir-frying pork hind leg, ham, and sausages to release their oils, then simmering with kimchi and seasonings.

A super-simple rice bowl made by stir-frying well-fermented sour kimchi and ham with tonkatsu sauce and beef dashida for savory depth, then simmering until saucy.

A Chinese-style mixed seafood rice bowl where seafood and mushrooms are briefly blanched, then quickly stir-fried with lard and oyster sauce seasoning to enhance savory depth.

A side dish of dried small squid and dried shrimp simmered in a sweet-salty sauce, finished with mayonnaise for extra richness.

A recipe for Baek Jong-won's signature homemade curry, made by stir-frying onions for a long time to bring out their sweetness without water, then simmering with plenty of tomatoes, cumin spices, and beef.

A Thai-inspired ramen salad featuring boiled ramen mixed with fresh seafood and vegetables in a tangy, sweet fish sauce-based dressing.