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Soy sauce egg rice elevated with a sweet and savory homemade carrot butter.

An ultra-simple stuffed cucumber kimchi that anyone can succeed at, with crisp cucumbers pickled in boiled saltwater.

A fragrant springtime bibimbap featuring spring onion stir-fried with a versatile seasoning sauce, paired with fresh raw radish salad, scallion salad, and fried egg for a refreshing and satisfying meal.

A sweet and savory fusion pancake made with crispy caramelized bulgogi topped with a crunchy cabbage and sweet corn batter, pan-fried until golden brown.

Spam sliced paper-thin with a vegetable peeler, air-fried until crispy like potato chips, served with a spicy Sriracha cheddar cheese dipping sauce. A devilishly delicious dry snack.

A meat dish where pork shoulder marinated in sweet and spicy gochujang sauce is placed on sliced onions and air-fried until moist and tender.

A side dish made by seasoning small dried anchovies with sugar instead of corn syrup, mixing with chili peppers and almonds, and crisping in an air fryer.

Stir-fry well-fermented kimchi in rendered pork fat until crisp, then finish with a soy sauce seasoning and a touch of sesame oil—a classic banchan.

A super simple anju dish that uses the fat from the chadolbagi itself to stir-fry garlic and finishes bean sprouts with residual heat, keeping them crunchy.

An ultra-simple soy sauce stir-fried fish cake that maximizes the unique chewy texture of eomuk by stir-frying in oil without adding water.

A rabokki made by first pan-searing green onions and fish cakes to give them a Chinese-style charred flavor, then simmering them in a savory special sauce.

A one-bowl udon dish that captivates the palate with the flavor of stir-fried pork (jeyuk bokkeum) by adding familiar gochujang seasoning to minced pork.