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A flavor-packed bibim guksu easily mixed with a sweet and tangy sauce.

A 50-year secret method for jeyuk bokkeum that perfectly eliminates pork odor by stir-frying only the meat over high heat without pre-marinating it with vegetables and seasonings.

A super-simple pojangmacha-style janchi-guksu that comes together in just 5 minutes using dasida, tuna extract, and the kick of sour kimchi—no need to make a separate broth.

An Andong-style soy sauce braised chicken made by adding unsoaked dried glass noodles directly into the pot and boiling vigorously for 20 minutes with a golden ratio of soy sauce and sugar.

A restaurant-style jeyuk ssambap with thick-cut pork belly marinated in a special sauce and simmered with water to create a glossy, savory finish.

The ultimate delicacy rice featuring fragrant sautéed mushrooms, rich butter, and a special scallion seasoning sauce.

A luxurious beef tail suyuk dish where the beef tail, parboiled to remove gamey odors without pre-soaking, is simmered until tender and served with a special soy sauce vegetable salad and somen noodles.

A spicy and refreshing Baek Jong-won-style large green onion yukgaejang, loaded with large green onions for a sweet flavor and deepened with beef and fermented anchovy sauce for rich umami.

A crispy and tender side dish made by separately dry-frying anchovies and nuts in a dry pan to remove fishy smell, resulting in a crunchy and soft banchan that stays fresh all week.

A spicy Chinese-style side dish that turns crisp bean sprouts into a savory, quick stir-fry with pork, chili oil, and oyster sauce—perfect as a rice-boosting accompaniment cooked over high heat.

Instead of blanching tofu, it's pan-seared to golden crispiness for maximum richness, paired with a savory pork and kimchi stir-fry—perfect as a standout side dish

A simple side dish recipe from Sumi's Side Dishes that softens hard dried pollock strips using a spray bottle instead of fire, making them tender and moist with a spicy-sweet flavor.