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A spicy and crunchy braised squid and soybean sprout dish that replicates the flavor of a specialty restaurant's agujjim without using monkfish.

A restaurant-style dakgalbi fried rice made by stir-frying chicken thigh meat and vegetables in a special gochujang curry seasoning sauce until savory and aromatic.

Quickly blanched thinly sliced pork belly in doenjang water, tossed with thinly sliced large green onion in a tangy, savory soy sauce dressing for a fast meat side dish

A hearty stew made by simmering pork belly, bean sprouts, rice cakes, potatoes, and carrots in a spicy marinade of bean sprout water, gochujang, garlic, and chili powder.

Finely chopped beef is simmered in a sweet and savory soy sauce-based seasoning, then mixed with savory nuts and spicy Cheongyang peppers for a traditional royal side dish.

A delicious rice bowl featuring thick meat dumplings baked on spicy green chili peppers, served with a sweet homemade onion soy sauce

A Japanese-style home dish made by quickly stir-frying sliced pork belly and chives in a sauce until it glazes, then topping with soft eggs.

A savory and slightly sweet seasoned beef and tender eggplant rice bowl made effortlessly in the microwave.

A budget-friendly appetizer dish using store-bought pork head meat, steamed with chives and soju to remove gamey smell and keep it moist, served with a savory perilla seed vinegar sauce.

A flavorful onigiri with the vibrant texture of popping salmon roe and chewy, crisp pickled radish

An incredibly simple baby-friendly tteokbokki made by simmering thin tteokguk tteok with shrimp and seasoning only with flavored salt and sesame oil for a clean, light taste.

A special dish where tender beef arongsatae suyuk ( boiled brisket), slow-cooked in a rice cooker until very soft, is wrapped in a sweet and sour special chive salad.