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A super simple japchae that uses just one pan and doesn't require frying ingredients separately—noodles are coated with oil first to prevent burning and maintain a chewy, bouncy texture.

A Korean wild chive sauce enhanced with kelp soy sauce and anchovy fish sauce, blended with a small amount of soju for depth of flavor.

A smooth and simple seaweed soup made by simmering toasted dried seaweed in sesame oil, then gently swirling in a soft egg mixture for a rich, velvety finish—no meat required.

A delicious fried rice finished with a spoon of secret furikake, where grilled ham and crisp kimchi are stir-fried in gochujang seasoning and enhanced with fragrant green onion oil.

A richly flavored beef seaweed soup enhanced with soy sauce and anchovy sauce, finished with a hint of toasted sesame oil for depth and richness.

A spicy and refreshing bracken hangover soup made by boiling bracken and various seasonings in pork backbone broth

A super simple rice bowl with crispy pan-fried pork, flavored with garlic, pecorino, and oyster sauce, topped with crisp bok choy and bean sprouts.

An ultra-simple gyeranjjim made by first dissolving seasonings and vegetables, then cracking eggs and pricking the yolks, and microwaving for just 2 minutes.

A spicy and sweet stir-fried squid with a smoky flavor and crisp vegetables, perfect as a side dish for rice or a hearty rice bowl.

Chef Jung Ho-young's ultra-simple chicken stew, where chicken is first sautéed with soy sauce to deeply season the meat, then combined with golden ratio seasoning and vegetables for a quick 15-minute finish.

Stir-fried pork and kimchi with a spicy sauce of gochujang, doenjang, and soy sauce—a true rice thief.

A spicy, clean-tasting fish cake stir-fry with long-lasting soft texture, enhanced by doubanjiang and chili oil