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A bibim naengmyeon inspired by the intense spiciness of a famous spicy naengmyeon restaurant, combining Vietnamese chili powder and savory seasonings.

A restaurant-style makguksu featuring cucumber and radish pickled in starch syrup for 24 hours to achieve a delightfully crunchy, chewy texture, paired with a seasoning sauce.

A refreshing naengchae dish featuring smoked duck roasted cleanly in an air fryer, paired with a tangy, pungent mustard sauce.

Thinly sliced pork is tenderized with a light marinade, coated in egg batter, and pan-fried until soft, then served with a large green onion salad.

A super-simple kimchi-mari noodle dish made in 5 minutes by pouring a slushy broth of well-fermented kimchi seasoning mixed with lemon-lime soda and kimchi liquid over noodles.

An ultra-speedy dongchimi-guksu made by instantly pickling thinly sliced radish for 10 minutes and finishing it right away with ice water and vinegar.

Chinese-style kkanpunggi made by quickly stir-frying crispy fried chicken thighs with spicy dried chili peppers and a lemon soy sauce over high heat

A cold pasta dish featuring a chilled gazpacho sauce made by blending fresh cherry tomatoes, herbs, and vinegar, served with spaghetti cooled in olive oil.

A restaurant-quality chicken dish where bone-in chicken breast is trimmed into a crown shape and roasted to extreme juiciness, served with a spicy-sweet paprika stew, peperonata.

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 unique pizza with a crispy kadaif dough, filled with cheese crust and served with a pistachio dipping 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.