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A special noodle dish featuring chewy kalguksu noodles tossed in a sweet and tangy soy sauce dressing

A drinking snack dish that elevates umami by blanching squid in butter-infused water and serving it with a sauce made from fermented sand lance sauce and mayonnaise.

A unique minari and pork belly gimbap made by rolling rice, grilled aged kimchi, and spicy seasoned minari in fresh thinly sliced pork belly, then roasting it.

A restaurant-style chogyeguksu with a tangy, savory balance from a rich chicken broth and mustard sauce

An addictive jjageuli made by simmering tangy fermented kkakdugi and pork belly in a special sauce until the liquid reduces.

A hearty cheese stone pot bibimbap with beef and vegetables stir-fried in a savory sauce, topped with mozzarella cheese.

Vietnamese-style rice noodle soup with stir-fried beef and a tangy, spicy chili vinegar, made with concentrated rice noodle broth

A versatile broth concentrate made by simmering vinegar, sugar, soy sauce with aromatic vegetables and Miwon, used as a refreshing base for cold dishes.

A restaurant-style super simple mul naengmyeon made in just 5 minutes with a golden-ratio seasoning mix and bibim sauce.

A bibimbap made in 5 minutes with lightly blanched oysters and a sweet-and-sour super simple seasoning sauce

Dolsot bibimbap made with thinly sliced pork belly and fresh vegetables stir-fried in a spicy gochujang sauce, served in a hot stone pot.

Super simple gulim mandu made by shaping minced chicken thigh and vegetables into rounds and rolling them in starch powder, no wrappers needed