A pojangmacha-style boneless chicken feet stir-fry made with a spicy-sweet sauce of gochujang and gochugaru, stir-fried with crunchy vegetables over high heat to bring out a smoky flavor.

A restaurant-style sundae bokkeum where vegetables are stir-fried first to extract chili oil, then simmered with broth at the end to prevent sundae from bursting.