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A rich, deeply savory and addictive sweet-salty chicken stew that maximizes flavor by using jajang ramen soup as a custom seasoning base.

A rich and savory chicken stew featuring well-aged tangy kimchi and tender chicken, perfect as a rice-munching side dish.

Simple fried rice that maximizes rich, moist flavor using only eggs and green onions

An innovative braised chicken dish enhanced with the subtle sweetness of sikhye and the rich, nutty flavor of jajang powder

A braised chicken recipe where a whole chicken is simmered thoroughly in a regular pot, the broth is separated, and glutinous rice at the bottom is pressed down to create rich, savory nureongji (crispy rice)

Removing off-flavors with soju and eliminating greasiness by adding cola, then maximizing the savory-sweet appeal with oyster sauce and soy sauce—this chewy chicken feet stew delivers a top-tier drinking snack.

A Chicken Baeksuk made by boiling cleaned chicken with aromatic ingredients like astragalus root and castor aralia, with glutinous rice placed in a cloth pouch to prevent cloudiness in the broth.

Blanch chicken wings in cola to remove gamey odor, then simmer them in a savory-sweet soy-bean paste and oyster sauce glaze

A dakbokkeumtang where chicken skin is crisped to render fat, then simmered down thick with the natural sweetness of cabbage.

An Andong-style soy sauce braised chicken made by adding unsoaked dried glass noodles directly into the pot and boiling vigorously for 20 minutes with a golden ratio of soy sauce and sugar.

One chicken kalguksu simmered with chicken stock, dried anchovy kalguksu powder and chunky soup mix, garlic, and potatoes for a rich, savory flavor.

A nutty nurungji chicken baeksuk made without medicinal herbs, using whole garlic for depth and a pressure cooker for easy toasted-rice porridge.