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A popular Baeksbeer bar snack recipe where crispy fried chicken is coated in a sweet and spicy soy sauce mixed with plenty of chopped chili peppers and garlic.

Grilled chicken with its own fat until golden and flavorful, topped with a savory-sweet sauce and soft egg for a rich, Japanese-style one-bowl meal

A Japanese-style ramen with a deep meat broth from boiled pork belly, enhanced with chicken stock for umami, topped with sweet and savory chashu.

Chicken fried thinly and crisply with cornstarch, offering deep flavor from ground onion and generous coarse black pepper.

A deep and clean-tasting vongole pasta, made without failure by adding the flavor of chicken stock and onion to the refreshing umami of clams.

A rich and spicy stew made by simmering well-aged old kimchi with chicken, seasoned with chili powder, soy sauce, gochujang, doenjang, and other seasonings.

A fluffy pilaf made by stir-frying chicken thigh with carrot and zucchini in a soy sauce seasoning, finished with buttery richness.

A recipe for rich and creamy saffron scallop risotto, just like you'd find in a high-end restaurant.

A recipe that allows you to prepare the premium Chinese medicinal soup, Bultodjang, at home without fail, using a sealed cooking container and chicken powder for enhanced flavor.

A premium white jjamppong where the deep flavor of fresh seasonal oysters and the sweet, fragrant taste of winter Chinese chives melt into a refreshing, spicy broth.

Buffalo wings fried to maximum crispiness using baking powder, then tossed in a butter and cayenne pepper sauce for an authentic, bold New York-style flavor.

A hearty steamed chicken dish with chicken, carrots, and potatoes simmered in a spicy gochujang sauce.