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A super-simple garlic chive muchim made with an all-purpose seasoning sauce that works for all kinds of ssam vegetables and geotjeori.

A refined Chinese-style side dish that combines the crispness and tenderness of blanched bamboo shoots coated in chili oil and starch sauce.

A spicy gukbap made by stir-frying soaked shiitake mushrooms and pork with gochugaru and saeujeot to create a smoky flavor, then pouring in shiitake soaking water and simmering until rich and spicy.

A nostalgic country-style kalguksu with a savory, spicy kick, topped with a spicy seasoning sauce made with cheongyang chili pepper and soup soy sauce.

A Japanese-style braised chicken feet dish with a sweet and savory soy glaze, enriched with peanut butter and dark soy sauce (laochou) for nuttiness and umami.

A spicy-sweet drinking snack made by pan-frying cold-water-soaked nogari in a circle and glazing it with a special sauce of mayonnaise and gochujang.

A Southeast Asian-style fried rice made in 5 minutes at home with Sriracha sauce and fermented sand lance sauce

A super-simple garlic chive jeon made fluffy and savory with just eggs, garlic chives, and chicken stock—no pancake mix needed.

A side-dish muchim that uses oligosaccharide syrup instead of salt to draw out moisture, keeping it chewy without becoming watery over time.

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

A simple side dish made by mixing leftover chicken radish with fermented sand lance sauce, sesame oil, and seasonings for a savory and tangy flavor

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.