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Fried mashed spam, kimchi, and onion in spicy chili seasoning, piled generously over boiled kalguksu noodles for a bold, tangy bite.

An Italian pasta with deep umami from mussel broth, fresh basil, and cherry tomatoes

An Italian main dish of thinly sliced chicken breast pan-fried in butter and finished with a white wine, caper, and anchovy sauce.

A restaurant-style main dish featuring duck breast seared crispy on the outside and moist inside, served with a lentil garnish and a red wine pomegranate sauce.

A skinless salmon steak topped with chopped pistachios and herbs to maximize a nutty, savory texture.

A gochujang ragù pasta made by stir-frying ground beef, tomatoes, and vegetables in a spicy gochujang ragù sauce and tossing with fettuccine.

A refreshing kimchi mandu jeongol, simmered with generous ingredients like kimchi, dumplings, napa cabbage heart, and mushrooms for a spicy kick.

A spicy and refreshing kimchi jajang made with fresh kimchi and zucchini, simmered in dried anchovy and kelp broth.

A spicy, deeply savory braised mackerel and kimchi dish made by simmering canned mackerel, radish, and onion in a bold seasoning sauce.

A fine-dining dakdoritang with a spicy broth made from oven-roasted chicken drumsticks, carrot, and cheongyang chili pepper blended into a sauce.

A fiery kimchi made by mixing salted napa cabbage and radish with a spicy chili seasoning blended with saeujeot, garlic, ginger, and rice, delivering a sharp, addictive heat.

The deep flavor of minced beef combined with a spicy-sweet gochujang sauce that beautifully coats soft-boiled eggs—this is the ultimate side dish to make your rice disappear.