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Spicy kick of gochujang blends with rich, luxurious butter flavor, perfectly melding into thin-cut pork belly and pairing beautifully with thin kalguksu noodles.

A foolproof gisa sikdang-style pork bulgogi that is cooked without burning by adding meat and water together in a pan.

A super simple whole pork belly sujebi with deep color and glossy sheen, made without a single drop of water—just makgeolli and janghwa tang to eliminate gamey odors.

An innovative bolognese ramen that recreates the rich, savory flavor of pasta using dried anchovy kalguksu ramen, sliced garlic, and bacon—without any shellfish.

An innovative tofu stew that perfectly recreates the rich, earthy flavor of potato soup by combining pork, doenjang, gochujang, perilla seed powder, and sesame leaves.

Chicken coated with a spicy-sweet perilla seed curry powder using just one plastic bag, served with a homemade marbling sauce

A budget-friendly mala tang that combines bone marrow broth and store-bought mala sauce to recreate the rich and spicy flavor of specialty restaurants right at home.

A fried rice dish in the style of a Korean BBQ restaurant finish, combining a sweet and spicy special gochujang seasoning with kimchi stir-fried in pork belly fat.

A super simple jangjorim that’s ready in just 10 minutes using ground beef, eliminating the hassle of long simmering and shredding meat.

Chicken, carrots, onions, and other vegetables are braised in a chunjang and soy sauce seasoning for deep, rich flavor in this addictive braised chicken.

Chewy boneless chicken feet stir-fried with a spicy sauce, cheongyang chili peppers, garlic, and ginger for a smoky, fiery finish

Chicken thigh and large green onion threaded onto skewers, grilled until golden, and finished with a sweet and spicy soy sauce glaze — classic street-style chicken skewers.