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Sauté pork in chili oil to build the base, then enrich with generous amounts of bean sprouts for a refreshing, spicy stew that pairs perfectly with rice.

A hearty, savory stew with pork and kimchi stir-fried with abundant garlic, then simmered with potatoes and gochujang seasoning—perfect as a rice-munching side dish.

A quick and flavorful kung pao chicken made with leftover chicken or frozen chicken nuggets, stir-fried with green onions and chili peppers in a sweet and sour soy sauce

An innovative red japchae made by stir-frying crisp bean sprouts in a spicy and savory sauce without needing to soak the glass noodles first

A rich, spicy cream jjamppong inspired by rosetta pasta, made by sautéing pork belly and onions in their own fat, then adding instant noodle soup and milk for a thick, savory sauce.

Thickly sliced shiitake mushrooms are pan-fried over high heat to preserve a chewy, meat-like texture, then tossed in spicy-sweet jeyuk sauce for an unbeatable value side dish.

A super simple tuna miyeokguk using a whole can of affordable tuna instead of beef to create deep, rich umami flavor.

A hearty dish of savory thin-sliced pork belly and spicy green onion salad stir-fried with a sweet and spicy combination of Buldak sauce and tonkatsu sauce.

An unconventional tteokbokki that achieves ultimate chewiness by tightly rolling rice paper instead of wheat or rice cakes, with cheese adding richness.

A clean, fluffy fried rice made by simply adding pork belly, vegetables, and sauce all at once into a rice cooker, eliminating the need to stir-fry in front of a stove and cutting the grease.

A super-fast Tuwumba ramyeon made without fire by simply pouring heavy cream, milk, and garlic into a cup noodle and finishing it off in the microwave.

A jokbal-style suyuk that blends cola's sugar and dark soy sauce in a golden ratio, simmered with whole garlic to create deep color and savory flavor without any herbal medicine ingredients.