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A rich and clean-tasting chicken stew with a gochujang and gochugaru base, enhanced with chili oil and tuna sauce for deep flavor and savory depth.

Budae jjigae made with stir-fried kimchi and baked beans, finished cleanly with anchovy broth.

A versatile dallaejang that enhances umami with fermented anchovy sauce and stays moist from the wild chive's own moisture without adding water

Grilled semi-dried pollock until golden, resulting in firm, chewy texture with a satisfying sweet-salty flavor

Spicy, savory, and delicious stew with Braised Shishito Peppers and Garlic that's marinated in anchovy fish sauce for deep flavor throughout, stir-fried with sweet garlic and fragrant anchovies—perfect as a mouthwatering side dish to go with rice.

A seasoning sauce that pairs water in a secret ratio to avoid saltiness while delivering rich umami flavor—so delicious it will make you finish two bowls of rice.

A rich and spicy pork belly stew made by searing the outer surface of whole pork belly like frying, then simmering it with well-aged kimchi and deep anchovy stock for a bold, savory flavor.

Premium garlic chive kimchi with a rich, savory umami flavor from simmered anchovy fish sauce that clings to the palate.

Dakbokkeumtang made by blanching chicken to remove any off-odor and creating deep savory flavor with soy sauce, gochujang, and gochugaru

A restaurant-style bibim mul naengmyeon that harmoniously combines a savory, palate-coating dadegi sauce with store-bought broth.

A large-batch kimjang seasoning that combines a deeply brewed seafood and vegetable broth with fresh shrimp, raw sugar, and fermented seafood to create a refreshing and savory flavor.

A Chinese-style hangover ramyun made by stir-frying thinly sliced pork belly and vegetables until crisp, adding a smoky soy sauce flavor, and spicing it up with gochugaru.