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A rustic-style gang doenjang, perfect as a side dish or lettuce wrap, made with boiled barley rice for a rich, savory flavor without excessive saltiness and a satisfying, popping texture.

A rich, savory homemade ssamjang with a smooth sweetness and nutty texture, enhanced with soda and boiled barley rice.

A pojangmacha-style ramyun with a deep, rich broth made by stir-frying garlic and gochujang in oil, then simmering with kelp and fish cake skewers.

An air-fried mackerel fillet is first par-cooked, then generously coated with a spicy and savory homemade sauce based on gochujang and doenjang, and baked again to create a delicious side dish.

A spicy-sour, chewy abalone salad with savory yellow croaker strips, seasoned with a bold homemade sauce and crisp green onion slices, styled after Euljiro street food.

A side dish featuring firm, chewy eggplants and enoki mushrooms that have been thoroughly drained after salting, stir-fried in a spicy-sweet gochujang oil sauce to enhance texture and flavor.

An innovative gamjatang recipe that boldly skips soaking and parboiling pork spine, instead simmering it all at once with seasonings for deep flavor.

A hearty, all-season side dish made by lightly steaming small, bite-sized garlic cloves to remove their pungent flavor, then tossing them in a sweet and spicy special gochujang sauce.

A magical upgraded military dish where pork belly and potatoes are first stir-fried in their own fat, then simmered in a special sauce made from a mix of gochujang and doenjang.

A versatile side dish made by stir-frying minced pork in a spicy and sweet jeyuk sauce until dry, perfect as a topping for rice bowls, noodles, or ssam-bap.

A savory combination of pork belly, chewy octopus, and shrimp simmered in a special sauce made with grated onion and beef bone broth, creating a delicious rice thief dish.

Vienna sausages and onion stir-fried in savory garlic oil, coated in a sweet and spicy ketchup-gochujang sauce. A perfect snack.