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A premium side dish that elevates fresh kimchi by adding chewy squid and enhancing its savory depth with fragrant perilla oil and gochujang.

A convenient, smoke-free, and clean homemade gochujang oil made in just 3 minutes using a microwave, infused with the rich aroma of scallions and garlic—no need to adjust heat.

A rich and flavorful doenjang jjigae made without the hassle of preparing stock, using dried anchovy powder and gochujang, with fresh seasonal nang-i added in two stages to maximize aroma.

A unique side dish that transforms lettuce, usually eaten only in wraps, by briefly blanching it in boiling water and tossing it with a sweet-and-sour seasoning of soybean paste and gochujang.

Fry dried mackerel in a dry pan with cooking wine to eliminate fishy odor, then finish with pungent garlic oil and maltose for a moist, non-dry side dish that’s satisfyingly tender.

A simple side dish made by gently simmering uncooked tofu and canned tuna in gochujang and doenjang sauce, perfect for mixing with rice.

A delicious stew made by sautéing doenjang and gochujang in sesame oil, then simmering with freshwater clams, radish, and dried anchovies to create a thick, savory broth perfect for mixing into rice.

Marinate chicken in milk, season it, portion it for one serving, then cook only what you need at a time.

Pan-fry medium anchovies without oil to eliminate fishy odor, then toss them in a spicy-sweet gochujang seasoning with ginger syrup for a savory side dish.

A delicious bibimbap noodles dish tossed in a savory sauce combining the nutty aroma of peanut powder, the freshness of onion syrup, and the natural sweetness of grated pear.

Grilled in a pan without frying, then simmered with chewy rice cakes and a spicy-sweet sauce, this Jikoba-style chicken removes excess oil while delivering bold flavor.

Anchovies tossed in a moist gochujang sauce flavored with a small amount of licorice-infused water