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Pork marinated in a special sauce tenderized with pear beverage and oyster sauce, then stir-fried over high heat in scallion-infused oil until crispy.

A restaurant-style spicy stir-fried nakji, marinated in a special fiery sauce and quickly stir-fried over high heat.

Yangnyeom chicken with a thick, sweet sauce made by adding strawberry jam and tonkatsu sauce.

A deep-flavored tuna gochujang stew with a golden 3:1 ratio of gochujang to doenjang, enriched with the savory flavor of tuna oil and the thickness of potatoes.

A generous kkakdugi fried rice made by crisping thinly sliced beef brisket (chadolbagi), then simmering well-fermented kkakdugi with a spicy seasoning and stir-frying 1 kg of rice.

Stir-fried with rich aroma from perilla oil and perilla seed powder, then dipped in a special chili paste sauce made with fermented soybean paste for a delicious, non-greasy bite of Sinlim-dong-style Baek sundae bokkeum.

A brothless dakbokkeumtang stir-fried with only vegetable juice and a thick, rich sauce, infusing the chicken with smoky flavor and umami.

A delicious gimbap made by mixing bulgogi, washed old kimchi, and gochujang seasoning into rice, then baking it in an air fryer for a crispy exterior.

A high-quality, unique delicacy kalguksu made by adding spicy gochujang seasoning, dried shrimp, and plenty of fresh roe and milt to instant anchovy kalguksu ramyun.

A sweet and spicy side dish made by simmering potatoes, zucchini, and boiled pork in a rich sauce of gochujang and ssamjang until the sauce is nearly absorbed.

A hearty rice ball made by mixing finely ground meat stir-fried with gochujang seasoning into rice

Steamed scallops without fishy smell topped with sweet corn, chogochujang mayonnaise sauce, and plenty of mozzarella cheese, then baked in the oven.