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Whole blanched nakji and fire-charred vegetables stir-fried dry with gochugaru and a special sauce, served with somyeon

A versatile stir-fried yakgochujang made by sautéing ground pork with soy sauce and tuna extract, then simmering with gochujang, sugar, and water until glossy and reduced.

A sauce that 100% replicates the thick, sweet-and-spicy flavor characteristic of specialty shop dakgangjeong, using strawberry jam and gochujang

Jeolla-style gochujang yukhoe with a spicy-sweet gochujang seasoning, a glossy sheen from oligosaccharide syrup, and the richness of egg yolk

Old-school pojangmacha-style soybean sprout tteokbokki, where the crisp sprouts and perilla leaf fragrance meld into a deep gochujang sauce.

A thick, spicy hand-torn noodle soup made with store-bought potato sujebi, potatoes, gochujang, and chili powder, simmered to a restaurant-style consistency.

A hearty and spicy Korean native chicken kimchi jjim, slowly simmered with well-fermented aged kimchi and seasonings for a deep, robust flavor.

A super simple mapo tofu made quickly with gochujang, doenjang, and chicken stock instead of doubanjiang, served over rice.

A spicy, rich gochujang sundubu jjigae made in just 5 minutes without broth, using gochujang, Korean fish cake (eomuk), and soft tofu.

Pork, vegetables, seasoning, and water are all added to a pan and simmered down to a driver's restaurant-style brothy spicy stir-fried pork, perfect for mixing with rice.

A versatile stir-fried gochujang made by sautéing pork and butter with gochujang to bring out rich, savory depth.

A sweet, savory, and spicy boneless BBQ chicken that recreates the deep charcoal flavor of Zicoba-style chicken at home using green tea tea bags for smoking and a kitchen torch.