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An old-school lunchbox filled with nostalgic flavors, featuring spicy braised stir-fried kimchi and sweet-savory stir-fried small anchovies over rice, accompanied by pink sausage and crushed seaweed flakes.

Duck roast seasoned with sesame oil and ginger wine to eliminate gamey odor, served with a special sauce made from perilla seed and vinegared gochujang sauce

Noodles quickly tossed in a sweet-and-sour sauce made with equal parts gochujang and gochugaru, served with refrigerator vegetables and ripe kimchi.

Spicy-sweet gochujang teriyaki pork belly stir-fried with rice cakes, king oyster mushrooms, and garlic in a gochujang sauce

A secret side dish that eliminates balloon flower root’s bitterness while preserving the crisp texture of cucumber, seasoned with dried anchovy sauce and double-strength vinegar for a tangy-sweet flavor.

A hearty jang kalguksu simmered with dumplings and zucchini in a spicy, savory base of gochujang and doenjang broth

A rich and savory jjigae simmered with tofu and spicy seasoning in the fragrant oil from pre-cooked beef intestines.

A unique cold pasta by Kim Poong, tossed with a fresh combination of chogochujang and tomato sauce, plus perilla leaves and sesame oil.

A highly addictive gang-doenjang jjageuli made by stir-frying crumbled tofu and assorted vegetables in doenjang until just covered with liquid, perfect for mixing into rice.

A rice thief dish of stir-fried anchovies coated in a sweet and spicy gochujang sauce, with garlic browned in oil for extra nuttiness.

A rice-stealing gochujang ssamjang made by stir-frying whole garlic cloves in oil to remove their spiciness, then simmering them with savory anchovies and Korean mild crunchy green chili peppers.

A special muchim made by tossing chewy blanched cuttlefish with crisp apple and fragrant minari in a sweet and tangy special chogochujang sauce.