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A savory-sweet braised chicken with rich color and deep flavor, using cola in the marinade and searing the chicken with sesame oil to lock in juices and umami.

Remove all oil from canned tuna to make it light and fresh, then enhance with the aromatic flavors of raw garlic and green onion, and the clean spiciness of green chili pepper—ready in just 3 minutes.

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.

A unique side dish made by stir-frying potatoes and fish cake of the same size in a spicy, savory oyster sauce seasoning, resulting in a crisp and tender texture.

A simple, light breakfast dish featuring fresh tomatoes and smooth scrambled eggs enhanced with oyster sauce for a savory depth of flavor.

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

Potatoes are pan-seared to prevent crumbling, then simmered with Vienna sausage and a sweet-savory soy sauce for a hearty side dish.

A rich, savory egg custard made with seafood dashi and brushed with toasted sesame oil inside the clay pot to maximize richness and moistness.

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.

Crispy pancake made by lightly coating fresh spring onions with a thin layer of flour using a plastic bag, then dipping them in a batter infused with dried shrimp powder flavor, and pan-frying until golden in sesame oil.

Seasonal large garlic kimchi bursting with umami, made by soaking large garlic in dried anchovy sauce for a long time, then mixing it with homemade mushroom-kombu broth and leftover rice paste for deep, savory flavor.