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A spicy-sweet fusion pasta made with Sinjeon tteokbokki broth, bacon, and sausage

A spicy and numbing tuna gochujang stew with dried anchovy stock that cuts through the greasiness of holiday dishes.

A rich and creamy udon dish made by stir-frying flat udon noodles, bacon, and rice cakes in a savory cream sauce with milk and cheese, resulting in a smooth and satisfying texture.

A highly addictive jjagglie made by boiling a hearty broth with tofu, tuna, spam, and various vegetables seasoned with gochujang.

A hearty butter jangjorim fried rice made by stir-frying rice with scallion-infused oil, jangjorim, and cheongyang chili pepper for a spicy kick, topped with a butter omelet.

A New York bagel sandwich generously topped with a savory sauce made by mixing cream cheese and stir-fried bacon on a butter-grilled bagel.

A versatile herb sauce made by combining plum syrup, soy sauce, and dried anchovy sauce as a base, then adding minced garlic and chili powder for a spicy, savory flavor.

A special seasoning sauce made by combining doubanjiang and doenjang is first boiled to maximize the spicy, savory umami flavor and chewy texture of this dried shiitake mushroom stir-fry.

Thick onion rings roasted on both sides until golden brown to maximize sweetness, then simmered in a sweet-savory sauce to create a perfect side dish that pairs perfectly with rice.

A refreshing and spicy kimchi soup made with whole pepper instead of green chili, delivering a crisp, invigorating heat without heaviness

A savory, crispy pan-fried tofu paired with crunchy bean sprouts, stir-fried in a rich, flavorful soy sauce seasoning—perfect side dish to go with rice

Refreshing and crisp cucumber water kimchi preserved in boiling saltwater to maintain crunchiness without softening over time