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A no-boil, super-simple soy sauce that brings out the crisp, spicy charm of sweet potato stems—a summer rice thief of a jangajji.

A stir-fry that brings out the savory richness of beef brisket and the spicy kick of pork, cooked with vegetables.

A 20kg large-batch kimchi secret that excludes glutinous rice paste and sugar, using New Sugar and clear lemon-lime soda to prevent the radish from softening, keeping it crunchy and refreshing to the very end.

A special chili gan-jjajang that brings out the fiery heat of cheongyang chili peppers and dried chilies with the crisp texture of onion

A rich and savory restaurant-style gan jjajang with a surprising twist, made using only store-bought doenjang and dark soy sauce (laochou; ssangnodu) instead of chunjang.

A distinctive Japanese-style curry that harmonizes the fiery heat of Vietnamese chili peppers with the richness of a raw egg, paired with golden-browned chicken thighs.

A restaurant-style spicy-sweet dakgalbi stir-fried with crunchy soybean sprouts and a savory special sauce

A versatile acorn jelly salad made by gently tossing blanched acorn jelly with crushed seaweed flakes, shredded scallions, and a sweet-salty seasoning.

A restaurant-style frozen pollock roe stew made refreshingly spicy with fermented sand lance sauce and chili powder, without any jang.

A rice thief dish made by tossing plump raw shrimp with rich shrimp innards and a spicy-sweet secret seasoning

A highly refined special Chinese-style fried rice made with homemade scallion-garlic oil, crispy fried tofu, and blanched shrimp

A Chinese restaurant-style udon featuring a refreshing broth with seafood and colorful vegetables.