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A spam kimchi stew that creates a deep, rich meaty broth by intentionally crushing part of the spam and sautéing it into the broth—no separate stock needed.

Fresh shrimp are cleaned with salt and mirin to remove impurities, then marinated in a savory secret sauce and lemon for a firm, premium-quality shrimp paste

A tangy, sweet, and savory cucumber cold soup completed in just 5 minutes without fire, enhanced with plum syrup and lemon juice

Searing thick pork shoulder without oil to enhance flavor, then enriching with perilla seed powder and shrimp paste for a rich, refreshing broth with a thick, hearty consistency.

A kimchi-making essential—tender, juicy whole pork belly steamed with green onions and onions, using kombu and soju to eliminate off-flavors.

Quick one-bowl meal where eggs are fried in perilla oil, then topped with green onions, soy sauce, and fish sauce over rice.

Crispy and savory aehobak chaejeon made with potato starch and shrimp powder, without flour

A Uijeongbu-style budae jjigae enriched with ham, sausage, ketchup, and steak sauce, deepened with beef bone broth.

A Sichuan-style pork belly dish where crispy grilled pork belly is stir-fried with a spicy, balanced sauce made from Sichuan chili, yellow soybean paste, and fermented black bean in the perfect ratio.

Thick pork neck meat is seared just before it's fully cooked to lock in juices, enhanced with the deep flavor of onions, creating an upscale restaurant-style curry.

A diner-style osam bulgogi made by stir-frying pork belly and squid with a special spicy and sweet sauce, then stir-frying in scallion oil.

A super simple recipe that recreates the deep flavor of gamjatang in just 10 minutes using beef bone broth and thinly sliced pork belly.