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A Marchesi-style risotto with clean, smooth acidity and creaminess, made with sour butter created by reducing white wine, vinegar, and onion.

A gochujang ragù pasta made by stir-frying ground beef, tomatoes, and vegetables in a spicy gochujang ragù sauce and tossing with fettuccine.

A refreshing kimchi mandu jeongol, simmered with generous ingredients like kimchi, dumplings, napa cabbage heart, and mushrooms for a spicy kick.

A spicy and refreshing kimchi jajang made with fresh kimchi and zucchini, simmered in dried anchovy and kelp broth.

A spicy, deeply savory braised mackerel and kimchi dish made by simmering canned mackerel, radish, and onion in a bold seasoning sauce.

A fine-dining dakdoritang with a spicy broth made from oven-roasted chicken drumsticks, carrot, and cheongyang chili pepper blended into a sauce.

The deep flavor of minced beef combined with a spicy-sweet gochujang sauce that beautifully coats soft-boiled eggs—this is the ultimate side dish to make your rice disappear.

A super simple mandu made by topping perilla leaves with a filling of mashed spam, leftover japchae, green onions, and egg, then folding and pan-frying until golden brown.

A unique spread recipe made by finely chopping spam and onions, then simmering them with sugar and vinegar to maximize the sweet, salty, and sour flavors.

A French braised chicken dish made by simmering chopped chicken and vegetables in red wine for a deep flavor and tender texture.

A unique and crunchy bibimbap made by thinly shredding raw sweet potato, tossing it in a spicy-sour dressing, and mixing it with seaweed.

A thick, premium burger featuring a crispy-on-the-outside, moist-on-the-inside crab patty made with bread crumbs and a special tartar sauce.