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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.

Pork belly with skin suyuk, simmered with the lid open in water with doenjang and Miwon for a moist, odor-free finish

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

A fried rice featuring pork and garlic chives, enriched with the deep savory flavor of fermented anchovy sauce and topped with a crispy fried egg.

A super-simple noodle dish that adds sundae, ground pork, beef bone extract, and perilla seed powder to ramyun for a rich sundae-guk flavor

A seafood jjamppong ramyun that recreates the taste of a specialty restaurant by adding wok-fired oil aroma to pre-cooked scallops, squid, and pork.

A home-style jjamppong that creates a natural wok hei by first charring onions without oil, avoiding artificial smoky flavoring.

A spicy zucchini pork jjigae that recreates the rich flavor of a famous restaurant, generously simmered with pork and thickly julienned zucchini.

Busan-style milmyeon with a refreshing meat broth infused with subtle herbal notes from ssanghwatang, served with a secret pear-apple seasoning sauce.

A spicy, savory three-seafood chili jjajang made by quickly stir-frying pre-cooked seafood, pork, and cheongyang chili peppers in a chunjang sauce.

A homemade meat jjamppong that creates a rich and thick broth using store-bought Nagasaki jjamppong sauce and chicken stock.