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A 23-year-old traditional chicken galbi with a custom gochujang sauce enhanced with Japanese solid curry, and vegetables stir-fried separately to preserve moisture

Potatoes boiled with baking soda, then coated with rich duck fat and herb flavors, baked in the oven to achieve an intense crispiness without frying.

Crispy and chewy potato pizza made by placing rice paper on thinly sliced potatoes and flipping them all at once without breaking the shape while baking.

Sundae skewers and quail egg skewers made by coating chewy sundae and tender quail eggs with tempura flour, frying until crispy, then tossing in a spicy-sweet sauce made from gochujang, ketchup, and jin ganjang.

Fried tofu wrapped in gim until crispy, then simmered in a savory soy sauce glaze—delicious soy sauce tofu stew and doenjang tofu gwangjeong.

A unique pizza using crispy potato slices as the base instead of flour dough, topped generously with spaghetti sauce and cheese.

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

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

A hearty and spicy gochujang jjigae rice made by boiling pork, potatoes, zucchini, and onions with gochujang and doenjang seasoning, served with rice for a satisfying meal.

A spicy stew made by simmering potatoes and fish cake in a gochugaru and gochujang-based sauce—perfect as a savory side dish that pairs wonderfully with rice.

Chicken drumettes, wings, and legs are marinated with curry and cinnamon, fried until crispy, and coated with a sweet honey soy sauce to complete this Honey Combo Homemade.

Curry rice made by simmering sautéed onions, potatoes, and carrots with solid curry, topped with grilled sausages