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An all-purpose sauce made with regular soy sauce, Korean soup soy sauce, gochugaru, garlic, scallions, and green chili

A quick side dish made by reducing the spiciness of peppers in vinegar water, then tossing them in a sweet and spicy sauce to keep them crunchy.

A premium jjajang ramen variation that elevates the instant noodle experience by topping it with a spicy stir-fried pork tenderloin topping, using a cooking method that retains all the water for a rich, restaurant-quality flavor.

A spicy-sour, chewy abalone salad with savory yellow croaker strips, seasoned with a bold homemade sauce and crisp green onion slices, styled after Euljiro street food.

A side dish featuring firm, chewy eggplants and enoki mushrooms that have been thoroughly drained after salting, stir-fried in a spicy-sweet gochujang oil sauce to enhance texture and flavor.

A special soy sauce made by caramelizing green onions and onions, then marinating soft-boiled eggs for a rich, savory flavor.

A spicy and savory mackerel tuna canned soup made by mixing blanched soybean sprouts with doenjang seasoning and simmering them together in a broth made from mackerel tuna canned, green onion, and green chili.

A versatile seasoning paste that adds the savory depth of doenjang and the rich aroma of scallion oil, perfect for ramen, stews, and more.

A Tteokbokki-style cream udon made with store-bought Neoguri ramen and milk, featuring thick noodles and a seafood-flavored sauce, enhanced with pan-fried Spam and cheese for a richer flavor.

A hearty, all-season side dish made by lightly steaming small, bite-sized garlic cloves to remove their pungent flavor, then tossing them in a sweet and spicy special gochujang sauce.

A magical upgraded military dish where pork belly and potatoes are first stir-fried in their own fat, then simmered in a special sauce made from a mix of gochujang and doenjang.

A super simple kimchi that uses yogurt to shorten the fermentation time, ready to eat tangy and fresh the next day