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A simple side dish made by briefly blanching garlic scapes to reduce their sharpness, then tossing them in a sweet and sour store-bought vinegared gochujang sauce.

Quickly blanched in the microwave after soaking in salt and sugar, then sautéed in butter to create a savory side dish with a chewy exterior and soft, fluffy interior—perfect as a rice-killer accompaniment.

Noodles quickly tossed in a sweet-and-sour sauce made with equal parts gochujang and gochugaru, served with refrigerator vegetables and ripe kimchi.

A savory and tangy Jeolla-style shepherd's purse salad marinated in a blend of doenjang, gochujang, and vinegar

Stir-fried small anchovies with garlic, soy sauce, and tuna essence, finished with rock sugar and sesame oil for a savory, rich side dish.

Moist pollock pancakes with fishy smell completely removed by sesame oil seasoning and fried without breaking using frying mix batter

A Gyeongsang-style namul dish where radish and soybean sprouts are seasoned separately, stir-fried in sesame oil, and simmered in water until the liquid reduces.

A unique cold pasta by Kim Poong, tossed with a fresh combination of chogochujang and tomato sauce, plus perilla leaves and sesame oil.

An exquisite chicken ramyeon featuring a deeply savory, clear broth made by gently simmering blanched chicken over low heat.

A salad that maximizes crunch and savory umami by crumbling Kalmond over a dressing of soy sauce, vinegar, honey, and sesame oil.

Tender spring chwinamul greens boiled until soft, then seasoned with fermented anchovy sauce and plum extract for a clean-tasting spring vegetable side dish.

A clean yukhoe that highlights the natural mildness and savory depth of the beef by seasoning with salt and tuna extract instead of gochujang.