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A delicious juppo muchim made by briefly rinsing pre-roasted juppo to restore moisture, then enhancing it with a rich, nutty flavor from peanut butter.

A deep-flavored gochujang pickle enhanced with soy sauce, doenjang, licorice root, and soju, maintaining crispness even after long storage without becoming soggy.

Simmered short ribs with soju and bay leaf to remove any off-flavors, then seasoned with chili powder and gochujang for a spicy kick.

Tender chicken marinated with baking soda and braised in a rich chunjang sauce for a flavor-packed jjajang jjimdak

Simmered long and slow to preserve the chewy texture of perilla seed, enhanced with ginger for a rich, savory depth

A tortilla pizza made by stir-frying soy-sauce-marinated beef with Korean piman peppers and corn in tomato sauce, then baking it on a tortilla with mozzarella.

A quick and hearty scallion yukegjang made by stir-frying scallions, beef, and mushrooms in gochugaru seasoning, delivering a spicy and satisfying bowl of comfort.

A hearty and fragrant chadolbagi pot rice made by topping soaked rice with golden-browned chadolbagi and shiitake mushrooms, then cooking it in a pot.

Stir-fried pork belly with cabbage and onion in a spicy chili seasoning, finished with fresh cream for a creamy rose jeyuk bokkeum

A jangajji that achieves crispness and deep flavor using roasted ginger and soju, without the hassle of boiling the soy sauce brine.

A summer seasonal side dish featuring crisp, chewy nogak pickled with salt and maltose, tossed with onions and a special gochujang dressing based on doenjang.

A simple side dish featuring crisp cucumber and fresh lettuce tossed in a homemade soy-bean paste and soy sauce dressing, delivering a rich, savory umami flavor that lingers on the palate.