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A super simple altari-mu jangajji that’s ready in just one week—just mix the golden ratio of brine ingredients without boiling water.

A refined Chinese-style side dish that combines the crispness and tenderness of blanched bamboo shoots coated in chili oil and starch sauce.

A spicy gukbap made by stir-frying soaked shiitake mushrooms and pork with gochugaru and saeujeot to create a smoky flavor, then pouring in shiitake soaking water and simmering until rich and spicy.

A nostalgic country-style kalguksu with a savory, spicy kick, topped with a spicy seasoning sauce made with cheongyang chili pepper and soup soy sauce.

A Japanese-style braised chicken feet dish with a sweet and savory soy glaze, enriched with peanut butter and dark soy sauce (laochou) for nuttiness and umami.

A spicy-sweet drinking snack made by pan-frying cold-water-soaked nogari in a circle and glazing it with a special sauce of mayonnaise and gochujang.

A katsudon featuring crispy fried squid, cremini mushrooms, and shrimp fritters simmered in a rich butter garlic sauce, served over rice.

A versatile broth concentrate made by simmering vinegar, sugar, soy sauce with aromatic vegetables and Miwon, used as a refreshing base for cold dishes.

A savory and satisfying egg rice made by mixing cooked rice, stir-fried kimchi, and eggs together.

An excellent side dish made by braising golden-brown pan-fried tofu with kkwarigochu, soy sauce seasoning, and chili oil until the sauce is reduced.

A super-simple namul side dish made by briefly blanching spinach for 5 seconds to preserve its crisp texture and seasoning it with a soy sauce-based dressing.

Gejang jjigae rice made by cooking steamed geodaeu with rice and radish, served with a savory sauce