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A spicy stew made with plenty of pork and vegetables, simmered for 15 minutes with deep soy sauce aroma and gochujang seasoning.

A delicious, spicy, umami-rich homemade recipe featuring halved udae ribs grilled to perfection with a custom gochujang-based chili sauce—ideal for home grilling and impressive flavor.

The ultimate Gordon Ramsay-style sandwich featuring a fantastic harmony of spicy-sweet tomato relish and tender beef tenderloin steak.

Sautéed vegetables and pork in pork fat oil, then simmered with clams broth and soybean curd for a spicy, hearty jjamppong.

Chicken thigh meat coated with rice flour and fried batter, deep-fried twice for extra crispiness, then tossed in a spicy-sweet sauce made from ketchup and gochujang, creating restaurant-style rice chicken gangjeong.

Anseong-style jjolmyeon mixed thick and spicy-sweet without excess moisture

Chicken seasoned with curry powder, coated in a crispy batter, fried, and then tossed in a spicy Korean hot chili pepper soy sauce.

A hearty nikujja simmered with whole pork belly, potatoes, and carrots in kelp broth, delivering a bold, tangy flavor.

A Chinese-style shredded potato stir-fry where potatoes are soaked in vinegar water to enhance crunchiness, then stir-fried with chili oil and doubanjiang for a spicy kick.

A refreshingly clear and deeply flavorful fish head soup, enhanced with radish and water dropwort, drawing rich umami from dried large fish heads.

A spicy kimchi sujebi made by simmering sour kimchi cut with scissors in a rich broth ground from whole stir-fried anchovies, and adding thinly torn dough that was kneaded by foot to maximize gluten for a chewy texture.

Jjageuli is a dish where well-fermented kimchi, savory traditional doenjang, and bulgogi-style meat are simmered down until the liquid is reduced, then mixed with rice.