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A spicy and refreshing kimchi soybean sprout soup made in just 3 minutes, enhanced with chicken stock for extra savory depth using sour kimchi and its liquid.

Authentic spicy mixed cold noodles with a broth made from white kimchi liquid and a fiery sauce blended with cheongyang chili peppers and fruit.

A bibim naengmyeon inspired by the intense spiciness of a famous spicy naengmyeon restaurant, combining Vietnamese chili powder and savory seasonings.

Chinese-style stir-fried udon with savory depth and spicy wok aroma from chili oil and oyster sauce seasoning

A famous Jilin-style ganjjajang loaded with large chunks of pork and cheongyang chili peppers for a fiery, spicy kick

Chungmu gimbap served with crunchy radish kimchi pickled in starch syrup and richly seasoned squid and Korean fish cake (eomuk) muchim

Golden white kimchi fermented to a refreshing, sweet taste with pear drink, fish sauce, and a clean seasoning broth

A spicy yukgaejang variation with radish, soybean sprouts, and oyster mushrooms for a refreshing and crunchy texture

A rice thief braise that simmers aged kimchi and mackerel with the lid open to drive off any fishy smell, reducing it until the liquid barely covers the ingredients.

A dish of pork hind leg and vegetables stir-fried over high heat with a smoky flavor, using an all-purpose Chinese sauce made with liquid chicken stock and oyster sauce.

A rich and smooth premium curry rice made by stir-frying pork and onion in butter, then adding fresh cream and a special curry powder

A street food stall-style yangnyeom gogalbi made by pan-frying mackerel until golden brown and topping it with a sweet and spicy secret sauce.