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A savory, spicy, and slightly sweet side dish made by pan-frying tofu in perilla oil until golden, then simmering it with bird's eye chilies in a rich, thick sauce that makes perfect rice pairings.

A spicy and numbing tuna gochujang stew with dried anchovy stock that cuts through the greasiness of holiday dishes.

Chicken for stir-fry is smoked with green tea bags and simmered in a spicy sauce to enhance its flavor, creating a charcoal BBQ chicken.

A highly addictive jjagglie made by boiling a hearty broth with tofu, tuna, spam, and various vegetables seasoned with gochujang.

Crispy on the outside and soft on the inside, this chewy tofu stew is pan-fried with a light dusting of starch and simmered in a rich, savory-sweet soy sauce glaze infused with subtle ginger aroma.

A hearty butter jangjorim fried rice made by stir-frying rice with scallion-infused oil, jangjorim, and cheongyang chili pepper for a spicy kick, topped with a butter omelet.

A versatile herb sauce made by combining plum syrup, soy sauce, and dried anchovy sauce as a base, then adding minced garlic and chili powder for a spicy, savory flavor.

A simple yet exquisite pancake that delivers intense crispiness, combining finely ground dried shrimp powder with fragrant perilla leaves.

A refreshing and spicy kimchi soup made with whole pepper instead of green chili, delivering a crisp, invigorating heat without heaviness

A savory, crispy pan-fried tofu paired with crunchy bean sprouts, stir-fried in a rich, flavorful soy sauce seasoning—perfect side dish to go with rice

Refreshing and crisp cucumber water kimchi preserved in boiling saltwater to maintain crunchiness without softening over time

Stir-fried noodles with minced beef, kalguksu noodles, and green onions, seasoned with a salty-savory miso ramen-style sauce for a rich, savory flavor.