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A delicious side dish made by marinating watermelon rind and green chili in a savory-sweet sauce of soy sauce, vinegar, and sugar.

A hearty red spicy rice cake noodle soup made with gap-jeong ramen, bean sprouts, and rice cake dumplings, simmered in a bold broth and served with thick-cut pork belly and seaweed powder for a satisfying meal.

A flavor-packed sun-dried tomato paste made by blending thinly dried tomatoes with olive oil, almonds, garlic, and more

A versatile dipping sauce with a smooth, spicy flavor made using dried chili peppers and rice.

A savory, deep eel soup made by boiling sea eel, eolgari cabbage, and dried radish greens with doenjang and gochugaru for a spicy kick.

A spicy meat noodle soup made by simmering pork spine and pork foreleg, then adding doenjang and gochugaru for a bold, spicy kick.

A quick and spicy cream pasta made by microwaving pasta, onion, bacon, and green chili with milk and heavy cream.

A spicy soy sauce dressing tossed with angel hair pasta and chili peppers for a refreshing, tangy cold noodle dish

Front leg steak served with a spicy and savory sauce made by grilling the meat and adding butter and green chili peppers.

Sautéing yellow croaker flakes and radish in sesame oil to develop deep flavor, then simmering with mung bean sprouts and tofu for a refreshing, spicy broth.

A savory beef and egg jangjorim made by simmering stir-fried beef and boiled eggs in a soy sauce-based marinade, with green chili for a spicy kick.

Tender bone-in rib meat boiled with radish, large green onion, and cheongyang chili pepper, then thinly sliced without any off-odor