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A super simple whole pork belly sujebi with deep color and glossy sheen, made without a single drop of water—just makgeolli and janghwa tang to eliminate gamey odors.

Chicken coated with a spicy-sweet perilla seed curry powder using just one plastic bag, served with a homemade marbling sauce

Simmered chicken feet and bean sprouts in a spicy gochujang-based sauce create a rich, deep flavor reminiscent of Hansin PochaST-style soup chicken feet.

A super simple jangjorim that’s ready in just 10 minutes using ground beef, eliminating the hassle of long simmering and shredding meat.

Chicken, carrots, onions, and other vegetables are braised in a chunjang and soy sauce seasoning for deep, rich flavor in this addictive braised chicken.

Chewy boneless chicken feet stir-fried with a spicy sauce, cheongyang chili peppers, garlic, and ginger for a smoky, fiery finish

Crispy fried chicken drumettes coated in potato starch, then glazed with a sweet and savory soy sauce seasoning with large green onion and cheongyang chili pepper to complete this soy sauce chicken.

Pan-fried fish cakes until golden and chewy, then tossed in a spicy-sweet gochujang sauce with jujube syrup for a glossy, irresistible side dish that pairs perfectly with rice.

The ultimate addictive side dish made by marinating fresh tofu and vegetables in a simple, no-cook seasoning sauce—perfect for mixing into rice.

Soak the squid strips in water and cooking wine instead of mayonnaise to keep them soft, then stir-fry with gochujang seasoned in chili oil, adding maltose and jujube syrup to maintain a moist, non-stiff texture.

A main course featuring pork marinated in soy sauce, generously packed with shiitake mushrooms, delivering a satisfying chewy texture and a rich, spicy-sweet charred flavor

Using flat cola to tenderize and sweeten well-charred pork belly, then simmering with soy sauce and green chili for a rich, savory-sweet flavor profile.