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Pork back ribs braised low and slow for 90 minutes in a gochujang-based sauce with curry and plain yogurt, resulting in tender, fall-off-the-bone meat with a spicy, savory flavor.

A restaurant-style jjamppong made by stir-frying pork and seafood with a secret sauce of gochugaru, oyster sauce, and beef bone powder

A tofu steak finished with a savory minced pork sauce on top of golden, crispy pan-fried tofu cut 3 cm thick

A super-simple gochujang tuna jjigae simmered down in 5 minutes with 1 teaspoon of curry powder for extra savoriness

A meat-restaurant-style zucchini pork jjigae with a rich, spicy broth achieved by harmoniously blending fermented anchovy sauce, doenjang, and gochujang in a 1:1:1 ratio.

An izakaya-style dish where pork belly is crisply fried, then stir-fried in its own fat with a sweet-salty sauce, and mung bean sprouts are quickly cooked over high heat to retain their crunch.

A super-simple eomuk-tang that recreates the taste of street food stalls and specialty shops using only store-bought basic seasoning combinations, without any vegetable or seafood broth.

A no-cook soy-marinated shrimp made by aging frozen shrimp in a soy sauce mixture of 250ml water and 125ml tsuyu.

A braised short rib style dish made by simmering marinated pork neck and thinly sliced potatoes in a small amount of liquid

A crab-stick and garlic chive jeon that stays shatteringly crisp to the last bite, thanks to a half-and-half mix of Korean pancake mix and frying mix.

A refreshing soybean sprout hangover soup made in just 5 minutes using store-bought raisin tree tea, without needing a deep broth.

A 5-minute summer cold dish of boiled shrimp and green cucumber arranged alternately, drizzled with a sweet and sour chili sauce mixed with microwave-infused chili oil