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A side dish-style stir-fried kimchi that is not stir-fried over high heat but slowly simmered with seasonings over low heat like steaming, resulting in deep umami flavor.

A rich, hearty chicken stir-fry using the deep, concentrated sargol powder soup from Sari Gomtang ramen as a base, slow-cooked with potatoes and boneless chicken thighs

Dice leftover samgyeopsal finely, pan-fry until crispy, then stir-fry gochujang and ssamjang in pork fat before boiling with rice and tofu into a thick, hearty doenjang jjigae-style rice stew.

Replace pork with salty canned ham, crushed and mixed into a spicy-sweet sauce with tofu for a super-fast 5-minute dish that's irresistible with rice.

An innovative tofu stew that perfectly recreates the rich, earthy flavor of potato soup by combining pork, doenjang, gochujang, perilla seed powder, and sesame leaves.

A fried rice dish in the style of a Korean BBQ restaurant finish, combining a sweet and spicy special gochujang seasoning with kimchi stir-fried in pork belly fat.

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.

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

Chicken thigh and large green onion threaded onto skewers, grilled until golden, and finished with a sweet and spicy soy sauce glaze — classic street-style chicken skewers.

Stir-fried pork and kimchi with a spicy sauce of gochujang, doenjang, and soy sauce—a true rice thief.

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.

A simple and addictive fish cake stew with a deep, savory flavor similar to street-style tteokbokki, made by reducing canned sikhye instead of sugar