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A pojangmacha-style ramyun with a deep, rich broth made by stir-frying garlic and gochujang in oil, then simmering with kelp and fish cake skewers.

An air-fried mackerel fillet is first par-cooked, then generously coated with a spicy and savory homemade sauce based on gochujang and doenjang, and baked again to create a delicious side dish.

A duruchigi (stir-fry) made by first frying the fatty beef brisket beyond 80% until crispy, then stir-frying with aged kimchi and a sweet-spicy sauce until the sauce is reduced.

A quick side dish made by reducing the spiciness of peppers in vinegar water, then tossing them in a sweet and spicy sauce to keep them crunchy.

A spicy-sour, chewy abalone salad with savory yellow croaker strips, seasoned with a bold homemade sauce and crisp green onion slices, styled after Euljiro street food.

A side dish featuring firm, chewy eggplants and enoki mushrooms that have been thoroughly drained after salting, stir-fried in a spicy-sweet gochujang oil sauce to enhance texture and flavor.

Anchovies tossed in a moist gochujang sauce flavored with a small amount of licorice-infused water

A robust ross-style pasta featuring chewy rigatoni tossed in a rich, sautéed gochujang sauce, topped with crispy dried shrimp crumble for a satisfying crunch.

A spicy and savory mackerel tuna canned soup made by mixing blanched soybean sprouts with doenjang seasoning and simmering them together in a broth made from mackerel tuna canned, green onion, and green chili.

An innovative gamjatang recipe that boldly skips soaking and parboiling pork spine, instead simmering it all at once with seasonings for deep flavor.

A hearty, all-season side dish made by lightly steaming small, bite-sized garlic cloves to remove their pungent flavor, then tossing them in a sweet and spicy special gochujang sauce.

A magical upgraded military dish where pork belly and potatoes are first stir-fried in their own fat, then simmered in a special sauce made from a mix of gochujang and doenjang.