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A rich and deeply flavored beef short rib kimchi stew made by simmering pre-boiled beef short ribs with fresh kimchi, green onions, and tofu in dried anchovy powder broth.

A refreshing squid cold salad made by marinating tender, blanched squid with crisp pickled radish, cucumber, and mint in a spicy-sour dressing.

A simple, healthy ssamjang made without fire, using store-bought soybean paste and gochujang mixed with canned tuna and mashed tofu to reduce saltiness.

A versatile dressing that pairs perfectly with bibim guksu, jjolmyeon, cold noodles, and more. Achieve deep, rich flavor easily using store-bought fruit juices.

Perfectly eliminates fishy odor using doenjang and gochujang, while utilizing the entire broth from canned mackerel to create a deep, rich soup flavor.

Fillet cod is thoroughly coated with potato starch on both the surface and inside, deep-fried twice for extra crispiness, then simmered in a spicy-sweet sauce to create a delicious gwanjeong dish.

A rich and savory stew made by stir-frying kimchi and gochujang in tuna oil, then simmering with potatoes and vegetables—perfect as a rice companion.

Fresh kimchi lightly rinsed to remove any off-flavors is stir-fried in perilla oil and combined with pork belly to create a rich, savory, spicy jeyuk bokkeum.

A lifetime staple jinmichae that stays soft without mayonnaise, thanks to controlled heat and the right oligosaccharide blend, with roasted soybean flour enhancing its rich, savory depth.

Steam pumpkin leaves to softness in just 3 minutes using a microwave, paired with a savory golden-ratio universal wrap sauce

Sear pork marinated in kiwi marinade until golden, then stir-fry with kimchi and vegetables for a spicy, savory dish.

Professional-style kimchi pork belly stir-fry with a special sauce from a world cooking competition champion, using potato starch for perfect flavor penetration into meat and kimchi.