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Pork marinated in a special sauce tenderized with pear beverage and oyster sauce, then stir-fried over high heat in scallion-infused oil until crispy.

A restaurant-style spicy stir-fried nakji, marinated in a special fiery sauce and quickly stir-fried over high heat.

Yangnyeom chicken with a thick, sweet sauce made by adding strawberry jam and tonkatsu sauce.

Spicy-sweet gochujang-marinated chicken stir-fried with sweet potato, rice cakes, and perilla leaves for a savory delight

Samgyeop dubu kimchi, where golden pan-fried tofu and pork belly stir-fried in its own fat with sour kimchi come together in perfect harmony.

A deeply flavored dakbokkeumtang where chili powder and vegetables are first stir-fried in rendered chicken fat, then braised in a golden-ratio sauce until the liquid reduces to a rich glaze.

A deep-flavored tuna gochujang stew with a golden 3:1 ratio of gochujang to doenjang, enriched with the savory flavor of tuna oil and the thickness of potatoes.

Stir-fried with rich aroma from perilla oil and perilla seed powder, then dipped in a special chili paste sauce made with fermented soybean paste for a delicious, non-greasy bite of Sinlim-dong-style Baek sundae bokkeum.

A brothless dakbokkeumtang stir-fried with only vegetable juice and a thick, rich sauce, infusing the chicken with smoky flavor and umami.

A delicious gimbap made by mixing bulgogi, washed old kimchi, and gochujang seasoning into rice, then baking it in an air fryer for a crispy exterior.

A high-quality, unique delicacy kalguksu made by adding spicy gochujang seasoning, dried shrimp, and plenty of fresh roe and milt to instant anchovy kalguksu ramyun.

A sweet and spicy side dish made by simmering potatoes, zucchini, and boiled pork in a rich sauce of gochujang and ssamjang until the sauce is nearly absorbed.