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A crispy pan-fried jangtteok made with a golden balanced base of gochujang and doenjang, enhanced with fragrant welsh onion, perilla leaves, and chewy frozen shrimp.

Blanching fresh garlic chives in boiling water with soju for 30 seconds removes their sharpness, then tossing them with dried anchovies and a reduced seasoning sauce creates a savory, umami-rich side dish.

Pizza tteokbokki made by sautéing bacon and bell peppers, then simmering rice cakes, fish cake, and cheese in a tomato gochujang sauce

A side dish featuring tender seasonal young radish greens blanched just 50 seconds for crisp texture, then gently tossed with a savory doenjang and gochujang seasoning to complement any rice meal.

A savory, richly flavored side dish that reduces saltiness while enhancing the savoriness and nuttiness of minced beef and finely chopped onion, perfect as a rice companion or condiment.

A refreshing salad made by tossing tender blanched scallions with firm, steamed squid seasoned with a savory sauce enhanced with doenjang.

Dried pollock strips softened in kelp broth, lightly coated with potato starch, and tossed in a spicy-sweet sauce using residual heat.

A spicy-sweet side dish made by stir-frying spam that's been blanched to remove excess salt and crisp fresh green peppers with chili oil, gochujang, and anchovy fish sauce—perfect as a rice-friendly accompaniment.

A grill house-style gochujang made by mixing two types of doenjang, chopped chili peppers, peanut powder, honey, and soda.

A delicious snack or appetizer made by coating sundae and rice cakes with potato starch, frying until crispy, then tossing in a spicy-sweet glaze.

Blanched Vienna sausages wrapped in rice paper, fried until crispy, and served with a cho-gochujang maple sauce skewer dish

A broth-style jjajang tteokbokki with deep flavor from stir-fried pork, made by mixing jjajang powder with gochujang and gochugaru in a golden ratio