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A hearty stew made by simmering large chunks of pork neck and fluffy potatoes in a gochujang seasoning sauce until the liquid is reduced.

Thinly sliced pork is pre-seasoned, then combined with sour kimchi and a spicy sauce to create a restaurant-quality kimchi jeyuk bokkeum.

A golden-ratio rabokki that brings back school-day memories, with a sweet and spicy sauce enhanced by the savory depth of ramyun seasoning.

A luxurious gochujang tteokbokki loaded with beef and cabbage, finished with ramyun seasoning and starch syrup for a pleasant sweetness and deep umami.

Pork rind boiled thoroughly with doenjang and aromatic vegetables to completely eliminate any off-odor, then stir-fried until glazed in a spicy-sweet sauce for a chewy drinking snack

A low-sodium ssamjang made by generously mixing onion, cheongyang chili pepper, and tuna into salty homemade doenjang, then mellowing the flavor with starch syrup and maesil syrup.

Dried filefish is moistened with cooking wine and water, then tossed in a separately boiled gochujang sauce, keeping it tender even after sitting for a while.

A rice-stealing pork stew with a rich, spicy broth made by stir-frying pork shank meat with gochujang and gochugaru, featuring a chewy texture from the attached skin.

An addictive jjamppong-style fire-flavored ssamjang made with wok hei oil and canned tuna, delicious even just mixed with rice without any meat.

Red eomuk with a chewy texture and spicy savory flavor, made by simmering fish cake and onion in a rich seasoning sauce over low heat.

A super-simple kimchi gukbap made by simmering pork, soybean sprouts, and kimchi with savory seasonings and a hint of beef bone broth powder for a rich, deep flavor.

An ultra-simple soybean sprout bulgogi that uses only the moisture from the sprouts and vegetables—no added water—to create a deep, savory flavor.