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An innovative snack made by skewering leftover festival songpyeon and Vienna sausages, then grilling them and brushing with a tangy-sweet homemade gochujang sauce.

A summer side dish that steals your appetite, made by lightly mixing gochujang and jujube syrup into doenjang to toss with crisp ojigochu peppers

A refreshing summer side dish made by adding lightly blanched seaweed for enhanced flavor and texture, then marinating cucumbers and onions in salt to remove moisture completely, resulting in a crisp, dry salad that stays fresh even after time.

A savory side dish made by grilling tofu in a mix of perilla oil and cooking oil until crispy, then coating it with a spicy-sweet gochujang sauce and simmering it to perfection.

A fish dish featuring white-fleshed fish fried with potato starch for a crispy texture, then generously topped with a spicy-sweet sauce simmered with gochujang and soy sauce.

A stir-fried squid thread dish made with ketchup and gochujang, creating a tender texture and a spicy-sweet flavor reminiscent of gangjeong.

A refreshing side dish made by squeezing excess moisture from ripe gochujang pickled chilies and tossing them in a spicy-sweet seasoning with the pickled chili brine for a crisp, flavorful bite.

A spring vegetable salad that highlights the refreshing bitterness and crisp texture of castor aralia shoots, seasoned with a special gochujang-ssamjang sauce

A dish of tender, non-fishy whelks boiled without any off-flavor, served with a special dipping sauce made from doenjang and sesame oil.

A sweet and sour side dish made by soaking dried pollack strips in apple vinegar and apple juice, then mixing with a spicy sauce and aging for at least two days.

A rice-stealing side dish made by stir-frying tender baby chili peppers in a savory sauce. The sauce left in the pan is also great mixed with rice.

A deep and spicy Gyeongsang-style dodari spicy fish stew, enhanced with a seasoning made by stir-frying gochujang and gochugaru, and the fragrance of banga leaves.