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A rich, deeply flavorful kimchi tuna sundubu jjigae made without broth—using the savory oil from the tuna can to sauté tangy kimchi, then enhanced with soy sauce, anchovy sauce, and oyster sauce for a satisfying umami punch.

A fusion ramen that creates a deep, spicy jukgaejang broth in just 3 minutes by adding pork belly fat, gochugaru, and anchovy sauce to sari gomtang ramen.

Fried rice made with leftover pork and plenty of green onions, seasoned with chili powder for spiciness and oyster sauce and tonkatsu sauce for a savory depth of flavor

Spicy kick of gochujang blends with rich, luxurious butter flavor, perfectly melding into thin-cut pork belly and pairing beautifully with thin kalguksu noodles.

Fried leftover meat and kimchi with fermented soybean paste to bring out the savory umami of a steakhouse-style stir-fry, finished with a ring of milk-infused egg mixture around the edge for the signature flaky egg crust look of a famous chicken breast specialty restaurant.

Perfectly recreate Isaac Toast at home with a sweet and tangy special kiwi sauce, crisp cabbage, and ham and cheese.

Simmered chicken feet and bean sprouts in a spicy gochujang-based sauce create a rich, deep flavor reminiscent of Hansin PochaST-style soup chicken feet.

A super simple jangjorim that’s ready in just 10 minutes using ground beef, eliminating the hassle of long simmering and shredding meat.

Deep savory flavor without any seasoning, achieved by using curry powder; cold rice coated with egg mixture for a fluffy, grain-by-grain texture in the fried rice

Simple fried rice made by mixing eggs and chicken stock into cold instant rice, then stir-frying it in the oil from crispy spam for a fluffy texture.

A simple and quick fried rice made by soaking cold rice in egg mixture to make it fluffy, then stir-fried with butter and soy sauce for rich, savory flavor.

After removing the oil from canned tuna, it is first sautéed until fluffy with mirin and sesame oil to completely eliminate any fishy odor, then rolled with fragrant perilla leaves into a moist egg roll.