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Sautéed kimchi and spam in a creamy butter sauce for a rich, spicy flavor in this Kodachaya-style kimchi fried rice.

A spicy mussel porridge made by stir-frying mussels with garlic chives and cheongyang chili pepper in a savory doenjang seasoning, then simmering.

Large green onion, radish, and apple tossed in a saeujeot seasoning, creating a fantastic pairing with kalguksu.

Jjapparabokki is a unique noodle dish made by simmering Chapagetti, tteokbokki rice cakes, and fish cake in a gochugaru and soy sauce seasoning, creating a spicy-sweet flavor.

Soybean sprouts and assorted seafood braised in a spicy sauce, delivering a sharp, savory depth

A refreshing tuna stew made spicy with gochugaru and gochujang, simmered with tuna, potatoes, and onions.

A hearty and spicy Spam jjagglie made by simmering Spam, potatoes, and tofu in a bold seasoning sauce—perfect as a satisfying side dish for rice.

A spicy and hearty sundubu Yeol Ramyun made by adding Yeol Ramyun and soft tofu to a fiery seasoning paste of large green onion, garlic, and cheongyang chili pepper.

A spicy and refreshing kimchi ramyun noodle dish made by boiling ripe kimchi and ramyun seasoning in anchovy broth, then adding ramyun, somyeon, and soybean sprouts.

A homemade ssamjang with the spicy kick of green chili, refreshing crispness of onion, and rich nuttiness of peanuts—far more flavorful than store-bought versions.

A spicy and hearty kkakdugi juk made by simmering thinly sliced beef short plate and kkakdugi with kkakdugi brine and rice

Chadol yukgaejang kalguksu made by stir-frying thinly sliced beef short plate, radish, and large green onion in a spicy gochugaru seasoning, then simmering in beef bone broth