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A summer delicacy of Chinese-style cold jjamppong, combining the refreshing dongchimi broth with a spicy seasoning paste, seafood, and savory jimajang.

A Daegu-style jjamppong recipe that uses beef bone extract and dried shiitake mushrooms to create a deep, hearty broth.

A spicy late-night snack and drinking companion, stir-fried boiled pork intestines with vegetables in a chili oil sauce, finished with perilla seeds and perilla leaves for extra aroma.

A rich and spicy market-style jangteo gukbap made by simmering beef shank and vegetables until deeply flavorful

A special squid tangsuyuk made by coating thick whole squid in a potato starch and egg batter, then frying until crispy on the outside and moist inside.

A refreshing and spicy yellow croaker soup made by simmering cleaned yellow croaker and radish in a seasoning of doenjang and gochugaru.

Chicken feet cleaned with doenjang and whole black peppercorns to remove any off-odor, then simmered in Haidilao mala sauce and spicy seasonings for a numbing, tingly mala chicken feet stew.

A banchan shop-style dubu jorim that is savory-sweet, bursting with umami, and an absolute rice thief.

Tender chicken steamed with ginger and garlic, served with fragrant minari and freshly made bossam radish kimchi.

A stir-fried jjamppong recipe that quickly stir-fries pork and seafood with Jin-ganjang, chili oil, and gochugaru seasoning to bring out rich umami without the need for wok hei.

Boiled kalguksu noodles and fresh cockles mixed with a spicy-sweet sauce made from gochugaru, Jin-ganjang, maesil extract, vinegar, and gochujang

An appetite-stimulating side dish made by firmly massaging rehydrated dried radish strips with gochugaru, oligosaccharide syrup, and fermented sand lance sauce seasoning