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A faithful basic dakbokkeumtang made with cut-up chicken, simmered down in a perfectly balanced spicy-sweet sauce.

Squid and vegetables like green onion and zucchini are stir-fried in scallion oil, then quickly sautéed with spicy seasoning over high heat and served on top of rice for a hearty Journalist Restaurant Squid Rice Bowl.

A spicy-sweet gyeran bokki made by simmering boiled eggs in a gochujang sauce with Korean fish cake (eomuk), large green onion, and cheongyang chili pepper for a hearty finish.

A market-style kalguksu featuring thin wheat noodles tossed with kimchi and apple in a spicy-sweet sauce.

Authentic Chinese-style kimchi fried rice with a smoky flavor from gochujang and soy sauce, where pork and kimchi are stir-fried separately for depth of taste.

Maximizing savory depth with abundant green onions and minced garlic, this Raymon Kim-style stir-fry is gently cooked with a splash of water to achieve a moist, tender texture.

A refreshing, spicy-sweet kimchi bibim guksu with clean flavor—lightly rinsing the kimchi brine to eliminate heaviness and enhance freshness.

Pan-fry fish cakes until deeply browned to preserve their chewy texture, then simmer in a sweet and spicy gochujang sauce—truly irresistible side dish that pairs perfectly with rice

A hearty jjigae made by sautéing tuna canned in oil with gochujang and doenjang to eliminate fishy odor, then simmering with generous amounts of zucchini and potatoes for a thick, savory broth that pairs perfectly with rice.

Using sugar instead of honey, marinating the squid strips in seasoning and oil before cooking ensures they remain moist and tender even after refrigeration, never becoming tough or rubbery.

A super simple tuna sauce made by mixing canned tuna with doenjang and gochujang in a golden ratio, ready in just 5 minutes without any heating.

A savory side dish that pairs crisp, rinsed fresh kimchi with flavorful fish cakes in a custom sauce, making it a perfect rice-killer