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Sundae skewers and quail egg skewers made by coating chewy sundae and tender quail eggs with tempura flour, frying until crispy, then tossing in a spicy-sweet sauce made from gochujang, ketchup, and jin ganjang.

A spicy and savory tan tan ramen made by stir-frying minced pork and noodles in a rich milk and soy milk cream sauce.

A spicy-sweet and savory side dish made by stir-frying shredded zucchini and enoki mushrooms with doenjang and gochujang, perfect for mixing into rice.

A savory, spicy, and slightly sweet side dish made by pan-frying tofu in perilla oil until golden, then simmering it with bird's eye chilies in a rich, thick sauce that makes perfect rice pairings.

A spicy and numbing tuna gochujang stew with dried anchovy stock that cuts through the greasiness of holiday dishes.

A side dish made by tossing tender, moist yellow croaker strips that have been soaked in water and mirin with a spicy-sweet sauce, resulting in a soft yet chewy texture.

Boiled pork makchang tossed with minced ginger and spicy seasoning, then melted with mozzarella cheese for extra richness.

A highly addictive jjagglie made by boiling a hearty broth with tofu, tuna, spam, and various vegetables seasoned with gochujang.

Dried pollock strips are softened, coated in starch, fried until crispy, then tossed in a spicy-sweet homemade gwangjeong sauce to create a chewy, satisfying texture even more delicious than chicken gwangjeong.

A hearty and spicy fried rice made by stir-frying boiled gopchang, sour kimchi, and rice with a gochujang seasoning, just like at a Korean BBQ restaurant.

Kimchi albap made by stir-frying kimchi, sausage, and danmuji in a gochujang seasoning and serving it with rice in a ttukbaegi

A kimchi jjigae that maximizes savory depth by using eomuk instead of pork or tuna, along with the included soup packet and gochujang.