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A spicy and numbing mala stew made by simmering chicken wings with garlic chives and red chili peppers in a bold mala seasoning.

A hearty, savory one-bowl noodle dish featuring tender beef brisket and thin wheat noodles in a rich doenjang stew

A spicy and tangy squid muchim that brings out the natural flavor of squid by blanching it in its own moisture instead of boiling in lots of water.

A special muchim made by blanching butterbur stems, splitting them thinly, and tossing them in a sweet-and-sour gochujang sauce for a refreshing, crunchy side dish.

A sweet and tangy gizzard shad sashimi salad tossed with crisp vegetables and a secret sauce, perfect for enjoying fresh autumn gizzard shad.

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

Daejeon-style jang kalguksu with a rich anchovy broth, spicy kick from gochujang and chili pepper powder, topped with fluffy egg and crown daisy

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.

An unusual balloon-shaped snack with a spicy-sour gochujang tabasco sauce, fried crisp

A side dish made by tossing jinmichae in warm seasoning without frying, staying soft and moist even after sitting for hours

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

Spicy squid bibim kalguksu made by stir-frying squid with cabbage, onion, and other vegetables in a spicy sauce, then mixing with kalguksu noodles.