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A premium short rib kimchi stew that quickly draws out the blood from the ribs using sugar, enhances umami with shrimp paste, and is slowly simmered over medium heat.

A refreshing, crisp radish salad with fresh oysters coated in sesame oil for a chewy texture, seasoned with a tangy-sweet, savory dressing that makes it the perfect side dish to enhance rice.

A chewy, non-stick beef jeon made by rolling tenderized red shoulder beef with a rolling pin and grilling it with fragrant ginger oil.

A super simple summer kimchi that’s ready in just 5 minutes, using store-bought gochujang as the secret weapon—no need to salt cucumbers. It delivers a refreshing, sweet-and-sour crunch.

Stir-fry onions and green chili peppers over high heat until sweet and caramelized, then add gochujang for a deliciously sweet, salty, and spicy side dish that pairs perfectly with rice.

A refreshing cucumber and radish salad made without salting the radish and cucumber, using a small pinch of New Sugar to eliminate the bitterness of summer radish, quickly prepared and enjoyed fresh.

Using cola in the initial blanching to eliminate off-flavors, and blending pineapple with natural seasonings in a mixer to enhance tenderness and spiciness in this ribs stew.

Original rice thief pork Jjageuli with rich, savory homemade sauce—meat and firm vegetables are first sautéed in oil to remove moisture, then simmered until crispy and deeply flavorful.

A savory soy sauce fish cake stir-fry enhanced with half a spoon of peanut butter for richness and umami depth.

Sautéing beef brisket with doenjang first, then adding a generous spoon of cheonggukjang to create a rich, savory flavor in this hearty chadol doenjang jjigae.

A kimchi pancake made with a chilled dough using ice water, stuffed with squid and fried until crispy all the way through with a light dusting of tempura flour.

A savory homemade version of the famous line-up restaurant-style pork bulgogi rice, enhanced with marinated onion, soybean paste, and black sugar for a rich, umami-packed flavor.