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Spicy-sweet gochujang teriyaki pork belly stir-fried with rice cakes, king oyster mushrooms, and garlic in a gochujang sauce

A hearty pork belly doenjang hot pot made by boiling pork belly and radish, then simmering cabbage, mushrooms, and zucchini in a savory doenjang and cheonggukjang broth.

A rich galbitang made by simmering beef short ribs and assorted bones together for deep flavor, then tenderizing the meat in a pressure cooker.

A highly addictive gang-doenjang jjageuli made by stir-frying crumbled tofu and assorted vegetables in doenjang until just covered with liquid, perfect for mixing into rice.

An easy Chinese restaurant-style japchae rice bowl with wok-fried pork, glass noodles, and oyster sauce, infused with smoky aroma.

A premium nourishing hot pot featuring fresh seafood and spring greens simmered in a clear, refreshing broth made from mackerel and diphori.

A rice thief side dish where the meaty, chewy texture of shredded mushrooms meets the sweet and spicy Chinese-style doubanjiang sauce.

A dish where boiled noodles are pan-fried to a crisp, chewy texture, then topped with a rich Chinese-style sauce packed with fresh seafood and vegetables.

A spicy and refreshing hot pot made with seasoned beef bulgogi, whole Korean small octopus (nakji), and bunmoja noodles, simmered to a bold, fiery finish.

A mille-feuille nabe enjoyed cleanly with savory doenjang broth and a fish sauce sriracha dipping sauce

Chinese-style japchae rice topped with pork tenderized using baking soda and glass noodles stir-fried over high heat

A spicy yukgaejang variation with radish, soybean sprouts, and oyster mushrooms for a refreshing and crunchy texture