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Bite-sized salted radish cubes mixed with fermented anchovy sauce and New Sugar for a sweet-and-sour kkakdugi that tastes great right away, just like at a pork cutlet shop.

A clear chicken broth deeply infused with napa cabbage and radish, served with an addictive spicy special sauce

A super-simple noodle dish that adds sundae, ground pork, beef bone extract, and perilla seed powder to ramyun for a rich sundae-guk flavor

A seafood jjamppong ramyun that recreates the taste of a specialty restaurant by adding wok-fired oil aroma to pre-cooked scallops, squid, and pork.

A home-style jjamppong that creates a natural wok hei by first charring onions without oil, avoiding artificial smoky flavoring.

A Chinese-style chili shrimp dish featuring crispy fried shrimp coated in a sauce made by stir-frying aromatic vegetables with ketchup, doubanjiang, and chili oil

A spicy zucchini pork jjigae that recreates the rich flavor of a famous restaurant, generously simmered with pork and thickly julienned zucchini.

A cost-effective main dish that quickly stir-fries savory thinly sliced beef short plate and crunchy Korean piman pepper in a Chinese-style starch sauce.

A famous restaurant-style budae jjigae loaded with various hams and sausages, made spicy with minced garlic, gochugaru, and sour kimchi

A spicy-sweet jaengban makguksu recipe with a secret sauce that uses apple drink and onion powder for deep flavor.

Thinly sliced radish is laid on the bottom, mackerel and seasoning sauce are added and simmered, then chili powder and vegetables are placed on top at the end to bring out a spicy kick.

Stir-fried sundae that prevents bursting by preheating in the microwave for a chewy texture, then stir-frying with perilla seed powder and perilla leaves for fragrance