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A spicy braised dish of soybean sprouts, monkfish, and mixed seafood simmered in a fiery chili seasoning for a bold, tingling finish.

Savory minced beef stir-fried in scallion-infused oil and rice cakes grilled crisp outside and chewy inside, coated in a sweet and salty sauce — a market-style oil tteokbokki

A versatile meat topping sauce from Sung Si-kyung's family, made by simmering ground beef and shiitake mushrooms in soup soy sauce until the liquid is just absorbed.

A crispy pancake that maximizes the sweet essence and aroma of large green onions by minimally mixing chopped large green onions with Korean pancake mix and egg.

A seasoned acorn jelly dish that preserves the jelly's unique slightly bitter flavor and aroma by omitting minced garlic, and lightly tosses sweet and sour vegetables like a fresh salad.

A sweet and spicy dakgalbi recipe that lets you enjoy restaurant-style flavor at home, generously and affordably.

A waterless curry made by cooking onions, beef, butter, and Golden Curry in a rice cooker to concentrate the natural flavors of the ingredients.

A healthy salad featuring crisp shredded cabbage and tender acorn jelly, dressed with a clean, sweet-and-sour special soy sauce seasoning without garlic.

A special side dish recipe that tosses fragrant minari and seasonal cockles in a sweet and sour sauce made with double-strength vinegar and gochujang.

Janchi guksu with a deep, rich anchovy broth, topped with finely chopped garlic chives and a spicy seasoning sauce, evoking the taste of a rural market.

A crispy pancake made by mixing scallions, garlic chives, and seafood into a batter of rice pancake mix and Korean pancake mix, then pan-frying in generous oil.

Ultra-simple pickles made by marinating anthocyanin-rich purple onions in a no-boil sweet-and-sour brine, preserving their brilliant violet color and maximum crunch.