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A quick and flavorful kung pao chicken made with leftover chicken or frozen chicken nuggets, stir-fried with green onions and chili peppers in a sweet and sour soy sauce

A clean, slightly thickened stew made without soybean paste or gochujang, using only soy sauce, anchovy sauce, and oyster sauce for a rich, non-greasy flavor, featuring thick-cut pork belly and soft tofu.

Supreme-style chicken with a sweet and tangy sauce base reminiscent of Pikachu pork cutlet, generously sprinkled with a sweet homemade mayonnaise sauce

An innovative red japchae made by stir-frying crisp bean sprouts in a spicy and savory sauce without needing to soak the glass noodles first

Thickly sliced shiitake mushrooms are pan-fried over high heat to preserve a chewy, meat-like texture, then tossed in spicy-sweet jeyuk sauce for an unbeatable value side dish.

A richly savory Mapo Tofu-style rice bowl tailored to Korean tastes by adding gochujang and oyster sauce to store-bought tomato spaghetti sauce.

A clean, fluffy fried rice made by simply adding pork belly, vegetables, and sauce all at once into a rice cooker, eliminating the need to stir-fry in front of a stove and cutting the grease.

An ultra-simple samgyeopsal kimchi fried rice flavored with scallion oil and all-purpose oyster sauce, without the hassle of making a separate seasoning sauce.

Spicy pork ribs stew simmered with potatoes, carrots, and perilla seeds after boiling the pork ribs in beer to remove odor, seasoned with radish, green chili peppers, and gochujang.

A spicy-sweet gyeran bokki made by simmering boiled eggs in a gochujang sauce with Korean fish cake (eomuk), large green onion, and cheongyang chili pepper for a hearty finish.

A beloved stir-fry featuring spicy green peppers, squid ink, and sausages seasoned with oyster sauce and doubanjiang for a savory, spicy depth that appeals to all ages.

A savory side dish that pairs crisp, rinsed fresh kimchi with flavorful fish cakes in a custom sauce, making it a perfect rice-killer