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A simple summer delicacy featuring crispy, salty pork belly served with a refreshing cold noodle broth

An unbeatable value cold noodle dish using affordable bean sprouts and thin wheat noodles, with a rich umami punch from tonkatsu sauce, perfect for tough economic times

A savory, sweet-and-salty stew featuring seared whole pork belly with a crisp exterior and tender interior, simmered in a special sauce made with oyster sauce and tonkatsu sauce, finished with crunchy gwari chili peppers for a refreshing bite and vibrant color.

A hearty, savory stew with pork and kimchi stir-fried with abundant garlic, then simmered with potatoes and gochujang seasoning—perfect as a rice-munching side dish.

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 super simple cold noodle dish made without separate broth by using store-bought 'Homemade Pear' drink, delivering a refreshing, sweet-and-sour flavor perfect for summer.

A rich, spicy cream jjamppong inspired by rosetta pasta, made by sautéing pork belly and onions in their own fat, then adding instant noodle soup and milk for a thick, savory sauce.

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.

Squid and vegetables like green onion and zucchini are stir-fried in scallion oil, then quickly sautéed with spicy seasoning over high heat and served on top of rice for a hearty Journalist Restaurant Squid Rice Bowl.

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 hearty Korean BBQ restaurant-style doenjang rice bowl made by stir-frying thinly sliced beef short plate, zucchini, onion, and other vegetables in a savory doenjang seasoning and serving it with rice.

Pork foreleg braised in a rich, spicy seasoning with star anise, chunjang, and cheongyang chili peppers for a homemade jokbal with a kick