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A hearty potato stew simmered with potatoes, fish cake, and chili peppers in a bold, spicy gochujang sauce, perfect for mixing into rice with every last drop of flavorful broth.

A highway rest stop-style butter-grilled baby potato dish with a savory combination of mayonnaise and butter, golden on the outside and chewy inside.

An original doenjang jjigae that eliminates the muddiness of soybean paste with caramelized onion and cherry tomatoes, while maximizing savory flavor with refreshing crab.

A simple and healthy gimbap packed with thick, chewy egg omelet made with potato starch and sweetly stir-fried carrots, combining great taste and nutrition in one easy recipe.

A Sichuan-style mapo eggplant stir-fry made without doubanjiang, using soybean paste and oyster sauce instead—perfect for mixing into rice with a quick stir.

A light and clean potato salad with a satisfyingly crisp texture, made without mayonnaise but instead using Greek yogurt and finely chopped cucumber pickles.

Boil potatoes in boiling water with salt and nu-suga, then finish by rolling them in honey to create a fluffy, delicate texture

Traditional potato ongsimi made with freshly extracted starch from grated potatoes and finely chopped broccoli, resulting in a chewy texture and vibrant green hue.

A crispy seafood pancake made with curry powder, potato starch, and an ice water batter that eliminates fishy odors and achieves a deep-fried texture.

A summer seasonal doenjang jjigae featuring fresh potatoes and zucchini, where the doenjang is first sautéed to eliminate its pungent aroma and enhanced with a touch of ssamjang for a rich, savory depth.

A savory, slightly thick stew made by marinating pork shoulder with soybean paste and garlic, then simmering it with salty menraku paste to create a delicious broth perfect for mixing with rice.

A delicious pumpkin pancake made with thinly sliced old pumpkin for a crisp texture, enhanced with potato starch for chewiness.