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Buffalo wings, marinated in a special sauce made by simmering Tabasco sauce, butter, and fine chili powder, then crisped up in an air fryer. A New York-style classic.

Sichuan-style dish that hits the Korean palate—soft tofu blanched briefly for firmness, then gently simmered in a spicy chili oil and doubanjiang sauce

A premium ramen that captures the deep, savory flavor of a seafood jjamppong specialty restaurant by enhancing the aroma of scallion oil with umami-rich dried anchovy sauce and crayfish.

A super simple K-pasta made by quickly stir-frying pork belly fat with green onions using frozen spaghetti without the hassle of boiling noodles.

A premium rice bowl featuring pork belly coated in chili powder and potato starch, grilled to perfection in a pan where chili oil is naturally extracted from the meat’s fat for maximum flavor.

A super simple stew with a rich, spicy base made by sautéing gochujang tuna in green onion oil, then swirling in soft egg mixture for a tender, pillowy texture and deep spiciness.

A super simple Napolitan spaghetti that delivers deep, savory flavor without any complicated seasoning, using ketchup and tonkatsu sauce.

Mix milk and gochujang into store-bought tomato sauce to make a roquefort sauce, then add torn crami for rich flavor in this pasta dish.

A light, refreshing, super-simple hangover soup made by boiling shrimp and soft tofu, seasoned with anchovy fish sauce and salted shrimp.

An exceptional pairing of instant-marinated grilled yakiniiku using imported beef without marinating time, and a crisp cucumber salad torn by hand for maximum flavor absorption.

A versatile, no-fuss side dish that revives your appetite during dull summer days by quickly stir-frying thinly sliced fresh green chilies in a spicy gochujang marinade.

A spicy stir-fried side dish made with tuna, shiitake mushrooms, and green chili peppers, perfect as a rice accompaniment.