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A sauce that 100% replicates the thick, sweet-and-spicy flavor characteristic of specialty shop dakgangjeong, using strawberry jam and gochujang

A special jjamppong-tang that adds the softness of sundubu to a deep, spicy broth made by stir-frying pork and seafood with seasonings.

An intensely spicy Paldang-style stir-fried fire squid that captivates the palate with a bold seasoning of chili powder and capsaicin.

A Chinese-style stir-fried pork belly with oyster sauce, doubanjiang, and chili oil, delivering a smoky, savory flavor perfect over rice.

A super simple mapo tofu made quickly with gochujang, doenjang, and chicken stock instead of doubanjiang, served over rice.

A rich and spicy yukgaejang simmered in brisket broth with generous amounts of beef bone powder and large green onion, just like the ones from famous restaurants.

Chicken marinated with soy sauce and cheongyang chili powder, coated in a thin batter, fried, and finished with a sweet and spicy red sauce brushed on like a glaze.

A Myeongdong kalguksu-style garlic geotjeori with the sharp, pungent kick of coarsely chopped garlic and chili seeds.

A clear and savory beef radish soup made by simmering beef and radish thoroughly, enhanced with soup soy sauce and beef dashida for deep umami.

A musaengchae that skips salting and is tossed directly with fermented anchovy sauce and gochugaru to highlight crispness and savory broth.

Professional-style jokbal with deep color and chewy texture, simmered twice in a rich broth made with Jin-ganjang, dark soy sauce (laochou), and spices.

A classic rosé pasta that maximizes the flavor of mushrooms and bacon by combining tomato sauce and fresh cream in a 1-to-3 ratio