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A simple, high-value side dish that elevates crisp cabbage with the rich aroma of butter and the deep umami of finely ground dried shrimp, creating a sophisticated flavor profile.

Noodles quickly tossed in a sweet-and-sour sauce made with equal parts gochujang and gochugaru, served with refrigerator vegetables and ripe kimchi.

Spicy-sweet gochujang teriyaki pork belly stir-fried with rice cakes, king oyster mushrooms, and garlic in a gochujang sauce

A hearty jang kalguksu simmered with dumplings and zucchini in a spicy, savory base of gochujang and doenjang broth

A hearty stew made by simmering spam, tofu, and kimchi in kimchi broth, delivering a spicy yet deeply flavorful dish.

A refreshing fresh green laver salad enhanced with pungent wasabi dissolved in hot water, highlighting the natural flavor of fresh green laver and the crisp, tangy-sweet harmony of julienned radish.

Stir-fried small anchovies with garlic, soy sauce, and tuna essence, finished with rock sugar and sesame oil for a savory, rich side dish.

A cooked green chili condiment with dried anchovy powder, barley shrimp powder, doenjang, and fish sauce

A rich and savory jjigae simmered with tofu and spicy seasoning in the fragrant oil from pre-cooked beef intestines.

Ground beef and pork belly are finely ground with rice cakes and green onions, wrapped in shiitake mushrooms, then grilled over charcoal for a rich, savory dish.

Dongpa Jeonyuk made by searing pork belly like frying, simmering in a soy sauce and mirin marinade, served with green onions

A Gyeongsang-style namul dish where radish and soybean sprouts are seasoned separately, stir-fried in sesame oil, and simmered in water until the liquid reduces.