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A super-simple crunchy geotjeori made by cubing and tossing the vegetables instantly without any salting step

A savory side dish of chewy potatoes marinated in salted starch-syrup water, stir-fried with kkwarigochu and small dried anchovies for deep umami.

A smoky, Chinese-style rice bowl with chewy baby cuttlefish, sausage, and vegetables stir-fried in an oyster sauce base for deep umami.

Mukbap with chewy acorn jelly and kimchi in a broth deepened with dried shrimp and dried pollock

A restaurant-style beef short rib soup with a deep, clear broth achieved by thoroughly removing blood and simmering for a long time

A savory dried pollock hangover soup that builds deep flavor quickly with shredded radish and adds richness with perilla seed powder and saeujeot.

A rich yet clear broth with chewy, tender pork ribs, served with a special spicy soy sauce in an earthenware pot.

A seafood fried rice featuring shrimp, squid, and crab stick with Sriracha sauce for an exotic spicy kick.

Tender and delicious tomato meatballs made by simmering beef and pork meatballs mixed with vegetables in tomato sauce.

A restaurant-style yukgaejang made with a deeply infused beef and radish broth, all-purpose spicy dadagi, glass noodles, and egg.

A fiery and savory napa cabbage geotjeori made with Vietnamese chili powder and blended fruits and vegetables for an intensely spicy yet umami-rich flavor.

A thick and sticky dakbokkeumtang where even chicken breast stays moist thanks to a baking soda tenderizing method and hidden seasonings, with potatoes melting into the sauce.