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Golden ratio marinade made with soy sauce, cooking wine, and black sugar, stir-fried to recreate the signature style of Gisa Restaurant pork belly

Professional-style kimchi pork belly stir-fry with a special sauce from a world cooking competition champion, using potato starch for perfect flavor penetration into meat and kimchi.

A simple and delicious Chinese-style japchae that’s ready in just 5 minutes, stir-fried all at once with a single pan.

A simple, quick side dish made by layering a fragrant, savory paste of finely chopped scallions and red chili peppers between mustard greens. Ready in just 5 minutes, this delicious, crunchy kimchi is the perfect rice companion.

A rich and refreshing kimchi stew made by stir-frying well-aged kimchi with thick pork belly, then simmered with rice washing water and shrimp paste for deep, savory flavor.

A traditional Gangwon-style potato pancake made with only potatoes and salt, achieving a crispy and chewy texture without any flour.

Kimchi rice styled after the famous Gwang-sikdang recipe, where fresh kimchi is stir-fried in scallion oil and seasoned with soy sauce and sugar, then generously topped with mozzarella cheese and folded into a half-moon shape.

A braised chicken recipe where a whole chicken is simmered thoroughly in a regular pot, the broth is separated, and glutinous rice at the bottom is pressed down to create rich, savory nureongji (crispy rice)

A dried pollack hangover soup made by stir-frying dried pollack strips and radish in sesame oil, then simmering in rice water until thick and savory.

Tender squid and thinly sliced pork belly stir-fried in a mildly spicy-sweet Sumi-style sauce.

A rice thief side dish where tofu is pan-fried to golden crispness before being braised in a savory, umami-rich sauce.

Mustard paste completely eliminates greasiness and off-flavors, resulting in a premium main dish of chewy chuck flap beef and crunchy vegetables stir-fried with oyster sauce.