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A crunchy side dish made by rinsing the saltiness from store-bought soy-pickled radish and tossing it in a spicy, sweet, and sour seasoning

A refreshing and chewy bibim guksu made by dissolving gochujang in store-bought naengmyeon broth and topping it with cucumber, ham, and seasoned dried radish

A spicy-sweet drinking snack made with cleaned large anchovies, gochujang, mayonnaise, and peanut butter that clings deliciously to the palate.

A side dish combining the crispness of blanched garlic scapes with the savory aroma of dried shrimp stir-fried to a crisp in mayonnaise

A fusion jjolmyeon finished with sesame oil, stir-fried with golden garlic and scallion-infused oil

A side dish that enhances store-bought squid jeotgal with garlic, sesame oil, and cheongyang chili pepper for extra savoriness

A refreshing icy acorn jelly rice soup with tender blanched jelly, chilled naengmyeon-style broth, well-fermented kimchi, and crushed seaweed flakes

A special noodle dish made by mixing leftover tuna gangdoenjang with chewy ramen noodles, crisp bean sprouts, and lettuce for a spicy and savory meal.

A nutritious rice dish where angelica tree roots are quickly stir-fried in the savory fat of beef brisket, reducing their bitterness and maximizing their fragrance.

Crispy, crunchy rice ball with a savory flavor from furikake, stuffed with tuna and spam, baked in a fish-shaped bun mold for a satisfying texture that’s crispy on the outside and soft on the inside, topped with mayonnaise, teriyaki sauce, and bonito flakes.

A rice thief stew where bite-sized arongsatae (beef brisket) is braised in a sweet and spicy special sauce and enjoyed with fluffy potatoes.

A premium bibim kalguksu featuring a vegan yakgochujang made with finely chopped king oyster mushrooms stir-fried until crispy to mimic meat texture, paired with aged kimchi fragrant with sesame oil.