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A spicy stir-fried pork with an all-purpose sauce that deepens flavor by subtly adding oyster sauce and curry powder to gochujang, gochugaru, and soy sauce.

A versatile dallae seasoning sauce that combines soy sauce, fish sauce, and plum syrup for a non-salty, pungent, and umami-packed flavor.

Gimbap rolled with washed aged kimchi seasoned with perilla oil and sugar instead of seaweed, filled with savory tuna mayo

A rich beef seaweed soup made with whole onion and large green onion for a deep broth, enhanced with fermented anchovy sauce and tuna extract for extra umami.

A super-simple geotjeori that tosses leftover lettuce with an all-purpose sauce made from soy sauce, fermented anchovy sauce, and plum syrup for a crisp finish.

A rice-stealing side dish where dried shredded squid is first coated with mayonnaise for tenderness, then tossed in a boiled gochujang sauce for a clean, savory finish without any raw taste.

A special noodle dish featuring sweet and tangy kimchi bibim guksu generously topped with savory stir-fried beef brisket in a sweet and salty sauce.

A low-calorie healthy japchae that greatly reduces the amount of carbohydrate-heavy glass noodles and fills it with crunchy shredded cabbage to increase satiety.

A nourishing abalone porridge boasting extreme nuttiness and tenderness, made by lightly grinding soaked rice and simmering it with abalone innards in a pressure cooker.

A rice-stealing side dish of moist soft-boiled eggs marinated with vegetables in a savory soy sauce seasoning

A healthy yubuchobap made by stir-frying crumbled tofu until fluffy and dry, then mixing with a minimal amount of rice and vegetables to fill the tofu pockets.

A spicy-sweet gochujang sauce that clings perfectly to tender pork neck and squid, stir-fried without excess moisture to maximize the smoky fire flavor in this duruchigi.