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A versatile stir-fried yakgochujang made by sautéing ground pork with soy sauce and tuna extract, then simmering with gochujang, sugar, and water until glossy and reduced.

A premium soybean sprout muchim with dried pollock strips, offering a delightful chewy texture and nutty flavor.

Jeolla-style gochujang yukhoe with a spicy-sweet gochujang seasoning, a glossy sheen from oligosaccharide syrup, and the richness of egg yolk

A hot stone pot flying fish roe rice with chewy gardenia-pickled radish and sweet-and-sour stir-fried sour kimchi for deep umami

A restaurant-style braised chicken with broth, featuring a spicy and savory depth from large green onion, onion, and Vietnamese dried chili peppers.

A super simple mapo tofu made quickly with gochujang, doenjang, and chicken stock instead of doubanjiang, served over rice.

A musaengchae that skips salting and is tossed directly with fermented anchovy sauce and gochugaru to highlight crispness and savory broth.

A special noodle recipe of chewy somyeon, vegetables, and whelk mixed with a soy sauce-based seasoning made with alcohol-burned mirim.

Savory rice balls filled with cheese, made with spam, aged kimchi, and pickled radish, then fried to a crisp. An arancini-style delicacy perfect as a side dish.

A gourmet spam fried rice made by stir-frying vegetables in the oil rendered from spam itself, then cooking fluffy scrambled eggs and rice, and finishing with sesame oil and chopped green onions.

A crispy and savory appetizer made by mixing mashed spam and tofu in a 1:1 ratio, stuffing it into chili peppers, and pan-frying until golden brown.

A unique delicacy featuring thinly sliced, lean bulgogi-style beef grilled to golden perfection and tossed with savory salt and sesame oil, then wrapped in fresh spinach for a rich, satisfying bite.