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A chewy fish cake stir-fry with fresh shiitake mushrooms, sautéed until dry and crisp in spicy gochujang oil, enhanced with a versatile soy sauce glaze.

Place puffball mushrooms and water dropwort on minced garlic oil, pour a spicy, tangy chili sauce, and simmer until just right—this is the ultimate value-packed side dish.

A savory dill sauce made with two bundles of dallae, dried anchovy sauce, and plum syrup, enjoyed with roasted seaweed.

A unique side dish that combines the refreshing tangy sweetness of radish salad with the savory crunch and oceanic aroma of lightly roasted seaweed

A 5-minute ready side dish made by first pan-frying dried clams without oil to eliminate fishy odor, then quickly stir-frying them in a sweet and savory sauce.

Spicy-sweet sundae stir-fry with fragrant perilla seed powder, sesame oil, and fresh perilla leaves, served generously with chapssal noodles and glass noodles.

A savory fish cake stir-fry with a sharp, aromatic perilla pepper and spicy gochujang-style seasoning that pairs perfectly with rice.

A delicious spicy noodle dish with a sweet and sour flavor from gochujang and plum syrup, paired with crisp vegetables and conch.

A refreshing and savory bibimguksu made by using the soy sauce brine from leftover gochujang and onion jangajji as a base for the spicy dressing, enhancing the tangy-sweet flavor profile.

A savory, slightly sweet side dish made by braising whole garlic cloves in soy sauce and syrup until chewy, with a spicy kick from chili to balance richness.

A fragrant and refreshing side dish rice made with dried jujube leaves and a spicy, clean seasoning sauce without sesame oil.

A soy sauce dish made by finely chopping fragrant wild chives, mixing with a soy-based seasoning, and serving with crispy roasted seaweed.