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A rich and spicy dakgaejang made by simmering chicken in a deep broth, then adding a fiery seasoning of stir-fried chicken skin, gochugaru, and large green onion.

A spicy samgyetang made by stuffing a cleaned chicken with glutinous rice, garlic, and jujubes, then simmering it with a samgyetang pack and cheongyang chili peppers for a hot and peppery kick.

A tteokbokki that recreates the thick, rich texture of restaurant-style rosé tteokbokki using a rosé powder made with coffee creamer and chicken stock.

A rich chadol doenjang jjigae that combines the savory flavor of beef fat, the umami of anchovy broth, and perfectly balanced seasoning.

A chicken recipe where pan-fried crispy chicken is tossed in a special mayo-garlic-based barbecue sauce.

Aglio e olio that captures the deep flavor of a restaurant, using thickly sliced garlic, chicken stock, and an emulsion technique

Sung Anh's dakbokkeumtang enhanced with roasted whole garlic for deep sweetness and savory richness, using stewed paprika juice instead of gochujang for a bright color and clean flavor.

A spicy rice bowl made by stir-frying chicken thighs in a sweet and spicy gochujang sauce, topped with a rich egg yolk and mixed together.

An American-style sandwich filled with shredded chicken breast, bacon, and onions sautéed, then mixed with mozzarella cheese and ranch dressing, stuffed inside a hoagie roll.

A savory tuna porridge for hangover relief, quickly cooked in one pot with instant rice and canned tuna in 5 minutes.

A rabokki made by first pan-searing green onions and fish cakes to give them a Chinese-style charred flavor, then simmering them in a savory special sauce.

A fusion rice bowl with a sweet onion and smooth crabmeat egg mixture cooked gently in a curry base, creating a moist, scrambled-egg-like texture with an exotic twist.