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A hearty nurungji samgyetang made by simmering whole chicken legs and dried jujubes in a rich broth, served with glutinous rice nurungji.

A special Chinese-style chicken dish by Chef Lee Yeon-bok, where steamed glutinous rice is evenly coated onto marinated chicken thighs and then steamed in a bamboo steamer.

A hangover-curing cold udon with a savory broth made from chicken powder, chilled and served with chewy udon noodles.

Pork back ribs braised low and slow for 90 minutes in a gochujang-based sauce with curry and plain yogurt, resulting in tender, fall-off-the-bone meat with a spicy, savory flavor.

A restaurant-style jjamppong made by stir-frying pork and seafood with a secret sauce of gochugaru, oyster sauce, and beef bone powder

A super-simple eomuk-tang that recreates the taste of street food stalls and specialty shops using only store-bought basic seasoning combinations, without any vegetable or seafood broth.

A handmade sesame ramyun where ground sesame egg mixture coats slightly undercooked noodles, delivering a rich, nutty, and spicy broth.

A rich Indian-style chicken curry made without water, using the flavors of onion, tomato, and fresh cream with added spices.

A whole chicken massaged with oil and seasoning, then air-fried to crispy skin and juicy meat, just like electric rotisserie chicken.

A restaurant-style meat sundubu jjigae loaded with ground pork and vegetables, finished with Chinese-style wok oil for a smoky, spicy kick.

A curry-house-style omurice featuring a rich Japanese curry base topped with a tornado-shaped egg crepe

A rich, spicy, and savory cream pasta with deep flavors, inspired by Outback Steakhouse's Toowoomba Pasta.