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A smooth and spicy mapo egg stew simmered with minced beef and vegetables in doubanjiang seasoning, delivering a bold, numbing flavor.

Aglio olio sauce made by gently frying garlic in olive oil to enhance flavor

A soft and savory street toast made with cabbage, eggs, and ham, grilled to golden perfection.

A hearty side dish made by simmering boiled eggs, pork, cabbage, and onions in jajang powder and soy sauce, perfect for a satisfying rice meal.

Sautéed green onions and dried shiitake mushrooms are added to beef bone broth with spicy seasoning, glass noodles, and beaten eggs for a tangy and hearty egg yutgaejang.

A savory and chewy shrimp skewer jeon, made by alternately skewering deveined shrimp and green onions for a neat and delicious finish.

A nostalgic, old-fashioned ramyeon, maximized for rich and savory umami by frying the noodles and ham in beef fat rendered from suet.

A dish of minced pork, bacon, and vegetables mixed with chopped shiitake stems, stuffed into shiitake caps, then coated with egg wash and breadcrumbs and grilled.

A dish of giant meatballs made with equal parts beef and pork, simmered in store-bought tomato sauce, served with pasta.

A Chinese-style dessert made by mixing minced corn with egg yolk and frying powder, shaping into balls and deep-frying, then coating with a sweet sugar syrup and finishing with condensed milk.

A super simple gimbap jeon made by coating leftover or store-bought gimbap with a soft egg mixture and pan-frying until moist and warm.

A savory-sweet chicken drumette braise with Worcestershire sauce and tonkatsu sauce for an exotic flavor, maximized with quail eggs.