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A refined Chinese dish that combines the smoothness of egg white and cream with the savory richness of crab meat

A spicy gukbap made by stir-frying soaked shiitake mushrooms and pork with gochugaru and saeujeot to create a smoky flavor, then pouring in shiitake soaking water and simmering until rich and spicy.

A nostalgic country-style kalguksu with a savory, spicy kick, topped with a spicy seasoning sauce made with cheongyang chili pepper and soup soy sauce.

A Japanese-style pork cutlet rice bowl featuring a thick, crispy pork cutlet topped with a special udon broth sauce and softly scrambled eggs over rice.

A spicy-sweet drinking snack made by pan-frying cold-water-soaked nogari in a circle and glazing it with a special sauce of mayonnaise and gochujang.

A Southeast Asian-style fried rice made in 5 minutes at home with Sriracha sauce and fermented sand lance sauce

A special noodle dish featuring chewy kalguksu noodles tossed in a sweet and tangy soy sauce dressing

A Chinese-style Mongolian beef dish where beef is tenderized with egg yolk and starch, then quickly stir-fried over high heat in scallion-infused oil.

A hearty steak fried rice finished with a savory sauce, made by browning beef and button mushrooms in butter, then stir-frying with rice and egg.

A simple side dish made by mixing leftover chicken radish with fermented sand lance sauce, sesame oil, and seasonings for a savory and tangy flavor

A rich and savory sundae gukbap made by simmering pork and various offal, including native sundae, in a pork bone broth for deep, umami-packed flavor.

A nourishing herbal samgyetang easily made in an electric rice cooker using Ssanghwatang herbal drink and cooked rice, without any heat control.