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Large-batch seokbakji made by salting bunch radishes with their greens and mixing with a pear and chili seasoning

A super-simple egg soup enriched with scallion-infused oil made by gently sautéing large green onion, plus coin broth and fermented fish sauce for extra umami.

A fridge-cleanout jjolbokki made by stir-frying pork and green onion, then simmering with sauce, fish cake, glass noodles, and chewy noodles until the liquid reduces.

A refreshing and clean-tasting mussel soup made by boiling mussels and surf clams in rice water

A clean and nutty stir-fried sundae with crispy outside and chewy inside, pan-fried like deep-frying, paired with crunchy cabbage and savory fermented anchovy sauce.

A refined Japanese-style braised fish dish featuring tender silver pomfret simmered in a savory soy sauce glaze with vegetables.

A Cantonese-style dish that transforms tough beef into a tender, chewy texture using a baking soda marinade, then stir-fries it with crisp broccoli in a special Chinese-style sauce.

A hearty, savory one-bowl noodle dish featuring tender beef brisket and thin wheat noodles in a rich doenjang stew

A fish grill recipe that uses affordable buse croaker, cleaned neatly, seasoned with salt water and sun-dried salt, then grilled until crispy on the outside and moist on the inside.

A superb side dish where shiitake mushrooms are pre-seasoned with soy sauce and garlic so the flavor penetrates deep inside, then stir-fried with beef and onion until moist and tender.

A unique namul side dish where onion and large green onion are briefly blanched instead of stir-fried, then seasoned cleanly and spicily.

A sweet and tangy gizzard shad sashimi salad tossed with crisp vegetables and a secret sauce, perfect for enjoying fresh autumn gizzard shad.