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Duck jumulleok made by preparing a large batch of seasoning sauce and stir-frying it with vegetables

A fresh spring cabbage geotjeori tossed with julienned apple and water parsley in a thick, savory seasoning, meant to be eaten right away.

A simple side dish of thinly sliced king oyster mushrooms, briefly blanched, squeezed dry, and tossed with Jin-ganjang, sesame oil, and perilla seed powder for a nutty flavor.

A super simple, savory cream udon made quickly with just milk, myeongnan (pollock roe), and sliced cheese

A unique noodle dish made by layering and soaking rice paper, cutting it like kalguksu, and tossing it with a chili oil soy sauce and peanut butter for a savory, spicy flavor.

A warm soul-food soup made with deep savory flavor from a store-bought broth pack, generously filled with rice cakes and fish cakes.

Homemade jokbal using boneless shank meat, braised until tender and chewy in a soy sauce, cheongju, and sugar-based sauce with star anise for added fragrance

A flourless diet okonomiyaki made by stir-frying seafood mix, thinly sliced pork belly, and cabbage, then pan-frying with egg and cheese

A holiday delicacy of thick beef marinated in seasoning, skewered with deodeok, large green onion, king oyster mushroom, and green chili pepper, then pan-fried until golden.

A refreshing and slightly spicy clam soybean curd stew made by simmering steamed red clams, zucchini, and enoki mushrooms in clam broth.

A special stir-fry of fish cakes and cylinder-shaped rice cakes, blanched in hot water to remove excess oil, then pan-fried until golden in a soy sauce and sugar glaze.

A warm noodle dish featuring chewy jjolmyeon noodles and savory fish cakes in a rich, refreshing anchovy broth