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A mild and hearty tteokguk with tofu. The broth is made refreshing with dried anchovy-shrimp powder, and deepened with soup soy sauce and fermented anchovy sauce.

Stir-fried eggplant and peppers seasoned with soy sauce and oyster sauce, thickened with starch slurry.

A spicy and crispy rib dish made by marinating pork ribs, frying them, and then stir-frying with aromatic vegetables and hyangchwi peppers.

A deeply savory stir-fry of baby octopus and pork belly made with Sanchae Matdasi, a military camp seasoning.

A special dish featuring tender prawn meat wrapped in rich, crispy chicken skin and deep-fried whole prawn bones, served with a tangy, sweet, and spicy Kung Pao sauce.

A street food-style dish featuring chewy sundae, crisp vegetables, and fragrant perilla sprouts stir-fried in a spicy-sweet secret sauce

A Chinese-style rice bowl topped with softly scrambled eggs and a warm, savory starch-thickened sauce.

A traditional Korean-style pasta-like side dish made by stir-frying fresh gobi greens with soy sauce and anchovy sauce for a rich, savory flavor

A premium Chinese nourishing dish made with rare mountain and sea delicacies, simmered for a long time using finely ground meat, clear broth, and Shaoxing wine.

A rich homemade egg bread made in minutes using just a frying pan and one slice of bread, no oven or air fryer needed.

A recipe for fried rice made by mixing dried-out cold rice with beaten egg, stir-frying until fluffy, and storing in the freezer for later meals.

A quick kongnamulbap made by putting water, bean sprouts, and instant rice in a pot and steaming with steam in just 1 minute.