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First simmering radish and kelp to build rich umami flavor, then steaming cold rice, fresh oysters, and bean sprouts together for a vibrant, crisp, and chewy one-bowl dish.

A delightful side dish made by steaming bean sprouts and squid together to blend their flavors, then tossing them with homemade deep red chili oil for a moist, savory finish.

A rich and savory kimchi stew made by sautéing beef short ribs with finely chopped onions to enhance depth of flavor, then seasoned with shrimp paste and anchovy fish sauce for a deep yet refreshing broth.

A gochujang pickle made by soaking green chili and cheongyang chili in a seasoned soy sauce brine with licorice and jujube.

A rich and savory tuna pancake made with canned tuna that has had its oil fully drained, enhanced with anchovy fish sauce for a deep umami flavor without greasiness.

A restaurant-style Duck Jumulleok with rich, glossy texture from perilla seed powder and rice syrup, enhanced with the aroma of perilla leaves and garlic chives.

Grilled semi-dried pollock until golden, resulting in firm, chewy texture with a satisfying sweet-salty flavor

Pour beaten egg mixed with vegetables into boiling water to create a soft, fluffy egg soup in the style of a street food stall.

Traditional pickled chili with a crisp, tangy bite made without vinegar, using saltwater and soju.

A chicken dish braised with a special sweet-savory sauce made with ketchup and oyster sauce, after the chicken drumettes are pan-fried to crispiness using potato starch.

Sautéed onion in canned tuna oil for rich umami, combined with spicy gochujang and gently simmered tofu to create a delicious jjigae perfect for mixing into rice.

Sundubu jjigae with a rich broth built by stir-frying onion and pork in rendered beef fat before adding gochugaru, clams, and soft tofu.