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A Japanese izakaya-style stir-fry that uses the rich, savory fat from thick pork belly to sauté garlic and vegetables, quickly preserving the crisp texture of soybean sprouts over high heat.

A crispy, chewy eggplant fritter made without the hassle of a wet batter—using a spray bottle to mist water onto eggplant while repeatedly coating it with potato starch, ensuring the crust stays intact and delivers maximum chewiness.

Professional-style sundae stir-fry with deep umami from scallion and onion oil, steak sauce, and rich flavor from perilla seed powder and sesame leaves.

A quick cucumber salad that preserves the crispness of cucumbers without soaking, enhanced with soybean paste for a rich, savory depth and umami flavor in just minutes.

Pound the napa cabbage stems with the back of a knife to flatten them evenly, then coat them lightly in a thin batter to preserve the vegetable's natural sweetness and crisp texture—this is the classic napa cabbage pancake.

A secret gochujang bulgogi that eliminates meaty odors with soju and Korean hot mustard, then delivers addictive, smooth sweetness with a final spoonful of ketchup.

Sautéed aged kimchi with fragrant ground pork, then simmered with generous amounts of tofu and mushrooms using salted shrimp for a refreshing, savory stew.

A revolutionary ramen dish where the cooked noodles are first coated with sesame oil to preserve their chewy texture and rich, nutty aroma without burning.

A rich and savory braised eggs with caramelized onions sautéed in butter, combined with a spicy-sweet gochujang seasoning—perfect for mixing into rice.

A spicy jjageuli with spam, tofu, potatoes, and vegetables, seasoned with chili oil and anchovy fish sauce.

Mackerel, aged kimchi, and radish cooked until tender in a pressure cooker with a spicy, savory seasoning.

A simple and quick side dish made by lightly roasting slightly damp seaweed over low heat, then soaking it in a spicy-sweet homemade soy sauce marinade without boiling.