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A savory and spicy summer stew made by simmering sweet potato stems in anchovy and kelp broth with doenjang and fermented anchovy sauce.

A chewy Chinese-style dim sum recipe where glutinous rice is mixed with pork, shiitake mushrooms, and dried barley shrimp stir-fried in dark soy sauce and oyster sauce, then wrapped in dough and steamed.

A Thai-style braised pig's trotter rice bowl featuring trotters deeply simmered with Wuxiang aromatic spices and seasonings, served over rice with a sweet-and-sour cucumber salad and fish sauce dressing.

Fresh oysters, crunchy radish, and fragrant garlic chives are tossed with gochugaru, perilla oil, maesil extract, and more for a spicy-sweet seasoned oyster dish that whets the appetite.

A hearty and spicy clam ramyeon stir-fry made by simmering fresh clams, fish cake, rice cakes, and vegetables with ramen in a bold, fiery sauce.

A spicy and rich yukgaejang ramyun featuring the savory oil of thinly sliced beef brisket (chadolbagi), beef bone broth, and a special seasoning paste.

A Japanese-style pub stir-fried clam dish with an exotic twist, featuring a doubanjiang and oyster sauce base layered with Sichuan pepper powder, lime juice, minari, and butter.

A restaurant-style rice noodle soup made in just 3 minutes by pouring boiling water and store-bought beef rice noodle broth over cold-water-soaked rice noodles.

A special jjolmyeon with a thick, spicy-sweet sauce combining sweet-salty stir-fried thinly sliced beef short plate (woosamgyeop) with chogochujang (vinegar-gochujang) and gochugaru

A restaurant-style chili pepper mandu soup combining spicy handmade chili pepper mandu with a savory broth.

A super-simple home-party ramyun hot pot, generously filled with Korean fish cake (eomuk), rice cake, and crab sticks simmered in a broth made from tempura udon powdered soup base.

A Thai-inspired ramen salad featuring boiled ramen mixed with fresh seafood and vegetables in a tangy, sweet fish sauce-based dressing.