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A fiery and savory napa cabbage geotjeori made with Vietnamese chili powder and blended fruits and vegetables for an intensely spicy yet umami-rich flavor.

Ttukbaegi bulgogi simmered in a golden-ratio professional-style marinade that uses fruit drinks and cola to enhance sweetness and savory depth.

Chicken rice made with leftover chicken and a spicy, tangy local-style sauce of minced chili, garlic, fish sauce, and pineapple juice

Onion jam made by slowly cooking onions in butter and sugar to bring out sweetness, finished with lemon juice

A summer delicacy of buckwheat noodles in a refreshing, tangy homemade dongchimi broth enhanced with clear lemon-lime soda and vinegar for extra savoriness

A moist egg toast filled with softly scrambled eggs cooked over low heat with milk and sugar, nestled between buttery bread.

Chewy medium wheat noodles tossed with a sweet-spicy kimchi sauce and topped with savory grilled thinly sliced beef short plate

Pork foreleg braised in a soy sauce seasoning with star anise, five-spice powder, and other spices until tender and savory
Crazy tteokbokki made by simmering tteokbokki rice cakes, fish cake, and vegetables in a spicy gochujang sauce, finished with mozzarella cheese.

A crispy, crunchy outside and juicy inside delicacy made by wrapping tteokgalbi mixture around king oyster mushrooms, coating with a crispy batter, and deep-frying.

An unusual burger made by wrapping juicy beef patties and cheese in pizza dough and baking them in the oven.

A recipe to enjoy soft, sweet and spicy Hongso Jokbal, a must-try food when traveling to China, at home in a ttukbaegi (earthenware pot).