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Stir-fried with rich aroma from perilla oil and perilla seed powder, then dipped in a special chili paste sauce made with fermented soybean paste for a delicious, non-greasy bite of Sinlim-dong-style Baek sundae bokkeum.

A savory stir-fried noodle dish made by tossing ramen noodles with tuna and oyster sauce for a rich, umami-packed flavor.

A noodle dish quickly stir-fried with udon noodles and ssamjang, the soul seasoning of Koreans, in the oil rendered from green onions and smoked duck, delivering a savory and umami-rich flavor.

A unique twist on dumplings, made by cutting leftover japchae and wrapping it in water-soaked rice paper, then pan-frying until the outside is crispy and the inside is moist.

Baek Jong-won's kimchi mandu, filled generously with crisp, sour kimchi and pork, enhanced with a secret ingredient of savory perilla seed powder.

A super simple myeongran cream pasta that harmonizes the savory aroma of garlic and onion with the salty, umami flavor of myeongran (pollock roe) and the creaminess of fresh cream.

A traditional clam jjamppong with a refreshing, savory depth from clams and the spicy tang of chili powder.

A Chinese-style japchae with a chewy texture that stays intact, made by stir-frying noodles directly with meat and vegetables over high heat without pre-mixing the noodles, preventing burning and preserving rich flavor.

Stir-fried tender pork loin and sweet onions in spicy chili oil, doubanjiang, and jajang sauce, enhanced with numbing Sichuan pepper powder for an addictive, fiery jajangmyeon

A quick stir-fry udon with chewy shrimp and crisp bean sprouts, tossed in a spicy-sweet gochujang-dashi sauce, packed with savory aroma and rich flavor.

A rich, thick-textured chicken leg pasta made without expensive heavy cream, using only milk, cheddar cheese, and chicken stock.

A refreshing cold noodle dish featuring a tangy-sweet stir-fry sauce and chilled ice-cold ramen broth, topped with crispy thick pork belly slices.