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Restaurant-style Andong jjimdak with deep, spicy flavor from dried shiitake broth and dried chili peppers

A light and refreshing diet-friendly cold pasta using a fresh perilla leaf pesto base instead of cream, perfect for summer

A luxurious shabu-shabu where sweet surf clams are blanched for exactly 15 seconds in a clear, refreshing vegetable broth, then dipped in a zesty, special yuzu soy sauce.

A highly addictive kalguksu bibim-myeon, where chewy noodles are tossed with a special oil-based sauce made with fragrant ginger and scallion oil, and savory pan-fried beef brisket.

An ultra-simple gimmari wrapped in rice paper instead of batter and pan-fried to a crispy, chewy perfection without using flour.

A super simple spicy braised chicken dish made by stir-frying cost-effective chicken thighs and vegetables in galbi seasoning and buldak sauce, then simmering with water and glass noodles.

A one-pan pasta where noodles are added to a homemade meat sauce made by slow-cooking minced beef, vegetables, and whole tomatoes in a rice cooker's cooking mode.

A yangjangpi-style cold salad made with lean smoked duck (oil removed), crunchy vegetables, and chewy glass noodles tossed in a spicy mustard sauce.

Basic pork dumpling filling that makes both sweet savory galbi dumplings and spicy kimchi dumplings at once.

An ultra-simple mala xiang guo that you can enjoy generously and chewy at home using store-bought mala xiang guo sauce.

A low-calorie, filling futomaki made by layering perilla oil-mixed buckwheat noodles instead of rice, and stuffing it with avocado, salmon, braised fried tofu, and more.

Tender braised short ribs in a trendy Korean-style sauce made by pouring a blend of tomato sauce, cream, and ground Cheongyang chili peppers, then reducing until rich.