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A Chinese-style rice bowl featuring golden-brown pork jowl and crisp vegetables stir-fried with gochugaru and oyster sauce for a sweet and spicy smoky flavor.

Jjajang ramyeon upgraded with Chinese-style ganjjajang by stir-frying onion and ssamjang in pork belly fat.

A spicy nakji deopbap made with store-bought pre-cut octopus, quickly stir-fried over high heat without any hassle.

An ultra-simple fusion rice bowl made by stir-frying thinly sliced pork belly and onions, seasoning them with curry powder and spicy chicken sauce for a savory and spicy kick, and then serving it over rice.

An ultra-simple pork belly five-spice soy-braised rice bowl that uses a bottle of ssanghwa-tang instead of expensive spices to deliver a deep, subtle flavor worthy of a specialty restaurant.

A Daegu-style Chinese bibimbap where stir-fried pork and abundant vegetables get a savory boost from tonkatsu sauce, delivering a smoky, spicy kick.

An addictive oil tteokbokki made by frying green onion and rice cakes in oil to bring out a smoky flavor, then glazing with a golden ratio of barbecue sauce and sriracha.

A special savory pancake made with thinly julienned potatoes and eggs, fried until crispy without any flour or starch, and topped with a soft-boiled yolk in the center.

A hearty noodle dish that combines spicy pork jjageuli with a gochujang base and thick kalguksu noodles.

A special dish made by adding ramen to a rich and spicy broth simmered with chicken thigh and potatoes.

A savory and sweet fried rice made by mixing jjajang powder into the egg mixture and stir-frying with onion oil, without needing to separately prepare the jjajang sauce.

A budget-friendly broth dish that uses starch slurry to achieve a thick, smooth consistency, recreating the feel of a Chinese course meal.