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A clear Chinese-style broth infused with green onion and ginger, simmered with tender handmade meatballs and sweet winter napa cabbage.

Handmade bottarga from pollock roe and fragrant chive breadcrumbs add deep flavor and crispy texture to this oil pasta.

A dish featuring eggplant cut into bite-sized pieces and deep-fried until crispy, served with a spicy-sweet homemade chili sauce made from doubanjiang and ketchup.

A super simple pizza toast made by generously topping bread with pizza sauce, mozzarella cheese, and bacon, then baking it in an air fryer.

A sundae soup dish made by blanching osorigamtu first to reduce any off-flavor, then simmering it deeply with perilla seed powder and garlic without using beef bones.

A savory roast that recreates the Peking duck vibe by pairing air-fried smoked duck with crispy skin, shredded scallions, and hoisin sauce.

A spicy-sweet jaengban jjajang recipe where noodles are stir-fried directly in a sauce of oil-fried chunjang, Jin-ganjang, and oyster sauce.

Oxtail and beef tendon blanched in doenjang broth, then pressure-steamed until tender, served with garlic chive salad for a flavorful braised oxtail dish.

A clear and clean basic egg soup where the yolk is roughly broken and cooked with the white, creating strands that dance as they cook.

A super simple ssamjang that recreates the deep, savory flavor of ssambap specialty restaurants by adding cooking wine, minced garlic, and more to store-bought ssamjang.

A refreshing and spicy hangover-cure jjamppong made with just soybean sprouts, no meat needed.

A rice thief dish of chewy blanched cockles tossed in a clean, spicy-sweet seasoning with minimal moisture.