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A tender and savory chicken fricassee made by sautéing chicken thighs and mushrooms in a butter and white wine sauce.

A Japanese-style pork miso stew, tonjiru, made by stir-frying pork and various vegetables, then simmering them with miso and katsuobushi for a rich, savory depth.

A generous homemade yangjangpi with stir-fried seafood and vegetables, paired with a tangy special mustard sauce

A restaurant-style rice noodle soup made affordably with a beef dashida broth and hand-kneaded pork meatballs.

A sari gomtang ramyun with deep, rich dumpling soup flavor, made by stir-frying large green onion and dumplings in oil.

A nurungji tang that builds deep savory flavor with beef and mushrooms instead of seafood, featuring quickly fried nurungji in a small pan.

A versatile Japanese-style salad dressing made by blending carrot, onion, and apple with soy sauce, vinegar, and clear lemon-lime soda

A recipe for tender, chewy suyuk and rich broth made by slowly simmering beef tendon and chuck roll for a long time.

Thai-style rice noodles that capture the feel of a local Thai restaurant in just 5 minutes, using savory pork seasoning and fish sauce.

Sliced beef coated in egg white and starch, fried until crispy, tossed in a savory soy sauce, and served over Chinese noodles.

A deep and spicy pork stew made with pork jowl, potatoes, and rich lard (pork fat) in a traditional doenjang and gochujang base.

Savory and tender meatballs in a creamy mushroom sauce made with butter-sautéed mushrooms and onions blended with cream and milk.