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A luxurious and unique dish featuring crispy deep-fried lamb ribs with a sweet and spicy paprika chutney.

A Korean dressing muchim that maximizes the charm of fragrant minari by combining sweet and tangy yuja-cheong with nutty perilla seed powder.

Using starch powder and kelp stock, this steamed egg dish maintains an incredibly soft, pudding-like texture and moisture.

Chef Lee Yeon-bok's signature dish that won a complete victory in a local Sichuan cooking competition: a spicy, sour, and sweet Sichuan-style yu xiang eggplant.

A banchan shop-style dubu jorim that is savory-sweet, bursting with umami, and an absolute rice thief.

A unique dish pairing spicy store-bought chicken ribs with a rich, toasty soy sauce noodle bowl infused with perilla oil

A spicy-sweet braised dish of beef short ribs and potatoes, perfect as a side for rice

A refined Chinese-style side dish enjoyed since diplomatic service days, featuring chewy dried shiitake mushrooms, crisp bamboo shoots, and blanched chonggengchae (Chinese kale) for contrasting textures.

A unique Chinese-style burger featuring tender, boiled pork belly stir-fried with colorful vegetables and a spicy soybean paste sauce, sandwiched between soft Chinese rolls.

The perfect harmony of tender, chewy beef short ribs stew and a refreshing chives salad

A super simple recipe for Japchae Rice that anyone can make at home without fail—quick, easy, and perfectly recreates the smoky flavor of a Chinese restaurant dish.

A premium dongtae-tang with a spicy and refreshing broth, made using a secret soup base from a famous restaurant