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A high-protein tofu cold salad made easily and quickly using an all-purpose doubanjiang sauce.

This napa cabbage kimchi is made by brining baby napa cabbages in salt water, then mixing with a seasoning paste made from ground dried chili peppers, rice, and other ingredients.

A spicy kalguksu made with yellow noodles and deep broth, featuring the secret techniques of a hotel master chef.

A moist jjajang dish made by stir-frying finely chopped meat and vegetables with chunjang, then adjusting the consistency with water and starch.

Crispy pan-fried jeon made with winter napa cabbage, leftover vegetables from the fridge, and seafood

A unique drinking-snack-style japchae that stir-fries crunchy soybean sprouts and glass noodles with a spicy kick, delivering a savory depth reminiscent of agujjim (braised monkfish).

Crunchy baby broccoli braised in savory Chinese-style oyster sauce, topped with crispy garlic flakes—a healthy side dish.

A hearty side dish with chewy squid and fluffy potatoes quickly stir-fried in a spicy-sweet gochujang sauce, delivering a rich and satisfying texture.

A whole pork belly barbecue dish where pork shoulder, tenderized for 24 hours using the sous vide method, is shredded along the grain and tossed in a special barbecue sauce.

An authentic Italian-style abalone ragu pasta, made by sautéing fresh abalone meat and innards with minced vegetables and simmering slowly.

A delicious side dish made by stir-frying dried anchovies from the freezer until crisp, then tossing them with fresh onions and green onions in a spicy, savory dressing.

A hangover-cure ramyun in a gukbap style, with a deep and refreshing broth made by adding dried radish strips, ssamjang, and large green onion.