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A Chinese-style pasta with spicy chili peppers, seafood, and the savory depth of oyster sauce

A traditional Chinese dish where whole pork belly is boiled first, then pan-fried until the oil is rendered out, and stir-fried with doubanjiang sauce.

A one-pan, Southeast Asian-style pasta dish that combines the crisp texture of stir-fried water spinach with the savory flavor of sweet shrimp.

A dish of stir-fried glass noodles with soy sauce, topped with savory pan-seared steak, simplifying the process by using green onions and enoki mushrooms instead of julienned vegetables.

A non-soggy scallion japchae made with plenty of scallions instead of spinach, enhancing its fragrant aroma and crisp texture.

Instead of flour batter, rice paper is used to create an extremely crispy exterior, while the inside is packed full of enoki mushrooms and whole cheese sticks for a premium gimmari fry.

A special stir-fry featuring crunchy eolgali cabbage and pan-fried chewy tofu, soaked in a light Chinese-style sauce.

A hearty rice bowl dish featuring thick slices of pork belly braised in a savory, umami-rich sauce, served over steamed rice.

A dish where crispy fried eggs are simmered in a homemade sweet and spicy chili sauce, creating a familiar yet elegant flavor.

A dish where king oyster mushrooms are densely scored, coated with starch, pan-fried, and served with a sweet and spicy yuxiang sauce, creating a meat-like texture.

A super-simple side dish that lasts a week, braised in a savory-sweet base of soy sauce and oyster sauce.

Juicy and tender chicken thigh steak marinated in a savory-sweet oyster sauce