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A richly savory Mapo Tofu-style rice bowl tailored to Korean tastes by adding gochujang and oyster sauce to store-bought tomato spaghetti sauce.

A clean, fluffy fried rice made by simply adding pork belly, vegetables, and sauce all at once into a rice cooker, eliminating the need to stir-fry in front of a stove and cutting the grease.

An ultra-simple samgyeopsal kimchi fried rice flavored with scallion oil and all-purpose oyster sauce, without the hassle of making a separate seasoning sauce.

A spicy-sweet gyeran bokki made by simmering boiled eggs in a gochujang sauce with Korean fish cake (eomuk), large green onion, and cheongyang chili pepper for a hearty finish.

A beloved stir-fry featuring spicy green peppers, squid ink, and sausages seasoned with oyster sauce and doubanjiang for a savory, spicy depth that appeals to all ages.

A savory side dish that pairs crisp, rinsed fresh kimchi with flavorful fish cakes in a custom sauce, making it a perfect rice-killer

Potatoes are pre-soaked in corn syrup to draw out moisture, preventing crumbling and preserving a firm, chewy texture. The savory-sweet flavor is amplified with oyster sauce and soy sauce.

A bold, addictive spicy gimbap made by finely chopping green chili peppers and vegetables, sautéing them in a savory oyster sauce marinade until dry, then mixing with rice and rolling in seaweed.

A unique side dish reimagined in Chinese-style cooking, featuring thinly sliced fish cake and onion stir-fried in chili oil, finished with crisp green peppers and oyster sauce.

Chinese-style eggplant dish featuring golden-fried eggplant served with a spicy-sour Ahyang sauce and minced pork

Braising pork short ribs in cola to remove off-flavors and enhance tenderness, then finishing with a savory-sweet yuzu paste for rich umami and glossy finish

Chicken wings seared with sesame oil to eliminate any gaminess, then simmered in a spicy, tangy, sweet-savory ketchup-soy sauce for an irresistible flavor.