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A delicious noodle dish where chewy udon noodles are tossed in a spicy chili sauce made by pouring rich, savory chicken fat—extracted generously while grilling whole crispy fried chicken—into the seasoning mix.

An epic meat-loaded jajangmyeon featuring thick pork shoulder and savory beef short rib, reimagined from master Chinese chef Lee Yeon-bok's recipe.

Beef short ribs braised in a deep, savory doenjang sauce, tenderized with pear and vegetables for a rich flavor.

Ultimate crispy-on-the-outside, juicy-on-the-inside barbecue made by marinating pork shoulder overnight in authentic Cantonese sweet-savory seasoning and baking it in three stages in the oven

Chicken wings braised in a soy sauce and oyster sauce seasoning with beer, finished with cheongyang chili peppers for a spicy kick.

A savory stir-fry dish with rich, fragrant pork fat from thick-cut pork belly, sautéed with well-washed old kimchi, seasoned with doubanjiang and oyster sauce for a deeply flavorful bite.

A top-tier soy sauce noodle dish featuring a rich, savory homemade sauce simmered in a gentle scallion oil base, tossed with boiled noodles for maximum umami flavor.

A signature dish featuring firm tofu coated in starch and deep-fried to a crisp exterior, then quickly stir-fried in a spicy-sweet-sour Chinese-style gankofu sauce.

A simple braised pork dish using cola and ssanghwatang instead of water to eliminate odor and achieve deep, dongpa-yuk-like flavor in just a short time.

A Chinese-style side dish that's ready in 5 minutes, featuring sweet onions stir-fried in chili oil and crisp garlic chives tossed with a spicy doubanjiang sauce.

A satisfying bowl of stir-fried rice where tangy, well-aged kimchi and salty spam are sautéed in butter to maximize savory depth.

Sliced pork belly the thickness of a finger, pan-fried until crispy and excess fat removed, then stir-fried with a Sichuan-style sauce and bird's eye chilies for a spicy, savory dish.