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Soy sauce pork bulgogi marinated in Jin-ganjang and minced garlic, then seared with a torch for a rich, smoky flavor and savory stir-fry

A spicy vegan jjamppong with mushrooms, konjac, and fried tofu in a kelp broth, infused with scallion-garlic oil and smoked paprika for a deep, smoky heat.

A vegetarian gan-jjajang where chunjang and vegetables are stir-fried in oil on the spot, bringing out rich flavor.

Vegan chow fun with wide rice noodles, tofu, shiitake mushrooms, garlic chives, and mung bean sprouts stir-fried over high heat for an intense wok hei flavor

Chewy webfoot octopus and tender rice cakes coated in a sweet and spicy gochujang sauce with a hint of smoked paprika, delivering a deeply savory webfoot octopus tteokbokki.

A Thai-style stir-fried noodle dish made with wide rice noodles, spicy garlic and Thai chili peppers, a savory sauce, and basil, all tossed over high heat.

A Chinese-style stir-fried noodle dish where plump shrimp, crisp vegetables, and chewy noodles are quickly tossed over high heat with oyster sauce and hoisin sauce seasoning.

A spicy-sweet stir-fry of blanched webfoot octopus with thin jjolmyeon noodles and crunchy vegetables.

A side dish of stir-fried Korean fish cake (eomuk) that stays chewy even after refrigeration, made by slowly stir-frying with Jocheong and soy sauce without blanching.

Mushroom namul made by briefly blanching oyster mushrooms, then stir-frying to remove moisture, and tossing with a nutty perilla seed mayo sauce.

A chewy, non-soggy eggplant side dish made by salting and draining with starch syrup to remove moisture before stir-frying.

Super-simple spicy shrimp pancakes made by pan-frying minced shrimp with cheongyang chili pepper and savory seasonings until golden.