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Deep-fried chicken leg meat braised with star anise, ginger, and seafood soy sauce for a rich, aromatic Chinese-style braised chicken

Rich, savory stir-fried kalguksu mixed mazesoba-style with minced pork, garlic oil, scallions, and egg yolk

A unique stir-fried ramyun with Singapore-style fried noodle flavors, combining curry powder and tonkatsu sauce

A savory pasta dish made by stir-frying fermented hairtail viscera, shrimp, garlic, and peperoncino in olive oil, then tossing with cooked pasta and pasta water.

Japchae pasta made by stir-frying pork, carrot, onion, Korean piman pepper, and shiitake mushroom in a soy sauce seasoning, then tossing with angel hair pasta.

A rice bowl topped with eggs fried in homemade chili oil for a rich, nutty flavor.

A vegan vegetable stir-fry that highlights crisp texture and savory depth by quickly stir-frying bok choy over high heat in oil infused with sliced garlic.

A Chinese-style spicy eggplant stir-fry made with chili oil and oyster sauce for a savory, slightly spicy flavor.

A wok-fired Chinese-style fried rice topped with stir-fried beef marinated in oyster sauce and sriracha, and crisp broccoli

A side dish made by stir-frying scored sausages and crunchy vegetables in a special ketchup and gochujang sauce.

A rich cream pasta made in one pan with winter seasonal oysters, spinach, and risoni pasta.

Ganjjajang with deep flavor from stir-frying chunjang, pork, cabbage, and onion in rendered pork fat