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A Korean-Chinese fried chicken dish that is tangy, sweet, and spicy, maintaining crispiness even when drenched in sauce, using Chef Lee Yeon-bok's secret oil-based batter technique.

A fluffy fried rice with sweet, popping corn, rich butter, and soft scrambled eggs, creating a savory and satisfying dish.

Large-scale one-pan japchae made by sequentially adding glass noodles, meat, and vegetables to a single saucepan without the hassle of stir-frying ingredients separately.

A richly savory soondubu stew made by using an entire can of gochujang tuna and caramelizing onions to enhance natural sweetness, resulting in a thick, hearty texture perfect for mixing with rice.

A unique and flavorful gimbap stuffed with finely sliced fish cake stir-fried in a spicy-sweet sauce, along with carrots and perilla leaves.

A simple, oil-free, and refreshing japchae made by steaming noodles and ingredients together in a steamer basket without stir-frying each ingredient separately.

A festive-style japchae packed with rich bulgogi flavor, made by cooking noodles directly in seasoned broth without boiling them separately—resulting in a non-burnt, deeply savory dish.

A delicious side dish made by simmering lean, blanched yubu with pungent chili peppers in a savory soy sauce marinade until deeply concentrated and flavorful.

A beloved side dish enjoyed by people of all ages, featuring crispy fried tofu and spam simmered in a savory-sweet sauce with crunchy green chili peppers.

A unique side dish made by stir-frying potatoes and fish cake of the same size in a spicy, savory oyster sauce seasoning, resulting in a crisp and tender texture.

A simple, light breakfast dish featuring fresh tomatoes and smooth scrambled eggs enhanced with oyster sauce for a savory depth of flavor.

Potatoes are pan-seared to prevent crumbling, then simmered with Vienna sausage and a sweet-savory soy sauce for a hearty side dish.