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Sichuan-style dish that hits the Korean palate—soft tofu blanched briefly for firmness, then gently simmered in a spicy chili oil and doubanjiang sauce

A spicy-sweet stir-fried dish made with pork belly and tteokbokki rice cakes, perfect as a side for rice or an alcoholic drink accompaniment.

A spicy stir-fry of chewy squid and savory pork belly tossed in a bold blend of chili powder, soy sauce, and gochujang.

A chop steak stir-fried over high heat with vegetables and a special sauce enhanced with whole-grain mustard for extra flavor.

A unique stir-fried tteokbokki with Chinese cuisine flavors, combining oyster sauce, doubanjiang, and ketchup

Tender chicken leg meat, vegetables, and boiled potatoes simmered in a sweet-salty special soy sauce seasoning until the broth reduces to a rich, bubbling consistency

A famous pojangmacha-style spicy braised chicken feet, simmered in a sweet and spicy special sauce until the bones slip right off, topped with soybean sprouts.

Pork marinated in a special sauce tenderized with pear beverage and oyster sauce, then stir-fried over high heat in scallion-infused oil until crispy.

A restaurant-style spicy stir-fried nakji, marinated in a special fiery sauce and quickly stir-fried over high heat.

Tender chicken neck is first marinated with soy sauce and sugar, then stir-fried with spicy pork stir-fry seasoning and assorted vegetables for a crunchy, rice-stealing side dish.

Pork ribs, tenderized by simmering in saltwater, are coated in a chicken batter, fried, and then tossed in an addictive sweet and savory honey combo sauce.

A brothless dakbokkeumtang stir-fried with only vegetable juice and a thick, rich sauce, infusing the chicken with smoky flavor and umami.