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A smoky, Chinese-style rice bowl with chewy baby cuttlefish, sausage, and vegetables stir-fried in an oyster sauce base for deep umami.

A seafood fried rice featuring shrimp, squid, and crab stick with Sriracha sauce for an exotic spicy kick.

A super simple squid rice bowl made by quickly stir-frying squid and vegetables in fragrant chili oil, created by lightly stir-frying chili powder and Jin-ganjang in cooking oil.

Jjamppong fried rice that brings out the characteristic savory depth and wok-fired aroma of jjamppong using chicken stock, dried shrimp, and chili oil

A Sichuan-style chili japchae rice made by simmering pork and glass noodles in chili oil, adding crunchy Korean piman peppers, and serving over rice.

A unique Chinese-style fried rice where chunjang and pork are stir-fried directly with rice until fluffy, without a separate jjajang sauce.

Chicken buldak-bokkeum-myeon that brings together savory depth and fiery heat with capsaicin and tonkatsu sauce

Thick-cut eggplant scored in a crosshatch pattern, coated in starch, pan-fried until golden, then stir-fried in a sweet and sour Chinese-style sauce for a special dish.

Sundubu jjoltang simmered with sizzling beef and vegetables, seasoned with spicy sauce, and finished with soft sundubu and chewy jjoltang noodles.

A savory shrimp wonton noodle soup made by boiling dumplings filled with shrimp and pork together with egg noodles

A versatile soy sauce seasoning made by mixing large green onion, soy sauce, starch syrup, oyster sauce, and garlic in golden ratios, perfect for various dishes like stir-fried bracken, stir-fried Korean fish cake (eomuk), and soy-braised quail eggs.

A rich and creamy microwave Napolitan pasta made by soaking pasta for 10 hours, then mixing in sausage, bacon, onion, sweet corn, and seasoning with ketchup and sriracha sauce, heating twice in the microwave.