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A quick stir-fry of tender pork loin and crisp Chinese cabbage in a rich, sweet, and savory Chinese-style house-made sauce.

A addictive snack made by tossing crispy fried pollack skin with spicy, sweet-salty sauce and fresh green chili peppers.

Simmered kombu in oyster sauce, mixed with unsalted butter and chilled to create a rich, savory kombu butter with a nutty aroma and umami depth.

A spicy tomato sauce stir-fry with bacon and vegetables, enjoyed with a bold, numbing kick in Bapche Pasta.

A spicy cuttlefish kalguksu made by stir-frying cleaned cuttlefish, cabbage, and onion in a fiery seasoning, then mixed with boiled kalguksu noodles.

A refined Chinese-style side dish that combines the crispness and tenderness of blanched bamboo shoots coated in chili oil and starch sauce.

A Japanese-style pork cutlet rice bowl featuring a thick, crispy pork cutlet topped with a special udon broth sauce and softly scrambled eggs over rice.

A Japanese-style braised chicken feet dish with a sweet and savory soy glaze, enriched with peanut butter and dark soy sauce (laochou) for nuttiness and umami.

A hearty steak fried rice finished with a savory sauce, made by browning beef and button mushrooms in butter, then stir-frying with rice and egg.

A Thai-style meat rice bowl made by quickly stir-frying ground pork and basil in an all-purpose sauce made with fish sauce and oyster sauce.

Crispy fried starch-coated eggplant tossed with minced meat and vegetables stir-fried in doubanjiang for a savory mapo eggplant rice bowl

An addictive jjageuli made by simmering tangy fermented kkakdugi and pork belly in a special sauce until the liquid reduces.