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Striker Chef's Lemon Butter Udon
Maximized flavor with toasted whole black peppercorns, butter, and cheese, plus a refreshing touch of lemon in this super simple udon dish.
Striker Chef's Galbisal Ojingeo Jjamppong
A special squid jjamppong ramen that creates deep umami flavor from rich galbisal (short rib meat) and refreshing seafood.
Lee Won-il's Perilla Seed Yuja Minari Muchim
A Korean dressing muchim that maximizes the charm of fragrant minari by combining sweet and tangy yuja-cheong with nutty perilla seed powder.
Lee Yeon-bok's Sichuan Yu Xiang Eggplant
Chef Lee Yeon-bok's signature dish that won a complete victory in a local Sichuan cooking competition: a spicy, sour, and sweet Sichuan-style yu xiang eggplant.
Okjubu's Dried Shiitake and Konjac Stew
A golden ratio of low-calorie, chewy konjac and fragrant dried shiitake mushrooms simmered in a sweet-savory soy sauce glaze perfect for dieting.
Okjubu's Menran Tofu Jorim
A savory, umami-rich harmony between salty menran paste and fragrant tofu
Yeo Kyung-rae's Gongbao Chicken
Authentic Sichuan-style Gongbao Chicken, stir-fried with tender chicken thigh meat, crisp celery, and savory peanuts (or cashews), delivering a perfect balance of sweet, sour, and spicy flavors.
Lee Yeon-bok's TanTan Noodles
A recipe that recreates the rich, savory, spicy, and tangy flavor of Sichuan-style TanTan noodles using easily accessible peanut butter and doubanjiang.
Lim Sung-geun's Fish Fritter
Enhancing umami flavor with tuna sauce instead of salt and perfectly removing moisture for a tender, crispy fish fritter
Yeo Kyung-rae's Sour and Spicy Shan La Tang
A Chinese-style Shan La Tang that awakens the appetite with the tangy freshness of vinegar and the spicy kick of whole black pepper, gently soothing the stomach.
Yeo Kyung-rae's Super Simple Japchae Rice
A super simple recipe for Japchae Rice that anyone can make at home without fail—quick, easy, and perfectly recreates the smoky flavor of a Chinese restaurant dish.
Park Eun-young Spicy and Tingling Mapo Tteokbokki
Spicy and tingling tteokbokki with a Chinese-style twist, made by adding pork and sweet potato to store-bought mapo tang sauce