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Chewy soy-braised potatoes that stay intact by first removing moisture in the microwave before braising.

A dakbokkeumtang where chicken skin is crisped to render fat, then simmered down thick with the natural sweetness of cabbage.

A savory side dish where potatoes and vegetables are stir-fried in flavorful oil from pan-fried Spam, enhanced with fermented anchovy sauce for extra umami.

An Andong-style soy sauce braised chicken made by adding unsoaked dried glass noodles directly into the pot and boiling vigorously for 20 minutes with a golden ratio of soy sauce and sugar.

One chicken kalguksu simmered with chicken stock, dried anchovy kalguksu powder and chunky soup mix, garlic, and potatoes for a rich, savory flavor.

A rustic hotdog maximized for crunch and fullness by densely attaching diced potato pieces onto chewy hotdog batter and frying.

Stir-fried potato strips that preserve the natural flavor of potatoes by not rinsing them in water, and achieve a soft, fluffy texture without breaking by adding water little by little while stir-frying.

A rice thief braised hairtail simmered with a generous layer of fluffy seasonal potatoes instead of radish and a versatile braising sauce

A summer delicacy with a crisp texture and rich umami flavor, thanks to its special seasoning.

A reimagined version of Taiwanese soul food, Pai Gu, featuring a crispy coating made with potato starch and served with a sweet-savory stir-fried vegetable side.

A delicious Chinese-inspired dish featuring crispy fried shrimp tossed in a sweet and tangy sauce made with fresh lemon juice, heavy cream, and mayonnaise.

A soft, hearty Italian-style frittata made with ham and eggs, cooked in a frying pan without an oven.