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Crispy fried chicken thigh with potato starch, served with green onion, green chili, and red chili for a sweet and sour flavor

A week-long side dish that maximizes savory depth using non-crumbly, sticky potatoes and dashi-grade dried anchovies

A creamy potato salad with mentaiko mayo sauce and crispy bacon that maximizes flavor and texture.

A unique curry by Baek Jong-won that uses only milk instead of water, delivering a rich, smooth flavor akin to a long-simmered broth. All ingredients are finely chopped and quickly cooked for a distinctive result.

Snowflake pan-fried mandu with a crispy bottom like a cracker and a moist inside like steamed mandu, using starch water.

A super simple recipe that uses instant potato noodles' powdered soup mix to quickly make shabu-shabu broth, then enjoys a full-course meal with ramen and egg congee.

A spicy and deep-flavored dakbokkeumtang that adds chewy texture and natural sweetness with dried sweet potato strips and a refreshing touch with radish.

A hearty side dish made by braising thinly sliced bulgogi-style beef or pork with potatoes in a sweet and savory soy sauce base.

An ultra-delicious sweet-salty pork belly pot-braised potato using cola instead of sugar and mirin, creating tender meat with rich umami and a perfect balance of sweet and savory flavors.

A Korean-style beef bourguignon, slow-cooked with traditional wild grape wine and served with savory perilla oil mashed potatoes.

A hearty fish cake kaljebi simmered with dumpling wrappers, fish cakes, and potatoes for a bold, spicy flavor.

A Japanese-style curry where tough meat and root vegetables are steamed until tender in a rice cooker, then mashed and enhanced with dark chocolate for maximum flavor.