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A Chinese-style sujebi soup made by dropping water droplets into flour to form tiny dough pellets (ggada), simmered with a variety of seafood for a rich, savory flavor.

A deeply savory beef noodle soup that drastically cuts cooking time by using tender beef tenderloin coated in starch and quickly stir-fried, instead of tough brisket.

A super-simple jjajangmyeon that achieves the taste of a Chinese restaurant using only onions and pork.

A refined Chinese-style steamed rockfish finished with hot oil poured over shredded green onion and ginger to maximize aroma.

A hearty Chinese-style rice bowl bursting with the deep aroma of wild pine mushrooms and a medley of mushrooms' rich textures.

An authentic Chinese-style cold beef shank dish, maximized in flavor with a chewy pork skin gelatin sauce.

Michelin-starred chef Fabri presents a traditional japchae with chewy glass noodles and crunchy vegetables, infused with Italian flair.

A refreshing janchiguksu with a rich anchovy broth, neat three-color garnishes, and a spicy soy sauce seasoning paste.

A well-balanced twist on jeyuk bokkeum where the fresh acidity of lemon juice perfectly cuts through the richness of beef brisket.

A juicy chicken thigh roast that achieves seasoned galbi flavor using cham sauce and soy sauce without the need for marinating separately.

Authentic Chinese-style stir-fry featuring firm, flavorful perilla greens paired with tender marinated pork, quickly seared over high heat for a crisp texture and rich flavor.

Authentic red jjamppong with a rich broth made by gently sautéing squid and clams without burning the chili powder, delivering a bold, refreshing heat.