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A refreshing summer cold soup made with briefly blanched acorn jelly for a chewy texture, served in a sweet, tangy, and spicy cold noodle broth with cucumber, chili peppers, and kimchi garnish.

A sweet and sour side dish made by soaking dried pollack strips in apple vinegar and apple juice, then mixing with a spicy sauce and aging for at least two days.

A moist meatball dish where pork and mushroom mixture is simmered in a small amount of water to lock in the juices, without using dumpling wrappers.

A mild namul made by blanching thinned-out napa cabbage or eolgari cabbage and tossing it with soup soy sauce and sesame oil.

A spicy oyster ramyeon where large green onions and gochugaru are stir-fried to release their oil, and oysters are added just before the noodles finish cooking to keep them plump and tender.

A one-bowl dish of egg poured into a simmering sauce of tomato, oyster sauce, and starch slurry, served over rice.

A super-simple, special bibim guksu with nutty perilla oil udon noodles, generously topped with crispy roasted seaweed flakes, and enhanced with soy sauce and ramen seasoning for extra umami.

A perfect side dish for kids, made by threading garlic scapes through the center of Vienna sausages and stir-frying them in a special soy sauce glaze.

A super simple one-bowl meal of warm rice topped with savory butter, salty katsuobushi, and a crispy fried egg, mixed together before eating.

Instead of frying batter, these handmade seaweed rolls are wrapped in rice paper for an incredibly crispy and chewy texture with a crunchy outside and moist inside, using less oil.

A luxurious Chinese-style one-bowl dish featuring crispy-on-the-outside, juicy-on-the-inside chicken thigh, fragrant ginger soy sauce, and crunchy kkwarigochu peppers.

A dish of egg dumpling soup thickened with starch slurry, finished with homemade chili oil infused with a subtle ginger aroma.