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A chicken dish braised with a special sweet-savory sauce made with ketchup and oyster sauce, after the chicken drumettes are pan-fried to crispiness using potato starch.

A winter soup of tender maesaengi and fresh oysters in a savory dried-anchovy and kelp broth.

A savory braised radish with deep umami from dried shiitake powder and precise heat control by opening and closing the lid, resulting in a clean, non-offensive flavor that pairs perfectly with rice.

A sweet and spicy chicken stew made by simmering chicken and sweet potato in a sauce blended from apple and onion, finished with honey for gloss and sweetness.

A standout dish featuring firm, pan-fried tofu coated with potato starch and crisp broccoli stir-fried in a savory oyster sauce marinade.

Ramen with a deeper, savory broth made by briefly sauteing doenjang and soy sauce before adding water

Side dish made by soaking potatoes in salt water, sautéing them in garlic oil, then simmering in gochujang and ketchup seasoning

Dakbokkeumtang made by blanching chicken to remove any off-odor and creating deep savory flavor with soy sauce, gochujang, and gochugaru

Sung Si-kyung's flavor-packed spicy stir-fried pork, where chili powder and soy sauce are first stir-fried in pork fat to draw out chili oil and deep savory notes.

A restaurant-style bibim mul naengmyeon that harmoniously combines a savory, palate-coating dadegi sauce with store-bought broth.

A clean and refreshing beef radish soup made by stir-frying beef, radish, and soybean sprouts together, achieving a deep flavor without any artificial seasonings.

A Chinese-style hangover ramyun made by stir-frying thinly sliced pork belly and vegetables until crisp, adding a smoky soy sauce flavor, and spicing it up with gochugaru.