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A sweet, tangy, and crunchy Chinese-style cucumber salad made by smashing cucumbers with a mallet and tossing them with garlic, vinegar, sugar, and fermented anchovy sauce.

A rice-stealing side dish of moist soft-boiled eggs marinated with vegetables in a savory soy sauce seasoning

A healthy yubuchobap made by stir-frying crumbled tofu until fluffy and dry, then mixing with a minimal amount of rice and vegetables to fill the tofu pockets.

A naengmyeon bibim sauce that blends apple, pear, and pineapple juice for natural sweetness and a refreshing flavor.

A diet meal plan featuring sugar-free, low-glycemic beef steak and abundant vegetables, enjoyed by Chef Kang Leo when he lost 15kg.

A refreshing, sweet, sour, and spicy Chinese-style mixed glass noodle dish that you can whip up in just 10 minutes during the hot summer days.

A rich, nutty, homemade-style soy noodle soup ready in just 5 minutes, made with tofu and perilla seed powder base.

A basic zasai salad with the chewy texture of a Chinese restaurant side dish, enhanced with a tangy-sweet-spicy flavor profile.

A simple and delicious side dish made by poaching eggs without fire and marinating them in a special soy sauce, perfect for rice and irresistible as a side dish.

Buffalo wings, marinated in a special sauce made by simmering Tabasco sauce, butter, and fine chili powder, then crisped up in an air fryer. A New York-style classic.

An exceptional pairing of instant-marinated grilled yakiniiku using imported beef without marinating time, and a crisp cucumber salad torn by hand for maximum flavor absorption.

A hearty bibimbap made by tossing crunchy radish in a spicy chili pepper seasoning and enjoying it with rice.