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Cream shrimp made by maximizing crispiness with the cold oil frying method, frying shrimp from cold oil without preheating, and tossing with a sweet and sour mayo sauce.

Shrimp pilaf made by stir-frying onion, paprika, and shrimp in garlic oil, then adding Jin-ganjang, teriyaki sauce, and oyster sauce for extra savoriness

Homemade Jamaican chicken made by marinating whole chicken legs in a special blend of soy sauce, barbecue sauce, doubanjiang, and baking until crispy.

Crispy fried chicken marinated with onion powder, garlic powder, and curry powder, tossed in a spicy-sweet gochujang mayo sauce with bell pepper and green chili.

A 5-minute rice noodle soup made by stir-frying chili powder in rendered beef fat to create a spicy broth, then boiling frozen rice noodles and bean sprouts for just 1 minute.

A crispy nurungji chicken dish made by browning boneless chicken thighs, then cooking them over a bed of rice and sweet corn in the same pan over medium heat.

A flavor-packed jambalaya made by sautéing sausage, pork belly, and chicken thigh in butter, then simmering with long-grain rice and tomato sauce

A thick-cut pork neck steak seasoned with spices and seared, served with a rich, creamy gravy sauce made from heavy cream and chicken stock using the same pan that cooked the meat.

A budget-friendly fried chicken using store-bought chicken powder to create a wavy, crunchy batter and crispiness

A super-simple gambas made by thinly slicing and blanching broccoli stems, then seasoning with chicken stock and fermented sand lance sauce for deep umami.

A thick dakbokkeumtang made with only chicken legs for a chewy texture, finished by boiling in two 8-minute stages

A super-simple Japanese-style spaghetti with sausage and ketchup-based sauce stir-fried in a pan to bring out gloss and savory depth